This week: Spuds, again! And a special message.
-JT
A Month! We’ll starve!
Thank God for the spuds I say.
Aint east cooking for a crowd every night.
We aint picky.
Meatball subs tonight at the VFW $3
thanks for all you’ve done, JT. You’ve done an awesome job and i never would’ve known you were technologically challenged if you didn’t say it! ;)
Nothing real special tonight...just took the pork chops off the grill...smoked with hickory of course...indirect heat. The wife is making real mac & cheese and the southern pinkeye peas from the garden are on the stovetop. Iced tea sweetened with raw sugar and we’ll be ready to pig!
I don’t know if I can deal with this abandonment....... Seriously, so grateful for this thread. It feels like a real community. Thank you & I will be salivating for your once a month thread.
You have created a wonderful thing JT, thank you.
We discovered a new way of making potatoes in the last couple of months. I absolutely inhale them.
From the Original poster:
“These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.”
Ingredients
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced ( more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano ( to taste)
1 large lemon, juiced
sea salt
fresh coarse ground black pepper
Directions
Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
http://www.geniuskitchen.com/recipeprint.do?rid=87782
I love potatoes so much my husband says I should have been Irish ;)
Diane’s Colcannon
Ingredients
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
Directions
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
https://www.allrecipes.com/recipe/58642/dianes-colcannon/
There was also a potato recipe posted here a few days ago:
Aligot is the Cheese Dish You’ve Been Waiting For (Amazing Video)
http://www.freerepublic.com/focus/f-chat/3635130/posts
Thanks JT, I know how hard it is to run a thread.
Sometimes it eats up all your time, and that was never the intent.
You just want to share.
gnight
I love potatoes any old way there is.
If you need any help kiddo, I don’t live that far away, let me know
I owe you for sharing your knowledge and appreciate your work much. Heck we all do!!!! THANK YOU!!
Thx for your work doing the weekly cooking threads. I scarcely have time to even check in on the cooking or gardening threads anymore.
I received a sous-vide cooker for Christmas, and tonight was my first chance to unbox it, and take for a test drive. I have some chicken breasts in it right now.
If anyone has any tips or sous vide recipes, or warnings for this sous vide newbie, please share.
Oh, no. One of the last outposts of civilization on FR. I’ve never seen a sword crossed here. Oh, well. I have one spud recipe from Melissa Clark. Will dig it up.
I will miss the weekly thread, but will look forward to the monthly! Hope home and work get less hectic!
Can’t wait to watch the potatoes videos. I used to make an easy version of potatoes Anna every night at the restaurant I trained in. It was one of the most delicious things ever.
Ok, I have a Yuge question: sometimes I try to find the current cooking thread and can’t. It’s too hard in my ping list, it’s too hard on google, and FR doesn’t really have an updated search feature. Is there a trick to it? How could I find this thread quickly?
If I can find it easily, I’m ok with the monthly ping list. Plus potatoes all March sounds kinda good. ;)
I sure hope your family situation eases. And I have nothing but gratitude for your work keeping the weekly thread a) going at all all this time and b) inspiring me wonderfully with your ideas, links, and general good humored intelligence!!
I’m currently addicted to watching The Great British Bake Off and Master Class. I found their few hundred recipes online including this one.
Paul’s Kanellängd
Ingredients
For the dough
75g/2¾oz unsalted butter, melted
250ml/9fl oz full-fat milk, warmed
450g/1lb strong plain bread flour, plus extra for dusting
1 tsp ground cardamom
5g salt
7g packet instant yeast
40g/1½oz caster sugar
½ free-range egg, beaten (approximately 1½ tbsp)
For the filling
75g/2¾oz unsalted butter, softened
1 tsp vanilla paste
1 tbsp ground cinnamon
75g/2¾oz caster sugar
½ free-range egg, beaten, (approximately 1½ tbsp), for brushing
For the sugar syrup
100g/3½oz caster sugar
For the icing
150g/5½oz icing sugar
1 satsuma, finely grated zest only
Method
1. Melt the butter and gently warm the milk in a saucepan.
2. Tip the flour and cardamom into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk, sugar and egg and turn the mixture round with your fingers. Continue to mix until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough.
3. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 10–12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover and leave to rise for 30–40 minutes, until doubled in size.
4. While the dough is rising, make the filling. Cream the butter and vanilla paste together in a bowl until soft and spreadable. In a separate bowl mix the cinnamon and sugar together.
5. Line a baking sheet with baking paper. Turn the dough onto a lightly floured surface and knock it back. Roll out the dough into a rectangle, about 25x35cm/10x14in. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Tack the back edge to the work surface, pushing down with your fingers, sticking the dough to the work surface.
6. Spread the butter mixture evenly over the dough and sprinkle with the cinnamon sugar. Roll up the dough tightly like a Swiss roll, using the tacked edge to create tension. Place on the prepared tray.
7. Using a clean pair of sharp scissors, cut the roll into 15 slices (approximately 2cm/¾in each) almost all the way through. Pull each slice out to alternate sides and press down gently with your hands. Put the tray inside a clean plastic bag and leave to prove for 20–25 minutes, or until the dough springs back if you prod it lightly with your finger. Do not over prove.
8. For the sugar syrup, tip the sugar and 100ml/3½fl oz water into a small pan and bring to the boil stirring until the sugar has melted. Boil until reduced by half.
9. Preheat the oven to 220C/200C Fan/Gas 6. Brush the loaf with beaten egg and bake for 20–25 minutes until risen and golden-brown. Cover with aluminium foil after 10 minutes if it’s browning too quickly.
10. For the icing, mix the icing sugar with enough water to make a thin icing, then stir in the satsuma zest.
11. Place the loaf on a wire rack to cool. Brush with the sugar syrup then drizzle over the icing. Leave to cool completely.
https://www.bbc.co.uk/food/recipes/pauls_kanellngd_49838
All the recipes to search through:
https://www.bbc.co.uk/food/recipes/search?programmes[]=b013pqnm
Use "Bon Appetit British Pathe" as the youtube search term to locate the whole collection.
Includes grand bread baking with very elaborate offering, wartime ration cookery, chocolates and how they are filled, etc.
Bon Appeit food month on British Pathe
a good starter
Bailey’s Irish Cream Fudge
Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7 oz jars of marshmallow creme
2 tsp vanilla extract
2/3 cups of Bailey’s Irish Cream
2 cups of chopped nuts (optional)
4 1/2 cups of granulated sugar
1-12 oz can of evaporated milk
1/2 pound of sweet Irish butter (KerryGold?), softened
Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.
http://dyingforchocolate.blogspot.com/2018/03/baileys-irish-cream-fudge-st-patricks.html
On the first Monday of every month I meet with other home bakers. Each month we have a challenge to bake at home and bring to the meeting (croissants, Cornish hand pies, sour dough bread...) For this next month we are assigned “drunken cupcakes.” I can find some online, but thought I’d find out if any bakers here have a good cupcake recipe that might work for the challenge. Thanks.