Weekly Cooking (and related issues) Thread

[Jamestown1630]

Back in 2003 I found a recipe on a website called 'My Country Recipes' that has become a standard in my house for a quick and easy but very attractive dish for a luncheon or party - or a weekend family dinner. The website doesn't seem to exist anymore, at least under that name, and I had to go to the 'Wayback Machine' to copy it for you. (This may have originally been a Pampered Chef favorite.)

The picture above comes from the YouTube channel of 'Crouton Crackerjacks'; and I've included a link to his video below, showing how to cut and form the dough. This technique can be used with all kinds of fillings and pastries, but the original Broccoli-Chicken-Cheese recipe uses a can of refrigerated Crescent Roll dough.

Broccoli, Cheese & Chicken Braid

1 cup chicken, cooked and chopped

1/2 cup broccoli, fresh, chopped

1/4 cup red bell pepper, chopped

1/2 clove garlic, minced

1/2 cup Cheddar cheese, shredded

1/4 cup mayonnaise

1/2 teaspoon dried dill weed

1/8 teaspoon salt

1 (8 oz. pkg.) refrigerated reduced-fat crescent rolls

1 egg white, lightly beaten, optional

2 tablespoons almonds, slivered, optional

Combine all ingredients in a large bowl except the crescent rolls and egg white.

Remove crescent rolls from package and unroll on a sheet pan length-wise. Do not break it apart. Spread the chicken mixture down the middle of the dough length-wise.

Use a knife to cut one inch strips on the long sides of the dough, cutting away from the mixture. To braid, lift strips of dough across the top of the mixture to the middle. Alternate strips from each side and press down slightly so they stick to each other. Pinch ends together at the end of the braid.

Brush egg white over dough. Sprinkle with almonds if desired.

Bake at 375 degrees for 17-24 minutes or until deep golden brown. Serves 2-3. Double the recipe for larger amounts.

Here is Crouton Crackerjack's Youtube demonstration showing how to do the braid:

https://www.youtube.com/watch?v=WX80DN2bK1Q

_______________________________________________________

I made my mushroom soup this week, out of the bone broth that we made and froze last week; but I didn't use the recipe I originally chose. Instead, we used this one, which turned out very well; it's a great way to get that bone-broth into you - and, it's low-carb. (My only change to the recipe was the addition of a few splashes of white wine):

http://www.simplyrecipes.com/recipes/cream_of_mushroom_soup/#ixzz40Am8hxmT

-JT

[kalee]

King Arthur Flour sells sour dough starters. My best friend’s mother when I was in high school used to make the best sour dough pancakes on Saturday mornings.

[Yaelle]

We can’t mix dairy and meat, so no, but yes, we like beef salami. Really good on round slices of apple. But the fresh bread sandwich sounds so good with the butter and cheese I think you wouldn’t miss the salami (if you hadn’t had it that way!)

[kalee]

I forgot about the meat and dairy prohibition. I actually prefer just cheese or veggies and cheese on my pizza.

[Yaelle]

Are we allowed to go back and comment on recipes we tried from the previous thread?

This ganache cake is EASY and too fine and yummy for how easy it is!

http://www.myfrienddebbie.com/article_master.php?id=41

It’s rich and moist and deep. I only had 9 inch cake pans so I added 25% more of all ingreds to make it fit my cake pan and it was perfect. Make this, is all I can say.

Now, my little birthday man didn’t need anything with it, but the next time I am making it, I will decorate the top with raspberries and also make a raspberry coulis to go with it. It would be the perfect foil for thst luscious chocolate. Great recipe, thanks so much.

[jimt]

Thank you for your post. I always enjoy them.

[Yaelle]

I VOW to get real sourdough right. I WILL. But so many failures...

Yes, we love chicken and turkey sausage... We just have to look for the ones that either don’t have casings or use sheep casings. One of our simple cookouts is just getting sweet Italian chicken sausages, and some chicken andouilles, and roasting them over the fire.

[Trillian]

It looks good.. Almost like a stromboli.

I made a bunch of fried chicken tonight. I had a ton of trimmings I used to make chicken stock, so that’s cooling on the stove right now.

[pugmama]

These are good cookies with a lot less sugar in them.

http://www.chelseasmessyapron.com/best-ever-healthy-chocolate-chip-cookies/

[Jamestown1630]

I’m glad you liked it. I’ve made it several times with never a failure.

-JT

[V K Lee]

This may be a Johnny come lately compared to others across the country, but something to be shared. Just noticed in the past few weeks our PBS channel 13 has added a sub-station to their broadcast. There is the original Channel, one sub-channel called “World” which is an entirely different schedule of programs and lastly, another sub-channel called “Create” The programs on this channel continue throughout the day. The cooking shows once seen thru the years on PBS: Martha Stewart, Jaques Pepin, many other chefs etc. This sub-channel also has runs of This Old House, the PBS gardening shows, crafting and quilting shows. Any program you might have seen on PBS in the past to stir your creative juices. Just wished to pass this on - might find our area is Johnny come too lately - Are we the last to have seen this? :-))

[Hiskid]

I couldn’t find my recipe for a cabbage cake made in a springform pan without meat or rice. It is both healthy and beautiful. However, my friend the internet came up with this cake, which looks just like it.

http://www.prouditaliancook.com/2014/11/stuffed-cabbage-cake.html

[Hiskid]

Here is a flourless chocolate cake that is easy, beautiful and gluten free. I always get recipe requests when I serve it. HOWEVER, it clearly does not fit the current week’s standard of “healthy”.

http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

[Jamestown1630]

That looks like a ‘mousse cake’!

I’m saving it :-)

-JT

[Jamestown1630]

I’m glad you like it!

There have always been many accomplished and knowledgeable cooks on FR, and every week we get some great recipes.

-JT

[Jamestown1630]

The only time I’ve done anything Creole or Gumbo, I was ‘assisting’ a much better cook; my job was to stir the roux, and it went on forever ;-)

-JT

[Jamestown1630]

Yaelle, do you know of a basic resource for Kosher guidelines?
This is important to know. I was always aware that you don’t mix beef with dairy; but can you mix fowl with dairy?

-JT

[Liz]

Chocolate w/ lemon...what could be better? Creamy white chocolate truffles with a zesty lemon flavor; refreshingly light and smooth with unexpected little crunches of meringue.

WHITE CHOCOLATE LEMON TRUFFLES.

METHOD On med flame, stir smooth/completely melted, 200g chp white chocolate, 3 tb h/cream. Offheat whisk in smoothly tsp lemon extract, 8 crushed meringues. Refrigerate in small bowl 1 1/2 hours, or until set.

FINAL Scoop tsp truffle mixture into palm; roll into truffle shape. Roll in white sprinkles to coat.

Will keep a week in fridge; best served at room temp.

[ptsal]

Need suggestions for removing accumulated carbon on the stove top. I do not want to scrape the carbon and damage the enamel finish.

Already tried ammonia, then Cascade liquid dishwasher soap, then the magic citrus orange stuff.

What works?

[Jamestown1630]

I looked it up, and found these suggestions in a discussion:

http://www.chowhound.com/post/blackened-crud-stovetop-858442?page=2

I seem to recall seeing a video where a man cleaned burners and drip pans with some kind of spray oil; I’m not finding it now, but I’ll keep looking.

-JT

[Stand Watch Listen]

Overnight cleaner
Removes baked on carbon from:

Metal Surfaces, Brass, Stainless Steel, Chinese Woks, Nickel Steel, Popcorn Kettles, Deep Fryers, Roasting & Sheet Pans, Pots & Pans, Broilers, Rotisseries, Stove Parts, Barbecue Grills, Waffle Bakers