Monthly Cooking Thread - June 2019

[Covenantor]

From the recent catalogue of the Russian Culinary and Welding Institute...the perfect no tears solution for dealing with onions.

a little FR Friday levity.

;>)

[Jamestown1630]

LOL!

Short of something like that, I’ve never found that any of the suggestions for tearless onion peeling actually work.

[Covenantor]

Try snorkeling goggles...full seal around the eyes. Under $15 on Amazon...now is the season!

;>)

[Liz]

While you’re peeling, hold a match between your teeth.

The theory is the end of the match absorbs the onion’s sulfuric compounds before they can reach your eyes.

[Jamestown1630]

I’ll give it a try ;-)

[MomwithHope]

We only buy what the grocery store calls “sweet onions” or vidalias when they are in season. No tears from either. I can’t remember the last time we bought yellow or Spanish onions as they are called.

[Jamestown1630]

I don’t really have that much trouble with onions. But, like jalapenos, once in a while you get a really strong one.

[kalee]

I can’t wait to make these! Thanks for sharing.

[Liz]

Serving these wonderful French-inspired muffins will reinforce
your cooking skills to that of master chef...they are delicious.

[Liz]

The Raspberry Truffle Mocha Espresso (left) would be good with the muffins.

Or make this easy RASPBERRY ESPRESSO

SYRUP Micro/heat 1/4 c sweet/cond/milk, 1/4 c Smucker's raspberry syrup.

ASSEMBLY Layer in 12 oz mug 3 tbl Syrup, fill w/ hot espresso.

SERVE garnished with raspberry flavored whip; drizzle of raspberry or chocolate syrup.

VARY Also good served cold over ice.

[Liz]

Oops.......coffee recipe for you, as well.

[kalee]

WOW!

[kalee]

Thank you! I wish there was a lighter alternative to coconut or almond flour, but I am trying to adjust.

[kalee]

My grandfather grew rhubarb and my grandmother made the best pies and jam with it. She also stewed it for breakfast, delicious with porridge.

[Diana in Wisconsin]

So yummy! We just got a bag of ‘Mayan Full Spice Elixir’ in the mail this morning from New Mexico:

https://kakawachocolates.com/collections/drinking-chocolate-elixirs/products/mayan-full-spice-elixir

I need to find a way to make this as an iced coffee, as we’re going into a Heat Wave this week.

[Diana in Wisconsin]

Great thread, as always! Love that ‘Sunflower’ recipe!

[Liz]

You could use some of the Mayan spice in this superb drink.. Not your everyday morning coffee drink.
Almost like a dessert; an icy cold, pick-me-up. The coffee is cold-brewed.......giving you a smooth coffee base.

Vietnamese Iced Cinnamon Coffee

METHOD In tall glass with ice, combine 6 oz coffee concentrate, 2-3 tb sweet/cond/ milk. Top with four oz regular milk; combine.

Method for Coffee Concentrate Combine in a pitcher 1/2 pound coarse grind dark roast coffee, 1/2 tsp ground cinnamon, 4 1/2 cups of cold water. Stir and let sit, covered, on countertop for 24 hours.

Then strain through a fine mesh strainer, cheesecloth or a coffee filter. Discard grounds and refrigerate concentrate.

[Diana in Wisconsin]

My sister is slowly convincing me that cold brewed is the only way to go. ;)

[Liz]

Graduate to this cold brew deliciousness in a glass.
Blendering any coffee drink gives it an extra pizzazz.

Chocolate Vanilla Cream Iced Coffee

METHOD Blender-combine cup cold brew, 4 tsp sugar,
cup HnH, 4 tsp chocolate syrup, 1/8 tsp vanilla.

SERVE over ice; add straw.

[Diana in Wisconsin]

You’re Killing Me, LOL! :)