Weekly Cooking (and related issues) Thread

[Carthego delenda est]

Excellent idea! I once tried some pickled garlic that was absolutely amazing! I could’ve eaten the whole jar. The guy who made it had ambitions of marketing it, so he wouldn’t give me the recipe despite my begging. Refrigerator pickled garlic would be awesome to have on hand when colds and flu are going around. I also like the idea that was posted about wrapping the minced garlic in some rice paper. The garlic I grow is very strong, so it can be quite challenging to chew up and swallow a raw clove.

[Jamestown1630]

We tried pickling some a few months ago. My husband liked it; I didn’t, very much; but I could down it in order to stay healthy. I think the Japanese probably have some good recipes for it.

[Jamestown1630]

Here is a recipe for Miso-pickled garlic - it does involve boiling the garlic cloves briefly, and I’m not sure how that would affect the health properties:

http://www.lafujimama.com/2010/05/miso-pickled-garlic-ninniku-miso-zuke-all-you-need-is-3-ingredients-and-a-glass-jar/

This one does not involve cooking the garlic at all:

http://www.food.com/recipe/ma-nl-jang-ah-jji-pickled-garlic-in-soy-sauce-191140

-JT

[Liz]

Here's a Japanese Garlic Salad.....tangerine slices are added for a different taste sensation.

GARLIC SALAD
DRESSING Mix Kikkoman soy sauce, Aloha shoyu, evo, sesame oil (eyeball amounts to your taste).

ASSEMBLY Drizzle dressing over thin-sliced garlic; add tangerine slices to balance heat/texture.

[V K Lee]

This was of interest: you tube found this morning. Roku has grown in intellect faster than we humans. The new format used is providing new paths, many as yet not seen before.

This is 100 Years of Family Dinners
A trip down the dining room table with classic Americana dinners and food fads from 1915 to today. The music is good and the food on the china is equally appealing.

https://www.youtube.com/watch?v=—eC2x5siSg

https://www.buzzfeed.com/abagg/100-years-of-family-dinner?utm_term=.ekKMVoJ6o#.gsZqBoK0o

[Jamestown1630]

The Franconia Potatoes looked very good; here’s a Joy of Cooking recipe:

http://www.food.com/recipe/browned-franconia-potatoes-247015

[V K Lee]

A few more fast, simple easy ideas:

Easy Dinner Recipes
https://www.youtube.com/watch?v=RjfC7Wp34Fc

Cheap and Easy Family meals
https://www.youtube.com/watch?v=8k1drjDO-Mw

Quick Cheap Dinners
https://www.youtube.com/watch?v=jLuTG1tFu2s

4 Quick an Easy Dinner Ideas
https://www.youtube.com/watch?v=PaSFiqHb9iY

Quick and healthy dinner ideas
https://www.youtube.com/watch?v=gUHwTTleXJI

Nickos Kitchen
https://www.youtube.com/user/robjnixon

[V K Lee]

Those look good. We call those new potatoes down here...at least they appear to be the same from their appearance. Speaking of which, do not remember ever seeing a purple potato in the market. Are these any different than a normal potato and how would they be best used? If these are ever seen will find the need to grab a few just to compare the difference.

[Trillian]

Savory Zucchini Ricotta Cheesecake

Ingredients
9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn't matter as long as you brush it well with olive oil so nothing sticks
3 zucchini, sliced lengthwise with a knife, not too thin or it will disapear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don't bury it.
2 cups ricotta cheese
1/2 cup, Pecorino Romano
1/2 cup of grated mozzarella plus a little more for sprinkling on top
1 garlic clove minced finely
zest of 1 lemon
3 beaten eggs
1 teaspoon each of chopped parsley and basil olive oil for brushing and drizzling

Instructions
Preheat oven to 400 degrees
Oil your pan well on the bottom and sides so nothing will stick.
In a bowl add all ingredients and mix well until all is combined.
Place mixture into your prepared pan.
Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is.
Place pan onto a rimmed baking sheet for easy in and out of the oven.
Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden brown color.
Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean.
Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.

Savory Zucchini Ricotta Cheesecake
The pictures look amazing. I wish I hadn't used all of my zucchini yesterday. I'll have to go pick up some more.

[Jamestown1630]

I’ve seen red potatoes, not purple; they’re apparently very popular in South America:

http://healthyeating.sfgate.com/purple-potatoes-nutrition-2182.html

[Silentgypsy]

One of my Filipino coworkers used to bring a purple yam dish to our potlucks. Everything she cooked was scrumptious! P.S. Hope you’re all better.

[Jamestown1630]

Feeling much better, Gypsy; Thanks!

Was your coworker’s dish a dessert?

http://blog.junbelen.com/2010/05/25/purple-yam-why-filipinos-love-purple-sweet-treats/

https://www.youtube.com/watch?v=Q7Ykb8uBO0g

http://www.kawalingpinoy.com/2013/06/halayang-ube/

-JT

[Silentgypsy]

Not a dessert—a savory treat! I apologize; I didn’ t learn the name. Her other specialty was lumpia. Another gifted chef made “noodles.” Not pancit; a dish with fruit, cream, noodles and other things. Astonishing cooks, those women, as well as astonishing friends! (The men, too come to think of it!) Good to hear you’re doing well—prayer works, doesn’t it? (((Hugs)))

[Silentgypsy]

None of those dishes sound familiar. Please excuse—thirty years can dull one’s memory! Will attempt to resurrect the memory!

[Jamestown1630]

Thank you; prayer definitely works!

I’ll keep looking for purple-yam recipes, to find a savory one that might be it.

-JT

[riri]

Bkmk

[leaning conservative]

A long time ago at a farmer’s market I bought purple potatoes. I could not get past the color. I am sure it’s a psychological thing. White pumpkins creep me out too!

[Jamestown1630]

LOL! Peru is the ‘world capital’ of potato growing, with about 4,000 types. I bet a lot of them would freak you out ;-)

http://www.biodiverseed.com/post/109180861763/reinventing-the-potato-by-ferris-jabr-on-modfarm

[Jamestown1630]

Our supermarket sometimes has beautiful purple cauliflower, now. I love them - they don’t taste any different, to me; they’re just gorgeous. I’m still hoping to run into a Romanesco:

https://www.fourmilab.ch/images/Romanesco/

[Liz]

This recipe is very "au courant"----restaurants are adding poached or fried eggs to many dishes. Combines pureed asparagus with baby spinach, topped w/ poached egg, garden-fresh herbs. Cuisinart soup maker streamlines preparation. Tender spring asparagus can be used even though tough asparagus stalks work here.

ASPARAGUS SOUP W/ POACHED EGG

METHOD Warm 2 tb olive oil 5 min. Add lge leek in rings, ks/p; cook/stir 10 min. Add tsp ea minced garlic, Hungarian paprika; cook/stir 2 min. Add inch pieces 11/2 lb asparagus, 2 tb veg stock concentrate, 3 c water; cook/stir tender 15 min. Place cup baby spinach leaves on top; cook a min. Blender smooth (hold blender lid down w/ towel).

PRESENTATION Pour into 6 warmed bowls topped with s/p/paprika'ed poached egg. Garnish w/ tarragon, Italian parsley and chp chives.

SERVE immediately w/ toasted, crusty Parmesan bread and a glass of Pouilly-Fuissé.