Skip to comments.Weekly Cooking Thread March 19, 2011
Posted on 03/19/2011 6:24:41 AM PDT by libertarian27
Welcome to the 15th 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 six 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 had forgotten about those being in the fridge. (Sneaking off towards the kitchen.)
That give me an idea. How about a thread devoted to the gentle art of pickling? Perhaps towards the end of summer?
I am just a novice pickler, but it sounds good to me.
Oh My Gosh, I tried your Tarte Flambe tonight - Awesome!
I soaked sweet onion slices in the cottage cheese/heavy cream over night and made it tonight with store bought pizza dough (I’m not a dough person:) and the requisite 1/2 lb of bacon.
It was BEA-utiful - what a delicate flavor with the onions marinating in the cream/cheese - thank you so much for that recipe.
I have a very distant cousin in Alsace and got the idea from her several years ago when I was doing some genealogical research. This recipe appears to be limited to the Rhine River (Fr and German side) with some places in France's Gold Coast offering it. I am not sure why it has not had success elsewhere.
Wonderful recipe - I checked some other recipes online after you posted yours, I’ve never seen that one before, and yours had the extra (and definitely smart) step of soaking the onions overnight.
The flavor! Wow - it didn’t even need bacon!
You would think to throw in some spices or something...but that would ruin it - it was perfect.
I just made a suggestion. Libertarian27 is who you need to convince.
When you feel the time is right just post a bunch of like-recipes here or make a specific post on pickling.
If you look back at some of these thread weeks you can see patterns of recipes - once someone asks for a recipe or idea - the flood gates can open wide with recipes.
I can post recipe listings of all pickling type recipes pretty easily too - I’ve got everything on excel and can sort recipes and weeks for references. I did something like that on the super bowl week thread - with appetizers.
I’ve never liked cottage cheese, but this recipe sounds really good and I own an Alsatian :) I’ll have to try it.
Browned Butter Fudge
1 stick butter
3 cups white granulated sugar
1/2 cup light corn syrup
7 ounces evaporated milk
1 tea vanilla
(Ive had this before from Murdocks fudge shop on Marthas Vineyard, this fudge is on the lines of Penuche but more subtle and very rich)
Melt 1 stick of butter in a saucepan over low heat until golden brown (watch that butter when its cooking - too far and youre throwing out a stick of butter- or making a brown roux I guess;)Up to you how deep a color and flavor you want. Tonight I made a medium golden brown fudge.
Then add 3 cups of white granulated sugar, 7 ounces of evaporated milk (1/2c + 6 Tablespoons)and 1/2 cup light corn syrup.
Stirring constantly, cook this over medium heat until it boils nicely (not just the side edges of the pan but all over the top)Once it boils - stop stirring.
Don’t stir it! Place a candy thermometer in the pan (buy one - its worth it) to reach 235 (or do the soft ball stage in a glass of cold water- I always screw that up)
Dont stir. Heat the mixture over medium to medium high heat until it hits 235.
Once it reaches 235 - turn off heat and let it sit-dont stir- (I’m like a broken record) for around an hour - you want it to around 110 - when it’s cooling down add 1 teaspoon of vanilla extract to the top of the mixture - Don’t stir it in yet.
Once it hits around 110 - thats when the stirring comes in - and stir you will - take a wooden spoon (I have a heavy duty spatula for this) and stir-stir-stir -(no metal utensils) you want the glossy sheen to go away - when you are getting close it will be harder to stir and start looking like very thick ribbons - and it will lose its gloss. The stirring at this stage elongates the sugar molecules/ crystals and makes the fudge smooth - if you dont stir it enough it will be grainy. If you stir it too much youll have fudge in a saucepan. (which isnt a bad thing either in the grand scheme of things)
Pour mixture into a 8x8 (or close enough) buttered foil lined dish to set (countertop or throw in the fridge) un-mold and cut into small pieces once set(like 3/4 inch or less) - believe me you want small pieces - this stuff is rich.
My husband, who does have a sweet tooth but knows how to control himself, or so I thought, had 5 pieces of this fudge after dinner - and hes a chocolate candy bar addict:)
(Edit: had to edit that deleted post above - forgot the vanilla - duh. Husband had a piece this morning, he never does that, I told him to take some to work and give some out to get rid of it faster- lol)
I think I'll also try it on skinless breasts later.
Recap of this week’s recipes:
Appetizer* 13 BAR ROOM BOLOGNA
Appetizer* 19 cheese crisps
Dessert* 7 Hersheys Old Fashioned Fudge
Dessert* 11 Soda Cracker Pie
Dessert* 91 Browned Butter Fudge
Meal* 6 Tarte Flambe
Meal* 10 dads prime rib
Meal* 26 fajitas
Meal* 32 40 Clove Garlic Chicken
Meal* 38 40 clove chicken
Meal* 47 Garlic Shrimp with Linguine
Meal* 50 Perfect Chicken Thighs
Meal* 52 Family Favorite Fajitas
Meal* 53 Taco Bell Chicken Quesadilla
Meal* 61 Red Lobster Shrimp Scampi Recipe
Meal* 70 TWICE COOKED PORK / A SZECHUAN RECIPE
Meal* 71 Fried Smoked Chicken
Side* 14 asparagus spears
Side* 29 Baked Garlic Bulb
(Please don’t add any new recipes on this thread - visit the current week thread to post)
The current week’s cooking thread link:
This is called a “sope.” Pronounced “SO-pay.”
Huh, what is called so-pay? I’m so confused!
I’m on Weight Watchers, so I probably shouldn’t be reading this thread. But I was just wondering if anyone has been able to duplicate the recipe for the Weight Watchers “Peanut Butter and Chip Delight” bars, which were recently discontinued.
The bars themselves look like they’re almost all peanut butter, with chocolate chips embedded on top. I’ve googled and have not come up with anything close.
Thank you in advance!
Someone might have an idea or recipe.
Ask your question on this week’s thread!
“A little hole in the wall serves a dish called cheese crisp.
Fry the tortilla just until it puffs up slightly then drain on paper towels. Next, top it with 2 or 3 different shredded cheese, then a handful of chopped onions scattered evenly, followed by a Tbls or 2 of your favorite salsa then pop it in the microwave to melt the cheese. Finish it with several slices of jalapeno.” This is a sope. I heat up the tortilla on a cast iron griddle, no grease. I eat them for breakfast with refried beans and no onions.
Thanks La Lydia, it doesn’t take much to confuse me anymore, LOL thanks for clearing it up for me.
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