Posted on 03/01/2018 5:13:10 PM PST by Jamestown1630
Dear Cooking FRiends;
Due to issues at home and at work, I am going to be unusually busy for the foreseeable future, and I have decided that I will have to reduce our Weekly Cooking Thread to a monthly thread. Often, the thread is still quite active when I’m ready to post the following week’s installment, so I don’t think it will make a great difference if we continue each thread over a month.
I’ve greatly enjoyed the camaraderie that we’ve developed here; learning about all of your family culinary traditions and cooking secrets; and just sharing TALK, as our conversations wandered - often into ‘terra incognita’, as a lot of threads on FR do ;-).
You have all taught me many things, and introduced me to new horizons – not all of which have had to do with food and cooking - and I’m grateful for that, and for all of you.
I’ve also enjoyed and learned a great deal from the sheer effort of posting on a weekly basis for the last couple of years, ‘digitally challenged’ as I am. I’m still not very smart about using this little 'spaceship' as I call my computer; but at least I can post a picture and have a little HTML under my belt (Thanks, Liz!)
Instituting a cooking thread was one of my priorities when I ‘signed-up’, because I had always enjoyed the cooking threads on FR during my many years as a prior lurker – especially the Thanksgiving ones! - and I hope to continue for a long time.
I will probably post around the first of each month – and will always be checking in!
***********************************************
I recently discovered Stephane of the ‘French Cooking Academy’ YT channel. He does great videos that are packed with information on ingredients and technique, and I’ve been especially impressed with everything he does with Potatoes.
Here is his video on Gratin Dauphinois - the Classic French Potato Bake; but check out the Duchesse potatoes, as well - they look fancy, but aren't that hard to do:
https://www.youtube.com/watch?v=2QCdN89DAYE
https://www.youtube.com/watch?v=mjdzwYREr48
-JT
“I LOVE potato salad!”
Me to! The best one I found I think was on Prodigy in the early 90’s. Savory custard base but a bit of sweetness.
Potato salad
4 large potaoes, boiled 15 min, and cubed.
1/2 c. chopped red onion
6 hard boiled eggs
Homemade salad dressing (recipes follow)
1/4 c. mayo
1 c. celery
1/4 c. fresh parsley
Homemade salad dressing
1/2 c. sugar
1 T cornstarch
2 tsp. dry mustard (p.s. Colman’s is the best.)
1/2 tsp. salt
2 eggs, beaten
1/2 c. vinegar
1/4 c milk
Combine dressing ingredients in a sauce pan. Cook till thick and bubble. Toss in the rest of the stuff. Refrigerate overnight.
Thanks. That all helps. I wish there was a clearer main page for FR with topics. We could have our own little spot for the cooking thread. I never have in 19 years figured out the point of the side bar thing, I could do without it.
“the garlicky potatoes were the star of the show.”
My grandparent’s lived on garlic and always smelt funny. As a kid I thought that the smell was old people.
It wasn’t until about 20 years later when I started to cook dinners with the boyfriend next-door, who introduced me to a garlic press, which we used to the extreme, I noticed we started to smell funny.
Face palm. Garlic, not age, was the smelly culprit.
Still love the stuff and no longer care if I smell!
Every weekend in the summer as a kid in Chicago we went to Greek picnics, thought that was American’s did on weekends.
My Grandpa had a lamb roasting pit in his garage. He and my Grandma taught me how to cook.
It’s all about caring.
“Pinkeye Peas ???”
A variety of peas much like a black eyed pea except the eye part is pinkish red. Delicious!
They’re probably regional, as in the south. At full maturity they have a purple hull but I usually pick them off the bush a day or two young just before they become purple.
Sorry I’m late posting. Haven’t been around lately...
Anything fresh out of the ground is always better!
When I taught elementary school a LONG time ago, we planted a garden behind the school. We grew broccoli mainly (it was a small plot). I’ll never forget when we harvested it and cooked it for the kids. Young-uns that would have normally turned up their noses at eating broccoli, loved it because it was something they grew. It was amazing how delicious and tender it was after a short steaming and a little salt.
If you pick it promptly too it is really sweet.
Thanks. Maybe they have dried ones in the store. I love blackeye peas.
NO ROLL HOT DOGS
Brush cooked baked potatoes shells halved lengthwise with garlic butter. Crisp on grill 4-4-1/2 min
per side. Spoon sliced franks into potato shells; drizzle with barbecue sauce and top with cheese.
Grill/melt.
VARYleave franks whole and slip into potato skins.
SERVE topped with sour cream, chives and fave garnishes.
I got a craving for potato salad yesterday, and made some - perhaps inspired by your subliminal suggestion :-)
I’m cleaning out a lot of old files, and found this old recipe clipped from Martha Stewart’s magazine. I started to type it in, but decided to look it up online, and it’s still there - so I don’t have to type it :-)
https://www.marthastewart.com/343530/red-bliss-potato-salad-with-blue-cheese
Love blue cheese. Marie’s Creamy Blue Cheese Dressing is one of the best foods on the planet.
Added to favorite bookmark.
This one needs to be fiddle with. Love doing that. Get the basics ready, potatoes, blue cheese, bacon and buttermilk and then just play.
They sound cute
That sounds really good, and unique. It would be good for a BBQ with company.
“Marie’s Creamy Blue Cheese Dressing is one of the best foods on the planet.”
Is it very blue-cheesy? I’ve given up on commercial blue cheese dressings because I like a strong blue cheese flavor. I make my own with mayo, sour cream, lemon juice, a touch of tobacco, and all the blue cheese I have in the frig, lol!
I’ll bet you’re a woman...sounds like something my wife would say...a cute pea. :>)
Geez, I hope you’re a woman...a man might get mad at me for saying that!
I’ll bet you’re a woman...sounds like something my wife would say...a cute pea. :>)
Geez, I hope you’re a woman...a man might get mad at me for saying that!
Yes, yes, I am - don’t worry about it, Lol!
They sound pretty too. ;)
“Is it very blue-cheesy?”
Heck yeah!
A touch of tabasco might be a good idea.
Next time I fiddle with it. Lol!
Can we have your recipe? Or some estimates?
You betcha!
This was the original, probably from Allrecipes: I didn’t like it so tweeked it below.
Bob’s Blue Cheese Dressing (69 reviews, 5 stars)
1 cup crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
2 tsps lemon juice
1 tsp hot pepper sauce
2 tsps Worcestershire sauce
2 Ts chopped fresh parsley
1 T honey
1 tsp ground black pepper
1 tsp sea salt
In a large bowl, whisk together the blue cheese, mayonnaise, sour cream, lemon juice, hot pepper sauce, Worcestershire sauce, parsley, honey, pepper, and salt. Chill until serving.
*the sugar and Worcestershire make it too sweet and too weird
Bob’s Blue Cheese Dressing – changed so I like it, VERY GOOD!
1 cup crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
2 tsps lemon juice
1/2 tsp hot pepper sauce
2 Ts chopped fresh parsley
1/4 tsp ground black pepper
1 tsp sea salt
In a large bowl, whisk together the blue cheese, mayonnaise, sour cream, lemon juice, hot pepper sauce, Worcestershire sauce, parsley, honey, pepper, and salt. Chill until serving.
I use the jalapeno Tabasco just cuz the green color goes better. So I use 50% more. I usually skip the parsley just because I don’t normally have it. I decided i like it better when I make it in a food processor and whirl up about half the blue cheese in it, then pulse the rest just a bit. That way the blue cheese flavor gets in every bit of it, along with the bigger chunks to surf out with lettuce, etc.
Hope you like it as much as I do! I have salad about every night just so I can have this. ;)
Forgot to add that the one cup of blue cheese makes it pretty cheesy. But sometimes I’ll even double it, but that does make it hard to mix up in a salad. It’s not even remotely pourable at that stage :-)
oops, the directions were wrong on my version. It included all the ingredients. Now why didn’t I change that? Sorry about that. You get the idea…
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