[libertarian27]

The poets have been mysteriously silent on the subject of cheese. ~G.K. Chesterton~

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July 30 - National Cheesecake Day

July 31 - National Raspberry Cake Day - Cotton Candy Day - Jump for Jelly Beans Day

August 1 - National Raspberry Cream Pie Day

August 2 - National Ice Cream Sandwich Day

August 3 - National Watermelon Day

August 4 - National Chocolate Chip Day - National Champagne Day

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Month long (August) food holidays

Sandwich Month * Peach Month * Catfish Month * Goat Cheese Month * Brownies At Brunch Month

[libertarian27]

***Weekly Cooking Thread Ping List***

(to be added/deleted - please post on this thread or PM me)

Recap of recipes from last week’s thread (July 23rd)

Appetizer* 15 QUICK IN A PINCH CHEATER SALSA.
Dessert* 7 VELVET ICE CREAM
Dessert* 22 Lattice top peach pies in a jar
Dessert* 23 homemade ice cream
Dessert* 54 caramel sauce
Dessert* 56 Vanilla Bean Frozen Custard
Dessert* 58 Wacky Cake
Dessert* 59 Chocolate-Hazelnut Gelato
Dessert* 60 BLUEBERRY SOUP
Drink* 5 STRAWBERRY LEMONADE
Meal* 3 Monte Cristo
Meal* 10 crockpot roast beef
Meal* 11 Chili
Meal* 29 RANCH HOUSE SUPRISE
Meal* 31 Rotisserie Turkey
Side* 18 summer type salads
Side* 25 Bacon Jam
Soup* 32 John Folse’s Strawberry Soup

July 23rd link:
http://www.freerepublic.com/focus/chat/2752790/posts?page=65#65

[Dr. Bogus Pachysandra]

Here’s something silly. I sliced up radishes and added them to my green beans last night. Cooked radishes be good!

[WhyisaTexasgirlinPA]

In honor of National Cheesecake Day..... the original Junior's cheesecake recipe

This one is so incredible because of the sponge cake base!

[Melian]

I have two very simple recipes that make our summer fabulous:

Rosemary Corn On The Cob: Shuck corn. Lay it on the corner of a rectangle of tin foil (16-18”). Put a pat of butter and a tiny sprig of fresh rosemary ((1/2”) on the corn and roll it all up tight in the tin foil. Twist the ends of the roll and fold under. Heat for about 10 minutes on the upper rack of the barbeque. Serve in foil. Be VERY careful when unwrapping the corn. It will be very hot and there is hot steam. We never eat corn any other way. You won’t believe what the rosemary does for it.

Figs and Cheese: Halve ripe figs and serve with thinly sliced pieces of fresh Parmesean cheese. The sweet and salty combination is to die for! Figs are also full of antioxidants.

[bgill]

I was reading through some cookbooks last night and happened upon this grocery list from 1773 for the Earl of Dunmore (from the Williamsburg Art of Cookery book) but I’ve typed it in more modern English. Huzzah! Looks like party time at the Dunmores:

15 Dozen bottle of Strong Beer
15 Dozen of Ale
3 Hogsheads of Porter
12 large chesshire Cheese
2 Dozen Gloucester cheese
100 lb. Currants
50 lb. Jar Raisins
4 lb. Mace
2 lb. Nutmegs
1 lb. Cloves
1 lb. Cinnamon
24 lb. Black Pepper
6 lb. Jamaica pepper (I’m guessing that’s a hot pepper)
2 Boxes Hand Soap
2 Casks of Barley
24 Bottles Mustard
20 lb. Isinglass (no clue?)
100 lb. Rice
100 lb. split peas
50 lb. Maccaroni (Yankee Doodle!)
20 Dozen Packs of Cards
1 Barrel of good Vinegar
1 Dozen Wine and Beer Cocks (maybe corks or crocks?)
30 lb. Almonds
12 Bottles of Olives
6 Bottles of Capers
4 Dozen pint Bottles of best Oil
12 Bottles small pickled Onions
12 Bottles of small pickled Cucumbers
12 Dozen Wine Glasses
6 Dozen Tumblers
6 Dozen Quart Bottle Decanters with Handles
3 Dozen 2 Quart Decanters

Does anyone know what the cup measurement would be for a recipe calling for a teacup, a large teacup and a coffee cup?

[arderkrag]

Ard's Ginger Stir-Fry Chicken

A few years back, my wife attempted to learn to make ginger candies. She quickly discovered that it isn't nearly as easy as it sounds and threw in the towel. I took some of the process, specifically the caramelization process, and applied it to chicken. Feel free to judge the results yourself. It's a fairly simple recipe, but cleanup is a pain as the caramelized ginger is hard as glue to clean off the wok. For this reason, I recommend an iron wok if available so you can simply steel wool or steel brush the ginger away.


You will need:

3 tablespoons of ground ginger
2 tablespoons of ground garlic
1 tablespoon of chopped (absolutely not ground) rosemary
1 teaspoon of ground sage
Three cups of oil (Sesame works best, but canola or peanut will work fine as well)
3 Chicken breasts, cut into strips (size is up to you, I wouldn't go more than 1 inch wide and 3 inches long)
A large wok

Pour oil into wok. Bring to slight boil. Add ginger & other spices and whisk vigourously until fully saturated. Bring to a roiling boil. Add chicken. Allow oil to boil down until it sits under chicken in wok, stirrring constantly. Continue until ginger forms breading-like shell over chicken. Be careful to make sure chicken does not begin to stick to wok. Serve over fried rice or with pot stickers (or both!). With generous sides, can easily serve up to four.

[arderkrag]

August 1 - National Raspberry Cream Pie Day

FOOTNOTE - I WAS BORN ON RASPBERRY CREAM PIE DAY? I deserve an award!

[pops88]

This recipe has become a “go to” for me and is great for a snack. I pair with a sauce for dipping so the rolls aren’t soggy. They’re very quick and easy to make. There are too many possible combinations to list:

http://chaosinthekitchen.com/2009/10/pizza-or-anything-egg-rolls/

Pizza Egg Rolls (or any flavor egg rolls)

makes as many as you like, prep 10, cook 10-15 min
1 package egg roll wrappers (usually refrigerated in the produce section of the grocery store)
any combination of filling ingredients you like
water
a matching dip
Preheat oven to 400°F.
Lay egg roll wrapper on your workspace like a diamond.
Place about 1/3 cup of filling ingredients in the center.
Dip you index finger in water and wet the edges of the wrapper.
Fold the bottom corner up to make your diamond a triangle.
Fold the side corners in and roll the egg roll up to the top to seal.
Repeat for all remaining egg roll wrappers.
Spray a cookie sheet with oil and place egg rolls seam side down on the sheet and lightly mist the tops with oil.
Bake rolls 10-15 min, turning half way, or until golden brown on both sides.
Serve with dip or allow to cool, then place in freezer bags and freeze.
The reheat from frozen, bake for approximately 10 minutes at 400°F.

[afraidfortherepublic]

Hi. I wonder if anyone here can help me. We were deluged with rain last week (about 5 inches in 2 days)and one of my squash "overgrew". It is called flying Saucer Squash and should have been prepared like a large pattypan. These squash are now the size of small canteloupes, but the skins are still tender. Any ideas on how to prepare them? A good recipe?

Thanks in advance.

[ctdonath2]

May I introduce my A Buck A Plate blog featuring $1 meals: http://abuckaplate.blogspot.com/

[Silentgypsy]

I modified this from the original recipe in the cookbook (thinner apple slices), “The New Settlement Cookbook,” 1991, Simon & Schuster, NY, NY.

Apple fritters

2 large, tart apples, peeled, cored, and cut into 1/3-inch slices
Sugar and cinnamon to taste
1 basic recipe fritter batter (see below)
Oil for deep-frying

Basic Fritter Batter

1 1/3 cups flour
2 tsp. baking powder
¼ tsp. salt
2/3 cup milk
1 egg, well beaten

Sift dry ingredients together.
Gradually add the milk and egg.
Use to coat fruit.

Heat oil to 360 F.
Sprinkle apple slices w/cinnamon and sugar. Dip in fritter batter and fry in deep, hot fat until golden brown (about 5 minutes.) Drain on paper towels. Serve hot and sprinkle w/ confectioner’s sugar if desired (I don’t; they’re great just the way they are.)

These are sooooo yummy!

[afraidfortherepublic]

Thanks to everyone who responded about my puzzle on what to do with my Flying Saucer Squash. If I missed pinging anybody who should be pinged, I'm sorry.

I cooked the first squash tonight. In asking around, I learned that my squash was not so bizarre and outsized after all. In fact, people around here allow them to get even bigger. Nevertheless, I cooked the first one wheeen it was 4" tall and 6" in diameter.

I used everybody's input plus Joy of Cooking, but I mostly relied upon JustaDumbBlonde's (from the Garden thread) instructions to develop a good recipe. I have to say that this turned out to be the most delicious squash I have ever eaten. I'm glad that I have half the stuffing left over because I am going to use it to cook the other squash on the weekend.

A pictorial overview on what I did follows. These instructions could be used for any squash, I think. Even though my Flying Saucer was not really overgrown, I used winter squash instructions for the timing and method.

First, I cut the squash in half from stem to blossem end and scooped out the seeds.

Then I placed each half face down in a baking dish and added 1/2" water and microwaved them (COVERED) on the "hard vegetable" setting. I did this twice to make sure they were cooked.

While the squash was steaming in the microwave, I crushed seasoned bagel chips (left over from my lunch at a nearby bagel shop, browned Italian sausage in olive oil in a frying pan, chopped green onions from my garden, and red pepper, and added finely diced canned tomatoes (drained). I mixed all of the chopped ingredients with the browned sausage.

Bagel crumbs

Peppers and mushrooms

Onions

And then I mixed it all together until it looked like the above.

Next I scooped out the remainder of the squash flesh from the cooked halves beng sure to leave enough shell so that the whole thing would hang together. I added the squash "meat" to the rest of the mixture being sure to blend thoroghly. I used that mixture to stuff the squash shells, mounding the mixture high and patting it together so that it would stay in the shell.

After it was in the shell, I added a coating of mixed, shredded Italian cheeses on top and patted it in to keep everything together.

I drizzled olive oil on top and covered it lightly with foil before baking in a 400 degree oven for 20 minutes. (Be sure to spray your baking pan with non-stick coating before baking.)

I transferred the squash to the plate and served with corn on the cob and a broccoli/raisin/walnut salad. Mmmm-mmm-good.