Weekly Cooking (and related issues) Thread

[Jamestown1630]

The first cookbook that I ever bought with my own earned-money was a copy of the Culinary Arts Institute's 'Encyclopedic Cookbook'. I had a newspaper route throughout Junior High and High School and - money always burning a hole in my pocket then, exactly as now - I knew every month what I would buy with my little profits; and I had seen and coveted this book at the local drugstore.

The odd thing is that I was not particularly interested in cooking at the time; but I was - and had always been - intensely interested in BOOKS. And this was definitely a BOOK! It was the size of our family Funk & Wagnall, with the same kind of finger-tabs giving quick access to general topics; and had pictures of wonderful 1960's-type dishes on every page (the word "Encyclopedic" would get me every time, and probably still does ;-)

I remember walking home from the store with it, thinking that I had acquired a real treasure; I think I felt that it was a valuable 'reference', and I was building a Library. But for a long time, all I did was LOOK at it.

A few years later, when I actually became interested in the nuts-and-bolts of cooking, I was especially impressed with the section on cruciferous vegetables. Except for my Grandmother's plain boiled cabbage, and the very occasional head of cauliflower (sitting on the dinner table like an anemic brain-in-a-bowl with a douse of pallid cheese sauce) I didn't know much about these veggies. I had never seen a Brussels Sprout, and didn't know what a 'Broccoli' was.

I opened this book recently for the first time in ages - it's very yellowed, the spine splitting from the covers; and as I handled it the spine split even more. But I saw the first recipe I ever cooked from it, which was a Broccoli Souffle. (I had written notes in pen, indicating that in my considered Tyro opinion, the recipe really needed the addition of onion.)

Time went on, and I acquired more cookbooks, along with a great love affair with Broccoli, Cauliflower, and sometimes Cabbage.

One recipe that I found during my first forays into cooking has become a staple, and a nice improvement on plain boiled cabbage; it came from a book on Shaker recipes:

Cabbage in Caraway Cream

2 tsps. Butter

1 T. caraway seeds

1 small head cabbage, Shredded Coarsely

1 tsp. Sugar (opt.)

1 clove Garlic, minced

1 tsp. Salt

1-1/2 T. Vinegar

½ C. Sour Cream

Heat butter in skillet. Add cabbage, salt and garlic, and stir well. Cover tightly and steam 10 minutes, or until tender (a little water may be added, but if you cook slowly, the cabbage will wilt and give up its own water.) Add caraway seeds, sugar (if used) and vinegar. Stir in Sour Cream, and serve immediately. ________________________________________________________

A Broccoli recipe that I've made at least once or twice a month for over thirty years, involves steaming broccoli until it's just shy of tender, and then layering it in a casserole with a white cream sauce (seasoned with a little bit of garlic powder, salt and pepper), diced onions, and grated Cheddar cheese. Put more grated Cheddar on the very top, sprinkle with Paprika, and bake at 350 degrees in the oven until everything is bubbly and the cheese on top has melted and slightly scorched. Here is a recipe for a basic, medium-thick White Sauce, or 'Roux':

Medium White Sauce (makes 1 cup, can be increased for a larger casserole)

2 tablespoons Butter

2 tablespoons Flour

1⁄4 teaspoon Salt

1⁄8 teaspoon Black Pepper

1 cup whole Milk

Melt butter in saucepan over low heat.

Blend in flour,salt,pepper.

Cook over low heat,stirring until mixture is smooth and bubbly

Remove from heat.

Stir in milk.

Heat to boiling, stirring constantly.

Boil and stir 1 minute.

(For the Broccoli Casserole, I add a pinch or two of granulated Garlic)

________________________________________________________

My husband and I found a recipe for Cauliflower which is probably quite familiar to anyone who has switched to a low-carb way of eating for weight-loss or health reasons - sometimes it's called 'Loaded Cauliflower', to summon the idea of a loaded baked potato. But the recipe is wonderful as a side dish, whether one is dieting or not. I usually make this with cream cheese and bacon in the mashed cauliflower, and grated Cheddar on top. Here is a typical recipe:

http://lusciouslowcarb.blogspot.com/2011/02/cheesy-bacon-potato-bake.html

-JT

[Liz]

Use CHILI SAUCE like that used on shrimp-—but the Asian version.

Rooster sauce-—Sriracha-—is added as the seasoning.

[Trillian]

That sounds delicious! I will have to try it.

[kalee]

I sought out the older edition as well. The older books have an extra ingredient in the recipe for veal stew which really makes the dish. It calls for bacon to be wrapped around each piece of veal before browning. The bacon adds an extra flavor and depth to the stew which makes it worth the added fiddly step. We serve it over baked potatoes. Tastes, and smells heavenly, on a cold winter’s evening.

[Hiskid]

This came from “La Tienda”, an online Spanish foods/kitchen equipment site, so they naturally would use as many native foods as possible. You can use any chorizo that you prefer. I think Portuguese linguisa would work well also. We don’t all live in an area where we can find more unusual food items (like me!) so you substitute with what you can find. Yes, ham hock works here. Buen provecho! (Enjoy your meal.)

[Liz]

Not your usual lasagna---uses Alfredo sauce and veggies.
Nice appy, or serve as a side w/ entrée.

VEGETABLE LASAGNE / charmingly baked in cupcake tins

VEGGIES Soften/saute 2 tsp heated evo, 4 oz shredded zucchini, 3 oz
small-dice broccoli, 2 oz shredded carrots. Add tsp Italian Seasoning,
¾ cup Classico light Alfredo sauce.

ASSEMBLY Layer in 8 sprayed muffin cups, wonton wrapper, ricotta,
veggies, sprinkle of mozzarella. Then a 2nd wonton wrapper on top and
repeat the layering. Top w/ Parm/Italian seasoning.

Bake golden 375 deg 18-20 min. Cool 5 min in pan, then plate.

ING 16 wonton wrappers 4 oz fat free Ricotta
cup shredded 2% Mozzarella 2 tsp grated Parm

[Jamestown1630]

I’m familiar with La Tienda; have been wanting to buy the Paella kit, but it’s competing with the D’Artagnan Cassoulet kit, in my budget, and for the upcoming Holiday feasts ;-)

Thanks!

[V K Lee]

Hi Mom x3
Your recipe for Shrimp Casserole was tried last week and it must be said that it was delicious. Other Half couldn’t eat fast enough :-) Used the cream of celery, but did not have fresh celery...frozen English peas were sub for this. Anyway, you said it was a favorite, and IT IS Thanks for the post. Plan to make it again soon...with original instructions/ingredients.
Thanks again.

[IM2MAD]

I have WAY too many tomatoes so I’m making dried tomato chips.

Cheesy Garlic Dried Tomatoes

1 Dip tomatoes in boiling water for a few moments to loosen skin.
2 Skin tomatoes
3 Remove core
4 Slice crosswise into 1/4” slices
5 Lightly sprinkle with garlic powder, garlic salt and parmesan
6 (Or substitute garlic powder with dill, curry powder or other spices if you like)
7 Place in dehydrator or on cake racks in 120 degree oven
8 Dry until leathery or crisp. Your choice

[Jamestown1630]

I think my husband’s grandfather used to do this, and I will show it to husband. (They grew tons of tomatoes for sauce-making as well as eating.)

-JT

[IM2MAD]

They’re incredible. I’m making a ton of them to give as gifts at Christmas if there are any left by then.. Tummy stuffers, if you will. It’s a great way to use all those end of season tomatoes.

[momtothree]

I am SO HAPPY that you enjoyed it! Your post absolutely made my day!! I think that cooks get a thrill when they find a good recipe and someone they know try it (and like it, of course). You don’t have to stick to the original recipe either... I’ve deleted/added to that recipe many a time when I was out of something. (((Hugs))) Mom

[V K Lee]

After we both had our fill and to eat one more bite we’d have to burst first...two servings remained. It now sits in the freezer for a ‘honey do’ reward should it be needed :-)
It was delicious and will certainly be made again and again.

LOL This was posted back in 2011 IIRC. It took some effort to find your name but thanks to libertarian27’s
meticulous records...it was found! Wasn’t certain you would be around to see this after 4 years passing Happy you did. Nice meeting you

[Liz]

Don't throw away those tall Campbell soup cans.

Make this charming country centerpiece for your holiday table.

HOW TO: Wrap cans in twine dabbing glue here and there to fasten.
Add large bows made of wired burlap ribbon---or use homespun ribbon.
You can "finish" the top w/ a narrow length of lace, but it's not necessary.

Cluster the cans on a homespun or burlap runner down the length of your table.
Add bouquets of off-white dried flowers for a monochromatic country look.

=============================================

Looks nice w/ "drabware" china originated by Wedgewood.
Martha Stewart designed the contemporary version.

Also perfect w/ off-white dinnerware imprinted w/ farm scenes.

[V K Lee]

LOVERS OF FAST TASTY EATS

This recipe has been in the file for over 30 years. For a fast, easy dessert, snack, or even breakfast (after all it does have eggs!)

BLENDER CUSTARD PIE
one 13 ounce can evaporated milk
3 tablespoons all purpose flour
3 eggs slightly beaten
1 cup sugar
3 tablespoons cooking oil
1/2 teaspoon vanilla extract
Nutmeg to taste.

Combine milk, flour, eggs, sugar, oil and vanilla in blender container. Blend until well mixed. Pour into greased and floured 10-inch pie plate, Sprinkle with nutmeg. Bake in preheated 325 degree oven for 35 to 40 minutes or till knife inserted in center comes out clean.

There is no pie crust needed as it makes its own when cooking. Have used this recipe in making Coconut Custard Pie: Add 1 cup shredded coconut to the blender container and blend mixture well. The vanilla reduced to 1/4 tsp and adding 1/4 tsp coconut flavoring

Yes, looks as though even evaporated milk cans not exempt from the size reduction. The last can opened was only 12 ounces, not 13!

[kalee]

I recently saw a facsimile of that book. It’s which has been republished.