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April 16 National Eggs Benedict Day * Day of the Mushroom
April 17 National Cheese Ball Day
April 18 National Animal Cracker Day
April 19 Garlic Day * Amaretto Day
April 20 Pineapples Upside Down Cake Day * Lima Bean Respect Day
April 21 Chocolate-Covered Cashew Truffle Day
April 22 Jelly Bean Day
Weekly Cooking Thread Ping List
(to be added/deleted just request on the thread here/or PM)
Last week’s Recipe Recap:
Bread* 56 Dinner Rolls
Dessert* 45 Chocolate Peanut Butter No-Bakes
Drink* 12 LIME ICED TEA
Meal* 4 Roast Beef with Gravy
Meal* 5 Oatmeal Pancakes
Meal* 9 CORNED BEEF HASH IN BELL PEPPERS
Meal* 14 ham steak
Meal* 20 Asian Style Flank Steak
Meal* 27 Latin Style Flank Steak
Meal* 29 Smoked sausage
Meal* 32 The Very Best Rumaki
Meal* 34 Breakfast Cups
Meal* 37 Better than Olive Garden Alfredo Sauce
Meal* 38 Flank Steak Roulade
Meal* 64 CHICKEN TETRAZZINI
Side* 33 My carrots-Bizzy Bugz
Link to last week’s thread:
http://www.freerepublic.com/focus/chat/2702197/posts?page=77#77
This is a recipe from a famous restaurant in Birmingham, AL.
Cobb’s Corner Cupboard, owner Mrs Virginia Cobb
One of her signature dishes.
Roulage (cream filled chocolate roll)
6 ounces semi sweet chocolate
6 large eggs,separated, the whites at room temperature
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
3 tablespoons unsweetened cocoa powder
2 cups well chilled heavy cream
1 teaspoon vanilla
In small heavy saucepan melt the chocolate with 3 tablespoons water over low heat, stirring, and let the mixture cool. In a bowl with an electric mixer beat the egg whites for 30 seconds. Beat in 1 cup of the sugar, a little at a time and beat for 4 minutes or til thick and pale. Fold in the cooled chocolate carefully. In another bowl beat the egg whites til they hold soft peaks, stir 1/4 of them in the in chocolate mixture gently Then add the remaining whites gently.
Butter a jelly roll pan with butter. Line with wax paper and extend about 2 inches over the side. Butter the paper.
Turn batter into pan and bake in preheated oven for 25 minutes. Let cool in pan covered with a dampened dish towel for 30 minutes
Remove towel and lift paper just to loosened cake. Sift cocoa power over cake. Cover cake with buttered sheet of wax paper. buttered side down and a baking sheet. Invert unto baking sheet and peel off paper carefully.
Beat cream in chilled bowl til soft peaks, beat in remaining 1/2 cup sugar and vanilla. Beat til it holds stiff peaks and spread over cake.
Beginning with a long side roll up jelly roll fashion. Roll seam side down onto plate.
Cake keeps covered and chilled for up to 12 hours. Serves 10
Rather long but well worth the time.
Kimchi jjigae with 돼지고기 dwaegi gogi (pork), Spam processed ham or 두부 dubu (tofu), are common variations of the dish. Avoiding pork for religious reasons, I was pleased to find 참치김치찌개 chamchi kimchi jjigae, or kimchi stew with tuna, on the menu of a restaurant near Kangwon National University in Chuncheon, a lakeside city in the mountains northeast of Seoul. I first tasted that version in the mid-'90s and have been making it ever since.
This has been my go-to kimchi jjigage recipe for more than 10 years.
Tuna Kimchi Jjigae makes 1-2 servings
1 teaspoon grapeseed or other oil with a high-temperature smoke point
1 cup chopped kimchi
1 can white albacore tuna, packed in water
2 garlic cloves, minced
2 cups kimchi "juice" (top off with fish or chicken broth)
1 teaspoon Japanese dashi powder
1-2 teaspoons Korean gochujang or gochugaru (to your taste)
1 teaspoon sesame oil
Directions
1. Heat the pan, and add the oil. Saute the chopped kimchi and garlic until the kimchi barely becomes soft.
2. Add the water, dashi and gochujang/gochugaru and allow the mixture to boil for 10 to 15 minutes.
3. Add the tuna — it's already fully cooked — and continue to boil for about five more minutes.
4. Add the sesame oil immediately before serving so the flavor comes through.
5. Serve it with a grilled cheese sandwich — try my version with kimchi — for a Koreafornian spin on the classic tomato soup combo.
Mulligatawney Soup
INGREDIENTS:
1 chicken
3 quarts water or chicken broth (no salt)
4 ribs diced celery
1 medium diced onion
3 diced carrots
3 diced tart apples
2 peeled and diced medium turnips
1 medium diced tomato
1 cup uncooked rice
1 tsp curry powder
1 tsp ground ginger
1 tsp black pepper
2 tsp salt
1 tsp thyme
1 tsp oregano
DIRECTIONS:
Combine all ingredients in a stock pot, and bring to a boil. Let slow boil for 45 minutes. Remove chicken and let chicken cool. Pick meat from chicken, discarding skin and bones. Return meat to pot. Cook until vegetables are tender. Taste and correct seasonings. Serve hot.