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Weekly Cooking (and related issues) Thread

Posted on 12/15/2017 4:39:44 PM PST by Jamestown1630

While enduring a ‘bug’ this week that left me unable to do much but sleep or sit in front of the TV, I happened upon Clarissa Dickson Wright’s series, ‘Breakfast, Lunch, and Dinner’, which you can find on YouTube, and which is a really interesting history of how our 'three squares', and the ways we partake of them, have evolved over time.

In the Lunch episode, she featured a pasty (yes, no 'r') crust design, executed by food scholar Ivan Day. This was so beautiful, I had to find the design, and know more about it.

On the way, I found some interesting stuff – including Day's great website on historic food:

http://www.historicfood.com/portal.htm

The pasty design seems to have been derived from Edward Kidder’s ancient ‘Receipts of pastry and cookery, for the use of his scholars’, published in 1720 (you can still buy a copy on Amazon ;-):

http://www.historicfood.com/Edward%20Kidders%20Lamb%20Pasty.htm

I’m not personally a fan of British pasties; but it seems to me that we could decorate our sweet or savory pies just as beautifully – it just takes practice, and starting small! And you don’t need cutters to do this; just find a design, make a cardboard cutout of it, and find a sharp knife to cut the pastry to each of the shapes; then do some detail on the pieces.

Food52 has a lot of starter ideas for ‘fancying up’ your pie:

https://food52.com/blog/8744-9-ways-to-fancy-up-your-pies

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: historicfood; pastry; pasty; pie
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To: miss marmelstein

Once ate in the restaurant overlooking the skating rink....the most horrible tasting, most expensive food I’ve ever eaten.

But the view compensated.


261 posted on 12/21/2017 7:10:51 AM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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To: miss marmelstein

I just love the way Kerrygold used whole bread slices and layered them in the baker so artistically .....

.......and that buttered toffee sauce.......mmmmmmmmm.


262 posted on 12/21/2017 8:14:08 AM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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To: Jamestown1630; miss marmelstein; Yaelle

263 posted on 12/21/2017 8:50:43 AM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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To: momtothree

Thank you. It sounds delicious. Will try it with leftovers from the New Year’s ham.


264 posted on 12/21/2017 9:18:28 AM PST by kalee
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To: Liz

I love this, Liz. I want to teleport right to that rink. Are you in NYC?


265 posted on 12/21/2017 11:43:13 AM PST by Yaelle
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To: Yaelle

I should go in there and look for those gingerbread houses...So cute!


266 posted on 12/21/2017 12:05:29 PM PST by Freedom56v2 (#KATE'SWALL Build it Now)
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To: Liz

It’s really on my bucket list to experience Christmas in New York.


267 posted on 12/21/2017 12:13:16 PM PST by Yaelle
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To: CottonBall; Liz

Excellent find! Am putting the recipe in my disorganized mess of recipe files ;)

I have been out shopping, etc. so did not get to the breads yet...but I have all the ingredients...Was not sure of expiration date on rum extract LOL...had it a while...Does rum extract expire?!

Anyway going to start my breads today—wished I had made them already—went to lunch empty handed, and someone presented me with a surprise gift (a really nice white wine)...Told her I will be bringing by some goodies next week...She is a baker and a good one, so I have to really get my baking on...;) Treated for her lunch, but still wish I had a bread in hand.

Going to do the egg nog bread , pumpkin bread and maybe the no bake peanut butter balls that Liz posted.

Eh maybe I just won’t answer door for neighbors until the baking is done ;)

Wish me luck ;)


268 posted on 12/21/2017 12:13:24 PM PST by Freedom56v2 (#KATE'SWALL Build it Now)
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To: Liz

That is actually a good price for that much butter. I’d love to see it around here. I think target. Might have the lowest price for kerrygold, but sometimes a luxury market cuts prices on weird things. I’ve found pastured eggs (vital farms) cheaper at Whole Foods than Ralph’s sometimes.


269 posted on 12/21/2017 12:15:35 PM PST by Yaelle
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To: Liz

My mom would love this. Have you tried this recipe yourself? Her birthday is this weekend and if it is as good as it looks, sounds, and comes out well, I’d like to make it for her.


270 posted on 12/21/2017 12:18:01 PM PST by Yaelle
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To: Freedom56v2

You live in TV land where neighbors are constantly ringing your doorbell? Lol. Wishing you good uninterrupted bake time.


271 posted on 12/21/2017 12:19:24 PM PST by Yaelle
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To: miss marmelstein; Jamestown1630; Yaelle
OYSTERS ROCKEFELLER / 6 dinner servings or 36 single appetizers

According to legend, a Brennan's, New Orleans, diner exclaimed, “Why, this is as rich as Rockefeller!” The color of greenbacks and so rich-tasting the name signifies the “richest in the world.” Standard Oil's John D. Rockefeller (1839-1937), a name once connoting the pinnacle of wealth and position.

ING 36 fresh (live) oysters on the half shell* 6 tablespoons butter 6 tablespoons finely-minced fresh spinach leaves 3 tablespoons finely-minced onion 3 tablespoons finely-minced parsley 5 tablespoons homemade bread crumbs Tabasco Sauce to taste 1/2 teaspoon Herbsaint or Pernod** 1/2 teaspoon salt Rock Salt Lemon wedges for garnish

CHEF'S NOTES It is best to use small oyster for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. Any variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed. Learn how to Shuck Oysters.** Herbsaint and Pernod are an aniseed flavored spirit, available where liquor is sold.

PREP With oyster knife, pry open, then remove oysters. Discard top shells; wash and dry the bottom shells. Drain the oysters, reserving the oyster liquor.

TOPPING melt butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. Can do-ahea; refrigerate until ready to use.

FINAL Preheat oven broiler. Line an ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in the rock salt, making sure they are level. Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell. Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. Watch carefully.

SERVE Garnish the plates or platter with the parsley sprigs and the lemon wedges. Serve immediately.

272 posted on 12/21/2017 12:26:20 PM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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To: Yaelle

Would make a wonderful birthday dessert.

Just slather lots of Kerrygold butter on the bread slices and arrange them as pictured.

The dish will be superb.

And dont forget the Toffee Sauce and softly whipped cream.


273 posted on 12/21/2017 12:30:45 PM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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To: Freedom56v2
Going to do the egg nog bread, pumpkin bread and maybe the no-bake peanut butter balls that Liz posted.

Excellent choices.

274 posted on 12/21/2017 12:32:10 PM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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To: Yaelle

LOL not quite TV land, but it is a very nice established neighborhood where we chat outside and keep up with each other’s goings on :) Need to have a block party next year for the newcomers :)

Yes, and for all the haters on FR, it is in Chicagoland ;) Well, actually one of the nice western suburbs :) But actually, I do hope to venture to downtown Chicago and look at the Macy’s (formerly great Marshall Field’s) store windows, and lights next week :) We have so much where I live, sometimes hard to find the need or time.

OK, gotta get off FR or I will never get this done...Getting my baking on now!

Yaelle, enjoy rest of your holidays! :)


275 posted on 12/21/2017 12:37:50 PM PST by Freedom56v2 (#KATE'SWALL Build it Now)
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To: Liz

Thanks again!


276 posted on 12/21/2017 12:38:21 PM PST by Freedom56v2 (#KATE'SWALL Build it Now)
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To: Yaelle

Its magical....no other way to describe it.


277 posted on 12/21/2017 12:42:35 PM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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To: miss marmelstein

Merry Christmas to you Miss M!

Are you spending the holidays in exciting New York City?


278 posted on 12/21/2017 12:50:21 PM PST by CottonBall (Thank you, Julian!)
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To: Freedom56v2

Oh no, don’t hide! People love giving. You need to allow them the gift of giving to you.

I’m the same way though, I would rather give than receive.


279 posted on 12/21/2017 12:51:41 PM PST by CottonBall (Thank you, Julian!)
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To: Liz

Not kosher, I’m out. But I used to make oysters at the Century Plaza and that was my closest to wanting to be a vegetarian. I knew each time I sliced the little guy away from his shell, I was killing him. Didn’t enjoy that. I’m a hypocrite: I want someone else to kill my yummy animals for me.


280 posted on 12/21/2017 1:00:44 PM PST by Yaelle
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