Weekly Cooking (and related issues)Thread

[Jamestown1630]

Dear Cooking-Thread Friends;

A very dear relative of mine has become quite ill, and I will be caring for him for the foreseeable future. I expect that things will be turned a little ‘upside-down’ here for a while, and I won’t be able to continue the weekly posting of this thread. I will resume when I am able, but in the meantime we can just continue this thread. I will check in when I can.

Alternatively, if anyone would like to take up the thread in the interim, the ping list is on my profile page.

My current patient is now getting his appetite back somewhat, after a stint in the hospital; and today he was reminiscing about Shrimp Scampi – his recipe for which, according to his tale, greatly impressed many young lady friends, back in his salad days. Here is Taste of Home’s version:

http://www.tasteofhome.com/recipes/shrimp-scampi

-JT

[beethoven]

Praying for your dear friends comfort and healing.

As you know my posting skill leave much to be desired! Ina Garten has a baked shrimp scampi recipe she prepares the in an oval baking dish. It is fairly simple, but very good.

We shall miss your always wonderful cooking threads. I hope your friend resumes good health. I'm sure your excellent care will make such a recovery if possible.

[beethoven]

Thank you for posting such a healthy and interesting recipe. I’m definitely going to make it!

[Silentgypsy]

Prayers up for you and yours!

[pugmama]

Prayers for your relative’s recovery. I hope he is able to make and enjoy this recipe. It looks wonderful.
I will make it tonight in his honor.
We are totally snowed in here in upstate SC. Many roads and the airport are shut down.

[pugmama]

Thanks for these Liz. They look terrific. I always keep butternut squash in my fridge. Love the stuff.

[pugmama]

Thanks for these Liz. They look terrific. I always keep butternut squash in my fridge. Love the stuff.

[pugmama]

I love anchovies in anything. Another keeper Liz. Thanks.

[pugmama]

I have been taking this version of Persian Baked rice with saffron.It is a very pretty dish.

http://theunmanlychef.com/2015/03/16/tahchin/

[pugmama]

This is Ina’s recipe for baked scampi. It is very easy to do and tastes wonderful. I will sometimes bake rice in the oven with this, but am thinking now I am going to start using a rice cooker again. Mine has to be replaced.

http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe.html

[pugmama]

This site has some great Southern/ Appalachian recipes. I made this for Christmas dinner and my husband ate most of it.

http://gardenandgun.com/article/cast-iron-recipe-kilt-greens-bacon-jam

[Stand Watch Listen]

VEGETABLE TIAN

Ingredients
1 tablespoon olive oil
1 medium yellow onion
3 cloves garlic, minced
1 medium zucchini sliced into thin rounds
1 medium yellow squash sliced into thin rounds
1 medium Yukon Gold potato rinsed and sliced into thin rounds
1 medium tomato sliced into thin rounds
1 teaspoon fresh thyme, minced
1 teaspoon chopped fresh rosemary salt and pepper to taste
1 cup shredded Italian cheese

Directions
-- Preheat the oven to 400F. Finely dice the onion. Saute the onion in a skillet over medium heat with olive oil until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).

-- Spray the inside of an 8″X8″ baking dish with non-stick spray (or coat with butter). Spread the onion and garlic mixture over the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically in an alternating pattern. Sprinkle with salt, pepper, thyme, and rosemary.

-- Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese, and bake for another 15 to 20 minutes, or until the cheese is golden brown.

[Liz]

Luscious....and a magnificent presentation. Thanks.

[Covenantor]

Shrimp Scampi Scampi! That's just an enthusiastic greeting.

Can't have too much shrimp.

Often enjoy it sauteed in the pan, served up with a fresh baguette without the pasta. Make enough extra sauce to sop up with the bread. Best wishes for your friends recovery, good cooking helps.

[pugmama]

This a great winter soup:

Zuppa alla Valpelleunenze
from Diana Henry’s “Roast Figs Sugar Snow”

Ingredients

Garlic, 4 cloves
Butter, 3 tbsp
Rye or coarse country bread, or a mixture on the two,12 oz, cut in 2 inch chunks.
Chicken stock, 6 cups
Grated Parmesan, 2 tbsp
Salt and pepper
Fontina or Taleggio cheese 10 1/2 oz, thinly sliced.
Savoy green cabbage, 1 lb 5 oz/ shredded

Method:

1. Preheat the oven to 310 F.
2. Peel and finely slice the garlic. Melt 1 oz of the butter in a large, lidded ovenproof casserole dish over a low heat and add the garlic. Cook until just transparent, not colored.
3. While the garlic is softening, chop the bread into small chunks, thinly slice the Fontina and heat the chicken stock in a small saucepan.
4. Once the garlic is soft, layer the bread and Fontina on top of it, toss gently and season.
5. Pour the chicken stock over the top, cover and put in the oven for about 35 minutes.
6. Meanwhile, trim and shred the cabbage (remove and discard the hard stalk if necessary), melt the rest of the butter in another lidded saucepan, add the cabbage and a little water. Season with a little salt and pepper, cover and cook over a low heat for a couple of minutes, stirring it every now and then.
7. Remove the casserole from the oven and turn the oven temperature up to 350F.
8. Add the cabbage and Parmesan to the bread and cheese, cover and return to the oven for about another 10 minutes. The zuppa is done when it is bubbling and hot. Serve immediately. Serves 2-3.

[Qiviut]

Another online site I like is “Tasty Kitchen” which is associated with Pioneer Woman. I did a quick search & came up with a link that has some recipes that might interest you .... several Butternut Squash Pasta ‘bakes’ (one includes shrimp!), one for Butternut Squash Pasta & Peas (billed as the ‘new’ Mac & Cheese)& a Butternut Squash Pasta Sauce - you could use the sauce in a casserole you put together with ingredients you like:

http://tastykitchen.com/recipes/?s=butternut+squash+pasta&view=rating&submit=k

Here’s another link with “casserole” added to the search - 4 recipes found:

http://tastykitchen.com/recipes/?s=butternut+squash+casserole&view=rating&submit=k

The butternut/carrot side dish casserole looks like ‘comfort’ food & the butternut/apples almost looks like dessert! :-)

[CottonBall]

I think it depends in the use of the rice. For mexican rice, i rinse so the grains are separated and fluffy. For risotto, i’d never since arborio or carnaroli since the starch makes a lovely creamy sauce.

[CottonBall]

i can’t wait to try them, now that i’m Appalachian ;)

[pugmama]

Thanks for this site-some great butternut squash recipes.

[CottonBall]

beautiful! i make a ratatouille that is spiraled similarly. this looks even better.

[CottonBall]

yummm, i’ll roast cabbage today!

hope you feel better.

we can trade off doing the list. and i dont think it matters which day of the week. we can just alternate weeks and get to it when you can