Weekly Cooking (and related issues) Thread

[Liz]

That sounds delicious---reminded me of this Betty Crocker recipe.
Lazy way to make stuffed cabbage. Outstanding flavor---when you lift
the casserole lid---the cabbage is all steamy and unctuous from the soup
that is now a sauce. Adding hot crusty bread dripping w/ butter is a must.

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.

[Stand Watch Listen]

Very similar to a Kraut burger we make. One was featured on 'Diners, Drive Ins and Dives' (Colorado restaurant).

Total Time:1 hr 45 min;
Prep: 30 min / Inactive: 25 min;
Cook:50 min;
Yield: 18 servings

INGREDIENTS
Burger Filling:
1 3/4 pounds 80/20 ground chuck
1/2 yellow onions, chopped 1/4-inch
2 teaspoons restaurant-grind black pepper, divided
1 medium head green cabbage, chopped 1/4-inch
1 cup Lauer Kraut (substitute bagged kraut, not canned)
1 teaspoon salt
* filling needs more flavor: i.e. dill pickle, Dijon mustard
Chopped green pepper, paprika, swiss, garlic……….

Kraut Burger Bread Dough Mix:
2 tablespoons active dry yeast
1 tablespoon sugar
3/4 cup powdered milk
8 cups all-purpose flour, plus more for dusting
3/4 cup shortening
3 eggs
1 teaspoon vegetable oil

DIRECTIONS
1. For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.

2. For the dough: Put the yeast and sugar in a 4 cup measuring cup and add warm water to the 1 cup mark. Stir together and let set to activate. Put the powdered milk in another 4 cup measuring cup and add water to the 2 cup mark. Stir together. In large mixing bowl, add the flour, salt and shortening. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs. Then add the yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and then let rise 10 minutes. Pinch and let rise another 15 minutes.

3. To assemble the Lauer-Kraut burgers: Put bench flour on the table and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24 by 30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches. Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Then pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place on a parchment-lined baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

[octex]

I ended up with a cookbook that belonged to my grandmother.

“The White House Cook Book”, 1903, Edith Carew Roosevelt.

Not counting the index, it’s 594 pages. Pages are fragile.

Contains: Cooking, Toilet (what we call hygiene), household recipes, menus, dinner-giving, table etiquette, care of the sick, health suggestions, facts worth knowing, etc.

[Chgogal]

Bfl

[Eric in the Ozarks]

Wife and I spent part of this week in Albuquerque.
If any city could ever claim to be Hot Chilliville, it would be ABQ.

Every meal one could imagine is served with green chilis.
The local paper is advertising for chili pickers.

I had a bowl of “Green chili, chicken and potato stew.”

Killer !

[Jamestown1630]

I found a dowloadable PDF copy of The Settlement Cookbook here (it has a copyright of 1901, so I guess it’s one of the earliest versions, if not the first):

http://digital.lib.msu.edu/projects/cookbooks/html/books/book_52.cfm

Also a Wiki article about the author and her work:

https://en.wikipedia.org/wiki/Lizzie_Black_Kander

[pugmama]

I have done versions of this recipe-but this one was the one we liked the best. I added 1/2 tsp fish sauce to the sauce and also sprinkled with 2 tsp of sesame seeds to add extra crunch while broiling it.

http://www.mlive.com/cooking/2014/02/sriracha_glazed_brussels_sprou.html

[NorthstarMom]

Can’t wait to make that!! Thanks :-)

[Jamestown1630]

Thinking of old cookbooks reminded me of one I’d found before: the Lookout Cookbook, from the U. S. Forestry Service; here’s a link to several editions:

http://www.foresthistory.org/ASPNET/Publications/Cookbook/Lookout_Cookbook.aspx

You can also buy collections of recipes from fire tower lookouts:

http://www.amazon.com/Lookout-Cookbook-Collection-Lookouts-Throughout/dp/097233565X

-JT

[pugmama]

These are also really good.

Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Recipe courtesy Michael Symon

Ingredients

1 1/2 pounds Brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces slab bacon, cut into lardoons
1/2 cup walnuts, coarsely chopped

2 cloves garlic, sliced
2 shallots, sliced
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon grainy mustard

Directions

Preheat the oven to 450 degrees F.

Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet. Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.

Meanwhile, add the bacon to a medium saute pan and render over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt. Cook until the bacon is crispy, being careful not to burn the walnuts. Stir in the vinegar, honey and mustard with a fork. Whisk into the bacon fat until emulsified. Taste and season with salt and pepper.

Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serves 4-6.

[Hiskid]

Ok. A week late, but I finally found my lemon cake recipe. Not as simple as the two-ingredient bars, but really yummy.
Makes 15 servings

1 can lemon pie filling
1 package lemon cake mix
4 eggs
3 ounces cream cheese
1/2 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract

In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15 x 10 x 1 baking pan. Bake at 350 for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small mixing bowl, beat cream cheese, butter and confestioners’ sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator.

[Hiskid]

Galician Soup - Caldo Gallego

Galicians in the north of Spain have relied for centuries on this simple stew to fight off the winter chill. Simple, yet satisfying, chorizo adds the depth of flavor to this ever popular dish.

Prep Time: 30 min.

Cook Time: 1 hr. 40 min.

Ingredients:

1 1/2 cups (250 gr) dried white beans
1 ham knuckle
Salt, pepper, and sweet paprika powder
Generous 1 lb (500 g) potatoes, peeled and diced
Generous 1 lb (500 g) turnip tops, alternatively spring or savoy cabbage, rinsed and coarsely chopped
2 chorizos, cut into pieces

Preparation:

Soak the beans overnight in plenty of cold water.

Next day, bring the beans and the ham knuckle to a boil in 8 1/2 cups/2 liters of water.

Season with the salt, pepper and paprika, and simmer for about 1 hour.

Remove the ham bone and add the potatoes, vegetables, and chorizo.

Continue cooking for another 30 minutes.

Serve the soup in earthenware bowls.

[bgill]

Funny but sad story. I told a friend, an educated person, to fix cauliflower like mashed potatoes for her little ones. They liked cauliflower but were a bit young to eat the flowerets. She freaked out and read me the riot act that it was a low carb diet and how horrible to even think of making it for little kids. OMG, like it would poison her kids! As if suddenly cauliflower changes it chemical make up when it’s mashed.

[illiac]

This is a goody:

Ingredients

2 pounds brussels sprouts, trimmed and halved
2 cups chicken broth
Salt and pepper
2 tablespoons balsamic glaze
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts, toasted
1/4 cup grated parmesan cheese

Directions

1Combine brussels sprouts, broth, and 1/2 teaspoon salt in slow cooker. Cover and cook until brussels sprouts are tender, 2 to 3 hours on high.
2Drain brussels sprouts and transfer to serving dish. Season with salt and pepper to taste. Drizzle with balsamic glaze and oil, then sprinkle with pine nuts and parmesan. Serve.

[Twotone]

Yum!

[Jamestown1630]

I’ve saved both of your Brussels sprouts recipes to try. My husband usually uses olive oil, salt and pepper on them and roasts them like that; but I want something more going on.

Thanks very much!

-JT

[Jamestown1630]

That is funny; she just wasn’t thinking.

-JT

[Jamestown1630]

That sounds good; but Chorizo confuses me. We have an ethnic market nearby, and they sell lots of different Chorizos from various South American countries - there are so many variations. How do I find Spanish Chorizo - or is there really much difference?

Also: is ‘Ham Knucle’ the same as ‘Ham Hock’?

-JT

[Jamestown1630]

That looks great. (By Asian Sweet Chili Sauce, do you mean the Rooster one? - that’s a hit in our household, and with my crew at work; I can’t keep them supplied with the stuff ;-)

-JT

[Jamestown1630]

I like the older editions as well.

The lady who turned out, over the years, to be my best friend in the world made a leftover Turkey casserole from JOC the first time she invited me to her home. Later, I wanted the recipe, but all she could remember was that it originally came from JOC.

I liked it so much I searched high and low for the edition that had that specific recipe, and finally found it in the thrift store. So there are two editions on my shelf, now - that older one, and a a much newer one.

A lot of my favorite, basic recipes have come from JOC.

-JT