Vanity: New Cooking (and things related) Thread

[Jamestown1630]

I'm posting this vanity for two reasons:

I'm trying to create a new cooking thread; some of us miss the old one, which has apparently gone dormant.

I've had an interesting experience of late: The Washington Post published a recipe for Peanut Soup a couple of weeks ago, and I tried it out. (Peanut soup was apparently very popular in Colonial times, and it seems to be a staple in some Williamsburg restaurants today.)

I was kind of amazed at this recipe: There's not much in it but a couple of vegetables, broth, and peanuts - but it comes out so RICH!

Here's the link to the Post article:

http://www.washingtonpost.com/pb/recipes/virginia-peanut-soup/14444/

My second reason for posting, was an old FR thread that I found when searching for information on Pfaltzgraff "Yorktowne":

http://www.freerepublic.com/focus/f-news/1462701/posts

A lot of the people (probably Ladies) who responded to that thread, seemed to know about Pfaltzgraff.

I've been slowly building a collection of vintage Yorktowne dinnerware, through buying in thrift shops. The original stuff was incredibly durable, attractive, and fits perfectly with an early American/Colonial style.

But I know that the stuff has been produced in other places besides the US, in recent years - including China.

Does anyone know the hallmark or crest, for the original Pfaltzgraff 'Yorktowne' that was made in the US in the late 1960s - 1970s? How can you tell the difference between the 'real thing' and the 'cheaper thing'?

I'm asking because I now have many pieces; and last week I bought two little bowls, with completely different hallmarks. There was a distinct difference in the painting; one was very distinctly painted, the other very 'flowy' - if that's a word :-)

The one with the more "flowy" painting, is heavier; and the blue is much deeper; the other seems less substantial, and has a hallmark in a circle, which is unlike all of my other pieces.

I just want the Old Stuff ;-)

Any help would be greatly appreciated.

-JT

[ViLaLuz]

Never heard of peanut soup. Sounds good.

[Mark]

Just so I can check these out.

http://www.washingtonpost.com/pb/recipes/virginia-peanut-soup/14444/

http://www.freerepublic.com/focus/f-news/1462701/posts

[Roos_Girl]

I would love a restart of the cooking thread.

I don’t know about the “correct” marks, but my mom has a ton of that old Phaltzgraf in that pattern. She’s since gotten newer stuff, but probably has all those old settings boxed away somewhere. I always loved it.

[kalee]

Peanut soup is the traditional first course for our Thanksgiving dinner. If it were not on the menu there would definitely be complaints from those eating. We garnish it with a dollop of unsweetened whipped cream and a sprinkling of chopped peanuts. There is also a creamer with good bourbon available on the table so that adults who wish may add some to their soup. Delicious!

Sorry I am not familiar enough with the china to be of any help. I know the pattern when I see it, but do not know about the manufacturer’s marks.

[Jamestown1630]

I’ve always thought that it was beautiful, while also being affordable; goes very well with pewter things on the table.

-T

[Jamestown1630]

Soup is one of my favorite things to cook; and I was a little amazed by this recipe. Will definitely offer it at my Thanksgiving, as well!

-JT

[outofsalt]

Found this by searching, “Phaltzgraff Yorktowne”

http://www.nancyscollectibles.com/augnewsletter.html

[kalee]

PS If you restart the cooking threads and compile a ping list please add me! I miss the old list!

[Jamestown1630]

Thanks very much for that!

-JT

[bergmeid]

Participants, post your best recipe!! Lets get this thing going again.

[txhurl]

Add me, too?

Particularly interested in recipes the Colonists developed to deal with a new flora/fauna, and the herbs/spices they incorporated.

[4everontheRight]

Me too please!!!

[ThunderSleeps]

Me too, I’d appreciate good ideas in the kitchen. Might even try to contribute.

[catnipman]

Catnipman’s Oyster Stew

11/27/2014

Ingredients

6-8 10 oz jars FRESH west coast oysters and liquor (cut in half if medium size and in thirds if very large in size.

4 large Russet potatoes cut into 5/8 inch cubes, leaving skin on

6 large celery stalks, medium diced (split stalks before cross-cutting)

½ very large white onion, VERY finely diced

1 bunch fresh Scallions, diced finely (reserve green parts for garnish, braise the rest with the white onion)

1/3 stick butter

1 pint half and half

1 cup fresh heavy table cream

10 strips center cut bacon, cooked crispy and then crushed by hand into bits

½ tsp ground Cayenne pepper

½ bunch fresh parsley very finely chopped

2 tsp ground Paprika pepper

2 Tb thickener (wheat flour or Honeyville Blanched Almond Flour)

Freshly ground black Tellicherry pepper for sautéing

Fresh ground whole nutmeg for garnish

Preparation

Strain oysters and put oyster liquor in stew pot. Cut oysters, preserving additional liquor and add that to the pot too. Add Cayenne pepper, parsley, diced onion and crispy bacon pieces to pot and bring to simmer, allowing this mixture to simmer while you sauté the celery and potatoes.

Sauté celery and potatoes separately in a bit of Avocado oil, sprinkling some black pepper on top of each to start with. Potatoes are done when firmly chewy but not crunchy. Celery should still be a bit crunchy.

Add sautéed celery to pot for a few more minutes of cooking, but don’t overcook celery as you want it to be firm.

Now add potatoes, cream, butter, and half & half, quickly bringing mixture to boil again. Immediately add thickener (wheat flour or Almond flour) and stir until thick. (Wheat flour should first be mixed with a small amount of liquid before adding.) Add oysters to pot, stir 30 seconds, reduce heat, and dish up immediately! Garnish with green scallion pieces and a bit of freshly ground nutmeg and serve!

[Jamestown1630]

Get Thee to Walter Staib - any of his books, or videos. He did a whole series called “Taste of History”.

-JT

[Ezekiel]

That peanut soup looks good, but I think I will alter it from the get-go. I’ll sub out a can of lite coconut milk + water for the vegetable broth, and a glob of yellow curry paste for the salt. That and some turmeric and more curry. Might need some caraway and cumin as well. That ought to do it.

Immersion blender for the win.

Thanks for the inspiration!

[Jamestown1630]

Wow; that sounds wonderful.

(How am I going to get ‘Fresh West Coast Oysters, in Mary-land?)

:-)

-JT

[concentric circles]

KING'S ARMS TAVERN PEANUT SOUP

1 med. onion, chopped
2 ribs of celery, chopped
1/4 c. butter
3 tbsp. all-purpose flour
2 qts. chicken stock or canned chicken broth
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped

Saute the onion and celery in the butter until soft but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from the heat and rub through a sieve.

Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot but do not boil. Serve, garnished with chopped peanuts.

[leapfrog0202]

I’d like to be on the ping list. Or if you need help keeping a ping list, I’d be happy to help, thanks.