Skip to comments.FReeper Weekly Recipe Thread (April 28, 2012)
Posted on 04/28/2012 8:39:04 AM PDT by libertarian27
Welcome to the 21st installment of the FReeper Weekly Recipe Thread for 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
(The 2011 FReeper Recipe Cookbook is on my profile page as an Online Cookbook Thread Link)
National Blueberry Pie Day April 28
National Shrimp Scampi Day April 29
National Raisin Day April 30
National Chocolate Parfait Day May 1
National Truffles Day May 2
National Raspberry Tart Day May 3
National Homebrew Day - National Orange Juice Day - National Candied Orange Peel Day May 4
May Food Celebration Weeks:
National Raisin Week- First Week * National Hamburger Week- Second Week * International Pickles Week- Third Week * National Frozen Yogurt Week- Fourth Week * American Beer Week- Fourth Week
May Food Celebrations Month:
National Asparagus Month * National Barbeque Month * National Chocolate Custard Month National Egg Month * National Gazpacho Aficionado Month * National Hamburger Month * National Salad Month * National Salsa Month * National Strawberry Month
FReeper Weekly Recipe Thread Ping List
(to be added or deleted - please contact me)
Last week’s recipes (April 21)
Cakes _ Post#` 14 _ Rum Cake
Cakes _ Post#` 27 _ Pineapple Upside Down Cupcakes
Cakes _ Post#` 29 _ Pink Lemonade Cupcakes
Meat _ Post#` 15 _ Leg of Lamb
Pickles _ Post#` 10 _ Cowboy Candy jalapenos
Pork _ Post#` 11 _ Pork and Asparagus Stir-Fry
Sauces _ Post#` 4 _ Orange and Jalapeno Preserves
Seasoning _ Post#` 20 _ Tex-Mex Tequila Jalapeno Wet Rub
Soup _ Post#` 16 _ Roasted Pumpkin Soup
Vegetables _ Post#` 23 _ Roasted Cauliflower and Tomatoes
Heading out to the Asian market to buy a beltfish. Will”twice fry” this evening. Yummm.
Who’s your audience - what’s the weather like - and what’s for dessert?
More importantly - anything good on sale at the market this week? That’s how I gauge what to eat nowadays:)
Happy Saturday to You!
I’ve got a bunch of leftover Lobster - thinking of just the straight NE Lobster roll - Grilled NE Hotdog rolls with Lobster in melted butter - I’d love to make some Lobster Mac n’Cheese but that pure sandwich beckons me....
Either one sounds delish! We had fresh rockfish last night. I handed the piece of fish to my 13 yo and said this is how you tell how fresh it is - she looked at me and said, it has no smell. EXACTLY!!!!
It came out of the water Thursday night and was fileted Friday morning. I so love living on the coast!
What do you have on hand?
In honor of Shrimp Scampi Day, if you have some shrimp in the freezer then scampi takes all of 5 minutes to throw together. Boil up some pasta to serve the scampi on. A nice salad and you’re set.
I have embarked on a ‘recipe adventure’. I am trying to document and then share recipes from my folks’ childhood. Also, I have a couple of nieces who have just started entertaining & one is now cooking for her new hubby. I have a couple of aunts who are constantly sending me this or that recipe. So .... instead of doing the e-mail thing or sending hard copies (which is what the aunts tend to do, even though they have computers), I have started a recipe blog for my family & friends where the recipes (& the stories that go along with them) are available all the time for perusing. I have 6 recipes up so far - all but one I’ve posted before on this thread. I must say, it has been a bit of an experience trying to figure it all out .... but it’s pretty thrilling when you see the recipes published!
The one recipe on the blog I have not posted on this thread is for “Escalloped Salsify” so here it is (source: Vaughan’s Vegetable Cook Book - 1919):
Cook salsify in salted water until tender, alternate it in a baking dish with bread crumbs seasoned with pepper and salt, and dot with butter. Moisten it with cream or milk and a little melted butter, cover the top with bread crumbs dotted with butter, and bake a light brown.
If you’re wondering what is ‘salsify’, I put a post about salsify on the garden thread (including the recipe) so here’s the link if you are interested.
Wife and teenage kids. Cool and a little breezy. Dessert was going to be roasting marshmellows around the fire pit. But if the wind doesn’t die down some...
We all should know how butter is made...by churning milk or cream. Now what would you get if you used chocolate milk?
Chocolate Butter! And it also looks alot like Foie gras when it’s rolled and cooled.
Use 8 ounces of heavy cream and 3 ounces of chocolate syrup and put it in a food processor. Run that thing for a while, until it looks like grey whipped cream.
That stuff is delicious right there, but you want to push past that until it breaks. It will separate into a choco colored liquid, and a lighter colored solid.
Line a bowl with quite a few layers of cheese cloth and pour that whole messy looking thing into the bowl.
Wrap the cheese cloth around the solids and squeeze out the liquid. And now you have “Chocolate Butter”!
Surely someone has done this before but I find no mention of this in my internet searches, all I seem to find is “chocolate butter cream”.
You can market it and be sued by that wacko that sued Nutella because she thought it was healthy...guess she wasn’t that much of a ditz - the suit won 3Million.
A very cool idea indeed!
I made butter once in girl scouts - pretty good, but chocolate butter would be even better!
What did you come up with?
Thanks for the Ping.
That Pork and Asparagus Stir-Fry from last week sounds delicious. Using a bit of soy bean (miso) paste and some grated ginger instead of the black bean and garlic sauce is also good, and is often used here in Japan for stir-frying pork and vegetables.
“Using a bit of soy bean (miso) paste and some grated ginger instead of the black bean and garlic sauce is also good,”
Yeah. I was just really lazy. I usually make my black bean garlic sauce from scratch. Much better when it’s fresh. Went to Cam’s today and bought a belt fish. Twice fried some of it for dinner this evening. Thing is,,,, there’s only me to feed,, and the darn thing is almost 3 feet long!
Comfort food at our house this weekend. Meat loaf, Alabama candied tomatoes, mashed potatoes and green beans last night. Whole wheat penne with tomato sauce and meatballs tonight.
Had left overs tonight from a similar recipe based on yours. Mine had baby bok choy, broccoli, onions, mushrooms, cut baby corn, and fresh water chestnuts, ginger and garlic (and of course extra chili for me). The wine and black bean garlic sauce was very nice together.
I have a dumb question, but since no one knows me maybe it is safe to ask. Why does homemade butter smell so bad and bought butter does not? I can eat the bought kind but can’t stand to be in the kitchen with homemade. My mother and grandmother both made butter, and my neighbor makes butter now. I can’t stand the stuff. What gives?
How do you clean your baby bok choy? I put water in the sink, and swish them around. The sand settles to the bottom. Yi taught me that method.
That would be really good on and in a lot of deserts.
I usually use regular bok choy, cut the ends off and rinse really well. I have a huge sink I didn’t feel like cleaning, so I cut the ends off and rinsed it really well in a colander. If I’d thought about it before hand, I would have cleaned the sink and let it soak for a while.
I love baby bok choy, and baby Shanfhai Choy. Usually cut them in half, put them in the sink first to rinse well by agitation, then put them in a colander for the last rinse. That keeps them from picking up any sand from the bottom of the sink.
Recap of this week’s recipes
Spread _ Post#` 14 _ Homemade Chocolate Butter
Seafood _ Post#` 8 _ NE Lobster Roll
Vegetable _ Post#` 12 _ Escalloped Salsify
May 5th recipe thread:
My sister made this for Easter. It was delicious!
Four-Cheese Scalloped Potatoes
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
That sounds awesome! Anything with nutmeg rules in my book :>)
Please put this on this week’s thread so people can see it.
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