Posted on 12/05/2019 4:41:20 PM PST by Jamestown1630
There was a movie I saw on HBO called Soul Food. My mouth watered throughout.
“Soul Food’ on the list of best foodie movies (see my post #40). Notations show that I’ve seen the movie, but darn. I just don’t recall it. Not even IMDB or Wikipedia summaries could jog my memory. 1997 wasn’t that long ago but A LOT has happened since then. Will be on the lookout in order to view it once more.
Nope. Still can’t wrap my brain around the memory; but thanks for trying. Will keep an eye open and should it be found, an attempt will be made to watch it again AND remember what was seen. PS - that fried chicken shown in the trailer looked finger lickin’ good.
I will share two favorites:
Smoked Salmon
- Prepare a salmon fillet. Remove skin and pull pin bones.
- Dry cure mix:
1 cup kosher salt
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon whole black peppercorns
Plastic wrap and heavy-duty aluminum foil
- Dry the salmon with paper towel. Place on plastic wrap and cover both sides with the dry cure. Wrap up tight and refrigerate on a sheet pan to catch any juices. You can use another sheet pan with weight to effect a more dry and more cured fillet. Cure 24 hours.
- Fire up your smoker with your favorite wood and raise to a steady 150 degrees.
- Rinse the fish thoroughly and dry well.
- Place on smoker rack so smoke and heat can surround the fillet.
- Cook to 120 degrees. This temp will give you the texture and doneness of lox. A temperature of 130 degrees will begin to produce flakes. Any more and you may as well eat canned tuna! :)
Fathead Pizza
For low carb and keto - enjoy a good pizza!
I will begin by telling you - adjust the proportion of cheese and almond flour until you get the texture you want. More almond flour will produce a more bread like dough. Less almond flour will produce a more crispy crust.
Put 2 cups shredded mozzarella cheese in a microwave safe bowl. Microwave for 30 seconds and stir. Repeat as needed to get a warm gooey ball of cheese. Don’t get too hot; you have to handle it.
To your gooey ball of cheese, add one cup almond flour on top of cheese then add one whole egg. If you put the egg first, you will get undesirable chucks of cooked egg. Mix by hand until you have a formed ball of dough. You will be pleasantly surprised the first time with the result.
Put ball of dough between two sheets of parchment and roll out to 1/4” or so thickness. Remove top parchment sheet and dock the dough with a fork.
Bake on bottom parchment paper on a sheet at 350 until golden brown. Remove from oven at let cool. Lot of leeway here in doneness preference. It’s your pizza!
When cool, top with you favorites and bake at 350 to desired crispness.
As a long time keto eater, I was a huge skeptic at first based on many disappointments with keto breads and pasta. I will say Fathead Pizza will not disappoint. Remember to adjust the amount of almond flour to get the mouth feel you prefer. More bread like or more crispy.
Go crazy. Cut out a square of golden brown fathead crust, put a schmear on it and some of your lox!
The movie was magical. I liked it. Joanne Harris writes very good books; she’s more prolific than I remembered!
https://www.goodreads.com/author/list/9432.Joanne_Harris
Anyway, I saw this recipe and thought it looked good for the cold weekend coming up ... this was adapted from a recipe by Ina Garten & I love her recipes so that's a double 'good cook' reason to try this:
Bonus link ... Alaska From Scratch 20 most popular recipes from 2012 .... yup, it's been a few years, but they all look delish & keeping with the "fish" theme, there are salmon burgers & salmon tostadas among the favorites:
‘Fried Green Tomatoes’ is another perennial favorite of mine. Loved the book and loved the movie, which doesn’t always happen. :)
I’m all about soups and homemade bread this time of year...until Spring, LOL!
I’ll dig out some of my soup recipes for 2020 threads.
Meanwhile, I’m getting a sourdough starter going today so I can bake bread this weekend.
I’m not making Christmas Cookies this year - I’m not Hostessing ANYTHING for a change, so I will rely on the Kindness of Strangers to meet my ‘cookie needs’ this Christmas. :)
It’s been cold here for this time of year, too, and the soup looks very good. (I love the idea of Alaska, but I could never live there :-)
We’ve always had good luck with Ina’s recipes, too.
The pizza looks good; I’ll get my husband to try it. (The cauliflower crust pizzas always look like a lot of work for a poor result, so we haven’t tried that.)
That is because here in the US it is a "dare food". Like really hot peppers.
Lutefisk - the piece of cod that passes all understanding.
Lutefisk is the reason the Vikings took to the high seas. They plundered and pillaged raiding refrigerators all over in search of something edible besides Lutefisk.
FRUITCAKE RECIPE
1 cup water,
1 cup sugar,
4 large eggs
2 cups dried fruit,
1 tsp. baking soda
1 tsp. salt
1 cup brown sugar
lemon juice
nuts
1 gallon whiskey
Sample the whiskey to check for quality.
Take a large bowl.
Check the whiskey again to be sure that it is of the highest quality.
Pour 1 level cup and drink. Repeat.
Turn on the electric mixer.
Beat 1 cup butter in a large fluffy bowl.
Add 1 tsp. sugar and beat again.
Turn off the mixer.
Break two eggs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner.
If the dried fruit gets stuck on the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for consisticity.Next, sift 2 cups of salt.
Or something. Who cares.
Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something.
Whatever you can find.
Grease the oven.
Turn the cake tin to 350 degrees.
Don't forget to beat off the turner.
Throw the bowl out the window.
Check the whiskey again.
Go to bed.
Who likes fruitcake anyway?
LOL! That never gets old.
(My husband and I actually love fruitcake. I think Johnny Carson made a joke about it many years ago, and that’s what really caused the bad rap.)
To Fat Ladies-I think that is the very first cooking show we ever watched when it was broadcast and we loved it.
I just looked and all the Two Fat Ladies episodes are on YouTube. Including my favorite one, when they cook for the Benedictine nuns.
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