Weekly Cooking (and related issues) Thread

[Liz]

Yeah...the blancmange looked divine...I love pistachios, too.

[SaveFerris]

A chocolate-drizzled cannoli?

[Jamestown1630]

Yes, those are great little ‘hand-salads’, and so refreshing.
I’ve made them from a Susan Branch recipe, and had success doing them ahead by keeping them in the fridge in an air-tight container, with a slightly damp paper towel on top.

-JT

[Jamestown1630]

Yes, Wonton for colds. I’ve sent the Husband Unit out for it so many times that I have a nice collection of containers now for my home-made soups ;-)

[Jamestown1630]

That’s what I love about it - it’s so smooth, and looks a LOT easier when good dancers do it, than it really is.

-JT

[miss marmelstein]

LOL! This past winter, I tried all the local Chinese to find the best soup to cure hubbie’s ills. It’s a tough job as they say...

[Jamestown1630]

There’s probably nothing better than the old, reliable, home-made “Jewish Penicillin”; but if you don’t have time, Chinese restaurant soup is a winner.

-JT

[miss marmelstein]

Do you do chicken feet for your homemade chicken soup? Before I knew better, I put the entire pound of chicken feet in my stock and was surprised it turned out to have more body than the Dead Sea.

[Jamestown1630]

I usually use one or two chicken feet in my stocks and bone-broth, along with all the bones we’ve saved from roasted chickens, and sometimes a few chicken backs when we see them at the store.

I buy a big pack of feet from the ethnic store, and keep them in the deep freeze. They’re full of collagen, and great for bone broth; try one or two, and you’ll learn how many to use depending on the amount of stock you’re making. It will be like jelly when cold; but not like a bowl of Jello, or so that a knife would stand up in it ;-)

Here’s a good article, with links to bone-broth recipes:

http://nourishedkitchen.com/bone-broth/

-JT

[disndat]

I haven’t had a cannoli in years. Now I am wondering why.

[SaveFerris]

You should open a cheese shop.

Finest in the district!

[Liz]

From a Bake-Off Challenge. Sugar cookies baked in mini cupcake cups w/ cherry centers.
You can use your own sugar cookie recipe.

CHERRY ALMOND CUPCOOKIES / 24 cookies

METHOD Flatten slightly 16 oz pkg Pillsbury® Ready to Bake!® refrigerated sugar cookies (24
cookies). Place drained/dry maraschino in centers. Shape dough to completely cover cherry; then
shape into ball. Bake golden in 24 mini foil or paper candy cups 350 deg 20-25 min. Cool 10 min.
Liftout; cool completely 20 min.

FINAL Ice; sprinkle with tinted sugar.

ICING Mix 2 c conf, 2 tbl melted butter, 1/2 tea almond extract, bit milk for spreading consistency.

[leaning conservative]

Free containers that are good are absolutely the best! How are birdies? Do you do seeds in the summer months too?

[Jamestown1630]

Generally, no; we’re in an apartment. We put up the hummer feeders; and there’s a sparrow building a nest in the light fixture above our balcony; so maybe we’ll do a little seed for her. Also have a Cardinal pair the come around making their chipping sounds, and they get a little food now and then ;-)

[Liz]

When the temperature climbs, this Gourmet recipe is a must..... sweet, spicy, cool , refreshing. a little addictive.

INGREDIENTS

Chilled Watermelon Soup with Thai Flavors

METHOD Lightly brown 5 min on med chp 6 bruised inner stalks lemongrass, shallot, gar/cl, gingeroot coin, oil. Add 1/3 of 6 c proc/puree watermelon; cook/stir 5 min. Now puree w/ minced serrano chile w/ seeds, 3/4 tsp. salt, 2 Tb lime juice; then add rest watermelon puree; pulse/combine 1-2. Adjust flavors w/ lime, chile, or salt. Strain/press out juices. Thoroughly chill 2-3 hrs.

SERVE chilled with salted/avocado slices steeped in lime juice, chp cilantro, lime wheels.

NOTE The complex, intense flavors make this the star of the meal. Keep main course simple...maybe grilled salmon over steamed rice, topped w/ lemony garlic-ginger sauce.

[Jamestown1630]

That sounds very good. I’ve made Watermelon ‘salsa’ which is also very nice in the Summer.

[Liz]

Lo-carbers...this is for you.

Grilled Baby Peppers in Oregano Vinaigrette

METHOD Toss/coat lb mini peppers in combined tsp ea minced fresh oregano, evo, 1/2 tsp ea white wine vinegar, garlic salt, cumin. Skewer peppers, threading width-wise on pre-soaked wooden skewers. Spray grill rack or grill pan; heat over high heat. Grill peppers, flipping once, until evenly charr). ed, about 4-5 min side. Remove to servre.

SERVE warm or at room temperature; garnish with oregano.

OREGANO VINAGRETTE just add oregano sprinkle to your fave Italian dressing.

Notes: You do not have to remove pepper stems and seeds. Simply cut off the stems as you eat the peppers (or hold the stems in your hand and bite off the rest of the pepper). There's very few seeds in baby peppers; eat the few seeds contained in each pepper or cut out, if you prefer.

VARY For a heartier pepper; stuff halves w/ herb-seasoned goat cheese.

CHEF TIP: soak skewers in flavored liquid---maybe in vermouth to get fancy.

[who knows what evil?]

Mini-bells would be a great fit for this recipe.