Monthly Cooking Thread - October 2019

[Jamestown1630]

I’ve had a request from Freeper MomwithHope to post this month on ‘Hearty Fall Fare’ - and even though it’s still hot here in DC, with Wednesday threatening record-breaking temperatures, the leaves are falling and the trees are beginning to morph into their Autumn glory. We can smell Fall.

One of my first posts to FR, before I officially began this cooking thread, was about Virginia Peanut Soup. I can still remember how surprised I was on tasting it - while there was little in the soup other than peanuts, it was so rich and the flavor so unexpected. I originally posted a link to a recipe that was non-dairy:

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

But here is a recipe, enriched with cream, from the King’s Arms Tavern in Williamsburg:

https://www.history.org/Almanack/life/food/fdpnutsp.cfm

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I’ve been interested in things to do with nuts, and recently remembered a recipe for spiced nuts from ‘Russel Wright's Menu Cookbook’, written by the industrial designer’s daughter, Ann Wright, from her memories of growing up; these would go nicely with drinks in front of your first hearth fire of the season:

Margaret Spader’s Chinese Spiced Walnuts

6 C. Water

2 C. Walnut Halves

½ C. Sugar

1 tsp. Hot Pepper Flakes

2 C. Salad Oil (any vegetable oil without a really pronounced flavor.)

Kosher Salt to Taste

Bring water to a boil in a 2-qt heavy saucepan. Add walnuts, reheat to boiling, and cook 1 to 2 minutes. Drain in a colander, rinse under hot running water, and shake to drain well.

Turn the walnuts into a bowl, add the sugar and pepper flakes, and toss to coat the nuts.

In a heavy bottomed saucepan or electric skillet, heat the oil to 350 degrees. (Oil should be about 1 inch deep.)

Add half the walnuts, stirring occasionally, and fry until golden brown, about 5 minutes. Remove with a slotted spoon, drain on a cloth towel (not paper as the hot nuts have a tendency to stick) or place the nuts in a colander over a deep bowl, so that the oil drains off. Sprinkle lightly with salt and toss gently to keep nuts from sticking together.

Fry the remaining walnuts. Keep tightly covered, these should keep for 1 to 2 months in the refrigerator. Makes 4-1/2 cups.

If you’re into Low-Carb/Keto/Paleo, here is a savory spiced nut without sugar:

https://www.thespruceeats.com/spiced-mixed-nuts-3058563

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Also from The Spruce Family, here are some clever but easy patterns for carving jack-o-lanterns:

https://www.thespruce.com/free-jack-o-lantern-patterns-4061776

(The painting at the beginning of this post is Camille Pissarro's 'Harvest', 1882.)

-JT

[Liz]

A clever idea from my "French in a Flash" collection. Proust-ish madeleines
from corn muffin mix made in adorably cute French shell-shaped pans,
(or make these yummies in mini muffin tins). Nice for breakfast.

Citrus Corn-Muffin Madeleines with Raspberry Confiture Filling

ING box Jiffy corn muffin mix 1 egg 1/3 cup whole milk Zested 1/2 orange
Zested 1/2 lemon 1/4 cup best quality raspberry jam or preserves (Bonne Maman btand is good)

METHOD whisk corn muffin mix, egg, milk, and citrus zests. Steep 4 minutes. Then stir quickly just before dolloping generous tbl batter into sprayed 12-space madeleine pan, or grease lightly with veg oil or butter. Bake 400 deg 8 min. Now pull out pan to counter. Pipe in jam w/ tip narrow enough to stab halfway into the center of each madeleine. Pipe slowly just until jam peeks out. Bake 2-4 more minutes—---2 min til done; 4 min til golden and crisp.

Transfer to a cooling rack, or eat warm with extra jam and a cold glass of milk.

[Jamestown1630]

I'm wondering how it would taste, made with corn meal.

The orange madeleine itself has come into a wholly undeserved mystique because of Proust's remembrances. For somebody else, the same effect might be induced by...say...Bacon :-)

Speaking of bacon - and for those who've been following our collective experiences with Lidl - they have some really good bacon!

Last week my husband bought some of the uncured stuff, and some of the thick-cut hickory smoked. When he cooked it up, it was really crispy, and not overly salty - like the bacon that I remember from childhood - and the prices are pretty good.

(I don't have any striking remembrances regarding bacon; but the smell of Freesia flowers...)

[sockmonkey]

I never made gumbo before, and noticed most recipes list ingredients, and assume one knows what to do with them I didn’t so here is what I did:

Chicken Sausage Gumbo step by step

What you’ll need:

Heavy Bottom Stockpot or Dutch Oven
8 Cups Water
One Rotisserie Chicken
One pkg Eckrich Smoked Turkey Skinless Sausage”12 or 13 oz size
Two Knorr Caldo de Pollo boullion Cubes

Veggies
2 Cups diced Onion (not sweet onions)
2 Cups sliced or diced Celery (I used the celery leaves, too)
2 Cups green bell pepper, chopped
3 toes garlic, minced

One lb okra sliced, set aside, with 1/2 cup vinegar & water to cover

1/4 Cup Cooking Oil
1/2 Cup flour
Kitchen Bouquet or Worcestershire to darken Roux after it is cooked

1 Tablespoon Tony Chachere’s Creole Seasoning (green can)
1/4 Teaspoon Cayenne Pepper
File Powder to sprinkle on when served

Place Rotisserie Chicken in Pot w/ 8 Cups water & boullion
Bring to boil, then immediately set to simmer for 25 minutes
Let cool, then remove chicken from the water to a clean bowl to remove meat from bones. If you want a richer broth, return bones to pot and cook another 25- 30 minutes.

You will (after it cools a bit) strain the broth by pouring it through a screen strainer or fine holed colander,reserve the broth in a large bowl.

Wipe out Dutch oven or stock pot, then add your 1/4 Cup Oil. Over low heat saute celery, bell pepper, onion till almost soft, then add minced garlic. This should take about ten minutes total
Sprinkle your flour(I prefer sifted cake flour for gravies as it is a softer flour than all purpose)

Cook, over low heat, stirring constantly with a whisk or spatula until Roux darkens to a light caramel color, about 13 minutes. When the roux is smooth, and not gritty at all it’s good. tip: the darker the roux, the nuttier the flavor, but the less thickening power.

Pour 2 Cups strained broth back into Stock Pot or Dutch Oven that has the roux/vegetable combo.. Siir until combined (this is to prevent clumps of roux) Add rest of broth. Add chicken meat. Stir. Add kitchen Bouquet or Worcestershire for more color -1 or 2 teaspoons Add 1/4 Teaspoon Cayenne. Add 1 Tablespoon Tony Chachere’s Creole Seasoning. Taste to see if it needs more Cayenne. Be aware, Tony Chachere’s is very salty tasting. Set to medium heat/Simmer.

Now to the Okra: Pour off the vinegar water. Rinse okra., Patting if needed. Add fresh water and cook 7 minutes. Pour off cooking water

Add okra and sliced turkey sausage to pot. Simmer about 17- 20 minutes.

Serve over fluffy rice.(I prefer Jasmine rice) Sprinkle with file if desired.

Help, if you think your gumbo is too watery. The file will thicken it, but if you think it is toooooo watery prior to serving, a quick fix would be cornstarch, dissolved in COLD water, then added to gumbo in stock pot. Bring to a boil, immediately remove from heat.

[Liz]

Holiday saver---cookies in mini cupcake cups w/ surprise cherry center.

CHERRY ALMOND CUPCOOKIES / 24 cookies

METHOD Flatten slightly 16 oz pkg Pillsbury® Ready to Bake!® refrigerated sugar cookies (24 cookies).
Place patted dry maraschino in centers. Push dough to completely cover cherry; then shape into ball.
Place in foil or paper candy cups in 24 mini muffins cups. Bake golden 350 deg 20-25 min.
Cool on counter 10 min. Liftout of pan; cool completely 20 min. Ice; sprinkle with red sugar.

ICING Mix 2 c conf, 2 tbl melted butter, 1/2 tea almond extract, bit milk for spreading consistency.

[Jamestown1630]

That looks very tasty, and you put a lot of work into posting it; Thank You!

My husband is completely hooked on the ‘Paleo-Keto’ way of eating, and I’m wondering how arrowroot would work in this recipe, as opposed to wheat flour and cornstarch:

https://downshiftology.com/5-things-you-need-to-know-about-arrowroot-powder/

[kalee]

I bake something similar with the cherries wrapped in a thin layer of marzipan.

[Liz]

Mmmmmm.......marzipan......great idea.....must be delicious.

[kalee]

They are! My recipe is more of a mini tart. The cookie dough is a crust with cherry and marzipan filling.

[Liz]

Recipe handy?

[kalee]

Packed for a move, :( not sure which box or even which house the box is at. If I can find it, I’ll post it before Christmas.

[lizma2]

“You know: I can’t stand people who won’t give away their recipes.”

Agreed.

A guy I knew in school mom made a great BBQ recipe and she wouldn’t give it out. When he moved up to Minneapolis with one of my other friends, she gave it to him and said he couldn’t share it. I found it in his wallet and copied it. The only time I ever stole anything and he didn’t actually share it. We thought that was fair!

[Jamestown1630]

I don’t expect people who intend to make a profit on something to just give it away. I just get irked when one’s everyday FRIENDS and relations simply want to keep it secret and all to themselves ;-)

I had an aunt who made great chocolate fudge, and guarded the recipe with a vengeance. When she had died, we found the recipe - and it was a pretty common, mundane one, even used marshmallow cream. (I think she must have added more chocolate or something and didn’t write it down!)

[MomwithHope]

My homemade BBQ sauce came about many years ago because there was none in the house. Combine about 1 cup of ketchup, about 3 tablespoons dark brown sugar, same amount of honey and one tablespoon molasses. Mix well and add about 1/3 to 1/2 cup of your favorite MILD salsa. Mix and serve. The little bits of tomato and onion are a great addition.

[Liz]

Best served with holiday turkey or pork roast. Some of the best uses are in
savory dishes like chicken entrées or to almondine sauces for savory veg
sides. Also has dessert uses.....the perfect finishing touch to a scoop of ice
cream and to Italian favorites like tiramisu. Tuck this into your holiday file.

Cranberry Amaretto Sauce

ING ¼ cup butter, 12 oz pkg fresh cranberries, 2 c sugar, 2 ts lemon juice,
½ cup amaretto, 2 tablespoons orange marmalade, 2 teaspoons lemon zest.

METHOD Stir/combine melted butter, cranberries, sugar, l/juice. BTB,
simmer 10-15 min (cranberries begin to pop). Offheat, add amaretto,
marmalade, lemon zest.

[Liz]

If you love almonds, you'll adore these....amazingly simply to make....extra burst of flavor from amaretto.
VARIATION Try sprinkling cup dark choc/chips over filling before sprinkling w/ almonds.

Almond Amaretto Bars / 24 to 36 servings

ING cup ice cold butter, cut into cubes •1/2 teaspoon salt •1/2 c conf •2-1/4 c flour, divided use
•4 eggs, slightly beaten •2 c sugar •1/3 cup amaretto •1/4 teaspoon almond extract •cup sliced almonds

CRUST Proc/pulse butter, salt, conf, 2 c flour to a soft dough. Do not over-process. Press evenly into
foiled 9X1" pan bottom. Bake golden 350 deg 15-20 min. Remove to counter. Reduce oven to 325 deg.

FILLING Beat smooth on med 1/4 cup flour, eggs, sugar, amaretto, almond extract. Pour evenly over baked crust;
sprinkle with almonds. Bake firm 30-35 min. Cool to room temp. Lift out onto foil; cut to desired size.

[MomwithHope]

Those look good and we love almonds. What would substitute for the amaretto? Or could we just leave it out. Non-alcohol house.

[Liz]

You could just leave it out...but be careful increasing almond extract.....
its very strong and can overpower the subtle flavor of the recipe.

[Liz]

Just want to mention........next time I make them I planned to caramelize the almond topping.

You could do that.... just toss the sliced almonds in sugar before using.

[MomwithHope]

Yum sounds good. We liked the cake mix chocolate cookies so much I just picked up a Betty Crocker spice cake mix to make cookies with that, probably throw in pecan chips. Cake mixes all on sale for 1.00 this week. Even though I am not much of a chocolate fan I liked the cookies, tasted more like a brownie because of the softness but not too chocolatey.

[Liz]

Crisp or soft———the eternal cookie debate.