Posted on 10/22/2015 3:26:51 PM PDT by Jamestown1630
Enjoy Yourself :-)
-JT
Bang Bang Cauliflower
METHOD Dip bite-size cauliflower pieces in egg; roll in panko to fully coat. Set on parchmented sheetpan---finger/press/adhere coating. Bake 400 deg 20 min--coating is dark golden and crunchy. Plate--drizzle w/ Sauce.
SERVE garnished with shower of minced fresh parsley,
ramekin of Sauce on the side.....as a dip.
SAUCE whisk smooth 2 tb Asian sweet chili sauce
(seedless type), 2 tsp sriracha, 1/4 cup mayo, tb honey.
Neat idea. I love cauliflower almost any old way & that recipe is pretty simple.
My English auntie had a copy of the Larousse Gastronomie which I read from cover to cover repeatedly from the time I was in sixth grade. I loved that book! Years later someone donated a copy to our church yardsale. Yes, it and the Julia Child first editions came home with me!
I taught myself to cook in college and as a newlywed with The Joy of Cooking. I recommend it as a good basic cookbook for someone just learning to cook. It is a present I frequently give as a wedding shower gift, although I prefer older editions to the latest one.
I have Fannie Farmer and The Settlement cookbooks.
I have my great grandmother’s copy. :) Fun to read.
I’m sorry for the loss of your brother. In his honor, please share the BBQ sauce.
I have my mom's old BH&G as well as my 1960's one when I got married. I was going to use some apples in the fridge and have a new way I want to try to make pie crust.
But I thought of how I used to make apple crisp so searched the web. Found one with some oatmeal which is healthy but not how I used to do it so googled apple betty and found the old BH&G recipe for it. Except I don't use orange juice, the top is crusty with brown sugar, cinnamon, little nutmeg, butter, flour, yummy. Need to get to peeling apples which I hate.
I'm always out of sync. My latest adventure is making hummus. Made some roasted red pepper hummus with peppers I roasted and peeled myself. It was delicious. When I ran out of store-bought pita bread, I made my own pocket bread which turned out about twice as much as the recipe. It was good the first day and with hummus, but the olive oil I used in my iron skillet accumulated with burnt flour and think it affected the bread. Will try my newer skillet if I try it again.
Next up is using my eggplant. Was going to make some eggplant hummus but wanted to fry up a batch which I love, have a huge eggplant, don't know if I have enough for both.
When I'm freed from remembering ingredients and procedures, I can move right along with my cooking, but a simple (so I thought) job of roasting peppers and making the hummus in a food processor turned out to take longer and was a messy ordeal. Well worth it.
I don't have any greek olives but think I might make some green olive hummus although mine have the pimientos in them, shouldn't matter that much, will rinse well as I salt is an indulgence I shouldn't do often.
I'm out of pita bread so will have to wait until I can get to the store.
Happy cooking. I made some killer ham and potato casserole with a rich and creamy white sauce with gruyere cheese melted in it. I still cook a lot like I did when the kids were home but I can freeze or take four even five days to eat stuff reheated, don't mind at all.
And I'm working on my special hamburger mix I found on the web. I am hoping to make hamburgers (smashburgers) at home that taste better. My daughter went to the store to ask for my custom blend, 2 parts 80% ground chuck, 1 part ground sirloin, 1 part beef brisket. The butcher wouldn't sell her any brisket except 20# so she came home with 1-1/4 pkgs of just chuck and sirloin, not mixed. I can find plenty of uses for that though, already made spaghetti and meatballs and froze some for Italian meatball sandwiches.
Next project is finding these:
to make this:
Chef John, Food Wishes blog. Walmart carries those tomatoes but not sure if mine does, also my store may order 6 cans for me, very expensive from Amazon so will only do that as a last resort. Just a whim; my sauce is usually fine with crushed tomatoes, sauce, paste, sometimes diced or plain canned cut up and drained & garlic & spices.
Sorry if I ran on too long. Still haven't used my frozen raspberries from last year. They will be fine. Am drinking some old frozen juice. Off brand grape, tastes good.
Am hoarding my 3 remaining bottles of Welch's Farmer's Choice blackberry juice, so delicious and I don't generally like blackberries as well as raspberries.
I wore my first Joy of Cooking out. Broken spine, pages were falling out, cover scorched where I had set it on a warm burner, it had served me well. When my husband’s grandmother passed she had a pristine, looked like it had never been read copy in her den. I got it and retired my old one.
I’ve got a Larousse, bought soon after I married; and a picture of me holding it, with a big fork in my first attempt at Thanksgiving Turkey. It’s a wonderful book, even just for perusing.
-JT
My godfather used to make strawberry wine in crocks in their mudroom. He put sultana raisins in it. It was good, I wish I had his recipe. My father’s cousin made dandelion, which I did not care for.
LOL! Since I’m talking about ‘firsts’ tonight, my first record album (bought with my own ‘earned-money’) was a Hank Williams LP bought at the local liquor store - ‘Your Cheatin’ Heart’ was the cover tune :-)
Memories....
-JT
I was going to try doing dandelion, but it was too time-consuming collecting the flowers. We have a book with recipes for wines out of oak leaves (old & young) & sundry other interesting things. But we’ve stuck to the usual fruit.
As far as the topic of this thread on cabbages & brussel sprouts, a friend said she liked cabbage cut as fine as possible & then fried. I gave it a try & enjoyed it too, but now I first caramelize onions in oil & then add the cabbage. With a little garlic powder, salt & pepper, it’s wonderful!
I still have a solid “Joy of Cooking”.
The aforementioned James Beards “American Cooking” is near trashed (but ain’t gonna be!)
My mother had a stained (from use) old edition of The Settlement Cook Book, with the cover missing. The only cook book she used. That's how I first became aware of it. Although revised, most of the original recipes from 1903 are there.
My go to frugal meal: Have bread dough prepared and ready to use. brown hamburger with onions and plenty of cabbage. Season to taste with salt and pepper. Roll out dough to about 1/4” thick. Cut dough into squares(approx. 4x4”?), add meat/cabbage as a filling, seal seams and bake until bread is done. Yummy pocket sandwiches that are great dipped in ketchup. Kids hate cabbage but LOVE this.
My favorite Hank song, below; (my high-school boyfriend would bring his guitar and sing it for me, sittin’ on the front steps; it’s Poetry):
https://www.youtube.com/watch?v=oyTOZCfp8OY
-JT
CEDRIC'S CASSEROLE
METHOD Sweat chp med onion, 3 tbl butter almost tender. Add
1/2 lb ex/lean hamburger, s/p; stir well. Heat through but do not brown.
ASSEMBLY Layer in greased casserole 3 c coarse-shredded cabbage,
onions/meat, then 3 c cabbage. Pour over can undiluted tomato rice soup.
Bake covered 350 deg an hour.
Can add side of hot cooked rice....
Even better just w/ hot crusty French bread and butter.
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