Posted on 08/31/2018 4:04:00 PM PDT by Jamestown1630
Isidore Verheyden - 'Afternoon Tea'
I’ve always been attracted to the various forms of traditional English Tea Time, and found that Chef John of ‘Food Wishes' has done a video on making clotted cream at home. His method is very easy, and just involves heating the cream in the oven at low temperature for many hours, cooling, chilling, and then skimming off the solids that rise to the top. I’m sure it’s not as good as the authentic product enjoyed in Devon or Cornwall, but it looks pretty good.
This is very simple, but takes many hours over several phases, so you will want to start a couple of days ahead if you’re planning for guests; and my choice would be to have it with Black Raspberry Jam on scones :-)
https://www.youtube.com/watch?v=LDyyAb6lB48
For a savory afternoon tea, you might want to try Coronation Chicken, a curried dish originally created as a salad dish for the coronation of Queen Elizabeth II; but it makes a very nice tea sandwich filling, and there are many versions of it. Here’s one from the BBC and the ‘Hairy Bikers’:
https://www.bbc.com/food/recipes/coronation_chicken_30402
Here’s a link to the BBC page for the ‘Hairy Bikers’, with links to many of their recipes:
https://www.bbc.com/food/chefs/hairy_bikers
-JT
The ‘Hairy Bikers’ seem to be carrying on the Fat Ladies ethos.
(Weekly may come back in the future.)
I learned about sumac recently. It’s so yummy and tangy. I recognized that it is sumac sprinkled on top of hummus at middle eastern restaurants!
Somewhere I read that there is going to be a new season of British baking show! (Also read that Paul Hollywood has a new young girlfriend sheesh, maybe baklava and scones are stronger than viagra)
I’d like to see a recipe for Persian Rice.
Many years ago I knew an Iranian girl who tried to teach me; it seems to be baked in the oven (?)
It must be so good on rice.
I thought you went to sleep!!! I will give you one, easy, with plenty of herbs.
Just got done watching the Hairy Bikers Chicken and Egg series on Netflix. They’re a little goofy but had some great recipes for chicken.
I’m excited to watch Season 5 of The Great British Baking Show!
https://cheesemaking.com/products/creole-cream-cheese-recipe
I’m not sure if we are supposed to stick with the topic of the OP or not but I’m going in a different direction. I’m late to the sous vide game, just got one about two months ago. This afternoon I going to sous vide 2” filets. Going for medium rare+ 133 degrees for 3 hours. I’ll be finishing on the grill. I have finished a brisket on the grill with great results. This is where it gets different. I have a small solid cast iron grill that has the shape of a Weber grill. I’m also a blacksmith and this is what changes things. My little grill has an opening to clean out the ashes at the bottom. I have a hand crank blower for my blacksmith forge. I put the pipe from the blower to this hole in the bottom of the grill. After getting the coals going in a chimney starter I dump them in the grill. I can then crank the blower and get the coals and grate of the grill up to about 1,800 degrees. Then throw the meat on and continue to crank the blower. It only takes about 6 or 7 cranks or 10 seconds on each side to get a beautiful crust on whatever meat I’m cooking.
Have a great weekend. Stay safe and no drinking and driving. Stay out of trouble, remember the Judge won’t be back until Tuesday.
Might want to scatter a few chp pistachios over the top at service.
When my dad was a boy in England, this sauce was on the eggs. So he always had a bottle in our house. I grew up thinking it was a foul, rotted thing. I think the origins, as with ketchup, may have been an Asian “fish sauce” of kind, actually fermented and slightly rotten but in dishes delicious? Perhaps.
The bottle sat open on the table at his place and I could smell it. Yuck. Now, so many years later, the slightly foul smell is sweet to me because it brings back memories of Dad. I still don’t actually use it but it makes me fond to smell it.
If you have any Amish farmers within driveable distance, you can get their straight-from-the-cow milk.
Please excuse—posted before read entire thread.
This thread is about all things cooking/eating/food; there’s no requirement to stick to the OP theme, and we go all over the place.
Creole cream cheese is a very versatile product.
A form of farmer cheese made from skim milk, buttermilk and rennet, w/ a mild, slightly tart, slightly sweet taste.
It is frequently mixed with cream, sugar and fruit and served as a dessert.
Traditionally eaten for breakfast and served with cream, fruit, or sugar.
Can also be served on toast with butter, salt and pepper.
In the olden days, Creole cream cheese was served in a bowl and cream was poured over it. ......or eaten on French bread in some areas.....and on cornbread in parts of Southern United States.
More recently, New Orleans native chef David Guas offers creole cream cheese at his Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia served with buttermilk biscuits and pepper jelly.
The intensive process required to make creole cream cheese, a yogurt-like and slightly sweet concoction, has made a comeback including a cheesecake recipe from the Progress Milk Barn in Mississippi.
Famed N/O chef John Besh offers a creole cream cheese red velvet ice cream at his Soda Shop in the National World War II Museum.
Mam’s House of Ice in Houston offers Creole Cream Cheese ice cream.Baskin Robbins offered the flavor in 2011/2012. In April 2013, Blue Bell Creameries re-released the flavor in Louisiana and the Mississippi Gulf Coast region, and in 2018 in the Pine Belt area of Mississippi, in the Ramey’s supermarket chain. Another version is made by New Orleans Ice Cream Company. (hat tip WIKI)
Speaking of hot metal, my husband happened to see a new item that Lodge is offering; a combination wok-like pan and grill/griddle. It looks very versatile for camping/campfire cooking:
https://www.youtube.com/watch?v=THTE7erNWfU
I bet it’s good on corn bread, especially the spicy and peppery recipes:
https://www.allrecipes.com/recipe/24209/absolute-mexican-cornbread/
One of my kidlet lives in Scotland but doubt you guys would want a Haggis recipe! (that’s a recipe I will never have!!)
My Brit friends don’t cook British food! (except Tifle)
Don’t have anything British. Is Irish OK?
LOVE this stuff with cream cheese, chives, red onions, capers and smoked salmon. Also with cream cheese and jelly.
Irish Brown Bread
1 cup + 1½ teaspoons whole wheat flour
½ cup + 1½ teaspoons wheat germ
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, cold and cut into small pieces
1 teaspoon molasses
I also put in a bit of brown sugar (about a small tablespoonish)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and put it on the center oven rack.
2. Whisk together the whole wheat flour and wheat germ in a large bowl.
3. In a medium bowl, whisk together the all-purpose flour, baking soda and salt. Add to the wheat flour mixture and whisk to combine.
4. Add the butter pieces and rub them into small pieces with the flour mixture using your fingers, until as small as possible.
5. Stir in the buttermilk and molasses until the dough is uniformly damp. Turn out onto a lightly floured countertop and knead gently, until the dough forms a smooth ball.
6. Use a sharp serrated knife (or a lame) to slice a cross deeply into the top of the bread, about 1-inch deep. Place the loaf on the hot baking sheet.
7. Bake for about 30 to 35 minutes, or until the loaf is firm on top and when you tap the bottom, feels hollow.
8. Remove from the oven and cool on a wire rack for about one hour before serving.
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