Weekly Cooking (and related issues) Thread

[miss marmelstein]

Lovely!

[Ellendra]

Not quite a “meal”, but I’m experimenting with winemaking right now. I have a gallon of squash wine almost ready for bottling. Sampled a little last night, it’s actually pretty good!

[Jamestown1630]

The one time I made wine, it came out like port. Only time I’ve ever had a hangover ;-)

[Liz]

MUST be that time again......time for chocolate. Nice for fall.
A stunning dessert--brownie layers teeming with lovely mousse.

BROWNIE TORTE/ PISTACHIO MOUSSE FILLING

PREP Lightly spray 2-8" round cake pan bottoms. Line w/ parchment; lightly spray paper.

TORTE Spoon/stir 50 strokes 19.5 oz pkg Pillsbury® Traditional Fudge Brownie mix, 1/2 c Canola Oil, 1/4 c water, 3 eggs. Spread half evenly in each pan. Bake 27-30 min--pick 2" from edge comes clean. Cool in pans on racks 10 min. Run knife at edges to loosen. Invert on rack; remove parchment. Fridge racks w/layers to cool completely 20 min. Carefully halve w/ long serrated knife (make 4 layers).

MOUSSE Hold tb pudding mix for garnish. Elec/mix on high 2 min 4-serve instant pistachio pudding powder, 3/4 cup cold whole milk, cup cold h/cream thick and creamy. Stir in 1/2 c coarse-chp pistachios. Cover/frige.

ASSEMBLY Layer on server brownie layer, cut side down, 1/3 mousse spread evenly to edge. Repeat layering. Top w/ 4th brownie layer, cut side down; frige while making glaze.

CHOCOLATE GLAZE heat/stir 1/2 c h/cream on med, bubbles start to form at edge. Offheat add 4 oz fine-chp semi/chocolate; stir smooth. Stir in tsp ea vanilla/corn syrup; let stand 10 min. Stir; spoon over top of torte, let drips run down side.

FINAL Fridge while making garnish. Pipe rosettes w/ star tip on top. Chill 30 min before serving.

ROSETTES GARNISH beat 1/2 cup h/cream, 2 tbl conf, tb pudding mix on high to stiff peaks

[leaning conservative]

“Taste buds like Morris the cat,”......... Great line.

[leaning conservative]

“Taste buds like Morris the cat,”......... Great line.

[leaning conservative]

Oh my, just oh my.......

[Ellendra]

For years, I thought I just didn’t like the taste of alcohol. I could stand a half a shot of amaretto (or other flavorful liquor) if it was mixed in a large milkshake. But wine by itself? Always tasted like moldy fruit juice to me.

This past February, there were two occasions where I tasted a wine I actually liked. One was brewed by my grandfather, and the other came from a local winery. The winery doesn’t share secrets, but my grandfather did. By comparing his method with the standard recommended procedure, I hypothesized that it was the additives used to control fermentation that really caused that moldy taste, not the alcohol itself.

I wanted to test this with a fruit that I had in abundance, but that wouldn’t be a loss if it didn’t turn out. So I took a half-gallon of squash that had been in the freezer since 2014. It was a very sweet squash, so much so that I could make pies without any added sugar with it. I did add extra sugar for the wine.

It’s not quite ready to bottle yet, but when I sampled it there was no trace of that weird moldy flavor. On the other hand, my dad made watermelon wine at about the same time, using all the recommended additives, and his definitely has that weird flavor.

I think I might be on to something! Now if only I had room for more bottles :)

[Jamestown1630]

My FIL used to experiment the same way, with the various things he grew or was able to get from the local Amish.

I hope your batch turns out well!

(I always thought that I would like Dandelion Wine - I was a sentimental fan of the Ray Bradbury book of the same name, and always wanted to try the wine because it just sounded so Summery and whimsical. But when Dad sent us his experiment, it was like drinking grass soaked in Isopropyl :-) (he did make some very nice berry wines, though.)

Best,
-JT

[Yaelle]

The closest I’ve come is kombucha. Fun to make and drink, very relaxing with just enough alcohol that I don’t get a migraine from it.

[Yaelle]

This looks killer but can’t do nuts. At first I thought it was mint. But what about raspberry or something? Also, I have a hard time believing you can halve a pan of brownies and move 4 layers. Maybe you cool it in fridge a while til cold, slice your layers, slide bits of parchment between them but leave them in the pans, stick the pans in the freezer, then once they are almost frozen, separate them and put in the raspberry purée or jam mixed with whipped cream??

Could also be a mocha.

[Jamestown1630]

My husband really likes kombucha. I can’t get over the slimy critters floating in there ;-)

[Jamestown1630]

That looks very good. I haven’t had much experience with canning anything, but that looks like something that would be easy to start with.

[Yaelle]

Ellendra, I believe you ARE onto something. In Switzerland in the fall there is something only available then in the restaurants. It’s called Sauser (pronounced Soozer) and it’s the first ferment of the grapes or something. It’s like cider: tastes like grape juice, rich, not too sweet, with a kick. They serve it in little ceramic cups that look like mini pitchers. It’s very good.

[Qiviut]

This would be a good recipe to start with - the apple pectin thickens it up enough that you don’t need to add anything else such as Sure Jell, etc.

My favorite canning ‘tip’ - I sterilize my clean/washed jars in the oven while I’m chopping everything up, which works great (need over 212 degrees - I do it at 225). I put them in a roasting pan (sides, so they don’t slide off in transit) & they don’t come out until I’m ready to fill them, usually one at a time. For me, it’s easier than the boiling water method.

[Trillian]

I am craving pork.. I’ve been wanting some marsala style for more than two weeks now.

Here is a recipe for something different, pumpkin style:

Pumpkin French Toast Casserole

Ingredients
1 (day old) french bread (brioche bread, or challah), diced
2 cups milk (see note)
½ cup heavy cream (see note)
1 cup granulated sugar
6 large eggs
1 cup pumpkin puree (NOT pumpkin pie filling)
2 tablespoons vanilla
1 tablespoon pumpkin pie spice
STREUSEL:
½ cup light brown sugar
½ cup cold salted butter, diced
½ cup all purpose flour
1/3 cup chopped pecans
2 teaspoons pumpkin spice

Instructions
Spray a 9×13 pan with nonstick cooking spray. Place the diced bread inside the baking pan; set aside.
In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
STREUSEL: Combine the light brown sugar, butter, all purpose flour, pecans, and pumpkin spice in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.

http://littlespicejar.com/pumpkin-french-toast-casserole/

[garandgal]

I grew up on a hog farm & ate mostly pork as I was growing up. Your instincts are correct; they purposely made pork “leaner” & have nearly ruined the mass market product.

If you would like to taste actual pork again, look in your area for a farmer or grocer who sells Berkshire pork...it’s a heritage breed that was very popular before the huge producers/confinements came along. Much of production ends up being distributed to high-end restaurants, but you should be able to find some available to the public at a farmer’s market or better grocer.

Trust me, you will be thrilled to taste “pork” again...it’s worth the money:)

[Liz]

.....you can halve a pan of brownies and move 4 layers..... Maybe you cool it in fridge then slice?

Exactly.....has to be chilled before slicing.

I really like your variations.....raspberry or mocha.

Adding them to the recipe. Thanks.

[lizma2]

Make Minestrone every fall.

I leave out the beans, green beans and chicken and throw in zucchini and cooked sausage. Also ditch the rosemary and use basil, oregano and bay

Never heard of wheat berries. Need to do some research!

[MomwithHope]

That sounds yummy. We also grow shishito peppers and love finding new ways to use them. So far, omlettes and topping a pizza are our favorites.