Weekly Cooking (and related issues) Thread

[Jamestown1630]

I attended a buffet-style party recently where the food reminded me of the classic Italian appetizer/starter ‘antipasto’ - which literally means ‘before the meal’, or before the main course. And given the temperatures we’ve had here during the past week, it seems that a nice antipasto platter, along with a good bread and a round red wine would be a perfect meal in itself, for an unbearably hot evening - the kind where one would just like to ‘graze’ lazily on some cold, refreshing bites, and share a long conversation while the cicadas sing.

The offering classically consists of cured meats, cheeses, olives, and various fresh and marinated or pickled vegetables:

http://allrecipes.com/recipe/26694/antipasto-platter/

I’ve always liked the Marinated Mushrooms, and especially like this recipe from the website ‘Peas and Crayons’, because the mushrooms are first sauteed in olive oil, instead of blanched in water; and because it uses button mushrooms – a lot of recipes use Cremini, which tend to have slightly tougher surfaces. I just think it works better with buttons. Make them far enough ahead so that they can age at least a day or two, for more intense flavor:

http://peasandcrayons.com/2015/05/10-minute-marinated-mushrooms.html

Another nice addition is Marinated Mozzarella balls; but you can do it with slices of mozzarella too, if you can’t find or don't want to make the little balls:

http://homecooking.about.com/od/cheeserecipes/r/bldairy24.htm

__________________________________________________________________________

I was out shopping yesterday, when our heat index was near 105; and at the point where I was dying for something to drink, I found a ginger-flavored limeade in a drugstore. It reminded me of this recipe from ‘Yin and Yang Living’, which I want to try:

https://www.youtube.com/watch?v=3Cnuu6bEi8k

-JT

[MomwithHope]

Don’t know of any and I just checked the Ken’s, yes blend of soybean and canola.

[Jamestown1630]

Yes, even the new, prepared ‘olive oil’ mayonnaise has the soybean oil.

I guess those of us concerned about soybean stuff will just have to start making our own. A little more work, but a lot cheaper - and probably better tasting.

-JT

[leaning conservative]

Why is there a con earn about soybean oil. I have read that Americans consume more than we should. I love Men’s blue cheese dressing, yum.

[leaning conservative]

Concern

[leaning conservative]

Everything was messed up on that post! I like Ken’s dressing. Sheesh.

[Jamestown1630]

It is unfermented soy products that people are becoming concerned about:

http://articles.mercola.com/sites/articles/archive/2010/12/04/soy-dangers-summarized.aspx

http://www.foxnews.com/health/2014/11/19/healthy-or-harmful-truth-about-soy.html

[thesligoduffyflynns]

Here’s my contribution recipe and I’m going to make this for Christmas for a few friends as I have done for many years these young ladies from the “old country” spell it all out on very easy terms

https://www.youtube.com/watch?v=8JP7dqxo1QI

[thesligoduffyflynns]

i will get back to you on the rice wine vinegar-it has a taste that’s kinda’ strange. personally i’m more partial to malt vinegar on fries but RWVinegar has it’s own applications.

[thesligoduffyflynns]

that’s disgusting

[thesligoduffyflynns]

A properly boiled is good for all

http://www.huffingtonpost.com/2015/01/14/green-rim-hard-boiled-egg_n_6464402.html

[CottonBall]

I have a Filipina friend who says they use rice wine (not rice wine vinegar) in their Chinese dishes. they marinate the meat with the wine and oyster sauce. (the wine is acidic, so I see how that works)

[thesligoduffyflynns]

thanks for clearing this up because I have the Rice Wine Vinegar.

[thesligoduffyflynns]

Anybody here into PHO?

[CottonBall]

what is that?

[thesligoduffyflynns]

https://en.wikipedia.org/wiki/Pho

http://www.splendidtable.org/recipes/pho-ga-chicken-noodle-soup

can be made with beef,too

Martin Yan of Yancancook.com has a good recipe also.

You need a very round & deep bowl for Pho

[CottonBall]

oh yeah, I’ve seen that in the food network. I thought you were using an acronym since it was all caps ;)

[CottonBall]

sounds delicious! healthy too.

[thesligoduffyflynns]

Pho is really delicious & uses lots of fresh vegs.
You don’t even have to put chicken or beef in it-you can go totally veg with it.

there’s a few Pho shops (small spaces with table & chairs) in my neighborhood and a nice outing is going to eat Pho for lunch or dinner.

[thesligoduffyflynns]

I had a acronym appear on a neighborhood bulletin board just recently and the individual was looking for SCOBY- I was like ....what????

return email was : Symbiotic Culture of Bactera and Yeast
used in making Kombucha.

Ever had Kombucha? it’s pretty good.

[Liz]

Kraft Foods no-fuss crispy wontons....nice side or appy

CRISPY WONTONS / ASIAN DIPPING SAUCE

FILLING Mix 8 oz tub PHILADELPHIA Chive & Onion
Cream Cheese Spread, 1/2 lb leftover cooked grnd pork,
tsp ea minced gingerroot, sesame oil.

ASSEMBLY Center Tb Filling on 32 won ton wrappers.
Bring corners up/over Filling; twist tops to enclose.
Flatten bottoms. Place in 15x10x1" pan. Brush lightly
with water; sprinkle w/ sesame seeds.

BAKE golden 425 deg 10-12 min; drain on p/towels.

SERVE w/ ramekin of Sauce.

ASIAN DIPPING SAUCE 2 tsp toasted sesame seeds, 2 Tb soy sauce, Tb ea rice wine, water.