Posted on 01/03/2019 4:14:28 PM PST by Jamestown1630
I recently found a very nice cookbook of traditional and historic Maryland recipes, 'Maryland’s Way' by Mrs. Lewis R Andrews and Mrs. J Reaney Kelly, and published by the Hammond-Harwood House Association. It’s a very good overview of Maryland cookery spiced with history, and is available on Amazon.
In 1851, a Hungarian revolutionary named Louis Kossuth visited Baltimore in an effort to raise support for his cause of Hungarian independence from Austria. He was hailed as a hero and freedom fighter in Baltimore, and treated to great hospitality; and though in the end he only raised $25.00 for his cause, a baker invented a special pastry, the Kossuth Cake, in his honor.
There are several different versions of the Kossuth Cake recipe floating about, but the blog ‘A Taste of History’ by Joyce White, has the same recipe with raspberry icing as appears in ‘Maryland’s Way’:
(This is a very interesting blog for anyone interested in culinary history.)
The Hammond-Harwood House Museum of 18th Century Art and Architecture looks like a wonderful visit if you’re ever in Annapolis:
https://hammondharwoodhouse.org/about-hammond-harwood-house/
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Unfortunately, I won’t be eating cakes of any kind this month: too many people gifted me with too many wonderful things to eat this Christmas; and I need to get back into the low-carb traces.
I recently made this Chile Relleno casserole recipe from ‘Linda’s Low Carb Menus and Recipes’, and it turned out very well. I didn’t have the right chiles, but used a smaller amount of pickled jalapenos and really liked it. I also sprinkled the top layer of cheese with Paprika:
https://www.genaw.com/lowcarb/chile_relleno_casserole.html
(Linda's is a very good website for interesting low carb recipes.)
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In last month’s thread, Freeper V K Lee informed us that Santa had brought her a Ninja Foodi, combination pressure cooker /steamer/air fryer gizmo. I don’t think we’ve discussed this item, and if anyone has one, let us know how it works for you.
-JT
Happy New Year back atcha.
I’m from Annapolis but I’ve never heard of Kossuth Cake. Lady Baltimore cake, yes.
Because of the EMFs? I was leery, but from the actual data out there it doesn’t seem to be dangerous. Low wave, low frequency of non ionic waves are neither dangerous or cumulative. Of course, just when I think I’m going to go for it, I think what if one of my kids gets cancer or has other health issues? I’d go insane with guilt. But then I think of all the positives of induction and I’m ready to go for it again.
Post #4....
A special blessing for the link.
Thanks.
HUNGARIAN CHILLED CHERRY SOUP / SERVE 4-6
ING 2-24 oz jars pitted sour cherries (preferably morellos), with their juice (or use 4 lbs fresh bing cherries),
4 cups sour or regular cherry juice; 2 tsp k/salt, one stick cinnamon, 2" thick lemon slice, 8-oz container sour cream
METHOD Add cherries w/ juices, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon.
BTB; on medium-low, simmer cherries soft, about 5 min. Whisk sour cream and 4 cup of hot cherry liquid from pan.
Offheat, stir in sour cream mixture. Chill well. SERVE chilled.
That looks good - and even though it’s chilled, the cinnamon makes it nice for cold weather/Holidays.
Thanks for posting that recipe.
I have a hankering for chile relleno casserole.
I’ll make it tomorrow!
In the Ramen Western Tampopo, there's a scene in which a turtle is killed, maybe prepped, for a meal. Been a while since I saw it though.
Thinking about it, "good bye, see you later" is said to a pork slice, but not the turtle.
I would suggest that you make it first with the plain canned chiles, instead of pickled jalapenos. I liked the one I made, but the taste is pretty strong, and it would be more like real Chiles Rellenos with what I assume Linda’s recipe calls for - the whole, canned poblanos.
I guess there are still places where people make real turtle soup.
I had an Eastern Painted pet for years, and I’ve just got a thing about not eating things I’ve made friends with ;-)
At 67 years old, I enjoy my air fryer and instant pot so much my oven and stove pot are seldom used.
I’m interested in the air fryers. What have you done in it that turned out very well?
Happy New YEAR!!!
Thanks for all you do!
Happy New YEAR!!!
Thanks for all you do!
Thanks!
I have a similar chile relleno casserole and it’s good. One of the nice things about this is that you can do substitutions if you like, or need to.
I’ve used canned green chiles, Anaheims that I’ve roasted myself, Hatches that I’ve roasted myself, and canned Hatch peppers. I’ve used different types of cheese in the casserole, as well
I’ve never heard of Kossuth Cakes before so that’s interesting and something I’d like to try.
The air crisper works very well. Tonight we had tilapia, seasoned with Old Bay. First spritzed it with olive oil, then the seasoning. It was broiled for 10 min and then finished in the air crisper. The fish was the best ever cooked here. Done firm but flaky, crisp and moist. Very impressive. Unfortunately, the frozen hash browns were not so fortunate and would have been better with a shorter time in the crisper. They turned out to be no more than canned, shoestring potatoes. Will be using hash browns, but in a casserole dish of some type the next time they are cooked.
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Calvin:
We’ve not yet had ours tip over. It sits in its quarters with the lid down and the optional lid resting on the tabletop the side of the Foodi; seal side down. Easy access :-)
https://www.youtube.com/watch?v=Tsyzxy4Ndck
You sure? If you can afford the induction cook top it is just plain better than gas. Heats faster, much much more controllable and cleanup is child’s play.
PS. induction is no good for round bottom woks. Indoor gas ranges are better but lack the high BTUs traditional wok cooking requires. The best for wok cooking is a high BTU propane camp burner (turkey fryer burner).
https://www.amazon.com/B-3600H-Propane-000-BTU-Adjustable-Pressure/dp/B01LTBH2UO
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