Monthly Cooking Thread, January 2022

[Jamestown1630]

Years ago, a satisfied customer sent a gift basket of goodies to my husband’s office, and he came home with a few of the things that were in it.

One of them was a little jar of Capelin ‘caviar’.

I had never had any experience with fish eggs; but one taste of that, and I was hooked.

True caviar only comes from the sturgeon fish, and I’ve never been – and will probably never be – in the tax bracket to afford the best of that. What’s available to me is properly termed fish roe; and I very much like some of the varieties that I’ve enjoyed.

I like it so much that I asked for Christmas – and received – some caviar serving items (which was kind of silly, because I’m the only one in my circle who likes this; but I live in hope of converting people.)

One of the ways that caviar is traditionally served is on tiny ‘pancakes’ called ‘blini’. You can make these in several ways – with yeast, or using baking powder. Including buckwheat flour makes them more Russian-Authentic - and they are a great conveyance for lots of other appetizer things.

Here is one done with yeast:

https://www.thespruceeats.com/russian-blini-recipe-buckwheat-pancakes-1136797

And another done with baking powder:

https://www.allrecipes.com/recipe/260537/easy-blini-russian-pancake/

I wish you all a very good New Year! (It has to be better than the last two!)

-JT

[Trillian]

Happy New Year!

Easy Double Cheese Mozzarella Balls

Ingredients
2 1/2 - 2 3/4 ounces fresh mozzarella (cubed) (75 grams)
1/2 cup freshly grated parmesan cheese (50 grams)
1/2 tablespoon fresh parsley chopped
1-2 pinches salt (or to taste)
3-4 slices fresh bread (crust removed and cut into small pieces)* (75 grams)
1 large egg
*I used crusty Italian bread.

EXTRAS
2-3 tablespoons milk
1/4-1/2 cup bread crumbs
vegetable oil for frying

Instructions
In a blender or food processor (I use a food processor) add the cut up fresh mozzarella, parmesan cheese, parsley salt, bread and egg. Mix together until well combined. It will be slightly sticky.
If you need to lightly dampen your hands with water and form into golf ball size balls. First roll in milk then roll in bread crumbs. Place them on a parchment paper lined cookie sheet or plate cover with plastic wrap and refrigerate for about 30-60 minutes. Or even overnight if you wish.
If baking the mozzarella balls then Pre-heat oven to 350F (180C).
Remove the tray from the fridge and bake for about 10-15 minutes. Be sure to turn them after about 5-6 minutes. Remove from the oven and serve.
If frying, in a large fryer or deep pot add the vegetable oil halfway full, make sure the temperature remains between 335 - 345F (170-175C), (too high and they cook on the outside but not in the middle / too low and they remain soggy). Once oil is at the correct temperature, fry a few mozzarella balls at a time, until they are golden brown. Approximately 2-3 minutes, but turn often so they brown on all sides. Drain on paper towels for about 20 seconds, then serve. Enjoy.

https://anitalianinmykitchen.com/mozzarella-balls/

[Jamestown1630]

I think I got the term ‘bug sauce’ or ‘bug juice’ from an old Shirley MacLaine movie...probably in the 1960s,

[leaning conservative]

I have heard the term, but never really knew what it was. It actually sounds delicious & easy to make. Healthy too!

[TheErnFormerlyKnownAsBig]

Yes please

[Flaming Conservative]

Sounds good! I’m making shrimp and scallops mornay for my husband and myself for New Year’s Eve. We don’t drink, so I’ll serve it with sparkling white grape juice, crusty french bread rounds, and a big garlicky green salad, his with blue cheese crumbles, mine with home made vinaigrette.

[jonrick46]

New Year’s Oyster Stew

2 pints (one quart) oysters in their liquid
10 Tbsp. unsalted butter
1/2 cup flour
4-6 stalks minced celery and leaves
2-3 minced large shallots
4 - 6 cups half and half or mix of heavy cream and milk
Tabasco splashes to taste
1 cup minced fresh parsley
freshly ground black pepper and sea salt to taste

Strain and reserve oyster liquor. Strain oyster liquor again to remove any sand or grit. Discard solids. Rinse oysters well under cold water.

In medium saucepan, melt butter. Add celery and shallots and cook until slightly softened. Add flour and stir to make a roux. Reduce heat and cook mixture 2-3 minutes, stirring frequently until a bit brown looking.

Add to roux strained oyster liquor. Slowly add and whisk in half and half. Add Tabasco and heat soup to steamy (not boil) for 15 minutes.

Add oysters (if some too large, chop into ‘slurping’-size consistency) and simmer for 2-3 minutes or until edges begin to curl. (Don’t overcook tender oysters).

Add 1/2 of chopped parsley, adjust seasonings, and use remaining for garnish. Serve with oyster crackers. (Serves 8)

[Island Girl]

Costco has caviar on sale every December. It’s my New Years Eve splurge. I make blinis, too. Half buckwheat flour and half AP flour. Creme Fraiche and chives. Mmmm....

[Huaynero]

A Christmas tradition, most notably in Venezuela, “Hallaca” (ayaca) is tamale on another level. Typically served with a relish of thin-sliced red onion and cilantro (Salsa Criolla). During Christmas-New Years, it’s pretty much an obligatory offering to guests at any time of day. While various recipes exist in Latin America, the Venezuelan variety may be the most recognized. Salsa Criolla is also a versatile topping for beef, chicken or pork. Read the recipe for easy tip on “sweating” the sting or bitterness from onions.

Hallacas are prepared around a stew (guiso) of chicken, pork and beef. Seasoned to suit with a mix of raisins, bell peppers, onions and olives. Hallacas are assembled in something of a production line manner. Filling aside, most apparent difference between typical tamales is the use of banana leaves in wrapping hallacas. Labor intensive, hallaca recipes abound including this one.

One evening the week before Christmas, my wife and SiL prepared approximately 100 hallacas. A good number have since “disappeared” as gifts or seasonal treat. A little luck and a good bit of self-control, we’ll freeze a few for a Springtime nosh.

Complimenting hallacas as a seasonal treat is “Pan de Jamón” – (Ham & Olive Bread). Basically sliced ham of choice placed on a prepared dough and topped with chopped olives and raisins. Roll together jellyroll style, crimp the ends and bake. Slice to serve. I “garontee” you, a plate of Pan de Jamón will disappear quicker than deviled eggs at a church picnic!

[kalee]

I love salmon roe on potato latkes or baby roasted potatoes.

These look terrific for a party!

https://thefeedfeed.com/aichabouhlou/roasted-baby-potatoes-with-sour-cream-salmon-roe-smoked-salmon-black-caviar-shrimp-avocado-and-dill

[pugmama]

I do these for an easy New Year’s brunch. Guests always ask for the recipe.

https://www.foodnetwork.com/recipes/ina-garten/baked-blintzes-with-fresh-blueberry-sauce-recipe-2124681

[pugmama]

Rest of Ina’s menu is here. I get croissants from a local bakery, use the apricot butter on them and add a bowl of thick yogurt for the granola and over the fruit plate. You could add some baked in the oven bacon, for those who want it, like my husband.

https://www.foodnetwork.com/shows/barefoot-contessa-back-to-basics/episodes/brunch-bunch

[Dragonfly]

Looks delicious!

Happy New Year!

[Trillian]

The Best Recipes for New Year’s Eve Desserts

[Jamestown1630]

That looks VERY good!

[Jamestown1630]

Sounds like a wonderful meal! (And I have to agree with your husband - Blue Cheese is the Bomb!)

Over the past two years, we’ve done a lot of ordering delivery food, and I haven’t found one place that does a Blue Cheese- enhanced burger...)

[DollyCali]

Thank you for faithfully posting these Jamestown. I get to most of them but rarely post -I’m a very good lurker! 🤪 happy new year to you and happy cooking too all

[Liz]

Puff corn gets coated in caramel for the ultimate sweet and salty snack......easy, too.

Caramel Puff Corn

Ingredients 20 cups puff corn 1 1/2 cups firmly packed brown sugar 1 cup Land O Lakes® Butter 1/2 cup light corn syrup 1 teaspoon salt 1 tablespoon vanilla extract 1 teaspoon baking soda

STEPS Heat oven to 200°F. Place puff corn in large roasting pan; set aside.

Caramel Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes. Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.

Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely. Break into bite-sized pieces. Store in tightly covered container.

[Jamestown1630]

It’s my pleasure. Happy New Year!

[Jamestown1630]

I learned today how to make Creme Fraiche - you just need heavy cream and buttermilk:

https://www.foodnetwork.com/recipes/homemade-creme-fraiche-3646147

[Liz]

Beef tenderloin slices, mashed or baked potato, spinach or green beans amondine......a true classic.

Roast Beef Tenderloin

Ingredients: 2 1/2 lbs beef tenderloin 2 extra-large beef bouillon cubes 2 garlic cloves 1 1/2 t Dijon mustard 1 T tomato paste 1/8 t freshly ground pepper (or whatever you have) 2 t Worcestershire sauce 1 T unsalted butter 3/4 C red wine 1 C beef or chicken broth 1 T cornstarch mixed with 2 T water

Directions: Make incisions allover meat w/ sharp paring knife. Set aside.

RUB combine bouillon cubes and the next five ing. Pour in 1/4 C boiling water to dissolve bouillon. Crush the bouillon cubes with a spoon. Keep crushing and stirring until you’ve made a thick paste.

Rub over meat—rotating to coat all sides well. Cover meat loosely with foil and marinate for a minimum of 30 minutes or up to 1 hour in the refrigerator. Meanwhile; set a rack in the middle of the oven and preheat to 425 degrees.

Pour about 1/2 inch of water in the bottom of a roasting pan. Remove foil...place beef in pan and the pan in the oven. Cover with foil and roast 15 minutes. Remove foil and rotate the pan.

Continue cooking and check after 10 minutes. Add 1/4 C water if there is little or no water left. Roast for and additional 15 minutes for medium-rare or until thermometer registers 130 degrees F. Roast for an additional 20 minutes for medium or until the thermometer registers 140 degrees.

Allow roast to rest at least 10 minutes covered with foil on a cutting board while you make the gravy. Slice and serve with veggies and gravy on the side.

Gravy: Place the roasting pan with all of the drippings on a burner over medium heat. Scrape up the brown bits with a spoon. Add the butter and stir. Whisk in the wine...sherry and broth. Add the cornstarch-water slurry and whisk until thickened another 2-3 min.