Monthly Cooking Thread, February 2021

[Jamestown1630]

We had a 'snow day' yesterday. It used to be that snow days were an unexpected and very welcome respite from the workday routine, perhaps coming along once or twice per year here (though I remember one year when we were 'locked down' for over a week with huge snow, and then rain on top.)

But yesterday, we were still expected to 'telework', since we'd been doing it for a year anyway; and it wasn't quite the same :-(

I haven't been eating well, during the past year of lockdown. It's been too easy to just order lousy food for delivery and not bother cooking - and then throw half of the lousy food away. But this past weekend, I decided to change that, and made a couple of old favorites.

I know I've posted this before, but it's my favorite recipe for 'Spanish Rice' - I began making it as a kid, from the Betty Crocker Cookbook for Boys and Girls - though I think I've upped the bacon, onion and green pepper somewhat :-)

Spanish Rice

1. Prepare One Cup of Raw Rice

2. Heat Oven to 400 degrees

3. Fry: 6 slices bacon until crisp; drain and crumble

4. Pour bacon grease from pan, leaving about 2 T.

5. Add 1/2 C. minced onion and ½ C. diced green pepper

6. Cook until onion is yellow

7. Add in fry pan: 3 C. Cooked Ric;, 2 C. Canned tomatoes, chopped and drained; 1-1/2 tsps. Salt; and the crumbled bacon.

8. Turn all into greased baking dish. Sprinkle top with lots of grated Cheddar Cheese.

9. Bake 25-30 minutes.

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I've become a great fan of Chef Jean Pierre - he's been on the Internet for a long time, but I never knew anything about him until recently. He has a great idea for preparing and preserving chopped garlic for future use (this is one of his earlier videos, but there are lots more, all funny with wonderful recipes):

http://www.youtube.com/watch?v=vv67FKqvjqI

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I remember the night when we were locked down by a blizzard. The electricity went out, but we had candles, a gas stove that still worked, and things in the pantry.

We tried roasting garlic, and spread it on good, buttered bread. I will never forget how beautiful that night was, with the storm raging beyond the windows, the candlelight, the smell of caramelizing garlic in the oven, a little red wine - and good friends all stuck together for the duration.

http://www.allrecipes.com/article/how-make-roasted-garlic-4-easy-ways

(The painting at the top is by the Austrian artist Richard Drasche-Wartinberg, and appears to have been one of his very last. It's entitled 'In Deep Winter'.)

[BBB333]

Thank you.

I think I’ll try this recipe out soon.

[BBB333]

“North Oregon Coast. I’ll be going after the quahog (butter) clams. Razor clams are closed now because of seasonal toxins.”

Beautiful place, I grew up there.

Best to you.

[econjack]

We’re expecting -4 this weekend...time for a pot of Red Beans and Rice. I think using chicken stock instead of water adds a little more flavor, but it’s good without it!

Red Beans and Rice

1 pound (450g) red kidney beans
Kosher salt
1 tablespoon (15ml) vegetable oil or lard
1 pound (about 450g) andouille sausage, cut into 1/2-inch disks and cooked
1 large onion, finely chopped (about 12 ounces; 340g)
1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g)
4 ribs celery, finely chopped (about 8 ounces; 225g)
2 medium cloves garlic, minced (add more??)
1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it)
1 teaspoon (about 4g) ground sage
Freshly ground black pepper
1 smoked ham hock (optional: I don’t use it)
8 ounces (225g) pickled pork shoulder or rind (optional: I don’t use it)
4 sprigs fresh thyme
3 bay leaves
Cooked white rice, for serving

For the table:
Hot sauce, such as Crystal or Frank’s
Cider vinegar, to taste

Directions

1. The night before, place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

2. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)

3. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.

If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. (I always take about 1/4 of the pot’s contents, move it to a small flat-bottomed bowl, and use an immersion blender to cream part of the mixture, then add it back to the pot. It doesn’t dilute the flavors like adding water does, as suggested above.)

Discard bay leaves and thyme stems. At the table, season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and (perhaps) more salt and pepper. For best texture, let cool and refrigerate overnight.

Reheat the next day, adding a little water to loosen to desired consistency.

[IamConservative]

With your recipe above, it seems that all you need are some hollowed out Bell peppers to make stuffed peppers.

Love the recipe and this idea. A nice fat poblano would make a good vessel as well. Roasted or relleno style.

[Cold Heart]

I use a basic stuffed bell recipe to make monkey brains.

I use a small pumpkin to stuff.

[Liz]

YUM-YUM. I can just taste that rice w/ Chili Rellenos.

ING 7-4 oz cans whole green chiles, drained 3/4 lb Jack cheese, in strips
cup shredded Cheddar 5 lge eggs 1-1/4 c milk 1/4 c flour 1/4 tsp salt/pepper 1/8 tsp hot sauce

Directions Split chiles lengthwise; rinse/deseed. Drain on paper towels; pat dry. Stuff with cheese strips.
Layer in greased 11x7" baking dish; half stuffed chiles, 1/2 cup shredded Cheddar. Repeat layers.
Pour Batter over. Bake, uncovered, 350 deg 40-45 min (knife in center comes clean). Set 10 min. Serve.

BATTER beat eggs, milk, flour, s/p, hot sauce smooth.

[Grammy]

Mmmmmm, baked garlic! We love it with some crusty bread and brie. Or, a little olive oil with balsamic in it to dip your bread in. Just don’t indulge the day before a big meeting. There is a reason it is called the stinking rose.

Many years ago there was a restaurant in Chicago called the Magic Pan. I had always hated split pea soup, but theirs was spectacular! I learned how to make it and it is a family favorite.

Potage St Germain.

1 1# ham bone
4.5 C water
2 C chicken stock
2 C split peas, rinsed
2/3 C leeks or green onion (I use onion)
1/3 C carrots, finely chopped
1/3 C celery, finely chopped
1/2 t sugar
1/8 t pepper
1/8 t marjoram
2.5 C milk
1 C whipping cream
3/4 C cooked ham, finely chopped
3/4 C cooked chicken, finely chopped
sour cream and dry sherry, optional

Place ham bone, water, chicken stock (I use all stock) and peas in large pot and boil.
Skim, and reduce heat and simmer 30 minutes.
Add veggies and seasonings and simmer gently, stirring occasionally, until peas are very soft and mixture is thick, 30-40 minutes.
Remove ham bone and puree with a stick blender.
Gradually stir in milk and cream.
Add ham and chicken.
Simmer, stirring occasionally, about 10 minutes.
Adjust seasoning if necessary.

Serve with either sherry or a dollop of sour cream.

[Jamestown1630]

I LOVE Chiles Rellenos!

[Liz]

A good way to use up day-old flour tortillas.

INGREDIENTS 6 med flour tortillas in 48 triangles, 4 tb melted butter, Cup sugar, 1 1/2 tb cinnamon

OVEN METHOD Toss tortilla triangles in melted butter, making sure both sides are coated.
Then toss in combined cinnamon/sugar. Bake single layer crispy, 8-10 min 425 deg. Cool on pan 5 min before serving.

FOR AIR FRYER Toss tortilla triangles in butter then into combined cinnamon and sugar.
Air fry in batches in basket in a single layer 375 deg 6 minutes.

[Jamestown1630]

What’s the difference in how they turn out in oven vs Air Fryer?

I’ve seen so many people raving about air fryers, but I don’t really understand what they do that’s so great.

[Liz]

An air fryer is just a convection oven.

[Jamestown1630]

I don’t have one of them gizmos, either :-)

[Liz]

..........me neither......

[MomwithHope]

I have spent the last month restoring my dollhouse. Two story with a yard and glass greenhouse.

[MomwithHope]

That is a quality picture

[Jamestown1630]

I don’t even have room here for the entire Christmas Village stuff I purchased over many years.

But I will get to work on one of those dollhouses soon. I’ve collected stuff - I especially like kitchen miniatures - and it’s all in bubble paper, in boxes....

A friend of mine recently sent me some amazing pictures of a model railroad his father spent 30 years building. I can’t imagine having that kind of talent and tenacity, and I had to tell him that even Rod Stewart had nothing on his dad: (The pictures in the following link are not ‘real’ - they are pics of Sir Rod’s model railroad):

http://www.bbc.com/news/entertainment-arts-50403561

[MomwithHope]

I unpacked stuff that’s been stored for years. I like the kitchen stuff too, have some amazing tiny food platters and even some tiny canning jars.

[Jamestown1630]

Do you know Ann Vanture’s site? She has a lot of nice paper minis:

http://www.diydollaccessories.com/

(Scroll down to the 1:12 scale page, and then to ‘About the Designer’.)

[Daffynition]

Thank you.

My son took it. Out of dozens of pix, once in while he gets a great one. :)

[MomwithHope]

I actually just went back and saved it, I do puzzles on my laptop each day and I am always looking for great pictures. It is really magazine worthy.