Weekly Cooking (and related issues) Thread

[Jamestown1630]

Coxhinas are little chicken croquettes and a very popular street food in Brazil. The chicken is poached, shredded and mixed with cream cheese and various seasonings, wrapped in dough, and then deep fried. The poaching broth is reserved to make the dough, which is sometimes made partly from mashed potatoes. They're supposed to resemble a chicken leg, but most look more like pears, to me; you can shape them any way you like. Here is a basic recipe, and then some links to videos showing variations. The 'Food Busker' has a way with them that looks especially flavorful:

https://www.thespruce.com/coxinha-brazilian-chicken-croquettes-3029668

https://www.youtube.com/watch?v=RMtQhqDHD-M

https://www.youtube.com/watch?v=54K-Ub4QHbA

For your Hallowe’en, Betty Crocker has these cute ‘Owl Brownies’:

https://www.bettycrocker.com/recipes/frosted-owl-brownies/dc6c2966-4b9b-46fb-abd8-81849cea1b7d

When you work (and play) all day with words and language, it is restful and rejuvenating to leave it all for a while, and engage the visual arts, or music. My husband has recently become interested in handpan drums, and we found this amazing woman, Yuki Koshimoto, playing the Hang:

https://www.youtube.com/watch?v=yYF415wnZ0w

[Aliska]

Liz, I read your posts with kind of envy actually. You are not afraid to go where few have gone before lol. I just wanted to say I appreciate your posts and everybody's actually even if I don't comment specifically on them.

Yesterday my daughter picked up 2 of these for $5 each at our local Walmart. We will have to assemble them but I'm hoping it will work as i have missed grilled foods. Ordering online costs more and amazon a lot more.

And today's recipe haul is the following, think I'll get a new crock pot, too. That nutmeg looks sloppy and like it was sprinkled on after it was done.

https://www.recipesthatcrock.com/crock-pot-baked-vanilla-custard/

http://www.geniuskitchen.com/recipe/robyns-crock-pot-herb-roasted-potatoes-195725

http://www.goodhousekeeping.com/food-recipes/a44681/honey-ginger-cedar-plank-salmon-recipe/

I will tweak the herbs some on the potatoes, good basic recipe.

[MomwithHope]

Looks good but missing some sliced flank steak. :)

[MomwithHope]

I just bought a pumpkin cake roll from a Mennonite bakery nearby. Had a piece today and wished I knew the recipe and here it is. Looks just like it. I have 3 small pumpkins left from the garden too.

[Liz]

This recipe goes together in a jif. You’ll love it. Better bake a second one.

COOKING TIP: Please, try to use canned pumpkin.

Cooked raw pumpkin does not have the taste of good old reliable canned pumpkin.

[Liz]

You could add flank steak....sounds like a tasty idea.

[Liz]

Yummy....Ina's planked ginger-honey salmon.

[Liz]

Yummy....Ina's planked ginger-honey salmon.

[MomwithHope]

I roast them pretty long and it tastes just like the canned, maye even a little dryer.

[MomwithHope]

I roast them pretty long and it tastes just like the canned, maye even a little dryer.

[Liz]

Roasting does intensify flavors....good suggestion.

[MomwithHope]

I go about 2 hours on 325 on a cookie sheet, halve or quarter them, cut side up. The shells get pretty hard but it’s super easy to scrape them out. I sometimes rub with butter. (he pumpkins that is)

[Aliska]

It's a nuisance but I've done it a couple times. You have to cook a lot of the liquid off until it is the consistency of canned. I only use Libby's canned pumpkin, 2 14 or so cans, quit using the large can for 2 pies. Every little detail in my pumpkin pies has to be just right lol. Maybe someone has a better recipe. Chef John got close to mine but he put 5-spice powder in it1

My granddaughter loves my pumpkin pie. One year a friend gave her a white pumpkin from their family garden. Not wanting to waste it and curious, I cooked it. They are hard to peel but now have one of those y teethy ones I used to peel my eggplant the other night.

I don't remember, but I think the flesh of the white pumpkin was orange. But my granddaughter would not eat it lol. So I probably ate the whole thing; it tasted pretty good to me.

Pumpkin anecdote. One year a pumpkin that had been whole, not seeded, sat on the stoop until it rotted. The following year I got some beautiful pumpkin vines. I didn't have the heart to pull them up, let them grown, and they produced 3 beautiful pumpkins. And the leaves are so thick they kept the grass down.

[Aliska]

Imagine that! Good catch. Now if I can afford the salmon. I used to be able to occasionally buy a whole one. Those days are over! This is only 2 pounds though. Thank you for posting that. And finding a smaller photo. I resized mine a lot in Photoshop - um no I only resized it to save with the recipe.

[Liz]

This is Ree's recipe. She says delectable treat will rock your world."You’ve gotta trust me on this one." Said she imagined a watery, semi-creamy concoction; turns out to be the creamiest, most delicious treat ever--like milkshake, but not nearly as sinful. Pumpkin pie filling, frozen solid, gives a lovely sweetness and flavor; vanilla yogurt takes it over the top. Add sweetener (sugar, honey, agave nectar, oj).

PUMPKIN SMOOTHIE

METHOD Layer in blender 3 c wh/milk, 1/2 c vanilla yogurt, 2-3 dashes cinnamon; add solid-frozen 15 oz can pumpkin pie filling; completely pulverize. Add more milk or yogurt if needed.

SERVE sprinkled with cinnamon grah/crumbs.

NOTES Lower-cals w/ plain canned pumpkin puree, plain yogurt, fave sweetener. Sprinkle w/ cinnamon and/or nutmeg.