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 ;-)

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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

[Aliska]

I'm sorely tempted. Sometimes you don't know how many things you can use something for until you have it. I do have to watch my spending for awhile. I wanted a new pair of duck boots as mine are literally almost rotted away. Have my ice spikes attached to those as it's the best fit. Sperry from Walmart years and years ago, cheap, still wear them anyway. Now they are up to $75, out of stock. LL Bean has some really cute ones for $99, were out but got some more. I will try to get by without those as I have my hiker boots I put on when I go out, better traction. I have them tied so I can slide them on. I freak out over those prices. I didn't used to be that way.

My sweat pants were getting bad and weren't warm. I got lucky and found on kmart site some kelp (nondescript color, brownish that look bluish in artificial light). I wanted fleece and pockets. I got three pair in Men's large, a little too big but legs are long enough, wouldn't want the elastic waist any tighter, one navy in M I don't think will fit because elastic in waist is too tight.

These pants are so beautifully made, extra details, cord thru waist in addition to elastic, pockets, top stitching all the seams, logo, they were $8 apiece. Am so glad I got them because they are so warm in my drafty house this winter and when I go out. If it's too cold, I put my Kmart wind breaker pants on, but usually don't, the lining is a hassle but those were worth it, too.

So I'm stocked up on groceries in case the economy collapses, I could get by for awhile. I order a lot from Walmart and if over $50, free delivery to my porch, comes from all over. They use heavy-ply boxes and up to 5 boxes per order so that's an expense for them. It saves my having to carry as much heavy stuff, cat litter, salt is still in trunk, 10# sugar, 16# dry cat food, stuff like that as well as little stuff I can't find at the store.

Today I get a box with a lot of heavy stuff, can hardly get it in the house. Opened it by the door, put all the stuff in my cart, wheeled it to where I put it, put it all away, fold up the cart and put away. Otherwise I would have to unpack those boxes outside and haul the stuff in several trips.

My life is crazy. I made it that way lol. Sorry I talk too much sometimes. I should be answering my sisteer's email, all typed out on your thread lol.

[Yaelle]

Oh my gosh, real chile rellenos are one of my favorite things to eat, and this does sound like a way to get that flavor without trying and failing as I have to make Mexican quality chiles. I have to try this. Thanks.

[Yaelle]

Go in to your Trader Joe’s. If you shop properly, you can get things you will love for less than elsewhere or even things that are not elsewhere.

For instance, if you love smoked salmon, and want to make sure you get the health benefits of eating WILD caught Alaska salmon (farmed salmon isn’t anywhere near as healthy), Trader Joes is the cheapest place to get the whole sliced filet.

They have the best gluten free white bread if anyone in your family needs such, and it freezes well too, so if someone visits who is gluten free, you will always have the best bread for them.

Their frozen fish section is great, big hunks of healthy fish for not much. Their organic or grassfed cheese hunks are great.

And they have chocolate covered everything. Their peanut butter cups are divine. Since I can’t have nuts I can’t enjoy their “turtles” any more (chocolate lumps of caramel and nuts).

I love TJ’s and usually am surprised at how low the total is when I get there, for so many tasty things.

[Jamestown1630]

A good Chile Relleno is very hard to find in restaurants around here. Every time one shows up, it’s in a little mom-and-pop restaurant that goes under in less than a year.

Do any of the chains do them well?

-JT

[Jamestown1630]

Thanks, Yaelle; I will have to trek over there soon.

-JT

[Yaelle]

Save your old milk cartons. Wash them out with soap and water. Then buy a gallon of milk once you have about three of your smaller cartons saved. Pour milk in each, until they are 2/3 full, and freeze them. You can do this with small quarts, or half gallon containers, and have milk always ready in the freezer. It will thaw overnight in the fridge or you can warm it in a bowl of slightly warm water.

[Yaelle]

Really? She refused to make a dying boy’s wish come true? That is horrible.

[Yaelle]

I just looked it up and you are right. She turned down this boy, this 6 year old boy’s last wish to cook a meal with her, twice. Two separate years. When you think of all the celebrities who quietly do incredible things for their sick fans, this stands out as really cold.

[Yaelle]

Aliska, please let me have that brown bread recipe! The link was only to the photo. My mother (bless her as she lies tonight in the hospital with pneumonia) used to make this brown bread in a can!! And she cut it with string! I haven’t tasted it since I was a child but I remember loving it. I need to do this.

[Yaelle]

I don’t think chains do chile rellenos well. The best ones I know are made in a very Mexican restaurant in a rough part of Reseda in the San Fernando Valley, Los Angeles. However, there are some places that do make HOT chiles stuffed. That is too spicy for me. I love the big, not so hot ones. And now I want one right now... (Can’t because I have a new hole on my mouth.. Had a tooth pulled)

[Jamestown1630]

Beer is your friend!

I’ve had a wisdom tooth and another pulled, and have never had a moment of pain. I can’t stand the drugs they give for pain, so I just bought a six-pack on the way home ;-)

It also helps if they give you a shot of novocaine before the gas; but I don’t know if they do that anymore. I’ve never been ‘knocked-out’ for a tooth-pull.

-JT

[Aliska]

OMG, thank you. They had a promotion where store brand milk was 99 cents for a half gallon. I could kick myself for only buying one. Wish I'd have known.

Can you do it with heavy cream and buttermilk? I tried to freeze whip cream (in the small carton, not whipped), and when I thawed it, it had bits of something. It didn't go sour but maybe it should be fresher or not frozen. I think I read you can freeze little blocks of it in ice cube trays and store in freezer bags. It's wonderful for frostings and mashed potatoes and lots of things.

So sorry to hear about your mother. And thanks for the string idea! I've cut cakes that way. Which I got to thinking why don't I try to steam a cake now and then?

I'll find the link, I messed up that post, and then I will post the basic recipe. You will like all the pictures. I love food blogs. It's mainly a garden blog, hence the title.

Plant Whatever Brings You Joy Brown Bread recipe

Ingredients for making Boston Brown Bread
1 cup wholewheat flour
1 cup rye flour
1 cup finely ground cornmeal
1 t. salt
1 t. baking soda 3/4 cup molasses
1 cup raisins
2 cups buttermilk I think she says to soak the raising about an hour B4 mixing, I strain and pat them a little dry, then toss with the mixture. It really works and keeps them from all sinking to the bottom.

Simple directions: Mix in a medium size bowl the dry ingredients listed above. Add wet mix to dry. Fill cans. Please forgive me for not formatting better; I think you can manage ok. I use sour milk if it hasn't been sour for more than 3 or 4 days. It will just be thicker. If it curdles, gets too thick or looks off, get rid of it; you can make sour milk with lemon juice or vinegar I think. I like to use real buttermilk if I can get to the store and they have a quart of it. It's getting a little weird lately, keeping things stocked, even in a fairly large store.

I think it's the blackstrap or sulphured of some kind of molasses I don't like. I buy Grandma's original mild I think it is and try to keep two on hand because it keeps well at room temp. It seems dark enough.

I'm so glad to be able to help someone with all my banter, and thank you so much for the helpful tips. I will pray for your mother, right now. Pneumonia in the elderly I don't have to tell you. And will pray that she doesn't pick up another bug in her hospital stay.

Blessings.

[Daffynition]

That’s why I detest her.

Many celebs never travel far from their humble roots. I don’t put Garten in that category.

She leaves a bad taste.......

[Aliska]

I’m going to put it in my cart. The panini press. Gulp. I can always take it out. I do that at amazon, and they let me keep my stuff in there for a month or more. Walmart doesn’t, I get overwhelmed if I go out to that super store here. Have to hunt for every single thing. Have to go in, grab one or two things, and get out. Pay of course.

[Yaelle]

Thanks so much for your prayers. I am so glad they brought her in. They caught it early so I have high hopes for her recovering.

I definitely want to make the brown bread. Thanks.

I have never had luck freezing cream. Only works when it’s in something else, like raw milk (which has the cream in it). I know all about sour milk, now that we use raw milk. It doesn’t go bad; it turns into other things!

[miss marmelstein]

Didn’t you read my post? I have tons of cast iron Lodge pans as well as enameled cast iron pots.

[hoagy62]

I agree with you about the spaghetti noodles. Something I really like is making up a package of ramen noodles, then adding the flavor packet (I usually use chicken or beef), and then once its been cooked and drained, I put it in my frying pan with some butter. I fry it up golden crisp on one side, turn it over, and let it fry a little bit more on the other side. Serve with salt or seasoned salt and you’ve got yourself a good little lunch.

My wife likes grilled cheese and tomato soup in the colder months. I go the easy route with her...Campbell’s tomato soup, made with milk instead of water, microwaved and served in the same bowl. Simplicity itself.

[Liz]

If you can/t get out of your Italian mood, try these individual lasagne rounds
layered w/ creamy Bechamel. Main course w/ salad. Or serve w/ pork roast.

ROASTED BUTTERNUT SQUASH LASAGNE

PREP SQUASH roast fork tender 375 deg 4" peeled/sliced squash rounds drizzled with olive oil, s/p.

FILLING lb ricotta, 1/3 c Parm, handful chp fresh spinach or kale, egg, s/p.

ASSEMBLY Stack three squash rounds w/ Filling.

BECHAMEL bubble a bit 5 tb ea melted butter, flour; add 4 c milk,
1 1/2 minced gar/cl, 4 sage leaves, handful Parm, whisk smooth and thick.

FINAL Layer in baker pool of Bechamel, then mini squash lasagna;
finish w/ Bechamel over top. Bake 375 deg hot and cooked thru.

SERVE Garnished w/ sage leaf.

[Liz]

If you can/t get out of your Italian mood, try these individual lasagne rounds
layered w/ creamy Bechamel. Main course w/ salad. Or serve w/ pork roast.

ROASTED BUTTERNUT SQUASH LASAGNE

PREP SQUASH roast fork tender 375 deg 4" peeled/sliced squash rounds drizzled with olive oil, s/p.

FILLING lb ricotta, 1/3 c Parm, handful chp fresh spinach or kale, egg, s/p.

ASSEMBLY Stack three squash rounds w/ Filling.

BECHAMEL bubble a bit 5 tb ea melted butter, flour; add 4 c milk,
1 1/2 minced gar/cl, 4 sage leaves, handful Parm, whisk smooth and thick.

FINAL Layer in baker pool of Bechamel, then mini squash lasagna;
finish w/ Bechamel over top. Bake 375 deg hot and cooked thru.

SERVE Garnished w/ sage leaf.

[mschalock]

I love Nutella. It is pretty easy to make your own if you have a really strong blender. I burned out the motor on a cheap blender trying to make my second batch. What I like about making my own is that I can adjust the sugar to just the right amount for my taste. What I don’t like about making my own is I can never get the texture to be as silky and smooth at the store-bought kind. To tell the truth, I usually buy it at the store.

Last week we were in Boston to visit our son and we took a walking tour of the North End. We were told not to call it Little Italy because that would make us sound like tourists. Anyway, we had a Nutella filled cannoli at Bova’s 24 hour bakery. Heavenly!