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Monthly Cooking Thread - June 2019

Posted on 05/31/2019 4:19:23 PM PDT by Jamestown1630

Freeper Lizma2 requested an appetizer thread last month; and since appetizers are one of my two favorite things to cook, I’m happy to oblige. I’ll repost some of my favorites and a new one I’ve found, and hopefully others will have contributions.

This pastry 'Sunflower' - or 'Tarte Soleil' - is visually beautiful, but not that difficult to make. You can do it with a wide variety of fillings, and sweet or savory.

Here’s a recipe from ‘Italian Food Forever’

http://www.italianfoodforever.com/2016/07/sunflower-spinach-puff-pastry-tart

and from ‘Entertaining with Beth’, a video showing the technique:

https://www.youtube.com/watch?v=ZIF-6CFsYxk

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A couple of decades ago, when chef Jean Georges introduced his Seared Scallops with Cauliflower and Caper-Raisin Sauce, it became a great hit here in DC, and I guess everywhere he had restaurants; and I think it's still a favorite. It’s a little fussy to make, but a wonderful combination of flavors:

https://www.foodwine.com/food/special/jeangeorges/raisin.html

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One of my standbys – great with drinks – are these Cheese and Olive Puff Balls. I’ve made these without olives for those who don’t like them, and they’re still a hit. As with anything, the better the cheese you use, the better the dish; but this is usually a hit even with standard supermarket cheddar. (I think this recipe may go back to the 1950s):

Olive Cheese Puffs

Preheat oven to 400 degrees.

Ingredients:

2 Cups grated, sharp Cheddar Cheese

¼ lb. Butter (one stick from a pound)

1 cup of Flour, salted to taste (I usually don't use salt; the olives and cheese are enough)

pinch of Cayenne

Jar of Pimento-Stuffed Olives

1.Blend together in a food processor the grated cheese, butter, and flour.

2.Process until dough comes together in a ball.

3.Chill, covered, for about 20 minutes before forming puffs. (You don't want it to get too hard. When I've tried making the dough the day before and doing the balls the next day, it's been very subpar. You want to make the balls the same day that you make the dough, and chill just a bit, to get it firm enough to handle well.)

4.Pinch off a ball of dough, about an inch in diameter, and pat it into a thin disc in your palm; then place an olive in the middle. Pinch up the dough to cover the olive, and roll between your palms until smooth. (Or, dough can be rolled out to ¼ inch thickness, cut into 2 inch squares, and each square wrapped around an olive - but that's too much trouble for me, and usually results in too much dough.)

5.Place puffs on a cookie sheet and bake 15 minutes. ( I usually use parchment paper on the sheet.) Then remove to a wire rack to cool.

(To freeze unbaked, freeze on cookie sheet and remove to freezer containers when hard. When ready to bake, allow 3-5 minutes extra baking time.)

*******************************************************

This recipe for something called 'Mushroom Julienne' could be an actual dinner course, or an appetizer, depending on how you present it. I love watching this elegant, joyful Armenian lady on the YouTube 'Heghineh Cooking Show’:

https://www.youtube.com/watch?v=hQ4CTmb5gGo

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: appetizers; mushrooms; olives; scallops
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To: leaning conservative

Hoover


21 posted on 05/31/2019 8:11:12 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: Tuscaloosa Goldfinch

I love stuffed mushrooms. I haven’t had them in forever though. Might have to remedy that with your recipe!


22 posted on 05/31/2019 8:36:42 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: SkyDancer

Here’s one.
Take Orida home fries, bake them till crispy, pour Lawrys seasoned salt on them and serve.
You can also cover them in cheese and bacon bits.
I like to dip them in a peppercorn ranch dressing.
You’re welcome
Key


23 posted on 05/31/2019 8:49:57 PM PDT by Keyhopper (Indians had bad immigration laws)
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To: SkyDancer

*** Need some ideas for upcoming 4th. of July fun. ***

for Memorial Day I did one of these, but in a red, white, & blue Patriotic theme. I would post a pic but don’t have a host.My neighbor didn’t realize, at first, it was cupcakes.I did one in shades of pink for Mother’s Day.

https://www.hallmarkchannel.com/home-and-family/videos/mothers-day-cupcake-bouquet-home-and-family


24 posted on 05/31/2019 9:15:26 PM PDT by sockmonkey (I am an America First, not Israel First FReeper.)
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To: Jamestown1630

Perfect!


25 posted on 05/31/2019 9:44:31 PM PDT by Dragonfly
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To: sockmonkey
So fanciful and beautiful....hard to believe these are cupcakes.


26 posted on 06/01/2019 1:53:46 AM PDT by Liz ( Our side has 8 trillion bullets; the other side doesn't know which bathroom to use.)
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To: Liz
I like these, too.


27 posted on 06/01/2019 2:20:39 AM PDT by sockmonkey (I am an America First, not Israel First FReeper.)
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To: Jamestown1630
Bright, refreshing, sweet, and tangy, I love the way this recipe dresses plain old cucumbers......with a Sweet Lime Vinegar. Might be nice on an appy table. Any leftover cucumbers will keep well for a few days in the refrigerator, but they will continue to give off liquid; just drain it off and add another squeeze of fresh lime juice before serving.

CUCUMBER SALAD / SWEET LIME VINEGAR

ING 1 1/2 lb 1/8" thick slices English (seedless) cucumbers, Kosher salt 1/4 cup Sweet Lime Vinegar (recipe follows)
tb black sesame seeds, toasted tb fresh lime juice 3 tb fresh tarragon leaves

METHOD Salt cucumber slices, spread out in colander, set over large bowl; drain 30 minutes.Press down to release as much liquid as you can, then blot very dry and transfer to a server. Add Sweet Lime Vinegar, sesame seeds, reserving some for garnish. Toss/combine; chill. Can do ahead 2 days or longer.

SERVE using slotted spoon, transfer to server; discard liquid. Add lime juice and tarragon, toss/combine
(use a fork to separate the cucumbers). Scatter sesame seeds over top and serve.

SWEET LIME VINEGAR
ING 1/2 cup rice vinegar1/2 cup sugar Grated zest and juice of large or 2 small limes

METHOD BTB on med vinegar and sugar, stirring occasionally. Then simmer 2-3 min, sugar dissolves, mixtture is slightly syrupy. Offheat, stir in lime zest and 1/2 of juice. Cool enough to taste, then check for limey-ness, adding more juice if necessary. Cool completely before using. Keeps 2 weeks or longer in the fridge.

28 posted on 06/01/2019 3:57:41 AM PDT by Liz ( Our side has 8 trillion bullets; the other side doesn't know which bathroom to use.)
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To: Jamestown1630

Hmmm...my idea of appetizers is generally potato chips and Lipton onion/sour cream mix. Why? Because I found people dodged the Kalamata olives and hummas with homemade pita chips and went straight for this salty, noxious, delicious treat. It brings out the inner child, I guess.

I discovered people love bad appetizers. When I was a member of a tony NYC club, the manager realized that all the folks wanted with their drinks were Pigs in a Blanket.

But I look forward to reading all the recipes posted here!


29 posted on 06/01/2019 4:56:04 AM PDT by miss marmelstein
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To: miss marmelstein

Potato chips and dip are one of my faves, too.

I know I’ve mentioned this repeatedly, but I wish I could find a blue cheese dip recipe like the ‘Roka’ - I think it was Kraft - that they sold in a blue tin in the 1960s or so.

I’ve tried the blue cheese spread in a jar that our supermarket has at Christmas time, and it just doesn’t have the same ‘tang’.


30 posted on 06/01/2019 7:00:39 AM PDT by Jamestown1630 ("A Republic, if you can keep it")
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To: Liz

That looks very nice, and a good balance to the heavy stuff that usually shows up.

Received from Freeper Nopardons, some other fresh ideas:

“My mother always did melon balls (honeydew, cantaloupe, and seeded watermelon) as a summer appetizer. Wedges or sticks of honeydew wrapped in prosciutto (serve with a lime wedge) is also really quite nice.

A coupe glass filled with blueberries (sugar glaze them first ) and tiny melon balls of honeydew is also lovely an unexpected; it’s also quite pretty.

How about stuffed (cream cheese, or Hungarian liptauer cheese...can give you the recipe for that if you’re interested )celery sticks topped with halves of cherry tomatoes or sliced rounds of olives.”


31 posted on 06/01/2019 7:05:12 AM PDT by Jamestown1630 ("A Republic, if you can keep it")
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To: MomwithHope

I like stuffed jalapenos, too. My husband got me one of these racks that you can use on the grill or in the oven; really helps to keep them upright and cooking evenly:

https://www.amazon.com/King-Kooker-36JR-Stainless-Steel-Jalapeno/dp/B001LF3SV6/ref=sr_1_1?keywords=king+kooker+jalapeno+rack&qid=1559398128&s=gateway&sr=8-1


32 posted on 06/01/2019 7:10:17 AM PDT by Jamestown1630 ("A Republic, if you can keep it")
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To: sockmonkey

That’s a very pretty idea.


33 posted on 06/01/2019 7:13:36 AM PDT by Jamestown1630 ("A Republic, if you can keep it")
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To: Jamestown1630
Italians have perfected the use of fruit for appys.

A large platter of fragrant, sliced "melone" is a popular end to a meal, garnished with a grind of aromatic nutmeg,
perhaps a dribble of aceto balsamico; maybe a shower of fresh mint, or a sprinkle of sea salt.

The Italian classic is paper-thin prosciutto.....and melon at it peak, perfectly ripe, sweet.....the combination is heavenly.

34 posted on 06/01/2019 7:43:13 AM PDT by Liz ( Our side has 8 trillion bullets; the other side doesn't know which bathroom to use.)
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To: Jamestown1630

Maybe Vermont Stores could help you. They will develop old recipes from the 50s and 60s if people ask. I wanted them to bring back a NYC staple called Melo-Rolls. Up your nose with a Melo-Roll was a cat call when I was a kid. It’s an ice cream. I had no recipe, though.

Here’s a blond sangria from Milk Street that I served with appetizers two weeks ago:

1/4 white sugar
8 basil leaves
750 ml bottle of white vinho verde, chilled
2 large celery stalks, cut on the diagonal into 1-inch pieces
Two 2-inch cinnamon sticks
3 T orange juice, plus 1/2 orange, thinly sliced
2 T lemon juice, plus 1/2 lemon thinly sliced
1 peach or nectarine, halved, pitted and sliced
2 cups chilled seltzer or soda water

Put it in a large pitcher or punch bowl and chill.

The vinho verde is Portugese and is a light, somewhat sweet wine. It was fun hunting it down in Alabama but I found it and a great wine shop!

I only used 1 cinnamon stick (two is way too much!) and skipped the peaches because I thought it would muddy the drink.

People kept going back for more; it was very popular.


35 posted on 06/01/2019 7:55:14 AM PDT by miss marmelstein
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To: Jamestown1630

What will they think of next?


36 posted on 06/01/2019 9:11:11 AM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future.)
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To: miss marmelstein

I don’t have chips & dip at home except maybe twice a year, so when it’s offered I dig in! Love your story about pigs in blankets at the club. Another love of mine. A couple times a year I will make molten pigs in blankets......you add cheddar inside the split dog & it gets malty & browns. Heaven!


37 posted on 06/01/2019 9:14:36 AM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: leaning conservative

Melty


38 posted on 06/01/2019 9:15:31 AM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: leaning conservative

That sounds absolutely delicious!
Down here everyone serves this pimento cheese dip that includes mayo, I think. The first time my husband had it, he got sick as a dog! On the other hand, I can now find watercress any time I want and so sometimes make cucumber/watercress sandwiches on buttered white bread. To die for!


39 posted on 06/01/2019 9:17:28 AM PDT by miss marmelstein
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To: Jamestown1630

I make this for a crowd and it always gets rave reviews. I do make the curried peach preserves as well. You can click on the recipe at the bottom of this one.

http://www.achefslifeseries.com/recipes/32


40 posted on 06/01/2019 9:32:12 AM PDT by pugmama (Come fly with me.)
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