Weekly Cooking (and related issues) Thread

[Jamestown1630]

I recently picked up a nasty ‘bug’ that threw me into a six-day fever. No idea what it was, but I’ve never been laid-out so badly, or so little interested in food - all I could taste was salt, and salt was revolting. I finally hit on vanilla ice cream as tolerable, and ate nothing else for days. There are still some ‘notes’ that I can’t taste, and I’m craving the weirdest things: “MacDonald’s Fish Sandwich???” - my husband must feel that he’s got a pregnant lady calling him at work and demanding this-or-that be picked up on the way home. But, things are improving.

After visiting the doctor I had a prescription to be filled and, too sick to wander the store while it was prepared, I settled into the little waiting area by the Pharmacy. I can’t stand to sit and do nothing even when ill, and looked around for some diversion.

Across from me was an older Hispanic man slumped in his chair with his eyes closed, looking like a saint in an old Spanish painting. I wondered what malady had led him to sharing that space and existential misery with me; but he seemed so intent upon withdrawing entirely from earthly matters that I felt no invitation to conversation would be welcome.

Across the aisle were the Clearance Racks, which I had inspected earlier in the week. NEVER leave a drug or grocery store without checking these out – you can find some great deals for pennies on the dollar. I have gotten higher-end cosmetics that I might never have tried, toys for kids for Christmas, great stocking-stuffers, and a lot of closeout seasonal items, for almost nothing. My best buys this Summer were some leggo-like kits for my nephews, and a big supply of canning-jar lids, all gotten for 75 per-cent or less of retail.

By my elbow, I found a little diabetes pamphlet that included recipes, including one for Summer Squash; I modified it slightly, and came up with this:

Summer Squash with Feta Cheese

2 Summer squash and 2 Zucchini, shaved into thin, broad strips – you can use a mandoline (please don’t), a vegetable peeler, or one of the new spiral veggie slicers.

½ C. fresh Parsley Leaves, chopped

½ C.freshly -squeezed Lemon Juice

1 clove Garlic, minced

1/4 C. Olive Oil plus 1 tsp.

¼ tsp. Crushed Red Pepper

Salt and Black Pepper

1/3 C. crumbled Feta Cheese

Whisk together the ¼ C. Olive oil, lemon juice, garlic, parsley and red pepper in a small bowl and set aside.

Heat the 1 tsp. Olive Oil in a frying pan until shimmering, and saute the squash just 3 or 4 minutes, until slightly cooked and translucent. Let cool slightly, and then pour the reserved marinade over the squash, season with salt and pepper, toss well, and let chill for several hours. Before serving, toss the squash with the feta, adjust seasoning, and serve.

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Fried Zucchini Blossoms are something I’ve always wanted to try, and this looks like a good recipe:

http://www.epicurious.com/recipes/food/views/squash-blossoms-stuffed-with-ricotta-354966

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Plain, steamed zucchini can be livened-up with this sauce. I originally found this in a low-fat cookbook back in the 1980s, so it didn’t include the butter, which can be added to make a richer sauce:

Mustard Sauce for Steamed Zucchini (Low Fat, but you can add butter :-)

Mix in a saucepan:

½ C. Chicken or Vegetable Broth

1 Shallot or Scallion, minced

1-1/2 tsp. fresh Tarragon

2 T. Dry White Wine

1 T. Arrowroot (or cornstarch)

1-1/2 tsp. Fresh Tarragon (or ½ tsp. dried))

1/8 tsp. Black Pepper

Cook uncovered 2 or 3 minutes. Melt in 1 T. butter, if desired.

Serve over steamed vegetables; especially good with Zucchini.

-JT

[kalee]

I used to cater and our potato salad was popular. I make it to taste, no written recipe. I prefer red or purple potatoes.
While potatoes are still hot I cut them up and. sprinkle them with a little olive oil, red wine vinegar, salt and pepper. Hot potatoes absorb those ingredients. After they have cooled some, I add mayonnaise, chopped green onion, chopped fresh flat leaf parsley, and celerty seed. Taste and adjust seasonings. Right before serving squeeze a little fresh lemon juice over it to brighten it. If the potatoes are small I don’t peel them. It’s all to taste, no proportions.
If you have leftovers, the next day, a little bit of mayo and a squirt of fresh lemon juice will freshen it up.

[uncitizen]

Thank you for that method. I am going to try it next time.

[Jamestown1630]

I still don’t have my normal appetite back, but that soup looks tempting!

(A Freeper told us last year that she has found hot dog or hamburger buns ideal for making croutons.)

-JT

[Liz]

Stale bread makes the best croutons.

They lose that stale flavor all toasted and seasoned.

[V K Lee]

Yummy, that sounds good. Hot potato salad is a favorite. However never turn down cold potato salad either! The squirt of lemon juice is a pleasant addition. Must remember to try this next time. Thank you. And LABOR DAY is just around the corner. BBQ ribs, potato salad and pineapple cole slaw LOL my menu is planned :)

[Liz]

Time for chocolate.

CHOCOLATE GRASSHOPPER CHEESECAKE

CRUST Fork/mix crumbly 30 crushed fudge mint cookies (about 1 3/4 cups),
2 tb butter. Press in bottom/inch up side dry 9" springform (foil-wrap pan
bottom/sides). Bake 12 min. Cool 30 min.

ASSEMBLY Pour in filling evenly. Drop in 8-10 tb micro-melted 4 oz
choc/chips randomly; knife thru to marble. Bake 300 deg 70-80 min (is set
2" from edge). Return to oven; turn off; open door slightly. Cool in oven an
hour. Remove to rack; cool an hour; chill 3 hours. Now remove sides. Plate.

PRESENTATION Pipe lge stars of sweetened whipped cream at top edge.
Garnish w/ Andes mints halved diagonally.

FILLING Elec/mixer smooth 24 oz cr/cheese, cup sugar. Add 4 eggs singly.
Stir in 1/3 c creme de menthe (can use crème de menthe flavoring).