Weekly Cooking (and related issues) Thread

[Jamestown1630]

I will check - I can’t claim to be much of a baker, but King Arthur is one of my favorite websites for learning about it!

[Ellendra]

The crispy outside on a loaf of bread is often the result of a chemical reaction to moisture in the air while it’s baking, and not the recipe itself. It’s counter-intuitive, but the more moisture, the crisper the crust. To up the moisture while baking, put a metal cake pan on the bottom shelf and toss in some ice cubes.

[Ellendra]

I probably should have phrased that as “sometimes” instead of “often”. Oh well.

[kalee]

Years ago I ate a bowl of soup that had way too much cilantro in it. It caused such a bad allergic reaction that I can no longer tolerate cilantro in food. My throat and sinuses close up, I get a headache and I itch.

[kalee]

There are wonderful varieties of vegetables available now! Shopping for and cooking with the new ones is such an adventure.

Anyone have a favorite vegetable cookbook?

[Blurb2350]

“Arrange fruit and fennel in decorative circles on pate.” Perfect for company!

[lulu16]

You must let me know how your guests like it. Thank-you.

[Jamestown1630]

I have several ‘oldish’ ones that I return to time and again; and I have so many cookbooks that I don’t really buy new ones anymore. Many of my veggie-oriented ones are from my stint as a semi-vegetarian in younger days:

Smith and Hawken, The Gardeners Community Cookbook:

https://www.amazon.com/Smith-Hawken-Gardeners-Community-Cookbook/dp/0761117725/ref=sr_1_1?s=books&ie=UTF8&qid=1476402319&sr=1-1&keywords=gardeners+community+cookbook

Some of the best are recipes from vegetarian restaurants. Here are two drawn from the famous San Francisco restaurant, The Greens:

The Greens Cookbook:

https://www.amazon.com/Greens-Cookbook-Extraordinary-Vegetarian-Celebrated/dp/0553051954/ref=sr_1_1?s=books&ie=UTF8&qid=1476402197&sr=1-1&keywords=the+greens+cookbook

Fields of Greens:

https://www.amazon.com/Fields-Greens-Vegetarian-Celebrated-Restaurant/dp/0553091395/ref=sr_1_1?s=books&ie=UTF8&qid=1476402460&sr=1-1&keywords=fields+of+greens

Also, any of Mollie Katzen’s books are very good.

-JT

[kalee]

I have the Smith and Hawken book. Good one.

My favorite vegetable cookbooks are
The New Southern Garden Cookbook by Sheri Castle

The Southern Vegetable Book: a Root to Stalk Guide to the South’s Favorite Produce by Rebecca Lang

Farm Fresh Southern Cooking: Straight from the Garden to your Table by Tammy Algood

Simply Salads by Jennifer Chandler

And one not strictly vegetables but has some great vegetable recipes
Hollyhocks and Radishes: Mrs. Chard’s Almanac Cookbook by Bonnie Stewart Michelson.

[Jamestown1630]

My favorite recipe from the Smith and Hawken is the Summer Squash stuffed with the creamy spinach filling, We’ve made that many, many times:

Summer Squash with Spinach Filling

For the Squash:

Boil 2 large or 4 medium, whole Summer Squash until they can be easily pierced by a knife tip, but are still firm. Allow to cool slightly, and then split them lengthwise, and remove the seeds with a spoon. Set Aside.

Spinach Filling for Summer Squash

1 large bunch spinach, using leaves and tender stems, coarsely chopped and well-drained (3/4 lb.)

(often I just buy bags of baby spinach for this, and steam them slightly in the microwave.)

4 T butter

1/4 cup finely chopped onion

1/2 cup sour cream

1 tsp. red wine vinegar

Salt

Wilt the still-moist spinach in an ungreased, heavy saute pan over medium heat, or in a microwave bowl at high heat. Drain briefly and then squeeze dry and set aside.

Melt the butter in a saute pan over medium heat. Add the onion and stir until wilted, about 3 minutes.

Add the spinach, sour cream and vinegar, and salt to taste. Stir to blend.

Spoon the spinach mixture into the hollows of the squash halves. Place in an oven proof tray and bake at about 350 degrees until heated through and the squash tender.

Filling can be made ahead and kept in the refrigerator overnight.

-JT

[kalee]

I haven’t made that, will have to try it. I love creamed spinach.

[Jamestown1630]

It’s very good, and easy to do.

[greeneyes]

My beer bread recipe is just a very simple 3 cups of self rising flour, 2-7 Tbls of sugar, and a can of beer. Top loaf with melted butter during the last 10 minutes.

Over the years, I have altered it using various seasonings or cheeses-whatever I have on hand and have a hankering for.

It’s my go to recipe for a quick bread when we are out and I don’t want to make a trip to the store. It’s pretty good in the toaster the next day, but of course, fresh from the oven with gobs of butter is the best.

[Jamestown1630]

I think whenever I’ve heard of ‘beer bread’, I’ve imagined something more like sourdough. Most recipes seem to be quick batter breads.

[ptsal]

Looking for recipes for scalloped potatoes. Really want to cook the dish out doors in a Dutch Oven or using one of the girl scout foil pouch techniques..... okay Boy Scout Hobo Ovens....

Anyway please send me suggestions.

[Liz]

The Francophile in me loves the elegant French method.

Scalloped Potatoes

PREP Slice potatoes and coat with flour. Set aside.

METHOD Saute/soften heated olive oil, onion and garlic 5 min. Whisk in h/cream, broth and wine. BTB; reduce to simmer. Add Herbes de Provence, goat cheese and Gruyere; whisk til melted. Add flour-coated potatoes. BTB, then simmer til thickened.

Spoon into greased 9x13" casserole. Sprinkle with grated Parm. Bake covered, 350 deg 30 min. Remove cover; bake 30 min longer til golden.

Ingredients 2 pounds russet potatoes; thinly sliced 1/2 cup Flour 2 tablespoons olive oil 1/4 cup Onion; chopped 2 cloves garlic; minced 3/4 cup whipping cream 3/4 cup chicken broth 1/2 cup white wine 1 teaspoon salt; add more to taste 2 teaspoons Herbes de Provence 5 ounces goat cheese 4 ounces Gruyere; grated 1/4 cup Parmesan cheese; grated

[ptsal]

thanks....got to try this

[Liz]

That potato recipe demands a green side. You've got the oven on, so try
this. Serve it w/ the potatoes....or the day after. This is delicious....and easy.

PREP Adjust oven rack to lowest position, place large rimmed b/sheet on rack; heat oven to 500 deg.

METHOD Destem large head broccoli---cut long, ½" thick pieces; remove thick peel down to the tender part. Cut rest into long, fairly narrow florets, bowl-up. Drizzle w/ evo; toss/evenly coat. Sprinkle w/ k/salt/sugar, toss to combine (sugar helps browning, do not omit.

Spread evenly on hot b/sheet set on counter--flat sides down wherever possible. Roast til stalks are well browned and tender; florets are lightly browned, 9-11 min. Transfer to server. SERVE immediately w/ lemon wedges.

ING 3 tb evo tsp kosher salt 1/2 tsp sugar

[Jamestown1630]

I’ve always made them the simple way, with flour, dots of butter, salt and pepper, between the slices of potato; milk or milk and cream poured in; and baked in the oven. (It’s one of the first things I cooked for my husband when we met - meat loaf and scalloped potatoes. Later I learned that he hates scalloped potatoes ;-)

There are lots of great sites about dutch-oven/ campfire/cowboy cooking if you do a search:

http://www.cowboyshowcase.com/dutch-ovens.html#.WALHip3R9OI

[leaning conservative]

This looks fantastic & so delicious! Just a question....what is BTB?