Skip to comments.Weekly Cooking Thread March 12, 2011
Posted on 03/12/2011 5:56:15 AM PST by libertarian27
Welcome to the 14th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or eight for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
“I laugh at my husband and son! They seriously do their best Cool Hand Luke impressions.”
Well, I guess I fit right in. I’m a guy, and when I go to Mom’s, the first things I grab are the deviled eggs.
“Baked beans and boiled crabs...”???
Bet it was hard to sleep that night.
“...there are other people out there who ruin a good recipe...”
There are. We were on our boat one with our in laws and planned on having crab. My daughter in law’s mom took the crab out of a cooler they were being kept in, put them in a pot, then poured the ice and water from the cooler on top of the crab (didn’t want to lose the “crab juices”). Needless to say, it took forever for the crab to cook, and it turned out pretty bad....
“I’m a guy.. the first thing I grab are the deviled eggs”.
I always had the opinion that MEN adored deviled eggs. Seriously! I think you have just proven my belief. I have the feeling your Mom makes tons of them like I do. They really are a comfort food.
I am beginning to truly believe that crabs are like guns. DON’T handle them unless you know what you are doing! Your daughter had already gotten married... I think I would have had a serious conversation with her about the family she was marrying into!! LOL
“Bet it was hard to sleep that night’.
Fortunately, I am a light weight and the 3 beers put me to sleep fast. That and the turkey sandwich I made when we got home.
No yeast, very interesting.
Thank you so much for the site! I want to make these for the family to try them. If I am able to do them well, I will make them for my son’s French teacher as a gift next year for Mardi Gras. She is a great French teacher and a nice lady!
1/2 cup of butter, 1/2 cup packed of light brown sugar, 1/2 cup of whiskey, 4 large bananas - peeled & halved lengthwise.
Directions: Melt the butter in a skillet over medium heat. Stir in brown sugar and whiskey. Bring to a boil and cook until the sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup. Serve immediately with vanilla ice cream.
Prep time 5 minutes. Cook time 10 minutes.
Something Fishy Going On (Seafood Stew)
1 lb. Alaska cod, halibut, pollock, rockfish or sablefish, thawed if necessary and cut in 1-1/2 inch chunks
1-1/2 cups water
1/2 cup dry white wine*
1/8 tsp. thyme, crushed
1/4 lb. mushrooms, sliced
2 tbsp. chopped onion
1/3 cup butter or margarine
3 tbsp. flour
1-1/2 cups milk
1 cup (about 5 oz.) Alaska Pink shrimp, thawed if necessary
1 cup (about 5 oz.) Alaska Dungeness, King or Snow crab meat, thawed if necessary
2 tbsp. diced pimiento
Salt and pepper
2 tbsp. chopped parsley
Cover fish with mixture of water, wine and thyme in saucepan. Bring to boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork. Saute mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes; sprinkle with parsley. Makes 6 servings.
*One-half cup water or stock may be substituted.
If desired, stew may be diluted with milk or water.
March 14 is White Day in Korea and Japan. It’s the day that men give white chocolates, white candies to their beloved. :)
With St. Patrick’s day coming later this week, here is my traditional family feast to celebrate it!
Boiled Corned Beef and Cabbage Dinner
Corned Beef Brisket
Seasoning packet (included with the package of corned beef)
1-2 onions cut in chunks
8-10 red potatoes, scrubbed and cut in half
1 head of cabbage cut into wedges
Place Corned Beef Brisket, onions, and Seasoning packet in a large pot, and cover with water. Bring to a boil and reduce to a simmer. I check the package for the corned beef to determine how long I should cook it per pound and then calculate how long it needs to cook). I add more water as needed to keep the meat covered. About 30 minutes before the corned beef is to be done I add the carrots and potatoes. 15 20 minutes before the meat will be done I add the cabbage. The vegetables should be covered with water so I sometimes have to add a little more water.
When done I remove the veggies from the water and put them into a covered casserole to keep warm while I slice up the corned beef and then serve and we all enjoy!
I save the water and use it as stock for soup or a pot of beans. My favorite is to use it to make the best split pea soup from scratch ever. The flavor of the soup using the leftover liquid is amazing!
Here is the split pea soup recipe using the leftover cooking liquid from the corned beef:
Best Split Pea Soup Ever
(Uses cooking liquid from Corned Beef and Cabbage dinner)
Split peas (16 oz. package)
Water (enough to cover split peas well for soaking overnight)
Liquid from cooking Corned Beef and Cabbage dinner
Ham cut in chunks, 1-2 cups depending on how much ham you like in your soup (Whenever we have leftover ham that doesnt get eaten I cube it up and throw it in ziplock bags in my freezer to add to casseroles and soups, so I always bags of cubed ham in my freezer, but if you dont have any you can substitute with thick slices of deli ham cut into chunks). You also could substitute with a ham bone that still has some meat on it, but usually I have already used up all my ham bones.
Leftover onion and carrots from corned beef and cabbage dinner (if there are any, if not I cut up fresh carrots and onion). I like about one cup of onions and one cup of onions.
Salt and pepper to taste (add at the end only as the cooking liquid has a lot of salt in it and often no additional salt is needed).
Soak split peas overnight with enough water to cover the peas and leave about 2 inches of water on top of the peas.
When ready to start cooking I drain off the split peas and throw them into a large stockpot. I add about 4 ½ cups of liquid from the leftover corned beef and the onion. If I need additional liquid to make the 4 1/2 cups, I add chicken stock or water. If I am using fresh carrots I add them as well, but if using leftover carrots I wait to add them when the soup is almost done along with the ham.
I bring the pot to a boil and then reduce to a simmer and let it cook until peas are tender, adding more liquid if necessary throughout the process. I usually let it simmer about 2 hours, stirring it and adding additional liquid as necessary. When it looks like the soup is just about ready, I like to mash them up a little bit to thicken the soup, but this step is not necessary. I then add the ham and any leftover carrots just to heat them through. If I have used a ham bone I remove the bone and cut up any meat and throw it back into the soup. I check the seasonings and add salt and pepper to taste, and sometimes a little parsley.
I like to serve this with grilled cheese sandwiches, crusty French bread, or top it with a few croutons.
I know a few Cajuns who put a scoop of potato salad into their gumbo instead of rice.
It’s not just Cajuns that put potato salad in gumbo. I first ran across that at a church pot luck dinner on the Al. gulf coast in Bayou LaBatre. There was not a Cajun in the place, but they were shrimpers.
My wife is from Shreveport, La she has to have a big ol’ drolop pf mayo in her Red Beans and rice. I had never seen that before I met her ... I have never tried it. Just wondering if it calms the heat from the cayenne pepper?
OK, you got me on that one. Not seen that before.
Also, I cook the beef until done, cook the veggies in the liquid while I glaze the beef by spreading on prepared mustard and pat onto the mustard brown sugar and fresh ground allspice. I then cook it in the oven @ 450 for about 10 minutes. Don't forget to allow the beef to rest after glazing. You don't want all of those juices to leak out.
I am going to have to get some split peas and ham...
Checked out your cooking blog - that’s excellent!
One of these days I will make kimchi!!!Darnit!
I like your article/video about making it with local ingredients.
Yep. A few...heh heh.
1 medium cabbage, shredded
1/4 cup water
1/2 tsp salt
1 lb hamburger
1 cup oatmeal
1/2 cup milk
1 small onion, finely diced
1 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp freshly ground allspice
Place water and cabbage in pot and sprinkle with 1/2 tsp salt, bring to boil, reduce heat to simmer, cover and simmer 5-10 minutes until wilted. Mix remaining ingredients into a meat loaf. Place 1/2 of the cabbage in large ungreased casserole, spread meat on cabbage and cover with remaining cabbage. Cover and bake @ 350 degrees for 45-50 minutes, uncover and finish cooking uncovered for about 10 minutes.
Serve with cranberry sauce and boiled potatoes. You could go really Finnish and boil about 60% potatoes with 40% rutabaga and drain and mash them with butter and milk.
This is really good any time, not just on Saint Urho's Day. We also call it Lazy Man's Cabbage Roll because it has all of the flavor and a fraction of the prep work.
“:0 The recipe or the hot date? :)”
Both went well. :o)
Thanks for the ‘after recipe’ report :>)
Thanks! We’re going to try this later this week!
In our household we start March observing St David's Day - patron saint of Wales. The 17th is St Patrick. Sometimes we get Fat Tuesday in there like we did this year.
Now with St Urho on the 16th if we can come up with a couple more festivals we can blow off the first two weeks of March!
I’m going to try this soon.. it sounds so rich:
6-8 boneless, skinless, chicken breasts
1/2 cup flour
1/2 cup butter
1 1/2 lbs fresh sliced mushrooms
3 cups whipping cream
2 cups fresh grated Parmesan cheese
Minced fresh parsley
Salt and pepper
Pound chicken until even. Dip each breast in flour seasoned with salt and pepper. Shake off excess. Melt butter in large skillet and sauté each piece 1 to 2 minutes on each side. (I cook it a little longer, until browned on both sides.) Squeeze 4 to 5 drops of lemon juice on each side of chicken while it is cooking. Transfer chicken to 9×13-inch baking dish. Pour cream over chicken. Sauté mushrooms and pour over chicken. Sprinkle with Parmesan cheese and minced parsley. Bake at 350 degrees for 20 to 30 minutes.
These sound/look simply amazing:
Espresso Chocolate Chip Shortbread
1 tbsp instant espresso powder (I like Medaglia DOro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners sugar, for dusting (optional)
Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Dont work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle thats 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesnt cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didnt poke the cookies and theyre fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didnt do that either I bake one sheet at a time). The shortbreads will be very palethey shouldnt take on much color. Transfer the cookies to a rack. If youd like, dust the cookies with confectioners sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.
Everybody is Finnish on March 16th.
You’ve been added to the Ping list.
The pea soup was delicious, thanks for posting. I had to use all fresh vegetables, all of the leftovers went into the hash for lunch.
Glad you liked it. I am making my soup tomorrow. I have the liquid from the St. Patrick’s day corned beef and cabbage waiting for me in the refrigerator for the soup stock and set the split peas out to soak tonight!
Recap of this week’s recipes:
Appetizer* 34 Crab Stuffed Mushrooms/Shrimp Stuffed Mushrooms
Appetizer* 61 Curry Deviled Eggs
Dessert* 59 Irish Bananas
Dessert* 81 Espresso Chocolate Chip Shortbread
Meal* 3 Seared Mahi Mahi with Zesty Basil Butter
Meal* 15 SEAFOOD GUMBO
Meal* 16 Cedar Planked Salmon
Meal* 60 Something Fishy Going On (Seafood Stew)
Meal* 64 Boiled Corned Beef and Cabbage Dinner
Meal* 73 Finnish Easy Meat and Cabbage Loaf.
Meal* 80 Butterfield Chicken
Side* 14 Cooked Cabbage
Soup* 65 Best Split Pea Soup Ever
(please don’t add any new recipes to this thread)
Weekly Cooking Thread for March 19th
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