Weekly Cooking (and related issues) Thread

[MomwithHope]

My method is to take a sheet of wax paper, put a few drops of water on it and the bread that is dry. Wrap tight and microwave on a medium setting for about 10 seconds. Steamy and fresh tasting. You can even spread some butter on it before you nuke it.

[Jamestown1630]

Yes! I think it’s the enzymes.

That reminds me of a future thread I’d like to do, on sourdough bread. There’s a whole school of thought on using pineapple juice in the starter.

-JT

[Hardens Hollow]

That does sound very corny. My husband would love it. Although I like my cornbread more like a cake, sweet and light. I’m outvoted here in the south, where they have strong opinions on cornbread. So when I make mine, I’ll have to do it in the stealth of night and especially, don’t share it with anyone ;)

[Hardens Hollow]

“. Most of the problems I’ve read about any brand is that it chips and loses it’s non stick coating quickly.”

I’ve read the same. Cast iron is my go-to cookware. I’ll never have to buy another skillet or Dutch oven again (unless I want extras).

[Hardens Hollow]

“That reminds me of a future thread I’d like to do, on sourdough bread. There’s a whole school of thought on using pineapple juice in the starter.”

That would be great- i need help getting my sourdough bread more sour!

[logitech]

Pineapple steaks are the Best!

[Jamestown1630]

Opinions on Cornbread all over the South, are sorta like opinions on Chili and BBQ, in Texas.

Tread Lightly :-)

-JT

[Jamestown1630]

We have always had birds, but they live in their own room, away from cooking fumes...and away from the Cats ;-)

We haven’t used ceramic stuff; we mostly go with cast-iron, stainless steel, and occasionally T-Fal.

Here’s an info link:

http://www.birdchannel.com/nonstick-pans.aspx

(However, all of my birds are wild rescues. I don’t keep exotics; so YMMV.)

-JT

[greeneyes]

I am one of those people who likes the 5 ingredients or less cook books. LOL I usually just use the Jiffy Mix recipe.

I put a little oil in an iron skillet and let it heat just a little then pour the batter in and stick it into the oven. I have never tried a recipe for regular cornbread that was better than Jiffy Mix.

A frequent quick bread is Beer Bread, which came from a cookbook at work entitled not just for kids.

Basically mix 3 cups self-rising flour, 7 Tbls sugar, 1 can beer(12 oz.)Pour into greased pan, Bake in 350 degree oven for 45 minutes.

Pour 1/4 cup melted butter over the loaf and cook additional 10 minutes. This is a sweet bread and some may like it better with less sugar.

Sometimes I add parm cheese, garlic powder, onion powder etc for a bit of change.

Have also used some cinnamon and raisins/nuts.

[greeneyes]

I can't remember who asked for the microwave recipes, but here is a muffin recipe for the microwave from Granny's first Microwave Cook Book.(GE) Fluffy Muffins:

2 cups all purpose flour ( unsifted )
1/2 cup sugar
3 tsps. baking powder
1/2 tsp salt
2 eggs, beaten
1/2 cup cooking oil
1/2 cup milk
Combine dry ingredients and make a well. Combine liquid ingredients and pour them into the well. Stir to moisten all.

Pour into microwave cupcaker pan lined with paper cupcake papers. Fill no more than 1/2 full. You will have enough for around 14 muffins. (Make your own using paper cups for hot drinks and cutting then to size-then arrange in microwave safe round pan).

6 muffins takes 3-5 minutes. If you don't have a continually rotating turntable, you will need to rotate 1/2 turn half way through.

Note 1/2 cup raisins or drained fruit such as Blueberries could be added, or some sort of savory such as bacon.

The tops will be pale compared to conventional oven, but you can add cinnamon/sugar on top, crunched French onion rings from can, paprika, nut crunch etc. so that you have some sort of color.

[greeneyes]

See my post #30 for the quick bread from Granny’s Micro Wave Cook Book as promised on the other cooking thread. It took me a while to backtrack and find your name. LOL

Enjoy the Fluffy Muffin recipe!

[greeneyes]

I do something similar. Scrub potatoes and pierce with a knife or ice pick. Put into microwave casserole dish covered and cook till the potatoes are fork tender.

Let them cool and stick in the frig to use during the week. My favorite is of course hash browns. Peels will come right off quickly, shred and put into iron skillet with heated grease.

Sometimes I like the potatoes O’Brien style chopped potatoes with chopped onions and bell peppers.

Another time it’s the Jimmy Dean skillet style with the onions, peppers, ham or sausage with scrambled eggs.

And of course the classic fried taters to go with beans and corn bread. Like you said, a lot less time and spattering. You can also cut was back on the grease if you are concerned about fat content in your diet.

Before the Microwave, we used to steam cook potatoes in the afternoon at the restaurant where I worked. Then we would shred them for the morning hash browns to cook on the grill( we had a metal coffee pot that had melted lard in it to pour onto the grill right before plopping down the potatoes). I loved cooking on that grill.

[greeneyes]

was=way

[V K Lee]

One simply cannot forget the corny bread known as hush puppies. Especially if living in the South. Though they can be baked, most times the fried puppies are the ones often served. A fish fry is no fried fish meal without the hush puppies and a stick of real butter might near makes a meal!

http://www.tasteofhome.com/recipes/hush-puppies

http://www.southernliving.com/food/kitchen-assistant/hush-puppies-recipe

Popovers are a favorite as well -yummm the onion ones. Jay’s Seafood Grill made some of the best

[pugmama]

Did this as a dessert and we liked it. I used fresh corn kernels.

Mexican Corn Cake
Makes:8 servings
Prep: 25 mins
Bake: 45 mins 350°F
Cool: 1 hr

Ingredients

1 tablespoon butter, softened
3 cups fresh sweet corn kernels or frozen whole kernel corn, thawed
1 14 oz. can sweetened condensed milk
1/2 cup butter, softened
1/2 cup sugar
4eggs (room temperature)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon or vanilla ice cream
honey (optional)
ground cinnamon (optional)
Directions

Adjust oven rack to middle position. Preheat oven to 350 degrees F. Grease a 2-quart square baking dish with the 1 tablespoon butter; set aside.
In a blender combine corn and sweetened condensed milk. Cover and blend until kernels are partially chopped but small pieces remain; set aside.
In a bowl beat the 1/2 cup butter and the sugar with an electric mixer on medium speed for 2 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn mixture.
In a small bowl combine flour, baking powder, and salt. Add flour mixture to corn mixture, beating until just combined.
Pour batter into prepared baking dish. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Transfer to a wire rack and cool about 1 hour or to room temperature. Serve with ice cream. If desired, drizzle with honey and sprinkle with cinnamon. Makes 8 servings.

[W.]

Yes, I figured if ya make 'baked' potatoes in the microwave, why not use the same method for making mashed potatoes, and skip the boil--but that's only handy for a small batch, which is about all I ever do. Just skin them [EZ like you said] and run them through a potato ricer and finish with a fork whip. If I'm feelin' fancy, they'd get hit with the electric mixer, but that's usually only for company. ;)

I shall try your trick with keeping the cooked potato in the fridge for shreds later, I wondered if it would disintegrate but finally reasoned that cold potatoes won't, and you'd think I'd know better--duh, to me!

I'd bought one of those Presto Kitchen Kettles years back, which gets lots of use here for everything from chili to the occasional deep fry, but had to say before I hit on the micro for mash pots, I'd use the kettle to steam the pots for that. Not any more, except for the potato salad--made for the first time ever--which tasted just like mother's, but it required testing the 1/2" dices every minute once they steamed past 18 minutes so they don't overcook [the big worry] but totally worth it!

[Liz]

Talk of "potatoes" and "fritters" reminded me
of this great party recipe. Perfect finger food

Southwest Potato Fritters w/ Avocado Crema

DO-AHEAD Blender smooth briefly/ just mix: 8 lge peeled potatoes boiled fork-tender, cup h/cream, ¼ cup butter. Mix in tb ea ground cumin, gar/onion powder, 2 oz minced chipotles in adoboo; chill for use later.

FRITTERS Combine/blend well 4 lb Do-Ahead cooled seasoned potatoes, 6 oz cooked crumbled bacon, 4 oz shredded sharp Cheddar, 2 oz minced cilantro, 2 eggs. Scoop out--shape inch balls. Roll in 4 cups Panko. Dry 10 min. Batch-Fry golden 2-3 min in 4 cups 350 deg canola oil; drain.

SERVE w/ side of Avocado Crema.

AVOCADO CREMA Proc/smooth 2 Large Hass, ½ c sour cream, juiced lime, tea agave nectar (or fave sweetner); add tb water to thin out. S/p.

[ken5050]

Awesome....gonna make some for Monday...

Many thanks..you have a Great holiday weekend.

[V K Lee]

Not long ago some were reminiscing about school lunches and how great the difference is from then to now. This interesting article was found on Hungry Browser-Uncle Phaedrus

http://www.hungrybrowser.com/phaedrus/mpschoolcafeteria.htm

Are you familiar with Hungry Browser and their Detective of lost recipes?

[Liz]

A great nibble--swirls of ruby red raspberry sauce
in thin slivers of white chocolate--nice holiday treat.
Add dried blueberries to go red, white, and blue.

WHITE CHOCOLATE RASPBERRY BRITTLE

W/ offset spatula, spread melted white chocolate into
parchmented sheetpan; drizzle w/ 2 tb seedless
raspberry jam (stir vigorously to thin out) .....
or use sieved fresh rasberries.

W/ skewer, swirl berries thru chocolate. Firm at room temp
2-3 hours. Cut desired shapes and sizes; then peel off parchment.