Posted on 09/28/2016 8:29:58 AM PDT by Jamestown1630
One of the most interesting food writers I’ve encountered, and an American Treasure, is John Thorne, who for many years produced a snail-mail newsletter called ‘Simple Cooking’. The newsletter doesn’t seem to be produced anymore, but fortunately we have the many books that he and his wife Matt Lewis have published. These are just delightful books to read, even if you aren’t going to cook any of the recipes in them:
https://www.amazon.com/John-Thorne/e/B000AQ1J0Y/ref=dp_byline_cont_book_1"
I remember that one of Thorne’s newsletters contained a recipe for ‘Puffed Wild Rice’, which was suggested as a snack, a topping for salad, or even an addition to a poultry stuffing; but this recipe from Epicurious pulverizes the puffed rice and uses it in place of a bread crumb coating for fish. The recipe includes the technique for making the puffed rice:
http://www.epicurious.com/recipes/food/views/wild-rice-crusted-halibut-56389978
A link to Thorne’s website:
and a good article about him
http://www.northcoastjournal.com/humboldt/simple-cooking/Content?oid=2129904
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I originally purchased the item above for stripping herbs like thyme; in my experience, it’s not really great for thyme, but excellent for other vegetables, especially for kale. I use kale a lot in soups, and have begun making the crispy snack which has become popular in recent years. Using the large hole of the tool makes very quick work of stripping the kale away from the ribs. You can season the kale in many ways, but here is a basic recipe for Baked Kale Chips:
http://allrecipes.com/recipe/176957/baked-kale-chips/
Here is a link to the gadget; they also make one that's attached to a bowl to catch the herbs, if that's what you're stripping; but this is the one for greens:
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Some months ago we had a couple of threads on peeling boiled eggs. I had still not found a foolproof way, so I did another search this week and tried something new: adding oil to the water.
I pricked the large end with a tiny hole, covered the eggs with water, and added about a tablespoon of olive oil into the water. After bringing to a boil, I cut down the heat and let the eggs simmer for 10 minutes, and then put the pan under cold running water until the eggs cooled down.
These eggs came out perfect – no green ring, despite boiling the eggs for ten minutes - and very easy to peel. In addition, these were relatively fresh eggs from the grocery (purchased two days before.)
But: don’t ask me what the oil is supposed to do, or why it works; none of the videos I took the idea from really explained it ;-)
-JT
On a lazy ‘staycation’ this week, and not cooking much; but here’s a little ‘this and that’.
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
OMG ...When I saw the title I thought it was about cooking the polls!!LOL!
I’m sure that’s being done; but my thread is about real cooking ;-)
AMETHYST CHEESECAKE TORTE
CHOCOLATE CRUST Press combined 1½ packages chocolate graham crumbs, 4 oz butter (120 g) onto bottom and up the side of deep tart or springform pan. Bake firm 350 deg about 15 min Cool on counter.
CHEESECAKE ING 3 8-ounce pkg cream cheese, softened 1 cup sugar 2 Tb flour 1 tsp vanilla ½ tsp salt 3 large eggs
METHOD stand mixer/beat cream cheese smooth. Slowly add sugar, scrape down the sides of bowl Add flour, salt, eggs, and vanilla mix for 2 -3 minutes until well blended and smooth.
BAKE in prepared crust 350 deg an hour; cool completely on wire rack. Fridge/chill completely for at least 4 hours (overnight is better).
FINAL spread Topping evenly over cheesecake, leaving about ½ inch at edges.
AMETHYST TOPPING Cook/stir on med to the boil 10-12 min 8 oz frozen blueberries (do not thaw),6 oz fresh or frozen cranberries (do not thaw; about 1½ cups, cup sugar, 3 tb cornstarch, tb fresh lemon juice, ½ tsp lemon zest. Keep stirring; at the boil cook 2 min, stir constantly. Transfer to glass or ceramic dish; cool completely (mixture will thicken).
We get really fresh eggs. What works for us is after boiling for 10 minutes, put the drained pan in the sink and add cold water. As soon as you can handle the hot eggs, hit them a few times against the side of the pan, so the shells are broken all the way around. Change out the cold water a couple of times and then let them sit for about a half hour. They peel great for me under running water.
You’re correct - I forgot to add the part about breaking the shells slightly while they’re still in water.
Aw, Jeez; you always post this stuff when I’ve decided to try and lose my last few pounds...
(Back to my boiled eggs and celery...)
(Sniffle).....my timing is normally pitch-perfect.
Very interesting links. Thanks!
Beau is off again Bear Hunting, so the remainder of this week will just be heating and eating leftovers.
I DID make a big pot of Chili for him to take back up to the cabin, as well as some Cranberry Orange muffins...but those were just a mix. *GASP*
Since Fall is arriving for a lot of us, we should do a Chili Recipe Thread, because my meat and vegetarian Chili recipes ROCK! ;)
As far as ‘simple’ cooking goes, I love all of the ‘Monestery’ cookbooks. Super simple recipes, everyday ingredients.
https://www.amazon.com/Twelve-Months-Monastery-Victor-DAvila-Latourrette/dp/0767901800
I’ve never made a cheesecake (unless you count the horrible Atkins one, which is tolerable if you’re on a low-carb diet and dying for something - anything - sweet and gooey.)
But yours looks like the one to try, and I will keep it for the Holidays.
(A lot of the frozen grocery store ones always have a sort of ‘medicine’ taste to me; probably fake flavorings...)
That book has been on my wish list :-)
FOUR SEASONS THAI BEEF SALAD
ASSEMBLY Plate romaine, fresh greens of your choice, heirloom tomatoes and cucumbers; marinated beef on top. Garnish with crispy garlic, mint, Thai basil, micro basil, cilantro, sesame seeds. finish w/ droplets of Scallion oil and Chili oil. Chef added local blossoms for resort guests.
PREP Grill or broil the steak med;rare. Trim. Cool/slice thinly 2 inches across and 1/8 inch thick. Can use leftover steak. Crisp the garlic in bit grapeseed oil. Quickly roast white sesame seeds in a dry pan until they start to pop. Keep heat low and keep them moving. Mix chilies, fish sauce, lime juice and sugar in a small bowl. Add the sliced meat. Taste and add more fish sauce if desired.
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ING---8-10 oz Prime New York steaks, lightly seasoned and grilled to medium rare or your preference 1 tbsp Sambal or 2 Thai Chile peppers finely minced (Very hot) 1 tbsp Palm Sugar 5 tbsp Patis (fish sauce) 5 tbsp fresh squeezed lime juice (1 medium size lime) Baby romaine lettuce and mixed greens Sesame seeds 2 large cloves garlic, sliced crosswise very thinly 2-3 sprigs fresh mint thinly sliced Thai basil, thinly sliced 1/2 hot house cucumber , sliced 2 to 3 shallots, sliced crosswise very thinly or 1 small red onion, sliced very thinly 3 or 4 sprigs cilantro, stems removed, for garnish 1 heirloom tomato quartered for garnish per salad
NOTES: *Scallion Oil is used in many Vietnamese dishes to garnish rice, noodles, soups and salads; made by heating scallions in oil for a short time and then cooling. At Asian markets.
That looks wonderful, dieting or not!
I just love that serving dish.....makes a simple salad into an elegant presentation.
You can “pop” wild rice in a dry skillet, too. Just make sure the skillet is hot before adding the rice.
When popping other grains and seeds, keep a lid handy. Some of them just poof out slightly and don’t move, others act like gunpowder!
My chickens FINALLY started to lay eggs. We’ve been without for about a year and a half. I had to use up the 18 store bought eggs before I’d let anyone touch the fresh eggs. LOL! So I made a crustless quiche last night with ham, broccoli and cheese. It was super tasty and makes for a quick leftover lunch.
I’ve found that putting my boiled eggs in a mason jar with a little water and shaking them around like crazy makes the shell come right off with almost no blemishes. Mostly perfectly pretty eggs good for deviled eggs!
RAINBOW GREEK SALAD
METHOD combine tomatoes, cucumbers and onion, vinaigrette. Arrange on platter; top with croutons or pita chips, olives, crumbled feta and dill.
GREEK DRESSING evo, red wine vinegar, kosher salt - to taste, freshly ground black pepper - to taste.
ING small heirloom tomatoes - 3, thinly sliced pitted kalamata olives - 1/2 cup cucumber - 1, peeled and sliced small red onion - 1/2, thinly sliced feta cheese - 1/2 cup, crumbled croutons or pita cheeps - 1 1/2 cup fresh dill - 2 tablespoons, chopped
One of those screen lids would be good.
I recently got a little pan for toasting sesame seeds, which has saved a lot of cleanup:
Very good, and totally low-carb.
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