Weekly Cooking (and related issues) Thread

[Jamestown1630]

When we were married, one of our wedding gifts was a beautiful, copper ‘beehive’ Oster blender. (I was collecting 'everything copper' back then, and my copper Oster toaster is still going strong, and will probably last my lifetime.)

The blender has also been a great tool and lasted a long time, but has been on its last legs recently; and my husband decided a while back that he wanted a Breville as soon as we were ready to budget it. (I think he had seen it highly rated by America’s Test Kitchen.)

We happened to be in an ‘off-price’ department store last week which had the Breville for about $75 dollars less than we had expected to pay; and with that, the Breville Hemisphere Blender traveled to the top of the ‘wish list’, and all the way home.

I will miss the very ‘retro’ look of my old blender; but the Breville is pretty ‘whiz-bang’, with pre-programmed settings for blending/crushing/liquefying; and it’s very easy to clean and maintain. We’re having a lot of fun with it.

The manual came with recipes, and this soup caught my eye; I’ll be saving it for the cold-creeping-in Autumn days:

CHICKEN, CORN AND GINGER SOUP

Serves 4

1-½ tablespoon Peanut Oil

4 Green Onions, thinly sliced

2 inch piece fresh Ginger, finely chopped

3 cups fresh or frozen Corn Kernels

4 cups Chicken Stock

1-½ tablespoon Soy Sauce

1-½ tablespoon Rice Wine

½ teaspoon Sesame Oil

2 small Chicken Breast fillets, thinly sliced

¼ Cup roughly chopped fresh Cilantro leaves (optional)

White Pepper to taste

1. Heat oil in a large saucepan, add onions and ginger and cook, stirring, for 2 minutes. Add corn and cook, stirring occasionally, for a further 3-4 minutes.

2. Add stock and water and bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and allow to cool slightly.

3. Transfer half of the mixture to blender jug, place lid on blender jug and blend on speed 2/MIX for 30 seconds. Return pureed soup to remaining soup in saucepan with soy, wine, sesame and chicken. Cook on a medium high heat until soup starts to simmer and chicken is just cooked through.

4. Serve with fresh chopped coriander (cilantro)and white pepper to taste

__________________________________________________________

I went looking for a new smoothie recipe to try, and found this one:

1 Cup Pineapple Juice

1 large Banana, cut into chunks (I usually use a frozen banana)

1 Cup frozen Strawberries

1 Cup frozen Blueberries

Pulse to get it started, and then blend until slushy.

_________________________________________________________

The Breville Manual also had a recipe for a version of my husband’s favorite mixed drink:

Margarita Cocktail

(Serves Two)

¼ Cup Tequila

¼ Cup Cointreau

1/3 Cup Lime Juice

1/8 Cup fresh Orange Juice

¼ Cup Simple Syrup

12 ice cubes

Place all ingredients in a blender jug.

Use the Ice Crush function or the Liquefy function (adapt for your blender) and blend until well combined and ice is crushed.

Serve in salt-rimmed glasses.

-JT

[Yaelle]

I used to keep a big glass jar on the counter into which I would put roughly chopped banana peels with water. The mess kind of fermented over days and then at some point I’d pour and scrape it into the soil around the roses.

[greeneyes]

I still have a Fry Daddy, but I haven’t used it in at least 16 years. If I want a French fry, I steal one from the kids happy meals. Sometimes I buy fried fish or fried chicken livers from the deli.

I just don’t fry anything other than eggs, and an occasional hash brown - stuff you can cook on a grill, or in an iron skillet with a tsp. of oil, but nothing that requires deep fat frying.

[greeneyes]

I stick the banana peels in the freezer. Then put them in a blender with water and whirl and use the same day. I’m not much on fermenting stuff.

[Liz]

Daid Liebovitz is the best. His France-based recipes appeal to the Francophile in me. Here's one of his clever creations.

CHOCOLATE P/BUTTER ICE CREAM / from his book Perfect Scoop

METHOD First make the Peanut Butter Patties added to ice cream base.

PATTIES: Form 6 tb chilled p/butter, 2 tb conf into 1/2" patties. Cover a dinner plate with plastic wrap. W/ spoon and finger, scoop up 1/2 tsp peanut butter mixture, drop onto wrap-covered dinner plate--may need to frige a few min to reduce stickiness; now freezer plate overnight.

ICE CREAM BASE whisk/heat 2 cups hnh, 1⁄4 c dutch cocoa, 1⁄2 cup sugar, pinch salt; when at rolling boil (will start to foam up) set offheat; whisk in 1/2 c smooth p/ butter, stir/thoroughly blended. Chill thoroughly then freeze as per mfg.

FINAL After you’ve removed the ice cream from the machine, stir in peanut butter patties by hand.

SERVE sprinkled with chocolate shavings.

[Yaelle]

Yes, that is the one! I love his stuff too and I lived in francophone Europe for 4 years (France 1, then later Geneva for 3).

And I have made that ice cream and it was sooooooooo good.

The Perfect Scoop is the name of his ice cream recipe book. I love it. You can tell because the pages are dirty in my copy. :)

Try the fresh mint ice cream and add the straciatella, which is melted chocolate, near the end, so it makes ribbons of chocolate and bits like chips.

[Liz]

I know you like figs as much as I do. So I'm parting with a treasured recipe. Appealing, fantastically rich seasonal dessert; almond frangipane for sweet tooth; oven transforms teardrop-shaped figs' youthful sweetness to a mature depth of flavor. Encased in Thomas Keller’s buttery-flaky crust recipe....can par-bake in porcelain quiche pan (if you have one).

Crostata di Fichi / Fig Tart / filled with Di Sarono Amaretto Pastry Cream\

METHOD Roll pastry 1/4" thin. Place in 9" tart pan w/ removable bottom or pie pan; trim excess; chill firm; dock. Bake blind/lightly golden 375 deg 10–15 min. ASSRMBLY add almond mixture to par-baked crust; Smooth w/ back of spoon. Arrange 14-1/4'ed figs (skin side down) on top. Press gently to secure; bake puffed/golden 375 deg 40–45 min. FINAL Lightly Glaze figs. GLAZE Right before removing tart from oven, micro-warm/liquefy 2 tb honey/tsp water in 10-sec intervals. Mix well. FILLING Proc/Grind smooth 3 min 2 c slivered almonds, 2/3 c sugar, 3 eggs, tsp vanilla, 2 Tb amaretto, 1/4 tsp salt, 2 Tb butter, 2 tsp lemon zest; should be slightly flowing paste. SERVE at room temp.

[Liz]

OMG.....David’s version of mint chip ice cream sounds extraordinary.

[Jamestown1630]

I do love figs, and that is beautiful.

-JT

[Jamestown1630]

I only use my little deep-fryer a couple of times per year (one of the reasons I’ve been slow to get an ice-cream maker - it would probably get used infrequently and take up space) but I do love the fryer. We like making the deep-fried battered vegetables that we get at the Fair.

I think one of the most useful things I have gotten recently is a little rice-cooker from my brother for Christmas. You can do so much with it! It makes steel-cut oats perfectly.

-JT

[Harmless Teddy Bear]

It is 12 ounces.

To make the home made version just make a simple syrup with a cup of water and a cup and a half of sugar. Then add in one and a half cups lemon juice.

I always add in the zest from at least two of the lemons.

I make this up in quantity and freeze it in two and a half cup portions for use in the summer.

Just let it cool and then put in zip top bags.

It is a great way to use up lemons that you get on sale.

[pugmama]

Love his recipes and cookbooks. This ice cream looks delicious.I will make it.

[pugmama]

Brought a fig cutting from our previous home in CA. I am happy to say it is thriving here in SC. I am so looking forward to figs again. Thanks for this fig recipe Liz.

[kalee]

We got a fryer as a wedding present but gave it away many years ago, because we didn’t use it very often. We moved with it twice before we decided it was dead weight for our family. Neither of our children, now grown, have one either.

[Liz]

The fig tart recipe will be spectacular made with home grown figs.

[pugmama]

Best pimento cheese recipe out there. I love Sean Brock's recipes. When Sean Brock talks about pimento cheese, people tend to pay attention. The chef at McCrady’s and Husk, in Charleston, South Carolina, and Husk Nashville has been one of the driving forces behind the recent revival of Southern food, with a frequently cited library of vintage cookbooks and a passion for heirloom ingredients that he—literally—wears on his sleeve, in the form of colorful vegetable tattoos. In his brand-new cookbook, Heritage, Brock spills years of recipes and stories, including his signature recipe for pimento cheese, one of the South’s most cherished—and debated—staples. Pimento Cheese Makes 2½ to 3 cups I’ve seen people almost get into fistfights over who has a better pimento cheese recipe. Southerners don’t mess around when it comes to their cherished “pâté de Sud.” We slather the stuff on everything from celery stalks to saltine crackers, and some people won’t even consider eating a hamburger without a half-inch layer of pimento cheese in the stack. Everyone has his or her own way of making pimento cheese, but the biggest debate always revolves around what kind of mayo is used. I prefer Duke’s; it happens to be my favorite. But you can use your favorite brand—that’s what making a signature pimento cheese is all about. Of course this is best made with pimento peppers you roast yourself, but if you can’t get the fresh peppers, substitute 12 ounces jarred whole pimentos, drained and diced (don’t use jarred chopped pimentos—they have no flavor). 3 large pimento peppers (about 12 oz.) 4 oz. cream cheese, at room temperature ½ cup mayonnaise, preferably Duke’s ½ tsp. vinegar-based hot sauce, such as Tabasco ½ tsp. kosher salt ¼ tsp. sugar ⅛ tsp. cayenne pepper ⅛ tsp. freshly ground white pepper ⅛ tsp. smoked paprika ¼ cup pickled ramps, chopped, plus ½ cup of the brine (if you can't find ramps, you can substitute finely chopped bread-and-butter pickles and brine) 1 lb. sharp cheddar cheese, grated on the large holes of a box grater 1. Roast the peppers over an open flame on a gas stovetop, one pepper at a time, on the prongs of a carving fork. Or place on a baking sheet and roast under a hot broiler. In either case, turn the peppers to blister all sides. Then transfer the peppers to a bowl and cover the bowl with plastic wrap. Set aside to let the peppers steam until cool enough to handle. 2. Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers. 3. Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos. 4. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator. Note For creamier pimento cheese, combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.

[kalee]

Yep!

[Liz]

Here's a lightning-quick appy that is spectacular---just three ingredients.

FIGS / HONEY / BLUE CHEESE

METHOD For this recipe, it’s okay if figs aren’t perfectly ripe because
broiling softens and caramelizes them a bit. Just lay fig halves on sheetpan,
cut-side up; broiler about 2 minutes....just warm and slightly brown the
edges. Out of broiler, place fig halves on pretty plates, then sprinkle on
blue cheese (as much as you you want).

SERVE drizzled with honey.

[pugmama]

We are overrun with tomatoes so am making this tonight. Recipe is from a blog site, using an immersion or regular blender. I will see how it tastes. Per the comment section, you can also freeze this.

Homemade Ketchup

Serves: 32 ounces
Ingredients

5 lbs fresh tomatoes (the better tasting the tomato, the better tasting the ketchup)
¼ tsp cayenne pepper
¼ cup apple cider vinegar
1 tsp salt
2 Tbsp molasses
2 Tbsp honey
¼ tsp ground clove
¼ tsp ground cinnamon
1 Tbsp brown or Dijon mustard
½ tsp Worcestershire sauce
¼ tsp ground pepper
¼ large onion, diced
½ clove garlic

Instructions

Depending on the size, halve or quarter tomatoes so that they’re approximately 1 - 1½” pieces.
Place in a large stock pot. Using a wooden spoon or a potato masher, gently mash the tomatoes to release their juices. Cook the tomatoes on a low simmer for 30 minutes.
Using an immersion blender or a regular blender, puree the tomatoes until they are mostly smooth.
Pour tomato puree into a slow cooker. Add remaining ingredients and cook on low overnight, or 8-12 hours. Using an immersion blender or a regular blender, puree the mixture again until it is mostly smooth.
Using chopsticks or dull knives, prop open the lid of the slow cooker on opposite sides so that the lid does not touch the slow cooker. Cook the mixture on medium/high setting until the mixture has cooked down to the desired thickness, checking every hour or so. This takes approximately 3 hours.
Taste ketchup and add additional seasoning or sweetness as desired. (I ended up adding one more tablespoon of honey.)
Using an immersion blender or a regular blender, puree the mixture one final time.
Ladle or scoop into glass jars for storage. Alternatively, you can re-use old ketchup bottles for your new, homemade ketchup.

[Jamestown1630]

What a luxury, to be ‘overrun with tomatoes’!

I’m glad to have a recipe for Ketchup - my husband is always complaining because when he goes to buy ketchup, it usually has high fructose corn syrup, instead of sugar. I will save this.

And this reminds me: Miss M., I happened to find in the grocery yesterday, just by chance, both Liverwurst and Branston Pickle!

I bought the pickle, and it’s very interesting - it reminds me a little of mincmeat; and I think it would go well as a condiment for pork. But I read that the stuff available in the US has the corn syrup, while the one sold in the UK still has ‘real’ sugar - so we looked at the ingredients.

Ours is real sugar!

-JT

[miss marmelstein]

You always put Branston Pickle on Cheddar Cheese in a sandwich. That’s really the only way to eat it. It’s a type of chutney and very delicious despite the corn syrup. I, personally, wouldn’t put it on pork. Sharp cheddar cheese is the only way to go so that it would offsets the sweetness.