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Source: (consider it)
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Thread: HEAVEN: Dishy: the 2011 recipe thread.
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Angel Wrestler
Ship's Hipster
# 13673
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Posted
I've got a most interesting cookbook called "The Little House Cookbook," with recicpes from the foods mentioned in the Laura Ingalls Wilder series - complete with references to the book and historical tie-ins. Though the recipes aren't in the books as such, the cookbook authors have written down recipes the way they would have been made at the time.
Thought you foodies might enjoy it, though I haven't tried the recipes yet (some are rather labor intensive). Interestingly, tomatoes were used more as a fruit back then and in the series there is a reference at some point to them eating them sliced with cream poured over.
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The fact that no one understands you does not make you an artist.
(unknown)
Posts: 2767 | From: half-way up the ladder | Registered: May 2008
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LutheranChik
Shipmate
# 9826
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Posted
When my mother was young one of her neighbors made a dish with macaroni, tomatoes, cream and a tremendous amount of sugar -- perhaps a reflection of that confusion about what exactly to do with tomatoes!
In my ongoing quest to find soft savory foods for DP to eat while she is experiencing her jaw woes...I want to make porcupine meatballs, a staple of my own childhood that you just don't hear people making anymore. They involve ground meat, water, raw rice, onion and seasonings, mixed together and rolled into rather large meatballs, placed in a baking pan and then covered in a tomato sauce...the rice cooks as the meatballs bake. It's a lot like stuffed cabbage without the cabbage, LOL.
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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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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Angel Wrestler:
... tomatoes were used more as a fruit back then and in the series there is a reference at some point to them eating them sliced with cream poured over.
Someone on the Ship (I'm afraid I can't remember who) has (or had) the following signature:
quote:
Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to put it in a fruit salad.
![[Killing me]](graemlins/killingme.gif)
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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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Firenze
Ordinary decent pagan
# 619
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Posted
I always sugar tomatoes, whether raw or cooked. Not all that much sugar, but it just mellows them.
Saturday I did a dish where you slice them and scrumble them about in cream, anchovies, tsp sugar and some parmesan and bake, then top with toasted croutons and more parmesan (and bake some more).
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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ken
Ship's Roundhead
# 2460
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Posted
But tomatoes are so sweet already!
They are one of those foods that just require salt. Sorry, health-advice industry, they do. Tomatoes, rice, eggs, cucumber, all need salt on them for some reason.
Boiled potatoes and most kinds of meat and oatmeal porridge and salad in general and chips! all taste better with salt on them but they don't need it. They don't exert a subtle mental force on human beings in their vicinity conscripting them to draw in salt crystals from all nearby corners of hyperspace.
But tomatoes and eggs and cucumber and rice do. It must be some sort of Dark Mystery from the Dawn of Time.
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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basso
Ship’s Crypt Keeper
# 4228
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Posted
quote:
Originally posted by LutheranChik:
...I want to make porcupine meatballs, a staple of my own childhood that you just don't hear people making anymore.
My mother called those rice porcupines. Midwestern thing, maybe - she was from Kansas. I haven't had them in ages. People in California mostly look at you blankly if you mention them.
Posts: 4358 | From: Bay Area, Calif | Registered: Mar 2003
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by LutheranChik:
... porcupine meatballs ...
I didn't know you could get meat from a porcupine. ![[Big Grin]](biggrin.gif)
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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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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
ken: quote:
But tomatoes are so sweet already!
If you are lucky. I get too many that taste a bit like flat, cheap champagne.
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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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Uncle Pete
Loyaute me lie
# 10422
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Posted
Those would be hot-house or mass-produced tomatoes.
Not real field tomatoes which only travel a few miles (or feet, if you are extremely lucky) from field to your toasted tomato sandwich.
I note with bemusement some grocers have increasing amounts of field tomatoes available these days. Some of which have come from Mexico or the USA.
Yeah, right! ![[Disappointed]](graemlins/disappointed.gif)
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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LutheranChik
Shipmate
# 9826
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Posted
DP made a great dinner tonight -- crockpot carnitas featuring a locally sourced Boston-butt pork roast coated with a spicy rub (not sure of all the seasonings, but the mixture included cumin, ancho chile, cocoa, ground coriander and sugar), browned and then slow-cooked with a garlic-y/limey braising liquid. The meat was falling off the bones -- pulled it between two forks and then ate it in tortillas with low-fat sour cream. My contribution to the meal was sauteed zucchini, yellow squash and our first eggplant from the garden (one of those elongated Asian varieties), with onion, garlic and tomatoes.
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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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Curiosity killed ...
Ship's Mug
# 11770
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Posted
A nice easy tomato recipe is to gently stew some chopped onions in olive oil until soft and transparent. Add halved tomatoes cut side down and continue gently stewing. When they're still in one piece but softened, add a slosh of cream and herbs, warm through and serve with croutons. Much nicer with home grown tomatoes during a glut. We used to eat it as a starter.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
This has reminded me of a poor student days mainstay - Brown Tom. Sliced tomatoes topped with a mixture of diced bacon and breadcrumbs and baked.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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ken
Ship's Roundhead
# 2460
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Posted
quote:
Originally posted by Firenze:
This has reminded me of a poor student days mainstay - Brown Tom. Sliced tomatoes topped with a mixture of diced bacon and breadcrumbs and baked.
That wants cheese!
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
I think you're moving towards the invention of the pizza* here, ken.
*Other mainstay of PSD: slab of bread (baguette if available): butter on both sides. Spread one side with neat tomato puree and top with cheese and a sliced fresh tomato. Bake.
[ 27. July 2011, 17:36: Message edited by: Firenze ]
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Firenze:
slab of bread (baguette if available): butter on both sides. Spread one side with neat tomato puree and top with cheese and a sliced fresh tomato. Bake.
Even nicer if the tomato puree is first mixed with a generous squirt of garlic puree.
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Gee D
Shipmate
# 13815
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Posted
And a can of baked beans for extra protein. A very standard quick snack in my day, and remains so.
[ 27. July 2011, 23:43: Message edited by: Gee D ]
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Lothlorien
Ship's Grandma
# 4927
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Posted
quote:
Originally posted by Gee D:
And a can of baked beans for extra protein. A very standard quick snack in my day, and remains so.
Not only a standard but one I use even now for an easy nutritious lunch with the beans. I use home baked bread. Much better than instant ramen noodles unless extra is added to them.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Piglet
Islander
# 11803
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Posted
Baked beans on toast, if you're in the mood for it, is a dish fit for a king. But they have to be proper beans in tomato sauce, with no silly additions. D. once inadvertently bought a tin of baked beans in molasses or some such abomination, and they were horrid.
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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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ken
Ship's Roundhead
# 2460
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Posted
There must be no additions in the can. It is perfectly permissible to add your own additions. Though best restricted to one or more of onions (especially fried), garlic, mushrooms, or cheeeeeeese.
The toast, of course, can have butter, marmite, or cheese on it before you put the beans on.
(You can of course eat sausages with beans on toast but they are a side dish, not part of the beansontoast)
[ 28. July 2011, 05:22: Message edited by: ken ]
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Timothy the Obscure
Mostly Friendly
# 292
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Posted
quote:
Originally posted by piglet:
quote:
Originally posted by LutheranChik:
... porcupine meatballs ...
I didn't know you could get meat from a porcupine.
The punch line is "very carefully..."
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When you think of the long and gloomy history of man, you will find more hideous crimes have been committed in the name of obedience than have ever been committed in the name of rebellion.
- C. P. Snow
Posts: 6114 | From: PDX | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by piglet:
Baked beans on toast, if you're in the mood for it, is a dish fit for a king.
I am going to be heretical here - untoasted bread is better with beans. But it must be fresh to the point of fluffiness, very crusty and spread thickly with cold butter.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by ken:
There must be no additions in the can. It is perfectly permissible to add your own additions. Though best restricted to one or more of onions (especially fried), garlic, mushrooms, or cheeeeeeese.
Or a spoonful of garam masala paste.
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Mixed herbs are good, too and the beans should be overcooked rather than just heated so they go a bit like a good dal.
Beans, a pinch of mixed herbs, a spoon of garlic paste and a little spice - heat together and place on hot wholemeal toast, buttered [NOT margarine!] then add a slice or two of cheese [preferably NOT a Cheese Slice] and flash under the grill until the cheese begins to melt and bubble.
Scrumptious!
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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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LutheranChik
Shipmate
# 9826
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Posted
Many a Friday or Sunday supper at my house, growing up, consisted of eggs cooked atop canned baked beans. Mom would heat the beans in a pan, break the eggs into the beans and season them, put the cover on the pan and let the eggs poach.
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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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Ferdzy
Shipmate
# 8702
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Posted
Okay, as a Canuck I can weigh in on the porcupine thing.
Apparently - I'm an URBAN Canuck, after all - porcupines are very good eating. They are also not shy or fast moving, because they think backing into you with their quills will be sufficient to deter you. So when you find one, the thing to do is to throw a blanket over them, then pull it off. This removes most of the quills, and it can them be safely bashed and popped in the stew. And then you have to pull all those bloody quills out of the blanket so you can dye them and use them for quill work, but there you go. Things you didn't even know you didn't know.
[ 29. July 2011, 00:59: Message edited by: Ferdzy ]
Posts: 252 | From: Ontario, Canada | Registered: Oct 2004
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lily pad
Shipmate
# 11456
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Posted
And if that explanation is a little too random for you, I learned to cook porcupine from the Betty Crocker Cookbook. So check there for the recipe.
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Sloppiness is not caring. Fussiness is caring about the wrong things. With thanks to Adeodatus!
Posts: 2468 | From: Truly Canadian | Registered: May 2006
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rugasaw
Shipmate
# 7315
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Posted
Put beans on a piece of fry bread and top with onions, lettuce, tomatoes and cheese. You can also add salsa, sour cream and/or chili. Also known as Indian Tacos.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Ferdzy:
... throw a blanket over them, then pull it off. This removes most of the quills, and it can them be safely bashed and popped in the stew ...
Poor wee thing. It'd be like killing a hedgehog - really Not Cricket. ![[Frown]](frown.gif)
As for some of those beans-on-toast recipes - ![[Eek!]](eek.gif)
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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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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by Timothy the Obscure:
quote:
Originally posted by piglet:
quote:
Originally posted by LutheranChik:
... porcupine meatballs ...
I didn't know you could get meat from a porcupine.
The punch line is "very carefully..."
Prolonged and quite painful researches
By Huxley and Darwin et al
Have conclusively shown that the Hedgehog
Can never be buggered at all.
And equally painful researches
Have just as conclusively shown
That comparative safety at Wadham*
Is enjoyed by the hedgehog alone.
* You can add the college/school referrable to your area here. The Sydney line was Cranbrook when I was at school; not sure which one is now..
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by rugasaw:
Put beans on a piece of fry bread and top with onions, lettuce, tomatoes and cheese. You can also add salsa, sour cream and/or chili. Also known as Indian Tacos.
They are so filling, I can only manage a half taco. But YUM!
And then here is fry bread with honey...oh...my....
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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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Huia
Shipmate
# 3473
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Posted
I'm sending my brother who lives in Florida a slow cooker recipe book. Can anyone tell me whether bacon hocks (otherwise known as smoked pork hocks) would be available there under that name?
(its the basis of what used to be his favourite soup).
Huia
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Charity gives food from the table, Justice gives a place at the table.
Posts: 10382 | From: Te Wai Pounamu | Registered: Oct 2002
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rugasaw
Shipmate
# 7315
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Posted
Can't say for sure since I don't live in Florida but in Texas you can. Smoked pork hock might also go under the name ham hock.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Huia
Shipmate
# 3473
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Posted
Thanks Rugasaw and Lutheranchik - it's part of my dastardly plan to make him feel homesick. so I get to see him again.
Huia
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Charity gives food from the table, Justice gives a place at the table.
Posts: 10382 | From: Te Wai Pounamu | Registered: Oct 2002
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Graven Image
Shipmate
# 8755
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Posted
Picnic Lunch while Wine Tasting.
Friends are coming to visit next month. We have a number of nice tasting rooms in the area and they are very into wine. One winery has a lovely picnic area with beautiful views so I thought we might have lunch there. Any ideas on what to prepare? They are also each a bit of a foodie, so something a bit special is what I am looking for.
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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wrinkley
Apprentice
# 7673
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Posted
Baked chicken parts seasoned with Mrs dash herb seasoning, and put some butter under the breast skin (Makes it nice and juicy, also put the seasoning under the skin, too. Some people do not eat the skin and if that is where all the seasoning is, the meat will not have absorbed enough of the flavour. Potato salad, baked b.b.q. beans (they are good cold), Kaiser rolls and of course the wine you will have purchased. Yum.
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If I can see, If I can feel, If I can hear, And if I can speak,breath, and if I have love, there is nothing else that I need
Posts: 13 | From: usa | Registered: Jun 2004
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Piglet
Islander
# 11803
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Posted
Wrinkley's chicken thing sounds nice as long as the herb-rub isn't too strongly flavoured, or it'll overwhelm the wine. I read somewhere that wine traders "buy on an apple and sell on cheese", meaning that an apple will make the wines taste tart, but a nice, not-too-strong cheese will soften the flavour of the wine.
Mature (but not too mature) Cheddar goes well with soft red wines so some of that with some good "artisan" bread would be nice.
If the wines are predominantly of the fresh, grassy Sauvignon Blanc type, what about something with fish or seafood - maybe a rice salad with salmon or prawns?
I hope you have a good time - a picnic with a wine tasting sounds like a day out from Heaven to me.
![[Smile]](smile.gif)
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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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rugasaw
Shipmate
# 7315
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Posted
Much like Piglet said. I would go with a good baguette or other bread, a variety (no more than 3) cheeses, some dry sausage or sliced meat(like capocollo), some quality olives, some almonds, some fruit (grape would be good) and a hummus or some other dip for the bread.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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The5thMary
Shipmate
# 12953
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Posted
quote:
Originally posted by LutheranChik:
DP made a great dinner tonight -- crockpot carnitas featuring a locally sourced Boston-butt pork roast coated with a spicy rub (not sure of all the seasonings, but the mixture included cumin, ancho chile, cocoa, ground coriander and sugar), browned and then slow-cooked with a garlic-y/limey braising liquid. The meat was falling off the bones -- pulled it between two forks and then ate it in tortillas with low-fat sour cream. My contribution to the meal was sauteed zucchini, yellow squash and our first eggplant from the garden (one of those elongated Asian varieties), with onion, garlic and tomatoes.
Ah, the humble crock pot! Couldn't live without it! I made a fantastic chicken cacciatore a week ago and it was so easy! Throw some boneless chicken thighs in the crock pot along with fresh sliced mushrooms, sliced zucchini, sliced yellow squash, sliced onions, minced garlic, Italian seasoning, kosher or sea salt, black pepper. Then, pour a can/jar of your favorite spaghetti sauce over the whole thing and cook on low for about six-seven hours. Yum!!
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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The5thMary
Shipmate
# 12953
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Posted
I make a delightful Pico De Gallo but unlike most Pico De Gallo recipes, I don't put tomatoes in mine because I'm extremely picky about tomatoes and often can't get good ones anywhere without spending more than I want to. Anyway, my Pico De Gallo has the following:
Diced watermelon, diced red bell peppers, yellow bell peppers, and orange bell peppers. Chopped cilantro, minced garlic, tons and tons of diced onions (purple onions are great in this), banana peppers, Jalapeno peppers (not too much as I'm a lightweight with hot/spicy food), a little bit of kosher salt and mix it all together. I usually attempt to chill the whole thing for an hour but I love it so much that I often find I can't wait. Letting it sit overnight is even better because the juice from the watermelon combines with everything else and... ohhh, WHY did I have to post this? Now I want some and I don't have any of the ingredients! ![[Biased]](wink.gif)
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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Graven Image
Shipmate
# 8755
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Posted
Thank you, all has been helpful. The chicken sounds perfect and good to know about putting season under the skin. I never thought of that. I make an oil, fresh rosemary lemon juice rub blended by sticking a clove of garlic on the end of a fork and stirring.
Bread and cheese of course. I think they are into heavier red wines, so perhaps a cheddar and a light white cheese in case they go for a white wine. Olives and almonds with hummus perfect.
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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LutheranChik
Shipmate
# 9826
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Posted
Picnic, but not wine-tasting, related: We spent yesterday at an estate auction, so we packed a picnic lunch with homemade ham salad sandwiches. I've really not had ham salad since I was a kid, and I enjoyed these so much. I used ham minced in our little mini-chopper (my 15-year-old, user-unfriendly food processor is in pieces-parts somewhere in my garage and is destined for the Dumpster), plus onion, a little light mayonnaise, a leeeetle spoonful of brown mustard, minced bread-and-butter pickles and pepper relish -- the last two items from our Amish neighbor. (The pepper relish is mostly bell pepper -- it adds some beautiful concentrated ripe sweet pepper flavor and tartness.) We also had homemade bread, which made the sammies even better. It's funny how you forget about really simple recipes for years, then rediscover how good they are and think, "Why don't we make this all the time?"
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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daisydaisy
Shipmate
# 12167
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Posted
I've made some blackberry chutney but unfortunately it caught on the bottom of the pan and now tastes a little bit bbq-ish (i.e. burnt). Do you think I could call it bbq-chutney, or even mesquite-flavour chutney? I would rather not throw it out, as it would be such a waste.
Posts: 3184 | From: southern uk | Registered: Dec 2006
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Graven Image
Shipmate
# 8755
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Posted
How about adding a little hot pepper to it. Might help over come the burn taste.
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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Piglet
Islander
# 11803
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Posted
I'm a convert to slow-cooker/crock-pot cookery; D. bought a huge slow-cooker a few years ago at the Cathedral auction and at first I wondered what on earth we would do with it as I didn't think of myself as that organised, slow-cooker sort of person.
I was quite wrong - it's a wonderfully easy way of cooking and although I don't use it every day, or even every week, I wouldn't be without it.
Paddy O'F - do you brown your chicken pieces first, or just chuck them in and turn it on? I do lamb shanks by marinating them with the veggies and wine overnight, and beef casserole by browning the meat first.
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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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rugasaw
Shipmate
# 7315
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Posted
Would it make a difference if I browned the meat the night before?
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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daisydaisy
Shipmate
# 12167
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Posted
quote:
Originally posted by Graven Image:
How about adding a little hot pepper to it. Might help over come the burn taste.
Thanks - I'll give that a try.
Posts: 3184 | From: southern uk | Registered: Dec 2006
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daisydaisy
Shipmate
# 12167
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Posted
The result was approved by my taste panel - thank you very much for suggesting this.
Posts: 3184 | From: southern uk | Registered: Dec 2006
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Leaf
Shipmate
# 14169
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Posted
quote:
Originally posted by rugasaw:
Would it make a difference if I browned the meat the night before?
I think you should brown the meat before putting it in the slow cooker (caramelization adding flavour) but I don't think it matters if you brown it the night before, as long as you observe sensible food handling. It's a good way to do it.
Posts: 2786 | From: the electrical field | Registered: Oct 2008
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