Weekly Cooking (and related issues) Thread

[Jamestown1630]

This week: Chicken with 40 Cloves of Garlic!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[Liz]

L ooks delicious-—a must-try.

[rockinqsranch]

I’m posting this to show in my pings so I can come back, and post one of the best garlic meat loaves you’ll ever taste. Don’t have the time right now. It’s that time of the day everybody else gets their feed for the night. Later.

[Jamestown1630]

Oh, Yes! Meatloaf is one of my faves, and I’m always looking for recipes. (Husband Unit also says, “Bring It!”)

-JT

[Gennie]

Sounds delicious, but like you since I usually low carb, I don’t know if I’d be able to have all that garlic without putting it to use. There are a few low carb bread recipes out there, but don’t think it would do this justice. Looks yummy though!

[SkyDancer]

I’m experimenting with making a spinach bisque soup using Campbell’s cream soups and chopped spinach. Anyone have a recipe for something like that?

[Boogieman]

I made a great meatloaf a couple weeks ago. Usually I mix 50/50 ground beef and ground pork, but they didn’t have ground pork at the store when I was shopping, so I went with ground mild Italian Sausage, and it really enhanced the flavor.

I also used a different recipe for the glaze, instead of just ketchup, it was a mix of ketchup, brown sugar and apple cider vinegar. Then I added bacon strips on top of the glaze, that really helps keep the meatloaf moist because the fat from the bacon drips down into the loaf as you cook it.

[Uncle Miltie]

It’s Spring. Do yourself a favor:

Arugula from the garden
Fresh squeezed lemon juice
Good XVO
Salt

Enjoy!

[Liz]

This Jamie Oliver recipe might be a good prelude.
Must use wild mushrooms for earthy flavor.

MUSHROOM SOUP / serves 6

METHOD steep handful porcini/boiling water to cover. Heat pan hot; add olive oil, fresh mushrooms. Stir quickly a min, then add garlic, onion and thyme, sea salt. Cook to release moisture; now add 1/2 chp porcini, 1/2 whole. Add straind steeping liquid. Cook 20 min nearly dry. S/P to taste. Add stock; simmer 20 min. can blender purée at this point, then back into pan, add parsley and mascarpone, seasoning to taste.

ING 1 small handful dried porcini olive oil 600g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shittake, oyster), clean and sliced 2 cloves garlic, peeled and finely sliced 1 red onion, peeled and finely chopped 1 handful fresh thyme, leaves picked sea salt freshly ground black pepper 1 litre organic chicken or vegetable stock 1 handful fresh flat-leaf parsley, leaves picked and roughly chopped 1 tbsp mascarpone cheese 1 lemon truffle oil, optional

FINISHING TIPS Mix pinch s/p, zested lemon, juiced 1/2; spoon some
on top. Before eating, stir in for wonderful flavour. Pour over grilled
crostini in bowl.

GARNISH Swirl w/ mascarpone; top w/ quick-fried nice-looking
girolles, chanterelles or oysters. Add truffle oil drops just before serving.

[Boogieman]

I make cream soups from scratch usually (well except for the broth), but I imagine if you just add chicken, mushrooms, spinach, and some spices, you can turn Campbell’s cream of chicken into a decent chicken florentine soup.

[Tijeras_Slim]

Just an FYI, but I finally splurged for a decent cooking thermometer (Thermapen) and it's made a real difference already in how well my steaks and chicken breasts turn out on the grill.

Reads very fast, sensor at the tip, and NIST traceable.

[Jamestown1630]

The sort of ‘barbecue sauce’ on top sounds great - and the bacon :-)

-JT

[Boogieman]

Yep, and if you have leftover glaze you can just slather it on the meatloaf when you’re eating, it works just as good for a sauce as for a glaze.

[Jamestown1630]

That’s been on my husband’s ‘wish list’ ever since he first saw it in ‘Cooks Illustrated’ - I think Alton Brown liked it too. I think I’ve gotten him all the Victorinox he wanted; so maybe next holiday...

-JT

[leaning conservative]

When I visit my mom during the summer I make frozen meals to stock her freezer. I mix ketchup, Brown sugar & balsamic vinegar & spoon it over the mini meatloaf & it is delicious!

[MV=PY]

+1

Best you can buy. I’ve used them for years now.

[leaning conservative]

This looks so good!!!! Sadly it was a late day at school so we are pitifully having frozen Amy’s burritos & refried beans. I’d much rather be sinking my teeth into that chicken ; )

[Jamestown1630]

I love burritos and refried beans! We used to have a place nearby that for decades made the best ‘Sunken Burritos’, swimming in something like enchilada sauce, and melted cheese. Wonderful! It was near the University of Maryland, and called “Terrapin Taco”; and it’s legendary:

http://www.chowhound.com/post/terrapin-taco-house-623626

-JT

[SkyDancer]

Hmm, something to try. Thanks!