Weekly Cooking (and related issues) Thread

[Jamestown1630]

When I was attending public school in the late-1950s and 1960s, one of our favorites of the rotating school lunches was Cream of Tomato Soup and Grilled-Cheese Sandwiches. But as I grew older, I lost my taste for the sweetness of most tomato soups offered in cans at the grocery, or in restaurants. I began to realize that what I was wanting in Tomato Soup was something very tart, clear, and herb-y.

About 10 years ago, while lunching in a small local restaurant, I enjoyed a Tomato-Basil soup in a bread bowl which seemed to me to be the *Perfect Tomato Soup*. I determined to find a recipe that I could make at home that would be just like it; and after searching the Internet and poring over my cookbooks, I found a great one.

The original recipe comes from 'The Chesapeake Bay Cookbook', by John Shields (highly recommended!) but I've goofed-around with it a bit. I leave out the sugar, because I like a really tart tomato soup - YMMV - and I usually throw a lot of dried basil in, instead of using thyme or fresh basil.

You do need a food-mill, to make this properly; I recommend one that has a solid, round-y handle. We bought one of the wire-handled ones and it's very uncomfortable to use.

Deal Island Summer Tomato Soup

1 C. Butter, or Olive Oil (I usually use half butter, half oil)

3 green bell peppers, diced

2 C. diced onions

2 C. diced Celery

2 T. chopped Garlic (opt.)

3 C. water

4 lbs. Tomatoes, Peeled and Cored; or Canned (I usually use a big ol' can of tomatoes from Costco.)

4 tsps. Sugar (or less, or opt.)

2 tsps. Salt

2 Bay leaves

1 tsp. dried thyme, or 6 fresh basil leaves, chopped

1/4 tsp. ground Nutmeg

Freshly ground pepper

Garlic Croutons

Melt butter or heat oil in soup pot. Add onions, celery, bell peppers and garlic. Cook, stirring, 10 minutes.

Add water, bring to boil, then simmer 30 to 40 minutes.

Add the tomatoes, sugar (if used), salt, bay leaves, thyme and nutmeg. Simmer 45 minutes.

Pass soup through food mill. Return to pot and reheat. Adjust seasonings. Serve topped with freshly ground pepper and croutons.

(We usually double this recipe.)

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I normally do a Grilled Cheese Sandwich with a whole lot of butter slathered on the inside of the bread near the cheese, and lots of melted butter in the pan, for frying. But I did a search to find what other ideas might be out there, and found this very interesting way of doing it, with Mayonnaise:

http://www.bonappetit.com/recipe/best-ever-grilled-cheese

(And I think it always tastes best sliced on the diagonal ;-)

___________________________________________________

Writing about the food mill reminded me of another really useful kitchen tool: the potato ricer.

I've only used mine for potatoes once, because I didn't feel that the difference it made in the texture was worth the work. But the ricer is an excellent tool for recipes that require squeezing all the liquid out of steamed spinach. It's worth having one for just that purpose.

-JT

[Jamestown1630]

Sometimes if you put something in your cart and leave it there, you’ll get an email notice of a reduction in price...at least, I think that has happened to us before.

-JT

[Jamestown1630]

Ooops. I think I was wrong in my last post to you. In our experience, if something is on your Wish List, you’ll get notices of sales. I’m not sure about in-the-cart.

-JT

[Aliska]

I've had individual items taken out of my cart because they go out of stock, so putting it in the cart doesn't assure I will get it if I don't act promptly to check out.

I sometimes get a notice and sometimes don't. I get so much, maybe I don't notice because last time I went to check out and the price was reduced. Even if I don't get a notice, if I go view cart, it tells me if the price has increased or decreased.

My Nestles Nido came today, had to try it out for cocoa. I can't tell the difference, and i used to hate powdered milk. Amazon has it, too, didn't know about it then.

Now the only thing but I need to know if I can make custard and pudding with it and still taste good. In a pinch I can mix it with some heavy cream (cremore is ok if you just use a little; it has sugar in it, too). The 3+ # can which was $15+ at walmart makes 3 gallons and a little over but I use just a little more powder per serving.

Now when you have time, no hurry, could you list about 5 panini sandwiches you like to make that aren't too much fussing and don't have green stuff in them because I can't keep much of it on hand? I'd be really grateful. Or a link would do.

Here are ones I think I would like but some couldn't make regularly: reuben with my own corned beef and thousand island, philly cheese steak (never had one but sounds good), plain grilled cheese, my bacon tomato cheese sandwiches I posted about broiling in stages open face, that special chicken cordon bleu I posted a link to, ham and cheese would probably get boring. I'm sorry I talked so much. I don't mean to take over the thread. I broke a rib a little over two weeks ago, and it hurt a lot at first so I couldn't do much. Now today without thinking I lifted 30# cat litter and 16# cat food and pulled heavy boxes in the house. Didn't seem to hurt anything but I don't feel ready to shovel, etc. Thank heaven for that stair climber cart I bought. If I never use for anything but wheeling stuff around the house, it will be worth it.

Food, even talk of it, is an escape but I need to start trying to get more done.

[Jamestown1630]

Aliska;

Before you purchase a Griddler, look at all the models. They’ve come out with newer ones since I received mine, and I don’t know all the features of each. (But I would advise to buy one for which you can get the waffle plates later, in case you want them.)

I’ve been low-carbing for months; lost 15 lbs., and have 5 more to go, to achieve my doctor’s ridiculous dictum to ‘always stay the weight you were at 21’ ;-0

So, it’s been a while since I did paninis. But a good Tuna Melt is one of my favorite sandwiches, and here’s a recipe to do it in a panini style (not sure where I got this recipe, but it was somewhere on the web). It does have ‘green stuff’; but you can leave it out, and use celery seed/salt for the celery; but I would definitely include the tomatoes. I’m sure others will have recipes; and there are always the Croque Monsieur et Croque Madam, which can certainly be adapted to the use of a panini-style machine:

TUNA SALAD PANINI

3 tbs balsamic vinegar

3 tsp dijon mustard

1/3 cup olive oil

2 tbs red onion minced

2 tbs celery minced

1/2 tsp salt

1/4 tsp fresh ground black pepper

2 large cans tuna packed in water drained (12 oz cans)

1 tomato sliced thin

1 tbs parmesan cheese grated

1 handful watercress

4 Italian sweet peppers chopped

1/4 lb fontina cheese sliced

1 loaf ciabatta bread (or bread of choice)

olive oil

Mix first 7 ingredients in a medium bowl

Using a large fork, mix tuna into dressing.
Slice bread right down the middle resulting in a top and a bottom.

Brush outside crust of bread with olive oil

Line bottom of bread with tomatoes.

Sprinkle parmesan cheese over tomatoes.

Cover tomatoes with tuna mixture.

Top tuna with sweet red peppers.

Add watercress.

Top with fontina cheese.

Add top half of bread.

Place sandwich in panini grill and toast until golden brown
(7-10 minutes).

Remove from panini grill and allow to cool several minutes.

Slice into 4-6 pieces.

-JT

[Aliska]

This model, I need to do more due diligence. Naturally I want the one you and that lady who did the chicken cordon bleu used. It has the waffle irons; I'm not starting waffles now, toaster or not at all. But they do new things with them; you have to draw lines all the time with the internet.

Good for you on the weight. I probably weighed 125 when I was 21; I was 5'7". I won't say what it is now. I was extremely fit doing lots of natural physical activity, wasn't into abs and stuff they do now. They didn't run back then either, glad I didn't get into that.

Anyway stick with it. You won't regret it. My dr doesn't say anything about my being overweight, don't know why.

Of all the things, it's hot tuna salad. I will only eat tuna salad one way or not at all although I will eat tuna in casseroles with a couple other things.

Don't mean to sound ungrateful or picky, but the other ingredients sound pretty good so is there something non-fishy I could sub for the tuna? I saved the recipe. Maybe I could just eat it veg, that sounds like it might work, or put a little deli something on it. Yeah that croque monsieur I didn't forget about it and a more expensive grill will brown on top as a choice, not going there just for that. The egg on top is always unappetizing to me. French are like that, put an egg on everything.

Bruno Albouze (sp?) does one that drives me crazy it looks so good. I have to try it; actually he bakes the whole thing in an oven, but there are many steps to it. I don't need the top browned or could put the extra stuff on and just stick under broiler. But this is about simpler nutrition that would be fun and delicious with a new toy. And the extra step on top of getting all the ingredients means I won't do it as often, especially just for myself.

I forgot barbeque. I'm crazy about barbecued beef and pork but don't like the meat pulled; my teeth determine a lot of what I will tolerate now. Even if I just put the sauce inside the sandwich, some is bound to get on the grill. I have been cooking outside long enough to know what barbecue sauce does to an expensive gas grill I had and the cheaper Weber ones that aren't cheap any more. Even my stiff wire brush wouldn't get it off. I just let the burned stuff go with the territory and eventually just got a different one.

I don't mean to bother you so much. I can ask at amazon; people are good there. Just asked about a kitchen scale I just got. I'll stop there and thanks again.

[Aliska]

Chicken or turkey. Your recipe will be perfect for that with a couple adjustments and omissions for things I don't have. I've been meaning to buy blasamic vinegar or should I buy tarragon? I already have white, red wine and raspberry. Cider vinegar does not store well, clots up, but I like it when fresh.

Fontina, I have some Gruyere I'm saving; this is expensive cheese we're dealing with. It has become a luxury to have tomatoes ever, have some on vine now. Skip the watercress, also have some block parmesan, another indulgence I'm saving for the croque.

I don't know my peppers; there are labels at the store. I am great with bell green or red and jalapeno. Have to watch out because some would set me on fire. A farmer played a dirty trick on me when I was a little girl. I suffered in silence, but he knew I was hurting bad and was enjoying it. My dad was standing right there and never said a word.

Ciabatta is doable, just got Grey's poupon dijon in my walmart order and have our local Boetje's, I can mix the two if it says grainy; I don't know what is the matter with me but it's hard to acquire tastes for certain things.

Eventually we can build up to green stuff. I just got a nice head of lettuce, something I've done without because I can't eat it all; it was always a staple when kids were home. Also have a cabbage for KFC knockoff slaw; they keep a little better but have to watch them.

The breads I've been buying are luxuries, too, but I love them. That artisan bread we talked about, I will use my oven thermometer. Decided on a deep iron clad with stainless. Problem is pot gets so hot you burn your hands. Jenny Can Cook made it and cut down the hours considerably.

What I'm getting to is without the parchment paper, you need it to lift it out because it's deep in there, expands, and high probably of burning hands; potholders are clumsy. Naturally she has some thin space age ones. But her bread turned out lookig just like the other we talked about.

[Jamestown1630]

Try this; you don’t even need the machine, as long as you have an oven:

http://www.epicurious.com/recipes/food/views/croque-monsieur-105077

-JT

[Aliska]

You don't need the machine for Bruno's either. This is much more doable. He made enough for nine. Thank you very much. If I had the stuff on hand, I make it in the next day or two. I will get what I don't have next trip to the store. I even think I can cheat and use my new powdered milk. With all the cheese and other goodies, who's to know?

Saved.

[Jamestown1630]

I always keep powdered milk on hand; I freeze some and keep some handy in the refrigerator. In many recipes it won’t make a difference, and if you think it will, you can add some butter to it to approximate whole milk - or add heavy cream, if you keep that around for coffee/tea. We always have heavy cream, because it’s useful in many low-carb recipes, and lasts so long in the fridge.

Here’s a good page of substitutions; scroll down for whole milk:

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/ingredientsubstitutions.cfm

-JT

[Liz]

You say you have heavy cream on hand? Try this elegant
Italian restaurant dessert. So delicious and so easy.

MASCARPONE CREAM w/ BERRIES

METHOD Whisk smooth 8 oz chilled mascarpone, 1/2 c h/cream, 1/2 cup conf, tea vanilla.

Now layer in pretty dessert glasses 1/2 cream, berries (or coulis of berries), rest cream.
Top w/ berries or coulis. Cover/frige 1-24 hours.

SERVE cold garnished w/ mint leaf, a perfect berry or two.

[Trillian]

My husband loves bread pudding. I’ve never tried it with panettone before. My old Italian neighbor used to make the BEST panettone. She would leave out the fruit/nuts and would made knotted buns out of the dough. No one made it like she did. I wish I could have gotten the recipe for it before she passed away. She was such a happy and wonderful cook.

[Trillian]

When I used to have cable, I would watch from time to time. She struck me as an odd person I wouldn't want to be around. She hosted a ton of get-togethers on her show for mostly homosexual men. There was one episode where she went to one of their homes, which was an old funeral home. So dark and creepy. I stopped watching.
Years after I got rid of cable, I found a food network humor site which made fun of that very fact. Guess I wasn't the only one who noticed it!

[pugmama]

The tamal casserole is easy to make and kids love it. The green rice was a big hit too.

http://patismexicantable.com/2015/04/chicken-and-salsa-verde-tamal-casserole/

[pugmama]

I also like to make this casserole for a crowd, including kids. I add a lb. of beef mixed with taco seasoning( like the one from Trader Joe’s) to the onion/tortilla mix.

http://www.myrecipes.com/recipe/chile-relleno-souffl/print

[pugmama]

I have made this and really liked it.I add some chili flakes to taste.

Champurrado

Serves: 8

Ingredients

1 cup corn masa flour

4 cups warm water

4 cups milk

8 ounces (1 cup) Mexican chocolate for drinking, such as Abuelita, grated or cut into chunks

2 ounces (1/4 cup) grated piloncillo, or brown sugar

1 cinnamon stick (about 3-inches long)

To Prepare

Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

MEXICAN TABLE.