Recipes!

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tek
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Re: Recipes!

#2501

Post by tek » Fri Mar 16, 2018 4:49 pm

ok, as promised, a rough cut at the slow-cooker (or instant-pot slow-cooker mode, or oven) corned beef.
This is basically ms.tek's recipe, back from the days long ago when she lived in Orange County, CA..

Leah’s Corned Beef, slow-cooker style

2-4 lb Corned beef, preferably flat cut
2 Oranges
12 Whole cloves
1 tsp Black peppercorns (optional)
a/r water
½ c Brown sugar
a/r Whole-grain Dijon mustard

Cut the oranges in quarters. Make slits in the peel and insert cloves. Place in slow cooker, along with the
peppercorns if using.
Place the corned beef in the slow cooker, along with its juices and any spice packet that it came with (if
desired).
Add water to cover.
Cook on high 2 hours, then low (med on instant-pot) for 6-8 hours, flipping the meat over every few hours. (can also cook in a dutch oven in the oven, set for 225F for the first hour and 200F for the remaining time)
Heat oven to 425F. Remove the meat from slow cooker to a rimmed cutting board, and let it rest for 10
minutes.
While the meat is resting, place the brown sugar in a small bowl. Add mustard bit by bit, stirring well, to
make a thick paste.
Spray a baking pan (or line with release foil) and put the meat into the pan. Slather the sugar/mustard
paste over all surfaces.
Place the meat in the oven for about 15 minutes, or until it is browned to your liking.
Remove the meat to a rimmed cutting board, cover with foil, and let rest for 10 minutes. Slice across the
grain to serve.


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tek
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Re: Recipes!

#2502

Post by tek » Sat Mar 17, 2018 6:15 pm

Neighbor coming over for supper tomorrow, going to do corned beef, roasted baby potatoes, and roasted cabbage steaks..

I did cabbage steaks a couple weeks ago, this will be my tune-up of the recipe before posting here ;)


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Re: Recipes!

#2503

Post by RTH10260 » Wed Mar 28, 2018 1:40 pm

Google Doodle toasts England's first popular cook, Hannah Glasse
This is the kind of Google Glasse we can get behind!

CLAIRE REILLY MARCH 27, 2018 9:39 PM PDT

Image
google-doodle-hannah-glasse

Google's doodle celebrates the birth of Hannah Glasse, the mother of modern British cookery.

Modern English cooking would be nothing without sausages and jelly and trifle (just like American cooking would be nothing with hotdogs and Jell-O and sponge cake).

But before Hannah Glasse, English cooking was little more than cabbage soup and mutton (and the occasional eel pie, if you were lucky!). The woman behind one of Britain's most popular early cookbooks, "The Art of Cookery Made Plain and Easy" brought simple and accessible cooking to the masses, both in Glasse's homeland of England as well as in America.

Google paid tribute to Glasse's 310th birthday in its doodle on Wednesday, celebrating her contribution to modern cookery, long before Julia Child was on our TV screens.

First published in England in 1747 (and later in America in 1805), "The Art of Cookery" was notable for its conversational language and its "plain and easy" recipes. The book brought cookery within the reach of all classes (not just those fortunate enough to have a cook to do the work for them).


https://www.cnet.com/news/google-doodle ... ah-glasse/



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Re: Recipes!

#2504

Post by Chilidog » Sun Apr 01, 2018 10:19 pm

And the there is the Apex of Modern British Cuisine

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Re: Recipes!

#2505

Post by RTH10260 » Mon Apr 02, 2018 12:47 am

As we are on a short trip to British cuisine, please have a look the Youtube channel of this guy Scott Rea. A butcher by profession he shows how to process meat from the carcass thru to a meal, all British style and specialities.

Enjoy!


PS. as a butcher he has access to larger quantities of meat than the average household would have. It seems to me that he sources from butchers that sell meat pieces that are not usually available elsewhere.



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tek
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Re: Recipes!

#2506

Post by tek » Sat Apr 28, 2018 6:57 pm

daughter and son-in-law came over tonight, we did homemade pizza ..
gotta practice for the car show in July ;)
pizza_IMGP2025sm.jpg
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Re: Recipes!

#2507

Post by RTH10260 » Sat May 12, 2018 6:49 am

The rooster ends up on the menu




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tek
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Re: Recipes!

#2508

Post by tek » Sat May 12, 2018 7:03 am

Untitled-5.jpg
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Re: Recipes!

#2509

Post by tek » Sun May 13, 2018 1:58 pm

Grilling the first asparagus of the season tonight :happyfamily:


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Re: Recipes!

#2510

Post by Judge Roy Bean » Sun May 13, 2018 6:46 pm

tek wrote:
Sun May 13, 2018 1:58 pm
Grilling the first asparagus of the season tonight :happyfamily:
If it's not too late - try Penzey's Grady Street sprinkle and crumbled bacon with it. :-D


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Re: Recipes!

#2511

Post by HilltownGrrl » Sun May 13, 2018 7:14 pm

tek wrote:
Sun May 13, 2018 1:58 pm
Grilling the first asparagus of the season tonight :happyfamily:
We made a gorgonzola asparagus frittata for breakfast with our first batch of asparagus. It was delicious.


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Re: Recipes!

#2512

Post by TollandRCR » Sun May 13, 2018 9:22 pm

I have some German (Cologne) friends who had me to their home for dinner when their white asparagus first came in. It was a fantastic dish. I think that only brief boiling, butter, and lemon juice were involved. It reminded me of relatives in Mount Vernon, Ohio. They would bring a large pot of salted water to a boil and then send my cousins, the kids, to the corn field to pick ears. A swift shucking and a brief boil, and the result was sweeter corn than i have since had. Delectable!


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Re: Recipes!

#2513

Post by AndyinPA » Sun May 13, 2018 9:29 pm

I had a cousin who had a farm and we used to do the same thing--pick it and put it in the pot to boil when dinner was ready. Heavenly! I still won't buy fresh corn from anywhere but the farmer's market and a large farm a few miles away and then I cook it that day, never hold any of it back for another day. I'd rather reheat it than cook it past the first day.



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Re: Recipes!

#2514

Post by Sunrise » Sun May 13, 2018 10:43 pm

There was a farm a couple of miles from my house that grew only corn. Their last picking of the day was at 4:00 and cars were lined up to buy it as fresh off the stalk as possible. They also had a small stand where they sold tomatoes from a neighboring farm. One of our favorite summer suppers was corn, tomatoes, fresh rye bread, and lots of butter. Delish! :daydream:


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Re: Recipes!

#2515

Post by AndyinPA » Mon May 14, 2018 4:40 pm

https://www.theguardian.com/world/2018/ ... rter-yeast
Every Saturday night for the last sixty years, Ione Christensen has followed the same routine to prepare waffles for breakfast the following morning: she measures out two cups of flour and two cups of warm water, then she reaches into her fridge to bring out her sourdough starter.

“It’s a family pet, if you will,” she said from her home in Canada’s Yukon territory.

Like any pet, the starter needs to be constantly fed – in this case, with flour and water.

But the spongy blend of wild yeast and bacteria has far outlived any ordinary pet: at 120 years, the sourdough is much older than Christensen, who is 84.

Earlier this month, Christensen baked for a new guest: Karl De Smedt, a Belgian baker, who scours the globe for new sourdough strains to add to his “library” in Belgium.



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Re: Recipes!

#2516

Post by Fiona » Mon May 14, 2018 5:41 pm

Volkonski wrote:
Sun Feb 25, 2018 6:16 pm
tek wrote:
Sun Feb 25, 2018 6:11 pm
A few weeks back we got an "instant pot" .. figuring we'd pass on our crock pot and pressure cooker to deserving folks..

Anyway, tonight made pork shoulder (butt, actually) in pressure-cooker mode..

Oh my.

I've never had fall-apart pork like this even after 8 hours.. Total cook time with heat-up and cool-down is about 1:20..

And the inner pot just goes in the dishwasher.
We love our Instant Pot. :thumbs: We are rediscovering the joys of pressure cooking. :)
Thanks to you both. I have been on the fence about getting one. I am convinced.



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tek
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Re: Recipes!

#2517

Post by tek » Mon May 14, 2018 6:37 pm

dinner out on the deck tonight.. grilled {asada chicken, asparagus, peppers}, cilantro-lime rice
asada_chicken_asparagus_sm.jpg
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Re: Recipes!

#2518

Post by Foggy » Mon May 14, 2018 7:44 pm

I sincerely hope that someday, perhaps in the distant future, someone will actually post a recipe in this, the Recipes thread.

All else is just foodie hijack. :madguy:


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tek
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Re: Recipes!

#2519

Post by tek » Mon May 14, 2018 8:26 pm

I promise I'll put in a "recipe" for all that very soon. or not.
It is mostly "ok, this is what I have, how do I make dinner?"

Political porn?
Healthy food porn?
dunno.. :confused:


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Re: Recipes!

#2520

Post by Estiveo » Thu May 17, 2018 1:18 pm

Foggy wrote:
Mon May 14, 2018 7:44 pm
I sincerely hope that someday, perhaps in the distant future, someone will actually post a recipe in this, the Recipes thread.

All else is just foodie hijack. :madguy:
Hokay, I gives you a recipe from Grace, the very Italian (by way of Philadelphia) mama of a friend of mine.

Michael Cornacchia’s Mom’s recipe for Ricotta Cookies

For the cookies:

1 cup of softened butter
2 cups of sugar
3 eggs
1 (15 oz) ricotta cheese
2 tsp vanilla
4 cups of flour
1 tsp of salt
1 tsp of baking soda

Cream butter and sugar.
Add eggs one at a time beating well after each addition
Beat in ricotta and vanilla

In a separate bowl: Combine flour, salt, baking soda, and then gradually ADD to creamed mixture

On a lightly greased baking pan, drop a rounded teaspoon of the creamed mixture 2 inches apart.

Bake for 350 degree for 10-12 min or until lightly brown.

Cool on racks on counter top

Frosting:
In a bowl mix
1/4 cup of softened butter
3-4 cups of confectioner sugar
1/2 tsp of vanilla
Add
3-4 Tbl spoons of milk until reaches spreading consistency.
Frost cookies
Decorate with jimmies (I like 'em without the jimmies--Estiveo)
Store in refrigerator


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Re: Recipes!

#2521

Post by Patagoniagirl » Thu May 17, 2018 5:05 pm

I am generally a food idea person, except for baking. A dash of this, some diced or sliced this or that. My evil, devious joy is making jams, and condiments.

If you are a sweet enough person to love the recipe thread, I have a secret to share. My life has turned around wonderfully and I have moved to a tiny village in NW Ohio. Pop. 1600. The Goodwill and thrift stores are overflowing with items for "good old days" cooking. Crocks for saurkraut, giant canners, Ball canning jars and all of the necessary utensils.
I have four cases of canning jars and a monster pressure canner, all for under $20. While I will have to buy jalapenos, apples and peaches will be flooding the church basement on Sundays, along with tomatoes, sweet corn and other delicious treats...the old timers still maintain their gardens but have little want for marketing. Same goes for wild elderberry.

So the Gal will be making Jalapeno-Peach Jam, tomato-basil sauce (basil and other herbs are started despite an early May snow). Saurkraut will go in my crocks to ferment. The stingy bastards around here won't share morel mushroom hunting with me and they are going for $35/lb. That's okay, I have a year until next season to figure that out.

Brought my pasta maker with me so have been recruited to make egg noodles.for the hospital aux fair booth where they will dish up chicken noodle soup. Also was roped into the church youth bowling league where I am the youngest by 20 years. This all brings me to this...

I fit right in to this community of old-timey folks where the only recipes were for pies and cakes. The rest is history. I am living in a reinactment of "The Fox Fire" series. As in, " warsh out the innerds and throw a few fistfuls of salt into the tub..."

I love this and the gardening thread. Hell, I love most all threads. I remain inspired. And still standing.



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Re: Recipes!

#2522

Post by Volkonski » Thu May 17, 2018 5:21 pm

Craig Claiborne’s Chicken Salad Sandwich from 1981

https://cooking.nytimes.com/recipes/101 ... tw-nytimes
INGREDIENTS
1 poached chicken, 3 1/2 pounds
1 cup finely chopped celery
½ cup finely chopped onion
½ cup drained capers
½ cup yogurt
¾ cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish

PREPARATION
Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.

Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.

Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

To poach a chicken, put it in a pot breast-side down. Add 1 cup each coarsely chopped celery and onion, 3/4 cup coarsely chopped or sliced carrots, 1 clove garlic, 1 bay leaf, 1/2 teaspoon dried thyme, salt to taste, 12 whole peppercorns and 3 sprigs parsley. Add cold water to just barely cover the chicken (about 10 cups). Cover and bring to a boil. Let simmer very slowly for about 45 minutes. Let chicken stand in the cooking liquid until ready to serve. (Leftover broth can be reduced further until desired strength.)


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Re: Recipes!

#2523

Post by Whatever4 » Thu May 17, 2018 9:17 pm

Patagoniagirl wrote:
Thu May 17, 2018 5:05 pm
:snippity:
Brought my pasta maker with me so have been recruited to make egg noodles.for the hospital aux fair booth where they will dish up chicken noodle soup. Also was roped into the church youth bowling league where I am the youngest by 20 years. This all brings me to this...

I fit right in to this community of old-timey folks where the only recipes were for pies and cakes. The rest is history. I am living in a reinactment of "The Fox Fire" series. As in, " warsh out the innerds and throw a few fistfuls of salt into the tub..."

I love this and the gardening thread. Hell, I love most all threads. I remain inspired. And still standing.
So this is a permanent move? You seem soooo happy to be there!

:lovestruck:


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Re: Recipes!

#2524

Post by Patagoniagirl » Thu May 17, 2018 9:37 pm

Yes. Permanent for the time being...a home port. I made my first experimental batch of home-made pectin tonight. I stewed up a brine for corned beef and will set that slab of cheap beef in it tomorrow for a ten-day run in the fridge before I cook it up.

I have a nice basement to put my preserves up in. I have a few Maples to tap next year and the fucking secretive morel hunters will not defeat me!

My herbs...dill, basil, parsley and chives are really slow starting. Garlic will be a good planter in the fall, I think. For harvest next year.

More appropriate for the Hijack thread is that I am here and my Dad is here. He is almost 81. I have almost completed a quilt top by hand, and every day my Dad plays piano for me and I attempt to accompany him with the dulcimer.

When I move i to my new, 108-year old home, I will be making lovely Sunday dinners for him after church. I May change my name to Luckugirl.



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Re: Recipes!

#2525

Post by Foggy » Fri May 18, 2018 6:00 am

... or Yanny. :mrgreen:

You deserve all the happiness. :bighug:


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And yet, Mr. Bryan remains at large. :mrgreen:

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