Skip to comments.Weekly Cooking (and related issue) Thread
Posted on 03/07/2015 1:52:01 PM PST by Jamestown1630
Black Eye Peas - and Cilantro!
When I was growing up, we always had black-eye peas on New Year's Day, a tradition from my Southern Granny. But we had them throughout the year as well, and I grew to like them very much.
I found this Sara Moulton recipe for Black-Eye Pea Cakes with Salsa Mayonnaise many years ago, and it's become a favorite. I think it was my first introduction to cilantro; they say one either loves or hates cilantro, and I'm one of the lovers.
Sometimes, if I don't want the mess of frying, I make these a little more stable with some flour, and just bake them on a cookie cooling rack in the oven. The Salsa Mayonnaise is what really makes this dish:
Sorry to be late this week - I went out of town to help a relative get through surgery, and got stuck in a snowstorm!
Thanks to V. K. Lee for carrying things on.
(If you would like to be on or off of this weekly cooking/recipe ping list, please send me a private message.)
I’ll pass on any and all blackeyed peas.
The other day, I accidentally created a honey mustard dipping sauce similar to McD’s - combine Chinese hot mustard, mayo and honey.
Glad you’re home safely. Any ideas for good soft food recipes? Wife is having some dental issues.
Hmmmm...I love blackeyed peas. This is an interesting recipe, to say the least. I might have to try it, minus the cilantro. :)
Wife and I will be having Red Beans and rice with homemade bread for our supper tonight. Good stuff, it is!
My first thought for soft foods was little tea sandwiches on soft white bread, crusts removed, using the Underwood potted meats:
(I have a recipe for deviled ham that is almost identical to the Underwood, and I’ll find it and post it tomorrow, along with a very easy and tasty fruit smoothie that I make often.)
For vegetables, I can’t think of anything better than the Green Soup that I posted previously. It is really nutritious, and much tastier than it appears:
I’m sure you’ll receive many more responses.
I made this for the first time a couple of weeks ago and I thought my husband was going to lick the bowl clean. To make it so you don’t have to chew you can puree it rather than just mashing a few of the potatoes.
Panera’s Cream Cheese Potato Soup
We’re making onion soup right now...from a french guy’s recipe that came on a DVD with the Cuisinart Food Processor...it’s a great recipe.
Who was it that had the cooking thread before and is the account still active?
That looks scrumptious!
I like almost all legumes. Favorite..Black Beans. Black-eyed peas, no.
In New Years Day tradition I had some black-eyes peas, one of my least favorites.
Mixed a can of BeP with a can on chopped seasoned tomatoes. Voila!
Hope your wife is feeling better soon!
Foolproof soft boiled eggs. From Americas Test Kitchen. It works
Place eggs into pan, number doesn’t matter. Straight from fridge.
Add 1/2” water. Gonna cook them in steam.
Cover, 6 1/2 minutes after it comes to boil.
Run eggs under cold water for 30 sec or so.
This opens the shell really well.
Once you try FRESH black eyed peas, the canned stuff just won’t do.
ChefCarlo? He had some tasty recipes.
Libertarian27 had a ping list in the past; she still has archives on her website.
That looks good. We have a PA Dutch recipe for chicken corn chowder that includes rivels, but I’ve never made them. Our recipe comes from William Woys Weaver’s book on Pennsylvania Dutch cooking.
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