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Weekly Cooking (and related issues) Thread

Posted on 03/19/2015 5:48:34 PM PDT by Jamestown1630

This week, we have Savory, with Fruit! (Heads-up, pugmama!)

I've never been a very fancy cook, though I do enjoy making food pretty and presentable and will go to some lengths for that. Otherwise, I'm into 'comfort' foods.

But I greatly enjoy having something very different and unusual from time to time; and some of my favorites have been dishes that are savory, but include a sweet element, usually fruit.

I once vacationed with friends who came from a restaurant background, and eating with them was always a great experience - always something unexpected and never before encountered.

About 25 years ago, at the beach, the lady accompanied her meat with a carrot recipe that I loved. She wrote it down for me, and I've made it ever since - but I've always been a little suspicious of the accuracy of the recipe because it used so many carrots! When I've made it, I use about half the carrots.

When I decided to post it here, I thought I'd look and see if it was online anywhere, and whether my recipe was accurate.

Lo and Behold, here it is, at a very interesting website; and Yes, it uses a whole 2-1/2 pounds of carrots. I should have just trusted a gal who grew up in her family's restaurants ;-)

Carrots Sauteed withToasted Walnuts and Figs: (Don't substitute any other kind of fig, in this recipe)

http://www.laurengroveman.com/recipes/vegetables/the-carrots-sauteed-with-toasted-walnuts-and-sliced-calimyrna-figs/

Second, is another one that I think I saw in the Washington Post almost 20 years ago; the raisin/caper sauce was a revelation, and this is still on the menu at Restaurant Jean-Georges in NYC:

Scallops with Cauliflower and Raisin/Caper sauce:

http://www.globalgourmet.com/food/special/jeangeorges/raisin.html#axzz3UCJovrc2

And Lastly: Green Apple Gado Gado

I'm confused about the Indonesian dish Gado Gado. The first recipe that I encountered some years ago, and still make frequently, seems very different from what I now read about the dish, as it has become more popular. I guess you can make it many different ways; or many different dishes carry the name.

Here's the Wiki on it:

http://en.wikipedia.org/wiki/Gado-gado

And here's the one that I make, which doesn't seem at all like the Wiki description, but was called Gado Gado in the newspaper where I found it - and it's wonderful in Summer:

http://www.washingtonpost.com/wp-dyn/articles/A59917-2004Jun22.html


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: cookery; food; recipes
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To: Jamestown1630

Also made this last summer. I will make it again. It was delicious. I served it was a saffron type rice salad.

file:///recipes/susan%20feniger/Susan%20Feniger%27s%20Tunisian%20Chicken%20Kebabs%20with%20Currants%20and%20Olives%20Recipe%20|%20RECIPE%20CORNER.html


41 posted on 03/20/2015 6:20:45 AM PDT by pugmama
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To: JRandomFreeper
I like meats with the right kind of sweets

I like my bbq and spaghetti sauces sweet. Tonight, I'm making sweet and sour pork. Thrown together, so no recipe.

Having toast with homemade blackberry jelly now for breakfast.

Hunker down today. Central Texas is supposed to have 8" of much needed rain. Don't know if you'll be getting the same storm. Just came in from sweeping leaves off the front to give better drainage. Can't wait to see how the new roofline handles big rain so crossing fingers it doesn't come through the ceiling again.

42 posted on 03/20/2015 7:47:24 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: The Final Harvest

We haven’t had carrot and raisin salad for forever either but have been making a bowl a week for a month now. Yum. I threw in some dried cranberries once and they were pretty good.


43 posted on 03/20/2015 7:50:57 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: JRandomFreeper

Talk to me about granite stones. I have a bunch of granite bricks in the yard so may have to wash one off. What are the dimensions? Are they placed in the bottom or on a rack?


44 posted on 03/20/2015 7:54:44 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: greeneyes

I found a strawberry jello frosting recipe online this week that might put the birthday cake over the top:

Jello Frosting frosts 24 cupcakes or 9x13 cake

3 oz package Jello (not sugar free, check ounces)
2/3 C sugar
1 egg white
1 tsp vanilla
1/2 C boiling water (boiling to dissolve sugar)

Put everything except boiling water in bowl. Turn mixer to high & add in boiling water. Whip on high for exactly 5 mins.


45 posted on 03/20/2015 7:59:17 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: Jamestown1630

Speaking of carrots, I’m on the hunt for a pickled shredded carrots recipe, German style. Spent some time in Germany in my youth. We ate jars and jars of shredded pickled celery, carrots, beets, etc. Really loved them. I would love to be able to reproduce the carrots.


46 posted on 03/20/2015 8:00:17 AM PDT by Hoffer Rand (Bear His image. Bring His message. Be the Church.)
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To: JRandomFreeper

Forget health fads and food fetishists...don’t listen to the Center For Science in the Public Interest! Those Nazi bastards have an unofficial motto of “If you like it, you CAN’T eat it!”. They’ve come out against fettucine alfredo, chicken-fried steak, movie popcorn, and just about every feel-good food you can imagine.

Makes me want to punch one of them....


47 posted on 03/20/2015 8:01:50 AM PDT by hoagy62 ("Tyranny, like hell, is not easily conquered..."-Thomas Paine. 1776)
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To: Jamestown1630

Another salad we haven’t eaten in years but just started to again is:

A portion of a bag of frozen mixed fruit. Thaw completely or partially as you like. Stir in enough dry vanilla pudding mix to coat the fruit. Let set and the pudding will eventually dissolve on its own. Serve by itself or with a slice of cake.


48 posted on 03/20/2015 8:10:09 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: Jamestown1630

I have one. No clue where I got it. It doesn’t work. Tried it once and it’s now taking up space in the draw. Need to toss it. I’d rather rub the spices/marinade/whatever on the meat or cut slits and insert by hand.


49 posted on 03/20/2015 8:12:59 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: Jamestown1630

Chocolate Bacon!

50 posted on 03/20/2015 8:19:24 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: Jamestown1630

Meat and Fruit? I dig this recipe....and it’s quick.

http://www.freerepublic.com/focus/f-chat/2705786/posts?page=18#18
Balsamic Caramelized Onions with Golden Raisins Sauce
(great with pork tenderloin)


51 posted on 03/20/2015 8:31:23 AM PDT by libertarian27 (FR Cookbooks - On Profile Page)
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To: MomwithHope

Ah, KAPUSTA!! Are you Polish, Ukrainian, Russian or a combo of all three like me?

My grandmother and mom would chop an onion, cabbage, shredded carrots and sauerkraut, fry it in butter until browned and serve with kielbasa or pork cops. Serve with mashed potatoes and gorge yourself!

Our kids loved it. I need to make it tonight.


52 posted on 03/20/2015 8:47:02 AM PDT by azishot (God made man but Samuel Colt made them equal.)
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To: bgill

Did you try the frosting yet?


53 posted on 03/20/2015 9:31:39 AM PDT by Faith65 (Isaiah 40:31)
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To: azishot

Yeah I just went to the store and picked up a pork loin so I could cut my own chops to make them with the fried kraut after posting that recipe. Have to make it tomorrow, meatless Friday today. I am 1/2 Polish and 1/2 Serbian. Rampant ethnic cuisine at our house. Even though I grew up right on the south side of Chicago, Grandpa would dig a pit in his backyard and roast a whole lamb and a whole pig for holidays, lamb especially at Easter. He had his own smokehouse and smoked all our meat and sausage. I make my own kraut a #8 and a #6 crock every year. Might sound like a lot for 3 people buut we go through it. (And it goes through us :) )


54 posted on 03/20/2015 9:41:17 AM PDT by MomwithHope (Please support efforts in your state for an Article 5 convention.)
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To: Faith65

I only got as far as buying the jello this week but the pic looks so good. http://happierthanapiginmud.blogspot.com/2012/01/jello-frosting.html

Tip - Add jello powder to homemade yogurt that fails to firm up. Or koolaid powder to it if you want it to remain in drink form.

55 posted on 03/20/2015 9:55:32 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: bgill
I'm not real picky on the stones. I line the bottom of the oven with granite memorial blocks I had laying around (don't ask).

Any thermal mass in the bottom helps slow down that hi-lo effect (hysteresis) found in modern ovens.

It takes a little longer to heat up and cool down, but my oven varies by less than 10F rather than the normal +/-50F.

/johnny

56 posted on 03/20/2015 11:24:19 AM PDT by JRandomFreeper (gone Galt)
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To: JRandomFreeper

They don’t harm the oven? Mine is a continuous cleaning oven that is really just a special finish what resists gunk. Stones might mar the finish. Still, it’s something to think on to use the bricks in SHTF. Most have sunk and disappeared around flower beds. Weirdest thing, can’t keep anything from sinking and disappearing in no time.


57 posted on 03/20/2015 11:41:33 AM PDT by bgill (CDC site, "we still do not know exactly how people are infected with Ebola")
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To: bgill
I'm a single guy. Mostly I don't care. I run my oven over 450F most of the time, so I don't have to worry about cleaning. Very rarely do I have to run less than 400F.

And my oven is a tool, like a saw, so I want functional, not pretty.

Married guys have to compromise. ;)

/johnny

58 posted on 03/20/2015 12:00:55 PM PDT by JRandomFreeper (gone Galt)
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To: bgill

Looks delicious.


59 posted on 03/20/2015 12:34:30 PM PDT by Faith65 (Isaiah 40:31)
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To: hoagy62
LOL! Tell us how you really feel. ;)

/johnny

60 posted on 03/20/2015 12:48:07 PM PDT by JRandomFreeper (gone Galt)
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