Monthly Cooking Thread - September 2020

[Liz]

Y/V/W....stay strong.

[Jamestown1630]

LOL! One of my favorite of his quotes.

[Jamestown1630]

I will look for them; we have a Target nearby.

(Whenever we had a holiday meal, my grandmother made sure to have a little dish of things like pickles, olives, other preserved tidbits, on the table.)

[Liz]

A no-nonsense bread---makes a meal served with a bowl of hearty vegetable soup.

No-Knead Peasant Bread / Yields 2 loaves

ING 4 c flour 2 tsp K/salt 2 cups lukewarm water 2 tsp sugar 2 1/4 tsp instant yeast 2 tb butter, room temperature

PREP whisk flour, salt, sugar, and yeast. Add water; mix/combine. Cover bowl w/ clean kitchen towel;
set aside in a warm area to rise, at least an hour. (If kitchen is cold, set dough in the oven w/ the light on, temp off.)

FINAL W/ two forks, punch down dough, scraping sides. Turn dough onto itself as you scrape.
W/ forks, divide pull dough apart in center and work your way out to make two portions. Place into
2-1-qt or 1.5-qt buttered ovenproof bowls. Use greased or wet hands to do this.
Let rise, uncovered, 20-30 min. (Do not rise in oven this time.)

Bake 425 deg 15 min. Reduce to 375 deg; bake 15-17 min. Turn onto wire racks to cool. Let cool 10 min.

SERVE slice and serve.

[Jamestown1630]

I have never had good luck with ‘no-knead’ bread. I will have to try again. (After all, I ruined my husbands enameled Lodge iron casserole, by putting the bread in without parchment - and it was almost new -

and it’s not much use for anything now - unless it’s ‘no-knead’ bread :-)

[Liz]

I forgot I had this extra-special pickle recipe.

TACO PICKLES---made w/ farm veggies.

METHOD Mandolin into thin rounds bunches of radish,
handful of carrots. Place in canning jars. Add cooled brine,
1-2 sliced fresh jalapeños, handful chp cilantro, salt to taste.
Stored in fridge, will last couple of weeks.

BRINE BTB slowly 1/2 c ea sugar, distilled white
vinegar, 1/4 c ea apple cider vinegar, red wine vinegar;
whisk/dissolve then fridge or freezer. Use at room temp.

[Liz]

Different take on pizza. Ready in a jif, piping hot.

PIZZA PUFFS

ING Puff Pastry Sheet 3 tb Tomato purée 2 Tomatoes, Green pepper slices fave grated cheese, grated beaten egg to glaze arugala or basil leaves to garnish

Method Cut pastry into 4 equal circles; set on lined b/sheet; spread centers with tomato purée leaving a border, then tomato and green pepper, finish w/ grated cheese. Brush borders with beaten egg and bake 425 deg 12–15 min--edges have risen, cheese is melted. Scatter with a few arugala or basil leaves.

Serve hot.

[Liz]

Brand of jam makes a difference; bakery uses Clearbrook Farms.
Tate's is a renowned bakeshop in the Hamptons.

TATE'S BAKE SHOP RASPBERRY SQUARES

CRUMBLE cream cup ea butter, sugar. Mix in egg yolk. Blend in 3 c flour, cup chp almonds til crumbly.

ASSEMBLY Pat 1/2 Crumble into greased 9" sq. Bake 350 deg 20 min. Remove to counter.
Immediately spread w/ 1 1/4 c raspberry jam, leave 1/4" side border. Crumble rest evenly over jam.
Pat lightly. Bake golden 350 deg 40 min.

[lizma2]

I’ve been craving a New England boiled dinner but right now I have 2 freezers packed with food. Come spring time I’ll give this try!

[lizma2]

I like Irish Brown bread. Use it instead of a bagel when I want lox.

https://www.irishcentral.com/culture/food-drink/irish-brown-bread-recipe

[Flaming Conservative]

The brisket I just finished corning was delicious! You must try it! It is soooo easy. And you don’t have to use brisket; you can use any cut of beef, though a fatty one is best, and it should be thinner, say no thicker than an old fashioned flat chuck roast.