Weekly Cooking (and related issues) Thread

[Mycroft Holmes]

Do tell, I’ve got ramekins with covers. That should work.

[Aliska]

I haven't had the thai pork sandwiches. I've got so many things I want to cook, I will never live to do it all!

So I'll plant in succession. That and Italian parsley. Just stick some seeds in the same pot and add some of that stuff, Osmocote. Finally change the soil.

I was winter sowing until something gave out, my back. It's the time of year to do it.

But I bought I don't know how many of those long rectangular planters and thought I could line them up in the sun outside. They aren't too bad to lift and have a water resevoir, also can still over water if not careful. It would be good if I could find some heavy plastic I could use to make compartments; stuff would still get across, but it would be convenient to have 3 or 4 in one planter.

I need some more potting soil. I can't carry it from the trunk any more and don't want to pot out of my trunk. I'll figure something out. I did manage to carry a 20# bag of seed for my birds, was all I could do, but I had to do it and so glad I did. The 20# was on sale is why I didn't get the 10# bag.

[Califreak]

The last few years I got a late start from flu, or back problems or something. Can’t drag those bags around anymore either. I have brought it home in the trunk before though-even manure-just laid down a tarp and was real careful but my car is 14 years old basic 4 door sedan.

I usually have Italian parsley in a big pot on the porch. I have oregano, rosemary, mint and always plant basil. Fresh herbs are nice to have. Oregano is a mint and they spread like mad so some people prefer to put th o se in a pot.

Chves are nice. Mine used to come back every year but finally died so need another plant. Never was successful growing that from seed.

Mmmm. Chive dumplings.

[Aliska]

I've got one lg white ribbed casserole with glass lid, one smaller with lid that fits inside of it, and 6 14 ounce ramekins.

Thank you!!! The larger one will be perfect, and if I should break it, it wouldn't be too expensive to replace. My pots and pans are very eclectic; when I was young, everything had to match. Then I inherited stuff, bought one here and there, and usually have just the perfect pot or pan i need, wouldn't have it any other way.

I'm eager to try that bread because it's not a lot of fussing. It said to use just the white flour, but I wonder if I use 2 cups white and 1 cup of rye I have left, well I will have to try it. I don't use a whole lot of rye bread but homemade looks so good.

I can't believe you have ESP and knew I had that covered white casserole lol. I forgot all about that and did a complete inventory in my head tonight wondering what on earth I could use and do not want to buy any more cookware because no place to put it and I indulge myself, but some of those prices are ridiculous. One of my classic run-on sentences lol.

[Aliska]

I missed your #43, glad I read thru the thread again. Yes, a tarp or very heavy plastic would work. Still have to get it up 5 steps to the porch. Oh well, if I can get it that far, I can pot outside, cover well and store beside the house.

I forgot the basil. Did I grow that, too? Can't remember, think I did. Once I discovered basil was the magic for Italian spaghetti, I was on a roll. Mint, I used to chew on it in neighbors' yards (it grows in odd places) as a kid. I would like some of that if only for a garnish and even if I am the only one to look at it.

The chives were old seed I got for 25 cents. Did I have to nick the coating? I think not. That was my redbud trees. I had over 20 little trees, very healthy, and did something wrong and lost them all repotting for the winter into pepsi bottles. Very sad. I get attached to my plants.

Here is the cart I just got from amazon but can't use their photo. I haven't given it the full grocery test yet and the top step I can barely get myself up it, will have to find a way around that. The cart will hold 50#, but the instructions when it came said 65#. I wouldn't put more than 50# in it.

I'm wondering if I could tip it all the way forward to the grass and slide something heavier into it, tip it back up carefully as weight shifts. Then get it out the same way only reverse. Remains to be seen if it can be done.

[Aliska]

I had a reply about ramekins to you and don't see it, may have accidentally flushed it. I did an inventory in my head B4 this post went up of all my pots that might work, something not so good with all.

But when you said ramekins, I remembered. I have 2 white ridged casseroles that look like large ramekins with glass lids. The larger of the two should be perfect!

Thank you!!! I have no idea why you said that and don't know if I ever would have thought of my white covered casseroles. The little one stays on a table in the breakfast room but the bigger one is way back in a bottom cupboard, hard to get at.

And if it breaks, it's more easily replaced.

[dennisw]

I would mod that a bit but a good healthier alternative to frying chicken. Plus when you factor in the hassle of messing around with hot oil for frying chicken....this recipe is easier and less messy

[dennisw]

Did that chicken come out with a crispy crust? I need that crisp and crunchiness in fried chicken. With A1-steak sauce and hot sauce on the side to be used as I please.

[Califreak]

Last time we bought bags of stuff, we took it from the car, through the garage to the backyard, using a little cart.

Seems kind of silly to use a cart for such a short distance, but anything you can do to lessen the chance of that one wrong move that’ll foul up your back for weeks.

Thank you. Now I’m getting motivated about the garden this year. Now that el nino has arrived maybe we won’t have such strict rules about water.

This last time, I didn’t get anything. Usually we eat all summer out of the garden. Squash, spaghetti sauce, salsa, salad. It was depressing. I didn’t even bother lurking on the gardening thread, let alone posting.

FR has some truly awe inspiring gardeners. Justadumbblonde, tubebender, and of course jrandomfreeper(RIP).

[octex]

What’s a ‘medium-sized onion’?
************************
For me, that would be the size of a tennis ball or a hardball. Large are more like grapefruit sized.

[Aliska]

I read the gardening thread a few times, am on the ping list, but it's so discouraging seeing what others are able to do. I was more into flowers.

My son fixed a little wagon I could use if it is still ok; it was rusted but he pumped the tires up. I could use that, too, but the stair-climbing cart would be much more versatile if it will work for me.

I don't know where you are in Cali, but the water rules sound pretty bad. Rose growers up in the hills envy us mid-westerners our plentiful water. But we have to pay for it, and it keeps getting more expensive. Lots of people have rain barrrels, but even those have to be managed and kept clean.

I'm tired of doing everything alone. I had mental inertia a lot of years, hard to overcome. If I could just grow a few nice tomatoes and peppers, that would be good and get to the farmer's market.

One year I got the most beautiful tomatoes at the farmer's market and canned them. Got 18 quarts. They were gone before winter was over. There is nothing like home-canned tomatoes in chili and whatever else I put tomatoes in.

Yeah, some salad greens would be nice, too. I've never tried argula and love the look of raddichio (sp?) in salad mixes, have bought those but don't trust the safety. We never used to worry about things like that. We did worry about egg-related perishable things in the summer like potato and chicken salad, and my parents didn't like us eating non-pressure canned beans so we didn't.

Catch up with you later, am groggy and need to get to bed.

[Jamestown1630]

I’m sorry, it’s one stick of butter for that recipe. I should have caught that.

-JT

[Jamestown1630]

I ruined an enamel/cast iron Lodge pot, doing the no-knead bread thing. Later, I saw someone solve the problem by throwing the dough onto parchment paper, and putting paper and all in the pot.

But above 400 degrees, parchment probably scorches or burns.

-JT

[Twotone]

I’m very late to this thread. I haven’t tried these, but they are from the old cooking thread long ago...

Peach Cobbler recipe (FReeper GrannyK)
2 large cans of sliced peaches (drain juice from one can)
Put both cans of peaches & juice of one can into large baking dish
One Box of pecan cake mix (sprinkle it all over the top of the peaches)
One stick oleo (melt and drizzle over the cake mix)
Pecans (I use 1/2 cup-break them up & sprinkle over the top)
Bake at 350 for 55 minutes.
(Delicious and easy recipe)

Texas Peach Cobbler (amts not given - you have to ‘wing’ it)
Blanch peaches (45 seconds) then put in ice water & remove skins.
Place in bowl, cut in pieces, save juice.
Butter in baking dish
Batter:
Sugar/flour/baking powder/salt/milk - whisk until smooth
Streusel topping: flour, brown sugar, salt chopped pecans
Poor in melted butter to streusel
Put peaches & juice in pan with melted butter, add batter, swirl together gently (do not mix thoroughly), top with streusel & bake at 350 until done.

I love to collect dessert recipes, but dessert is not something I should be making! ;-)

[Aliska]

Thanks, a very important detail. And I made a mistake, too. I said 3 sticks are 3/4 cup. 3 sticks would be one and 1/2 cup. Each stick is 1/2 cup (I know you know that).

[Aliska]

Yes, I'm very afraid to use parchment paper at high temps. I reuse mine if I can, and it scorches anyway at 350.

Sorry you ruined your pot. My skillet is Lodge and heavy.

Now I'm wondering if my casserole is deep enough. I've got something else I can use if that is the case. Or I can break it apart into one smaller loaf and one larger one. Still, I'd like one big round. I thought about shaping it like they do the specialty breads at the store, like an elongated eye shape, gets more puffy in the middle.

I have a little oval roaster that could take the heat but it's just enamelware with no iron core. It sounds like in order for the recipe to work, you need something heavy that will retain heat. My oval enamelware would not retain heat so no sense in preheating the 20 minutes or so.

And it will either bake at 425 or not at all because I'm not pushing it to 450 as it's an old electric stove now, and the oven temp is off; I can usually compensate but have to take care.

[Trillian]

Southwestern Egg Rolls with Avocado Ranch Dipping Sauce

Ingredients
Egg Rolls
1 tablespoon vegetable oil
1 1/2 lbs boneless, skinless chicken breasts,cut into small bite-sized pieces
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced jalapenos
1/2 tablespoon fresh parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash of cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 8-inch flour tortillas
vegetable oil, for frying

Avocado Ranch Dipping Sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 tablespoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper

Instructions
For the Egg Rolls:
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked thorough. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened.
Add the corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper. Cook the mixture for 5 minutes. Remove from the heat and stir in the Monterey Jack cheese.
Wrap the tortillas in a clean, lightly moist cloth. Microwave on high for approximately 1 minute, until soft and pliable.
Spoon equal amounts of the mixture into each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls in a dish or on a baking sheet, cover with plastic wrap, then refrigerate until cold. (I think they are best when they are refrigerated for 24 hours.)
When ready to cook, place a cooling rack on top of a baking sheet and preheat the oven to 350 F.
Heat about 1-inch of vegetable oil in a heavy skillet until about 350. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fried, transfer them to the oven to bake for about 15 minutes, until heated through.
Alternately, you can just bake these - spray the tops with nonstick cooking spray then bake until warmed through and the tortillas are crispy, 20-25 minutes.
Cut each egg roll in half and serve with the Avocado Ranch Dipping Sauce.
For the Avocado Ranch Dipping Sauce:
Combine all of the ingredients and mix well. Keep refrigerated.

http://www.tasteandtellblog.com/southwestern-egg-rolls/

Chocolate Truffle Fudge Bars

Ingredients
9x13” pan of thin brownies
Chocolate Truffle Layer:
8 oz unsweetened chocolate (I used Baker’s)
2 sticks (1 cup) butter, room temperature (softened but not melted)
2 tsp vanilla
6 cups powdered sugar
4-5 Tbsp heavy cream
2 Tbsp strong coffee, cooled
1/4 tsp salt

Chocolate Frosting:
2 cups semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup butter

Instructions
Bake a 9x13” pan of thin brownies of your choice. I used a brownie mix meant for an 8x8” pan, in my 9x13 in pan. I prefer mine to be more fudgy.

Chocolate Buttercream Truffle Layer:
Melt unsweetened chocolate according to the instructions on the package. Allow chocolate to cool to room temperature.
Brew a small amount strong coffee and place in fridge to cool. (I added some instant coffee to a 1/2 cup of coffee from my Keurig.)
Beat butter and vanilla until light and fluffly.
Add powdered sugar slowly, 1 cup at a time, beating between each cup. (I put my splash guard on my Kitchen Aid mix and left it on low while slowly pouring in the powdered sugar. Then, turned it on high to beat it in, and then repeated the process.)
After the last cup of powdered sugar has been added, scrape down the sides of the bowl and beat for 1 minute.
Add the salt, coffee and heavy cream and beat for 1 minute.
With the mixer on the lowest speed, slowly pour in the room temperature unsweetened chocolate.
Beat for 1 minute on high.
Add more heavy cream, 1 tablespoon at a time, if needed.
Carefully spread over brownies in 9x13” pan.

Chocolate Frosting:
Bring heavy cream and butter to a boil.
Pour over chocolate chips.
Let it sit for a couple of minutes to allow the chocolate chips to melt.
Stir gently until smooth.
Pour over chocolate buttercream truffle layer in 9x13” pan and gently spread until evenly coated.
Allow the bars to cool and set before cutting into small pieces.

http://www.thegunnysack.com/chocolate-truffle-bars/

[Jamestown1630]

That looks like a great weekend meal, with leftovers. I enjoy casseroles; and they always seem better warmed-over later.

-JT

[Jamestown1630]

Some people just don’t like olives; but whenever I’ve taken those little guys to a party, they’ve been gobbled up.

It’s actually a very old recipe; I think it goes back to 1950s cocktail parties.

-JT

[Jamestown1630]

That sounds great, and reminds me of an Indonesian dish that I’ve posted before, and is a staple with us:

Green Apple Gado Gado

http://www.washingtonpost.com/wp-dyn/articles/A59917-2004Jun22.html