Monthly Cooking Update

[Jamestown1630]

Dear Cooking Friends;

Since I changed my weekly cooking thread to a monthly one, I've received several private emails from folks who are disappointed at this change.

It's very gratifying to me that the thread has been so popular and that so many have enjoyed engaging it. As I mentioned in March, my life is going to be rather consumed with a couple of unusual projects over the coming Summer. I have felt that my free time wouldn't be predictable enough to give the thread the care that I tried to give it over the past several years.

However, if anyone would like to access the ping list on my home page, and post more frequent threads, that would be great. Yaelle and Cottonball have done a wonderful job of this in the past.

-JT

[Jamestown1630]

Do these come out soft and chewy or crispy like the Toll House?

[Trillian]

They are in my to try list for this week. When I make cookies I under bake them by a minute or two because I like them chewy. The picture looks like they’d be crispy on the edges and chewy in the middle.

[Yaelle]

That is extremely close to our favorite chocolate chip cookie recipe. I got it from the Mad Hungry for men and boys cookbook.

[Jamestown1630]

There used to be a really good cookie, not sure if by Nabisco or Keebler, that was a coconut-chocolate chip. I don’t think they make quite the same cookie anymore. For a ‘factory’ cookie, they were very nice. I need to try finding a recipe that comes out similar.

[Liz]

Trump declared the private Mt Vernon dinner w/ the Maceob's “really fantastic” ......
Dover sole, pasta stuffed with lemon ricotta, and chocolate souffle and cherry vanilla ice cream.

[Liz]

The Dover sole was served with lemon curd and heirloom asparagus.

The first course consisted of lemon ricotta agnolotti, a stuffed pasta, with citrus butter.

[Jamestown1630]

Sounds lovely!

[Jamestown1630]

I remember finding a website that has the menus for some of the inaugural luncheons and some recipes; I can’t find it right now, but you can find menus for various administrations - here’s the one for G. W. Bush:

https://georgewbush-whitehouse.archives.gov/firstlady/arts-menu-archive.html

I also found this, which is kind of interesting: The White House Mess, run by the U. S. Navy:

https://whitehouse.gov1.info/white-house-mess/

[Trillian]

Peanut Butter Pie Shooters

Ingredients
1 cup creamy peanut butter
8 ounces cream cheese (can use reduced fat)
14 ounce can sweetened condensed milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup heavy whipping cream (or whipped cream)
16 Oreos, crushed
5 tablespoons melted butter
sea salt for sprinkling (optional)

Instructions
Beat cream cheese and peanut butter until smooth.
Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.
Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another 1/2 teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.

Notes
Peanut Butter Pie will thicken as it sits in the refrigerator. I actually prefer to eat these after they’ve been in the fridge overnight.

https://pinchofyum.com/peanut-butter-pie-shooters

[Liz]

Many thanks for the fun food links.....enjoyed them.

[Liz]

Super Yummy, won best cookie bar contest. Makes 24 bars. Can easily substitute canned cherry or strawberry fillings.

Raspberry Cheesecake Bars

ING lb 1.5 oz pouch Betty Crocker Sugar Cookie Mix 1/2 cup firm butter 2-8 oz pkg cream cheese 1/2 cup sugar; 2 tb flour, tsp vanilla, egg 21 oz can Wilderness Premium Raspberry Pie Filling*

METHOD To sugar cookie mix, cut in butter til crumbly and coarse. Set aside 1 1/2 cups for topping. Press crumbs into sprayed 13x9 pan bottom. Bake 50 deg 10 min; do not overbake. Spread cream cheese mix evenly over crust. Spoon raspberry pie filling over; spread evenly. Sprinkle unbaked crumbs and over. Bake light golden 35-40 min. Cool 30 min on counter; chill 2 hours. Cut into bars.

FILLING Put softened cream cheese, sugar, flour, vanilla, and egg in a large bowl. Elec/ mixer smooth.

[leaning conservative]

I am ordering 4lbs of beef bones from Strauss free raised direct to make my first pot of bone broth. Do you roast the bones first & then cook down? How long do you keep it simmering?
Thanks in advance.

[leaning conservative]

My dad would buy them & they were delicious! I’m pretty sure it was Nabisco.

[Jamestown1630]

I’ve never done beef bone broth, just chicken. We usually keep it going all day (while we’re awake) for two days, and we add a couple of tablespoons of vinegar to help leach the collagen out of the bones. You don’t wind up tasting it.

We don’t roast the bones first, but many people suggest that you do:

https://www.epicurious.com/recipes/food/views/beef-bone-broth-51260700

[leaning conservative]

Many thanks! I just stumbled on this meat site & told myself I’m going to make some.

[Liz]

Amazing tastes: biting into warm, dripping, sweet peach flesh w/ smoky undertones of grilled fruit; very light glaze heightens sweet sensations. Add a dollop of cool crème fraîche w/ kiss of lime zest. Can do Glaze and creme fraiche day ahead. Cover/fridge. A very timely recipe----just dont get stuck with a bushel basket of "Fourth of July Peaches----they look delicious, but turn rotten in a day or two. NOTE: nectarines are delicious, too.

Grilled Peaches / Honey Balsamic Glaze / Crème Fraîche /

GLAZE Whisk 1/2 c honey, 3 T Balsamic, tea vanilla, 1/4 c water. TOPPING 8 oz Whisk creme fraiche, 2 tbl honey.

PEACHES Brush with 1/2 Glaze 6 firm ripe peach halves. Grill/heat/turn 4 min per side.

PLATE Layer on plate 2 halves, cut side up; Glaze drizzle; creme fraiche atop fruit, lemon/lime zest garnish for bright, aromatic citrus punch.

CREME FRAICHE Super simple/quick; adds dimension beyond sour cream. The culture added dictates flavor: sour cream gives slightly sweeter/smoother/creamier texture; buttermilk a bit more tang; texture is exquisite. Or make both; it’s easy.

METHOD gently heat to approx 100 deg 2 c H/cream, 2 tbl Sour Cream (or Buttermilk), Transfer to glass mason jar, st/steel, or porcelain jar. Keep covered/thicken in warm place 24-36 hours. Now fridge--should keep couple weeks.

[Jamestown1630]

That looks very nice!

[miss marmelstein]

Is Liz now in charge? I thought she had pinged me but now I can’t find it.

How’re ya doin’?

[Liz]

LOL......Liz is NOT in charge. No one could ever replace J/T.

Miss M, you were pinged to post #215.

[miss marmelstein]

Oh, dear. I made a boo-boo! Apologies to all! Especially Jamestown.