Weekly Cooking (and related issues) Thread

[Jamestown1630]

I have a young friend at work who is a wonderful baker, and dreams of having his own bakery someday. He lost his Mom to cancer several years ago, and often reminisces about her and things they did together. One of his favorite memories is of the two of them making this Ina Garten recipe for Pumpkin Roulade, and it has become one of his specialties:

http://www.foodnetwork.com/recipes/ina-garten/pumpkin-roulade-with-ginger-buttercream.html

Another co-worker has recently retired, and we are having a party for him at the end of the month. Whenever we had parties and I asked Nate what he wanted me to make, he always asked for 'Chicken and Dumplings'; so that's what he's getting for his retirement party.

The recipe I've always used comes from America's Test Kitchen. There are many easier, less time-consuming recipes; but in my experience, this one gets the raves.

You can do the chicken stew ahead of time and freeze it; and then thaw it and heat it up, to make the dumplings the day of serving, or the night before. (I think the dumplings would come out poorly if you make them also ahead of time, and froze them.)

When I take this to a potluck, I take the stew in an electric crock pot, and the dumplings in a separate container. At the party, heat up the crock pot, and add the dumplings about 1/2 hour before you expect the folks to eat. (Sometimes they don't all fit; so just add more to the crock pot as the people eat.)

Important Note: Using the Chicken Fat is what really makes these dumplings, so don't 'shortcut' by using another fat. If you're doing this ahead of time, you can skim off the schmaltz after you've cooked the chicken, and freeze it until it's time to make the dumplings.

(I'm not sure if ATK would approve of my system of doing some of this ahead of time - they make a point of having the dumplings made immediately before serving; but 'needs must', and all o' that :-)

https://www.americastestkitchen.com/recipes/2295-chicken-and-dumplings

-JT

[illiac]

Chicken Enchilada Soup

Poach 2 lbs chicken breast and shred

4 cups chicken broth
1 large cube of velveeta cheese
1-2 cans enchilada sauce
2 teaspoons minced garlic
1 Large onion
4 cups chicken broth
2 cans mild green chiles
Your choice of hot sauce
1 cup of masa to thicken
Salt and pepper to taste

Add all to a large pot and stir continuously so the masa does not burn to bottom of pan. When done, serve with corn chips (also makes a great dip).

Enjoy!

[pugmama]

This is a great dinner for an autumn day. I am going to do it again for the weekend. Leftovers are great and can be used in sandwiches etc.

http://www.cookingchanneltv.com/shows/symons-suppers/200/one-pot-wonders.html

[trisham]

Yum! I love cheesecake!

[trisham]

Chili. Nothing will warm you up faster! Use any basic chili recipe and add some green pepper, chunky peanut butter and some cocoa. It really makes a huge difference. Garnish with sour cream, avocado, cheese and red onion!

[pugmama]

The LCBO Fall 2016 edition is out and here are the recipes. Some look really great.I love this magazine and their food photography.

http://www.foodanddrink.ca/lcbo-ear/RecipeController?action=result&language=EN&recipeType=1&mainIngredientMaxSize=12&coursesMaxSize=3&keyword=&yearissue=20161&seasonal=

[Qiviut]

We had elk meatballs last Sunday evening ..... fresh from a New Mexico elk hunt! They were delicious. Today, I’m cooking up a batch of chili which will use up two pounds of venison burger - with bow season now “in”, I need to make some room in the freezer. :-)

[leaning conservative]

I love how cocoa gives a richer color & deeper flavor. Soooooo good! And cumin..........mmmmmmmm

[trisham]

It’s interesting what a difference it makes!

[samiam1972]

Nutmeg is good in chili, too! Gives is a bit of extra awesome. I’ve never tried peanut butter before. Sounds interesting!

[trisham]

Nutmeg is a great idea!

[Jamestown1630]

The Asian pork tenderloin looks good.

[Jamestown1630]

I want one of those little torches.

Speaking of tools, we recently acquired something I’m very impressed with. We’ve used the Foodsaver vacuum packing machine for a long time – it’s great for packing meats bought in bulk for long-term freezing. But they also make a lot of accessories, and we tried a container that is used with the machine to keep shorter term things fresh in the refrigerator:

https://www.amazon.com/dp/B01AJJ1UAA/ref=twister_B01AL7JGWY?_encoding=UTF8&psc=1

We buy ‘spring mix’ lettuce greens every week or so; they come in a big box at the grocery store, and sometimes before we use them up they go rotten. We tried vacuum packing half of it in one of these ‘Fresh Containers’, and the lettuces lasted two weeks without losing any crispness or freshness.

We use the 10-cup one; but they come in several sizes, and might be great for people with gardens who want to prolong the freshness of what they pick.

You can get them at lots of places; if you buy them directly from Food Saver, they have a rewards system where you earn points toward free stuff.

-JT

[Liz]

She also used the torch to make her version of the classic graham/chocolate/marshmallow treat.

She put p/butter on ritz, then added a marshmallow which she torched.

[Jamestown1630]

I want to learn Creme Brulee.

S’mores should be done over a campfire ;-)

[mylife]

Yummy

[Yaelle]

Have to have to have to make that pumpkin roulade. And soon. Sounds so good.

[Yaelle]

I have to make crockpot dinners every Friday and they have to be “above average” because God says so (sabbath). I am driving and get home at 5:30 and need the main course pretty done, happy to make salad etc after. So any great (non pork or seafood) crock pot recipes that you love would be welcome on these threads! Probably by others here too.

Last Friday I did brisket in mine and it came out fabulous.

http://www.simplyscratch.com/2014/03/easy-slow-cooker-barbecue-beef-brisket.html

[Yaelle]

It’s funny but “my” chili recipe is from the grandmother of an American friend I used to have in Switzerland. I don’t even remember my then best buddy’s last name! But I loved her recipe so to this day I make her grandmother’s chili!

When JT does her chili cook off recipe thread I will put it in.

[Harmless Teddy Bear]

The anchovies are very important. They add depth to the soup.

Everything else is kind of flexible.

You can add in bell peppers if you like. I add some Old Bay seasoning sometimes if I want a warmer soup.

[Yaelle]

I NEVER miss summer when it finally gets the heck out. The only thing I miss, ok, two things, SUMMER FRUIT, and NO COLDS AND ILLNESSES.

It’s still hot now but the evenings are getting cooler. I felt a chill this morning.

Still, summer until Nov is not as bad as the dangers of hurricanes — prayers up for everyone in Matthew’s path.