Monthly Cooking Thread - February 2020

[Jamestown1630]

I’m very sorry to be late with this monthly post; I’ve lost an old, very longtime friend over the past week; am dealing with a household issue; and am temporarily out of ideas.

I’m tired of everything I cook; so I thought I’d open this February post up to the folks, to post their favorite recipe. Any – especially fresh, healthy – ideas?

We lost someone else, last month, too. Many of you will remember Phyllis Stokes, whose recipes and videos we’ve often posted/discussed here.

Phyllis passed away in late January, and her son posted this tribute and update:

http://www.youtube.com/watch?v=HJkP-eSyHbA

Here is the YouTube channel that Phyllis kept; may she rest in the peace she deserves, with her good man Mr. Bucky:

http://www.youtube.com/channel/UCs9MqrsC3XI47q5uEhyS4ig

Last year, I purchased a Mountain (Appalachian) Dulcimer, and am trying to learn it. I became very interested in music again, after decades away. My only experience with stringed instruments is with very rudimentary guitar, and everyone said that the Mountain Dulcimer is the ‘easiest’ instrument to learn. But not so easy if you aspire to ever play like these:

https://www.youtube.com/watch?v=INu3UQ35yVk

https://www.youtube.com/watch?v=iJMCpkUa6NY

In my recent musical wanderings, I also discovered another instrument: the Weissenborn Guitar. Sometimes a piece that you’ve heard many times comes alive in a very different way when played on a unique instrument:

https://www.youtube.com/watch?v=D-f9bpMpddA

(The picture at the start of this post is entitled 'Feburary', and comes from the 'Très Riches Heures du Duc de Berry', an illuminated manuscript created between 1412 and 1416 by Paul Limbourg.)

-JT

[redinIllinois]

Sorry for your loss...

Prayers and hugs :)

[Jamestown1630]

Don’t worry.

God and His Universe are kind.

We’ll all be together in the end - we’re actually all together NOW - just as Phyllis and Bucky are.

(And Rush isn’t ‘dead’, yet! :-)

[Jamestown1630]

Thank You.

[MV=PY]

Sorry to hear about your friend.

I’ll just share a magical instant pot recipe I’ve evolved a bit.

Slice 6 carrots, an onion, head of celery into the instant pot. Cut 2-3 lb round roast into 1.5” cubes, salt & pepper, add. Throw in a 5.5. oz can of tomato juice.

Set pot on high for 40 minutes. Quick release.

Mmmmmmmm.

[Keyhopper]

Nah, I just melt the butter with garlic in it, throw in the shrimp, saute until done, then pour some bread crumbs on top and mix it around a little. Eat with a spoon

[Keyhopper]

Not 4 cups, 4 C Italian bread crumbs.
Maybe a 1/4 to 1/2 cup max.

[Keyhopper]

Okay, how to boil eggs.
Fill pot with water add salt. ( Salt so they don’t crack)
Put in eggs and cover. (I cook 10 at a time)
Bring water to a boil.(as soon as it boils)
Turn off heat and let sit for 20 minutes.
Pour off hot water and shake pot up and down to crack the eggs.
refill with cool water.
Let sit for 2 minutes and peel under cool running water.
Eggs fall out of the shells and the books aren’t green.

[boatbums]

I’ve been watching a lot of YouTube videos of “Food Wishes” with Chef John. He’s got quite an eclectic range of recipes and makes them easy to follow. Many are what can be considered “one pot” meals.

[leaning conservative]

Thank you. That sounds so incredibly delicious!

[Jamestown1630]

Yes, he’s one of my favorites on YouTube; good recipes and fun delivery.

[Jamestown1630]

I don’t know why, but the tip of putting about a tablespoon of oil in the boiling water seems to be one of the best for making hard-boiled eggs that are easy to peel.

[Jamestown1630]

Many years ago I knew a lady who had been put in one of Hitler’s concentration camps - she was a Quaker lady who was caught using her papers to help Jews to escape.

She made lunch for me once in her tiny kitchen - Oxtail Soup! and a little pastry with fruit in it that I wish I could recall better. But I remember the excellent Oxtail soup. (I can’t remember when I last saw oxtail in the grocery; it’s great for stock.)

[Deplorable American1776]

One of our favorite recipes are from Aprons from Publix. Aprons gives demonstrations of the recipes. A few nights ago we had Sunshine Salmon. Publix might be expensive, but we love it.

[Jamestown1630]

We don’t have Publix here; but the website seems to have lots of nice recipes:

https://ww4.publix.com/recipes-planning/browse-all-recipes

[Keyhopper]

I shall try that.
My method uses less energy as you only heat until the water boils, then let the eggs sit in the water for 20 minutes.
Eggs peel easy after cracking and the yolks don’t turn green

[Keyhopper]

You enjoy seafood, scallops, fish?
Mix Mayo and Parmesan cheese in a bowl.
Put in salt and dill weed to taste.
Cook fish on one side then flip.
Pour off any juices.
Cook other side until almost done.
Coat fish heavily with the Mayo mix.
Set toaster to broil.
Cook until browned nicely.

[Jamestown1630]

I do it the same way; letting them cook in the boiled - but not boiling - water gets rid of any ‘green’ edges.

But I went through a long trial-and-error of trying to figure out how to peel boiled eggs easily. Most methods didn’t work reliably for me; but the oil added to the water generally did. You also need to crack the egg slightly all around, and start at the ‘big’ end. Also helps to do it under running water.

I guess the water and oil get between egg and shell, and make things more ‘slippy’.

[Liz]

When your taste buds get jaded, Asian cookery spices everything up---makes you want more.

CRISPY WON TONS/ ASIAN DIPPING SAUCE

FILLING Mix 8 oz tub Philly Chive & Onion Cr/Cheese Spread, 1/2 lb cooked
grnd pork, well drained, tsp ea minced ginger-root, sesame oil.

ASSEMBLY Center Tb Filling on 32 won ton wrappers. Bring corners up/over Filling; to enclose. Seal edges.
Place in 15x10x1" pan. Brush lightly with water; sprinkle w/ sesame seeds. BAKE golden 425 deg 10-12 min; drain on p/towels.

SERVE w/ Sweet and Sour Chili Sauce and with a ramekin of Dip.

DIP 2 tsp sesame seeds, 2 Tb soy sauce, Tb ea rice wine, water, chp scallions.

[Jamestown1630]

Looks wonderful.

[Liz]

This will shake up your taste buds in a hurry. Savory w/ a hint of sweetness. What's not to like?

Mandarin Beef and Broccoli

BEEF Heat 2 tb oil on med-high. Add 3 cups broccoli florets; stir fry/tender crisp 3 min.
Add tb oil, half of 1-1/2 lb beef sirloin OR flank steak, thinly sliced; stir fry just til browned.
Repeat w/ rest beef. Remove to plate.

SAUCE: Drain 11 oz can mandarin oranges. Mix liquid, 1/2 c ea teriyaki sauce, corn syrup, 2 tb Corn Starch, 1/2 tsp Crushed Red Pepper.

ASSEMBLY Add Sauce and cooked broccoli to skillet; heat to boiling. Stir in beef, oranges; heat thru.

SERVE over hot cooked rice.