Skip to comments.FR Weekly Cooking Thread *Recipes* Aug. 13, 2011
Posted on 08/13/2011 5:52:01 AM PDT by libertarian27
Welcome to the 36th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six - or all of them:)! 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.
August 13 - National Filet Mignon Day
August 14 - National Creamsicle Day
August 15 - National Lemon Meringue Pie Day
August 16 - National Rum Day
August 17 - National Vanilla Custard Day- Cup Cake Day
August 18 - National Ice Cream Pie Day
August 19 - National Soft Ice Cream Day
In before the ping!
~~FR Weekly Cooking Thread Ping List~~
(to be added/deleted - please post here or PM me)
Recap of last week’s recipes (Aug 6th thread)
Appetizer* 7 pimento cheese
Appetizer* 10 Pimento Cheese
Bread* 26 Casatiello bread
Dessert* 38 Pina Colada Frozen Yogurt
Meal* 14 Spicy Asian Beef or Chicken Salad
Meal* 17 Joes Special (eggs, spinach, beef)
Meal* 20 Spinach Souffle
Meal* 28 Greek style Chicken Gyros
Meal* 39 Dianas Enchiladas
Meal* 5 RACK OF SPAM
Side* 11 Jalapeno Squash
Side* 12 Spinach & Bacon prisoner6 potpourri
Speaking of Cooking, I’m sitting on the back porch right now having breakfast. Why use a stovetop when there’s a grill outside! (Especially when the sun is on the other side of the house.)
Yes you did!(IBTP)
You get to clean the dishes:>)
That’s a great idea - I would never think to grill breakfast outside- but- that’s what people do when they go camping :)
*bring on the texas toast*
Does anybody have a good recipe for salmon cakes?
I like this for breakfast:
Mix 2 TBSP peanut butter with 1 TBSP milk and stir till its thinned down. Add a half cup of thawed Kool-Whip and mix together.
Use it as a dip for apples or pears. Delicious and the peanut butter gives you the protein you need.
Go fat free on the milk and use the lite Kool-Whip if you are calorie conscious.
A simpler and quicker recipe that my mom taught me:
1 can of salmon
2 tbs of flour
1/2 medium onion (chopped)
Mix ingredients and make patties
Fry in pan using 1/4 - 1/2 cup of oil on medium heat turning until golden brown on both sides
With the days of high food prices upon us, we shouldn’t throw out food. You’ve got a couple spoons of meat or veggies leftover? Give it to the dog or use those little leftovers for soups, casseroles and quiches (aka meat pies for the men out there).
Quick Basic Quiche
1 to 1 1/2 C milk, half and half, or cream (with water to dilute it)
8 oz. cheese, shredded
Spray pie plate or small baking pan with cooking spray. Save out half the cheese and stir together the above in a pie plate. Stir in your leftovers. Sprinkle remaining cheese on top. Bake at 350 for about 30 minutes until the dairy is set and the top is golden.
Note - The higher the fat content of the milk/cream, the less time it takes to cook through so adjust cooking times. Or add another egg to help firmness of low fat milk.
Combinations could be:
Ground beef/mushroom/combo of leftover cheese
Mixed veggies/american or velveeta
Combinations don’t really matter. Throw in that last bit of salad, those four chicken nuggets (chopped) and two spoons of corn from last night’s supper, add salsa and cheddar and you’ve got tonight’s mexican dinner.
This makes a great desert for guests...
MOLTEN CHOCOLATE CAKE (6 servings)
These cakes are slightly underbaked so that the chocolate center oozes when cut into.
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
To continue my “they’re cheating us on tuna these days” rant, coffee has gone waaaay up, too. I bought coffee this week and noticed the containers of Folgers looked odd at the grocery store. The big containers were on the bottom shelf and they were all the same but something was different. It wasn’t until I got home and sat the new coffee package next to the old package on the counter. Guess what? Yep, you guessed it. The new one is smaller and costs a dollar more.
Old Folger’s big container (the “big” one at my store, ymmv) of coffee: 38.4 oz - makes 305 6 oz cups - $7.99
New Folger’s big container: 27.8 oz - makes 240 6 oz cups - $8.99.
That’s a 37% increase in price. Did your paycheck go up 37% this summer? Mine didn’t. And I’m still not seeing any decrease in beef prices despite the ranchers selling their herds off for rock bottom prices due to the drought. Someone is getting rich and it’s not the consumer.
We’ve been grilling all kinds of veggies now that the garden is coming in. I dug some early potatoes last week and used them a couple of ways...
New potatoes, cut to even sized pieces
Onion, large wedges
New Carrots, whole if small enough, sliced as needed
Red Bell Pepper, large strips
Baby Yellow/Green Zuccini, cut into even pieces
Drizzle the prepped veggies with Olive Oil, then drizzle with Balsamic Vinegar. Kosher Salt and fresh-cracked sharp black pepper to taste.
Let them marinate for an hour or so, covered on the counter, right before dinner. I use a stainless steel grilling basket on the grill, and start the veggies in it well before I start the meat. Cook the veggies, turning regularly and let them get nice and brown. Serve hot....
1 (15 ounce) can pink salmon, undrained
1 sleeve of saltine crackers, crushed
grated onion or finely chopped green onion, to taste
1 small clove garlic, finely minced
1 tablespoon finely chopped jalapeno pepper, if desired
1/2 - 3/4 cup cooking oil (I use canola oil)
Over medium heat, heat the oil in a large skillet. Combine the rest of the ingredients in a large mixing bowl. Using your hands, mix the ingredients together and shape into patties. Place the patties in the hot oil and brown on each side. Turn the heat down and continue cooking on low for about 20 minutes, turning often.
Here’s a quick one for salmon or tuna or chicken take-a-longs. It’s not great but good for a grab and go breakfast, lunch, or snack.
Chicken or the Sea Muffins
12 oz canned salmon or tuna, drained or 1 C chicken, cooked and chopped
1 stalk celery, diced
1/4 C onion, diced
4-6 oz cheddar cheese, shedded
salt and pepper, dill, or seasonings to taste
Stir together and pour into 6 sprayed muffin tins. Bake at 350 for 30 minutes. Note - don’t let them cook too long or they’ll dry out.
Serve with tarter sauce, hot sauce, or a saved fast food packet of ketchup or plain if you’re on the go.
Update - a cashier from Walmart says the new smaller coffee package is $12 at Walmart. YIKES!
Bump for the quiche and other great ideas!
The large Folgers Coffee is 33.9 oz. in our area this week and as of yesterday it was $10.99 for the container. It was $9.85 for the 38.4 oz. container on June 29, 2011. I guess we still have the 27.8 oz. container to look forward to in the near future.
Those prices for Folgers were at a Winco discount food store too. I don’t even want to think about the price at a regular grocery store like Safeway!
Hmm, you’re seeing the same thing on coffee. Wish we’d known last month to stock up before the increase. FYI, my #12 post was bought from HEB, a Central Texas regular grocery store. The Walmart cashier was reporting prices from a north Texas Walmart.
OMG, that molten chocolate cake sounds E-V-I-L good!!!
Salmon Cakes (From Kraft - It’s my family’s favorite)
1 can (14.7 oz.) salmon, drained, skin and bones discarded
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded cheddar cheese (or mozz)
3/4 cup water
2 green onions, sliced
1/3 cup Mayonnaise
1 Tbsp. lemon juice
MIX all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
HEAT large nonstick skillet on medium heat. Add patties to skillet in batches.
COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.
Seattle Salmon Cakes (Ivar’s Seafood)
1 pound poached or baked salmon - chilled, boneless, and skinless
1 sweet red pepper, diced
1 tablespoon vegetable oil
6 slices fresh white bread, crusts removed
1 tablespoon finely chopped fresh garlic
1-2 jalapeno peppers, seeded and finely chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup mayonnaise
2 tablespoons Old Bay brand seasoning
Salt and freshly ground black pepper to taste
Vegetable oil for sauteing
Poach or bake salmon. Remove all bones and skin. Cut into pieces. Saute the diced sweet peppers in the 1 tablespoon vegetable oil until wilted and set aside to cool. Place the bread in a food processor fitted with a metal blade, and process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the salmon cakes.
Mix the salmon with the sweet peppers, garlic, jalapeno peppers, cilantro leaves, and mayonnaise. Add the seasoning powder, 2 tablespoons of bread crumbs, and salt and pepper. Mix well, then refrigerate 20 minutes before continuing.
Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form 8 equal-sized portions of salmon. With the palm of your hand, pat each portion in to a disk-shaped cake approximately 1/4-inch thick. It is important for the salmon cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coast evenly on all sides. Refrigerate at least 1 hour to prevent the cakes from crumbling during cooking.
Preheat the oven to 375 degrees F. No more than 30 minutes before you plan to serve the salmon cakes, add enough vegetable oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the salmon cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the salmon cakes are well browned on both sides, bake them 6 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise or mayonnaise flavored with mustard or horseradish, and garnish with a small salad.
Yield: 8 as an appetizer or 4 as an entree
Bought Kraft mayo lately? The 32 oz jar is now 30 oz and about $1 more.
Pasta now in 12 oz ‘pound’ boxes.
The only items I haven’t noticed taking quantum leaps in price is fresh veggies. And when summer is over I suspect that will change also.
Funny, the CPI is flat. Of course they don’t count unneeded items such as food and fuel. /s
. Now for the good news. Wholesale arabica 'C' coffee, the type favoured in the US, peaked in price on 3 May at $3.11/lb and has now dropped back to within 2 cents/lb. of where it started the year. This year's crop is excellent, and the price would seem to have much further to fall, esp. if the mountains in Colombia, Minas Gerais, Espirito Santo and the coffee areas of Sao Paulo in Brazil get a normal rainfall in Oct-Dec. Better than even money that coffee prices, wholesale, return to the 1.50-1.70/lb range. T, his translates very roughly to about $2.97/lb at retail, or $5.20 for a 28-oz. can by Christmastime.
So, cheer for some nice rain in Sep-Oct-Nov in Colombia and Central Brazil, and cheer up!
In honor of National Filet Mignon Day:
We had a recipe similar to the at Roche Harbor Resort in Washington State. This is a close as I can come to making it at home.
Morel Crusted Filet
Dried Morel mushrooms (or porcini) can make a savory addition to the spice cupboard. Simply grind them into a powder in a clean coffee grinder or blender, and then use them in delicious concoctions like this.
Morel Grilling Paste
2 tablespoons sugar
1 tablespoon kosher salt
5 large cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon freshly ground
3/4 cup dried morel mushrooms, ground to a powder in a coffee grinder
1/4 cup canola oil
4 (1 inch thick) filets
For the grilling paste, mix the sugar, salt, garlic, red pepper flakes, black pepper, morel powder, and oil together in a small bowl until it forms a paste. Slather the steaks with the paste and let marinate at room temperature for at least 30 minutes.
Meanwhile, prepare a medium-hot fire in your grill.
Grill the steaks for 3 minutes per side, turning once, for medium-rare.
I’d give up coffee for rain in Texas.
Well, that’s sort of a separate problem (rueful grin).
Frozen veggies are way up too. I was paying 99 cents for a 32 oz. bag a year ago on sale. Now even on sale they are $2.00 or more. I have been buying the small packages with a coupon that I double instead, so I am still getting them cheap, but who knows what the winter months will bring. I notice the coupons are getting smaller and the opportunity for doubling them is getting harder to find.
$13 at my grocery store yesterday. I am going to check Costco.
That is good news. Thanks for the info.
But once a product goes through a price spike and a container downsize the price per ounce or pound never seems to fall back to the old levels. Still, any price drop is welcome.
We constantly see spin articles posted explaining that there is no inflation and that prices are actually going down. But Walmart and other grocers haven't got the word!
2C minced carrots
2C minced celery
1 big onion chopped up fine
1/4lb (or more) browned ground beef
soy sauce to taste
2tbsp brown sugar
saute ingredients a couple of minutes
Wrap in wonton and deep fry
SWEET & SOUR SAUCE
1 20oz can crushed pineapple (w/juice)
1/2 cup minced carrots
1 small onion chopped fine
1 tbsp minced ginger
2 tbsp corn starch
1 med-lge cayenne pepper
1/2C rice vinegar
1/4C brown sugar
Combine all except corn starch
saute' on med until pineapple is softened (about 5 min)
slowly stir in corn starch until sauce coats metal spoon (about 5min)
cool to room temp
Better if left in fridge a day, but who can wait?
Dip Lumpia in sauce and enjoy
We used 1000kwh less this month and my bill is $20 more
The past 18 months have been a one-off. Rain was very scarce in Sep-Dec of 2009, leading to reduced flowering, which in turn led to much lower pollenisation, which in its turn led to substantially fewer cherries and hence fewer beans. Worse, come harvest time (typically end May-mid August), there was an overabundance of rain which rotted many cherries and screwed up the crop even further.
This occurred not only in S America but in Vietnam (now the 4th largest grower) and to some extent in Indonesia. The US doesn't drink much Asian coffee -- they grow strains of Robusta, not arabica -- but it's all of a pattern: a lot less coffee available, worldwide.
Just a simple reversion toward the mean in terms of distribution of rainfall this autumn (well, spring in the southern hemisphere, of course) will go a long way, along with the good harvest this year, toward dropping coffee prices back toward typical levels.
I hear your complaint about retail prices; it's the same one voiced about motor gasoline prices, to wit, they go up more quickly than they "should" and go down more slowly than they "should". This perception is generated by a misunderstanding of the retailer's pricing necessities, to a large extent.
A retailer who prices for sale based on his cost of purchase is going to go bankrupt, probably sooner than later. A retailer who wants to stay in business must price based on his COST OF INVENTORY REPLACEMENT, unless he has effectively infinite working capital. This is especially true of perishable goods, fruits, vegetables, flowers and whatnot else. Why? Stated baldly, if he buys inventory for X and sells it for X+15% while his replacement cost has in the meantime gone to X+30%, then he either 1) ponies up more working capital to buy his next batch of inventory or 2) buys less and less inventory over time.
When prices are rather tame, as in pre-1972 or 1985-1990, this isn't AS critical, but it is still true. When prices are extremely volatile, as now, our hypothetical retailer can (and does, bet your life) go broke in as few as 5 inventory cycles.
Sorry about "up fast, down slow", but it's a necessary survival tool for a retailer.
We buy our coffee at Costco - the Starbucks French Roast whole bean. Three pound bags...they have gone from 12 to 19 dollars recently....
Catnipman’s Beef Bourguignon
August 13, 2011
10 lbs fresh (not frozen) center-cut bone-in chuck, cut into bite size pieces
1.5 liters of cheap, astringent red wine like Yellow Tail Cabernet Sauvignon
5 Very large white onions, finely diced
3 cups finely diced shallots
2 whole heads of garlic, finely diced
Olive oil for browning
5-1 Pepper/Salt Mix (fresh ground Tellicherry peppercorns and unrefined gray Normandy sea salt) for seasoning
Note, I cook this dish in a single large stainless steel tri-clad stock pot with a tight cover, which I first use for the browning on the stove top (without cover), and then later use as a covered Dutch oven in the oven for the actual braise.
Cut chuck into bite-sized pieces, say 7/8 cubes. Theyll shrink when browned so need to be cut a bit bigger than bite-sized to start with. In a large mixing bowl, sprinkle meat with Pepper/salt mixture, tossing meat as you sprinkle to evenly distribute seasoning. This will be the primary seasoning, but dont get carried away as you can always add more at the end, but cant remove any excess. Id say about two tablespoons is what you want to use here.
Now, brown bones in olive oil and set aside. Then brown seasoned meat in olive oil in small batches and set aside. You want to deeply brown the meat. It will be relatively hard and dry if youve browned it enough. Then brown shallots and garlic together in olive oil and set aside. Finally, brown onions and set aside. Now pour part of the red wine into the stock pot to loosen the fond stuck to the bottom of the pot. You may have to scrape a bit with a plastic or steel spatula.
Add all ingredients previously set aside as well as the rest of the wine, and then bring covered pot to a boil. As soon as the pot boils, place covered pot in oven preheated to 280 degrees. A convection oven works best. Braise for three hours, checking once an hour that liquid is sufficient, which it should be, but if not, you can add additional wine or purified water. Just bring the new liquid to a boil before adding. Note that the suggested braising time is what I use at a mile high altitude, so braising time should probably be a bit less at sea level since water will get much hotter before it boils at sea level.
Remove pot from oven when done and remove all bones. Taste if additional seasoning is needed. If so, mix the new seasoning in very gently by folding instead of stirring so you dont break up the tender chunks of beef.
Cool pot in cold water in your sink, and when cooled enough, refrigerate overnight so that the meat will soak up the remaining juice.
To server, heat in microwave and serve over jasmine rice cooked with butter and salt. A large dollop of sour cream can be used as a garnish.
It is good and, it's really pretty easy to put together. Maybe about 20 of prep time (and I'm not very fast). It is also handy that you can prep it the day before and leave in unbaked in the frig all set to go.
Sure, like that's gonna happen, lol.
I also dislike throwing out food, and have a habit now of making “garbage soup”. (named for the kid’s benefit). I may have written this before, and if so, apologize for the repeat. It is just really good, and we have it at least once every 2 or 3 weeks.
Save little bits and pieces of leftovers or treasures in a big zip lock bag in the freezer. Chicken carcases (cooked), or the backbones cut from chicken quarters (uncooked), chicken necks and gizzards, bones from steaks, that last little bit of mashed potatoes or tablespoon of green beans or half a can of tomato paste. Celery tops, onion skins, or the remains of baked garlic. Also, when I have baked some meat, I take water and get the fond from the pan and add that to the bag.
As you see, we end up with a mix of cooked and uncooked bones and veggies. When I have enough that it starts crowding my freezer I put it all in the big pasta pan I have, in the pasta strainer. Barely cover with water and simmer for several hours. When all the flavor has cooked out, simply lift the pasta strainer to drain and toss all the “garbage”.
Either refrigerate and remove the fat, or spoon it off the top, and you end up with a really rich full flavored broth that works for anything you need. My family loves it, and it is always different. I saute onion, carrot, and celery and add it to the finished broth. Choose between rice or noodles, add any meat you have, any vegies in the fridge (that haven’t hit the freezer bag yet), and dinner is on.
Just be careful not to use things like broccoli or cabbage or too much green pepper. Ham bones are saved for their own broth. The cabbage family and ham flavor is too strong and will overwhelm the broth.
Coconut Ice Cream
Makes about 6 cups
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk (1 can)
1 cup heavy cream
2 teaspoons vanilla extract
Preheat oven to 400. Spread the coconut on a baking sheet lined with foil and bake 5 to 7 minutes until golden brown. (Note: Mine was burned at at 5 minutes, try 2-3 minutes instead.) Remove from oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine half-and-half with the coconut milk in a heavy medium saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl. Allow the custard to cool slightly, then stir in the toasted coconut, cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard then freeze in 1 or two batches in your ice cream maker according to manufacturer's instructions. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Recap of recipes for the August 13th thread
Appetizer* 8 Peanut Butter Fruit Dip
Dessert* 11 MOLTEN CHOCOLATE CAKE
Dessert* 43 Coconut Ice Cream
Ingredient* 29 Mayonnaise
Ingredient* 34 SWEET & SOUR SAUCE
Meal* 10 Quick Basic Quiche
Meal* 14 Salmon Cakes
Meal* 15 Chicken or the Sea Muffins
Meal* 22 Salmon Cakes (From Kraft)
Meal* 24 Seattle Salmon Cakes (Ivars Seafood)
Meal* 27 Morel Crusted Filet
Meal* 34 LUMPIA (meat/veg filled wontons)
Meal* 38 Catnipmans Beef Bourguignon
Side* 13 Grilled Potatoes and Vegetables
Soup* 41 garbage soup
(please don’t add any new recipes here - August 20th thread coming up)