Skip to comments.Weekly Cooking Thread March 5, 2011
Posted on 03/05/2011 6:12:41 AM PST by libertarian27
Welcome to the 13th 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 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 no idea milk was the best relief. I will never forget your advice.
That sounds delicious. The marinade is a little similar to the spices I use for my yakimandu. I love the taste of garlic, ginger and soy together.
Last night I fixed a store bought Spicy Chicken Supreme pizza and enhanced it with dabs of whole berry cranberry sauce, trying to emulate one I had abroad a year ago. Oh my, I’m keeping that idea. Maybe add a little extra cheese next time.
We also use this same marinade for baby back ribs. It was on Maui that I first had these ribs (from Azeka’s - which was a food store). They would marinade the ribs for four days (they won’t spoil), and then sell them to the public. They are now out of business, but I managed to reverse engineer their recipe based on ingredients from their label.
This also makes a great marinade for the pork in Mu Shu Pork.
You’re welcome. Let me know how you like them!
I certainly will.
Pickled Ginger. Found this on internet. Similar — but no oil and lots more sugar — but then — who’s going to make 2 lbs of the stuff.
2 lb fresh young ginger (shin shoga)
3 cups rice vinegar
2 cups sugar
2 tsps salt
Wash young ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)Cover the jar and store it in the refrigerator.
This sounds great. For me, I would shrink down the recipe.
I am a great fan of rice vinegar because of its smooth, soft taste. The recipe sounds like fun since it wont take long to put together.
Thank you for sharing.
I need to try that on ribs, I just know we’d love them!
4 skinless, boneless chicken breast halves (6 or 8 if you want)
1 cup water
1 chicken bouillion cube
1 dried pulla pepper (I have used 1 japone pepper)
1 clove garlic, crushed
1/2 teaspoon whole coriander, crushed
1/4 teaspoon dried crushed thyme
Heat pan over high heat and add just enough olive oil to coat pan. Brown chicken on both sides. Add water, bouillion cube and seasonings. Reduce heat to simmer. Cover and simmer twenty minutes until chicken is cooked through.
From here you have an infinity of choices. Serve the breasts as is or in buns with whatever condiments you have. Any recipe you own that calls for 2 cups cooked chicken, chicken salad sandwiches, slice over a lettuce salad.
My wife is making chicken and biscuits tonight. Yes, I am cooking the chicken for it this way.
Of course you may substitute chicken broth or stock for the water. I do when I can, but home made or even store bought doesn't last around here, so I use what I have.
I have got to find the time to try this. It sounds so good!
New Orleans King Cake
1 Tbs active dry yeast
1 cup warm water
1/2 cup sugar
1/2 cup milk, warmed
4 3/4 cup all-purpose flour
2 tsp salt
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp grated lemon zest
1/2 cup (1 stick) unsalted butter, softened
5 egg yolks
Cream Cheese Filling
1 (8 oz) package cream cheese, softened
1/4 cup sugar
3 Tbs all-purpose flour
1 egg yolk
1 tsp lemon juice
1 tsp vanilla
(makes about 1 1 2/ cups)
1 tiny plastic baby, hard candy or bean
1 egg white
1 Tbs milk
4 cups powdered sugar (confectioners’ sugar)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup lemon juice
1 1/2 tsp grated lemon zest
yellow food coloring (optional)
Dissolve the yeast in the water. Add 1 Tablespoon of sugar and the milk. Let sit for 10 minutes.
Combine the flour, salt, nutmeg, cinnamon and lemon zest in a food processor or blender (I used my stand mixer). Pulse three to five times to combine.
In a separate bowl, cream the butter and the remaining sugar until fluffy. Beat in the egg yolks. Gradually add the butter mixture to the flour mixture and process until coarse. Then add the yeast mixture. Pulse eight to ten times, until the dough forms a ball. If it is too sticky, add more flour, 1 Tbs at a time. If it is too dry add more water, 1 Tbs at a time. Place the dough in an oiled bowl and cover. Let sit in a warm, dry place for at least 2 hours, until the dough doubles in volume.
Butter a large baking sheet. When the dough is ready, punch it down a couple of times to flatten it a bit. Divide the dough into three equal pieces. Roll out one piece on a floured work surface to about 12 inches by 4 inches with a thickness of about 3/8 inch. Spread one-third of the cream cheese filling (recipe below) over the dough, leaving a bare 1 inch on all sides. Then roll up the long side of the dough, foring a long cylinder, and pinch the edges to seal. Repeat with the other two pieces of dough.
Braid the three cylinders together then wrap the braid into a circle. Where the ends come together, insert the plastic baby and pinch with ends together to seal, smoothing the dough to hide the seam. Transfer the ring to the prepared baking sheet and cover with plastic wrap. Let sit for 45 minutes, or until the dough doubles in volume.
Preheat the oven to 350ºF. Beat the egg white with the milk. When the dough is risen, brush it with the egg white mixture. Place the cake in the oven and bake for 35 - 40 minutes, until golden, or a thermometer reads 200-210ºF. Remove from oven and let cool.
Pour or pipe the lemon icing (recipe below) over the cake. Sprinkle immedieately with colored sugars. Let the topping set before serving.
Cream Cheese Filling
makes about 1 1/2 cups
Combine the Cream cheese, sugar, flour egg yolk, lemon juice, and vanilla in a bowl and mix until smooth.
Makes about 3 1/2 cups
Cream the sugar and butter until smooth. Mix in the lemon juice, lemon zest and a drop of yellow food coloring if desired.
I think you missed the cut-off to post that recipe by 19 minutes and 23 seconds :>)
Have any fish recipes... ;=)
Made this tonight - yummy!
Baked Teriyaki Chicken
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced (I used 3 cloves - why not!)
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
Mix above ingredients in a sauce pan and cook until thick and bubbly.
12 skinless chicken thighs (I used 6 thighs w/skin)
Cover chicken in sauce and then put in casserole dish
(I just dipped them in the sauce one at a time, to coat completely, in the saucepan and put in the dish)
Cover the dish in foil and cook 350’ for 30 minutes.
Remove foil and cook an additional 30 minutes. or until done.
(Add any remaining sauce at this time)
Sauce is excellent on rice and I bet egg noodles.
It is a tad on the sweet side - but not too sweet for us.
For larger quantities than 6 pieces I would double the sauce just to have it for the sides.
LOL! Thank you for the laugh! I have a 2 1/2 year old nephew, and I can imagine him (and his parents) in the same scenario!
Everytime I think about what happened, I laugh all over again. I can’t shake that scene out of my mind.
Recap for this weeks recipes:3/5
Appetizer* 14 Norma’s Crackers
Appetizer* 42 Cheesy Bacon Bites
Dessert* 26 CANDIED CITRUS PEELS
Dessert* 91 New Orleans King Cake
Meal* 9 Simple Wok and Woll Pinapple Chicken
Meal* 15 Asian Flank Steak
Meal* 16 MOU SHU PORK
Meal* 22 steak rub
Meal* 68 Aji Picante recipe
Meal* 90 Cooked Chicken
Meal* 93 Baked Teriyaki Chicken
Side* 27 Delicious Avocado Salad
Side* 29 ORANGE AND SPINACH SALAD
Side* 11 Pickled Red Onion Salad
Side* 39 Onion Marmalade.
Side* 55 Pickled Red Onions
Side* 61 Homemade Pickles
Side* 77 dill pickles
Side* 87 Pickled Ginger
Soup* 43 Trillians Cream of Cheesy Potato Soup
Soup* 48 Spicy Mexican Minestrone Stew
(Please don’t post new recipes on this thread - this week’s post coming up)
Cooking thread for March 12th
That sounds a lot like a calzone without ricotta cheese.
Calzone are baked and the calzone I make is very different from the recipes I see online. I guess it’s an Italian regional thing. When I make mine the dough is made with oil and white wine and the filling is sauteed green onion and tomatoes with mushrooms, black olives and mozzarella. It’s baked in a circular dish and it looks almost like a thin pie you can cut into slices.
All the calzone recipes I see online look like baked panzerotti, which are also very good :)
They seem to be now however when I grew up and attended Italian Street Fairs or even when purchasing them in Pizzerias they were always fried with Ricotta and Mozzarella. When they began to bake them, adding a meat filling along with the Ricotta, I attributed it to a sign of the times where caloric intake was the main concern.
BTW your dough sounds interesting with the addition of wine. Can I assume this is a yeast dough and instead of water, wine is added? If so is it warmed for the yeast to rise?
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