Readers and Reading discussion

I made Kate's PORK MOSTACCIOLI tonight (see post #17 under Christmas cooking). It was soooo good. Very hearty and comforting and the flavor was outstanding. It is a keeper of a recipe. And it makes a LOT.

I am sending a big dish of it to my daughter's when my husband goes there to take care of Charlie.

Oh I'm so glad you liked it JoAnn. I love to share recipes when people have tasted them and asked. I think it is more risky to share a recipe that my family likes, but you are trusting me as to flavor. It really is a good cold weather recipe, isn't it?

Kate

kate/Edukate12 wrote: "Oh I'm so glad you liked it JoAnn. I love to share recipes when people have tasted them and asked. I think it is more risky to share a recipe that my family likes, but you are trusting me as to flavor. It really is a good cold weather recipe, isn't it? ..."

Yes, it is....and it is COLD here! I like recipes like that where I can wash all the pots and pans while it is in the oven. Not much cleanup afterwards.

By the way, for anyone who has any issues with their hands (I have tendonitis), CORNING now makes lightweight baking dishes that are half the weight of glass ones or the old white Corning ones. I replaced all of my baking dishes with this new product - here is the link:

http://www.corningware.com/index.asp?...

JoAnn, in the closed thread you asked if i was boycotting Safeway too. We don't have Safeway here, so i can't even make an effective statement about it, darnit! LOL!

We sent most of our leftovers home with kids, too. Leslie's Cheese Drops made the cut & stayed with us! No fools here! Curiously, even though we saved a bit of each treat for New Year's Eve, we barely nibbled them. Now i am foisting them upon my unsuspecting brother who, frankly, will eat anything. :-)

deborah

JoAnn/QuAppelle wrote: "Yes, it is....and it is COLD here! I like recipes like that where I can wash all the pots and pans while it is in the oven. Not much cleanup afterwards...."

Same here! I really enjoy the meal that way, too. The mess is gone.

Thanks for the news from corningwar, too. My wrists are straining to lift the old ones now.

deborah

madrano wrote: "JoAnn, in the closed thread you asked if i was boycotting Safeway too. We don't have Safeway here, so i can't even make an effective statement about it, darnit! LOL!
"

The president/CEO of Safeway made a political statement about health care too.

Geeze, if I boycotted everyone who made political statements, I would have to make a very long list! Many of those on my imaginary list would be the mostly uneducated Hollywoodistas who think we need their guidance on important things.

I'm wandering lost, trying to find the recipe thread. Somebody wanted the recipe for my husband's Cowboy Caviar, a relatively benign and healthy concoction for snacks and potlucks.

15 oz. can black-eyed peas, drained and rinsed
4 oz. can chopped black olives
one fresh jalapeno pepper, minced (or to taste)
1/2 red bell pepper, chopped
2 cloves garlic, minced,
1 tsp. cumin
2 Tblsp. chopped cilantro
2 chopped green onions
1 Tblsp. cider vinergar
1/4 tsp. salt
2 Tblsp. olive oil

Mix all together in a bowl, chill. Serve with corn chips.

Glad you found the thread, Sherry. Looks good! It almost looks like it could be eaten as a salad, maybe with the addition of some chopped tomatoes......

I'm surprised how good that Cowboy Caviar sounds. Thanks for the recipe, Sherry.

deborah, agreeing with JoAnn that if i boycotted all those people/establishments i'd be staying home ALL the time!

JoAnn, with the thread closed, I'm not sure. Was that your recipe for chicken in mustard sauce? I made it tonight, and we all loved it - thanks. I made low-fat "cream" and it was just dandy.

Yes, the chicken with mustard sauce was my recipe. Glad you enjoyed it.

You can still look at the thread even though it is closed...you just cannot post there.

I just had to post this about what my sister and I did tonight. We went out for dinner to a place called Celebrity Kitchens. It is a very unique place which brings in guest chefs to demonstrate and cook a meal....an interactive experience. The demonstration and meal take about three hours and reservations must be made weeks in advance. It is a very popular experience. The small place holds 7 tables for 4 and you sit with strangers if you do not have a group of four. We sat with a delightful young couple who love to cook.

It is not cheap ($55 to $60 per person). Complimentary wines are freely poured ; -) and it is so much fun.

Our menu tonight was prepared by the executive and sous chefs from the Hotel duPont, whose restaurant is consistently four-star rated. It is an incredible place.

First Course: Cream of Crab Soup, Scented With Lemon Grass; Avocado Puree

Second Course: Petite Greens, Goat Cheese, Truffle Honey Vinaigrette, Candied Lime Rind, Roasted Beets

Main Course: Tournedos of Filet Mignon, Aleppo Pepper Crust, "Root beer" Reduction

Pan Fried Risotto Cake, Chanterelle and Brussels Sprout Sauté;

Dessert Course: Chocolate Panna Cotta, White Chocolate Ganache, Red Wine Spiced Strawberries

What an incredible meal!

What I learned tonight:

roast unpeeled beets in the oven, drizzled with olive oil and cover the pan with foil.

cook risotto in advance and spread it on a baking sheet. Refrigerate it to firm it up. Cut into pieces (he did circles) and cook later as "cakes" by pan-frying them

a new kind of pepper--- aleppo pepper

how to buy and use lemon grass

JoAnn/QuAppelle wrote: "I just had to post this about what my sister and I did tonight. We went out for dinner to a place called Celebrity Kitchens. It is a very unique place which brings in guest chefs to demonstrate and..."

This menu sounds wonderful! DH and I are going out this evening with a group of friends to a place in downtown Charleston that every February celebrates their anniversary by featuring menu prices from the 70s, when they opened. I've read the ads every year, finally this year we'll make it. Charleston has many, many excellent restaurants.

Carolyn (in SC) C234D wrote: ".DH and I are going out this evening with a group of friends to a place in downtown Charleston that every February celebrates their anniversary by featuring menu prices from the 70s, when they opened. I've read the ads every year, finally this year we'll make it. Charleston has many, many excellent restaurants.."

How far do you live from Charleston? I would love to visit there?

You will have to tell us what you had to eat.

JoAnn/QuAppelle wrote: "
cook risotto in advance and spread it on a baking sheet. Refrigerate it to firm it up. Cut into pieces (he did circles) and cook later as "cakes" by pan-frying them
.."
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My niece is a risotto freak. I'll pass along the tip to her. Thanks !

ALias, I am thinking that you could make a double recipe of risotto and put half on a sheet to firm up and cool, then cut it into pieces and freeze it.

Here is one recipe that calls for making the cakes with your hands from chilled risotto. I like the "chilling on a cookie sheet" idea better

http://www.epicurious.com/recipes/foo...

JoAnn/QuAppelle wrote: "cook risotto in advance and spread it on a baking sheet. Refrigerate it to firm it up. Cut into pieces (he did circles) and cook later as "cakes" by pan-frying them


Great tip! That alone was worth the price of (your) admission. ;-) Thanks for sharing, JoAnn.

deborah

JoAnn/QuAppelle wrote: "ALias, I am thinking that you could make a double recipe of risotto and put half on a sheet to firm up and cool, then cut it into pieces and freeze it.

Here is one recipe that calls for making the..."

-------------

Thanks. I'll pass along the idea to her.

JoAnn/QuAppelle wrote: "Carolyn (in SC) C234D wrote: ".DH and I are going out this evening with a group of friends to a place in downtown Charleston that every February celebrates their anniversary by featuring menu price..."

We are about 30 minutes on the interstate from downtown Charleston, if no traffic delays. It's a great city to visit, especially for history buffs. Lots to see, and very walkable.

I had sea scallops, which were delicious, as well as she-crab soup, Hoppin' John (spicy rice, beans, and seasonings), and sauteed veggies. We shared a slice of red velvet cake for dessert--light (!) and so good.
It was a fun evening, and we were home a little after nine.

Sounds yummy, Carolyn.

Carolyn reported: I had sea scallops, which were delicious, as well as she-crab soup, Hoppin' John (spicy rice, beans, and seasonings), and sauteed veggies. We shared a slice of red velvet cake for dessert--light (!) and so good.

Oh Carolyn, that sounds sooooo good! I love Scallops. In fact, I would have loved your whole meal. :o)

Donna in Southern Maryland

Donna, I seldom cook scallops because my husband isn't crazy about them, so I like to occasionally order them when we are out. When they are done right they are fantastic!

I forgot to mention the biscuits that we had at the restaurant--so light and flaky, perhaps the best I've ever had.

>>I made Kate's PORK MOSTACCIOLI tonight (see post #17 under Christmas cooking). It was soooo good. Very hearty and comforting and the flavor was outstanding. It is a keeper of a recipe. And it makes a LOT.<<

Count me in as another fan of Kate's Pork Mostaccioli. My brother made it Tuesday and I finished up the last of it today at lunch.

Alias Reader wrote: "JoAnn/QuAppelle wrote: "
cook risotto in advance and spread it on a baking sheet. Refrigerate it to firm it up. Cut into pieces (he did circles) and cook later as "cakes" by pan-frying them
.."
---..."

Alias, tell your niece that this did not work out very well for me tonight. I froze the leftover risotto in squares, after cooling it, but when I thawed it, the squares fell apart. So I went to GOOGLE and saw that someone recommended filling a frying pan and making one BIG cake. Well, that was only moderately successful. And not even that good!

So I would put this idea away! Permanently

JoAnn/QuAppelle wrote: "Alias, tell your niece that this did not work out very well for me tonight. I froze the leftover risotto in squares, after cooling it, but when I thawed it, the squares fell apart. So I went to GOOGLE and saw that someone recommended filling a frying pan and making one BIG cake. Well, that was only moderately successful. And not even that good!

So I would put this idea away! Permanently "

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Thanks ! I'll tell her.

Love hearing about Charleston! I'm going in a couple of weeks for 3 days with a local garden club. I am not a member of it, but have been invited as a guest. We will have 3 nights to eat in a nice restaurant but the focus is supposed to be on gardens. We will have access to some private ones that are supposed to be fantastic. I love the thought of getting to go behind closed doors!

Leslie, your trip to Charleston sounds like such a treat!

We were tempted to peek in some gardens, where we could, in Charleston. What a delightful trip & sharing. Enjoy but send photos!

deborah

Oh, I love Charleston & Savannah! Enjoy!

Donna

I have done some good cooking in the last two days:

Moroccan Spiced Chick Pea Soup

http://www.foodnetwork.com/recipes/da...

Changes:
-- I did not press the garlic, but chopped it
--I did not use cayenne, but used my new favorite spice, Aleppo
Pepper
--I used beef broth because that was what I had
--I did not add any sugar

This was really delicious The unusual combination of spices was interesting and I did not miss the salt which I chose not to add. Mashing the soup just a bit made it just thick enough. This would be good for vegetarians.

We are having it again tomorrow night with grilled cheese sandwiches.

Tonight I made two of the recipes Giada made on her show on Saturday

Chicken, Artichoke and Cannellini Bean Spezzatino
http://www.foodnetwork.com/recipes/gi...

This was very good and had a great flavor. Giada called it a stew.

****I used canned artichoke hearts instead of frozen. If I make this again, I would use two cans of cannellini beans to make it thicker. It was more like a soup than a stew.

There was enough left over for another meal.

Bruschetta with Fontina and Greens
http://www.foodnetwork.com/recipes/gi...

This was a real winner!

I got the last loaf of ciabetta bread at the store today. It is a great bread and perfect for this recipe...firm with a good crust.

Changes:
--I did not use the red pepper flakes but once again used Aleppo Pepper.
---I did not put olive oil on the bread slices nor did I rub them with garlic. There was garlic in the spinach and they toasted just fine without oil.

This was not an inexpensive (small) side-dish recipe....the bread was $4, the spinach was $2.50 and the cheese was $5. But it was worth it!

JoAnn, the recipes look good. I'm glad we have this thread where all the recipes are located. It makes looking up past meals shared a breeze. Thanks.

I thought you'd mentioned somewhere the Aleppo Pepper but i can't find it now. Is it a pepper like black pepper or chili pepper or bell pepper? I know i have a note about it at home but couldn't find it, so i wanted to look here.

Also way upthread Sherry shared her recipe for Cowboy Caviar. I tried it & must say a little bit goes a long, long way. Folks may like the taste but they don't eat much of it, meaning i had a load of it left over. So, for a first time, a person might want to cut the recipe in half, even if you have half a can of ingredients remaining.

deborah

Deborah, here is the Aleppo Pepper info. I buy many of my spices from this place.

http://www.thespicehouse.com/spices/c...

Thank you, JoAnn. It sounds as though DH would Really like it, too.

deborah

This is a tidbit from the book Women Making America~ Heidi Hemming that I'm reading.


Have you heard of Amelia Simmons?

"She wrote the first American Cookbook, American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves; and All Kinds of Cakes, from the Imperial Plumb to Plain Cake; Adapted to this Country and All Grades of Life.

Published in 1796, it included uniquely American ingredients such as corn , pumpkin, and cranberries. Most housewives, however, cooked from memory or from handwritten recipes."



The First American Cookbook: A Facsimile of "American Cookery," 1796 ~ Amelia Simmons


B&N link:
http://search.barnesandnoble.com/Amer...

A friend passed this along to me...a healthy THIN friend, BTW!

Potato, Ham, and Asparagus Bake

1 lb. Yukon gold potatoes, sliced
1 8-oz. tub cream cheese spread with chives and onion ****
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut into bite-size pieces
1 lb. fresh asparagus, trimmed, cut in 2-3 inch pieces


1. Preheat oven to 400 degrees. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes. Remove to a bowl with a slotted spoon and set aside. Toss asparagus into potato water and cook for two minutes, then drain.

2. For sauce, in same pan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 tsp. black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.

3. Layer potatoes, ham, asparagus, and sauce in 1 1/2 quart baking dish.

Bake, covered, 20 minutes. Uncover, sprinkle remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes.

Makes 4 servings

*** If you are concerned about calories, you could use the low fat cream cheese and put your own herbs and onions in it.

Tonight I am making rockfish (aka striped bass), freshly caught by a friend's husband. With this I will have sauteed asparagus. I cut it into pieces and saute it with chopped pancetta. Wonderful!

My mother used to cook whole rockfish minus the head and tail (they are usually very large fish and one of them would easily serve 7 of us)

She would have the fishmonger cut it in half, horizontally, and she would spread it open on a baking sheet. She would chop many onions and put them on one side of the fish along with S and P, parsley, and dabs of butter. Then she would close the fish and bake it until done. Oh, my, that was delicious. Such a good memory.

I am not cooking this today, but plan to do so as soon as I can get some decent tomatoes.

I will leave out the currants and mint, though....two things I do not care for....and probably increase the amount of parsley.

http://splendidtable.publicradio.org/...

Last night I made a delicious roasted beet and goat cheese salad from Cook's Illustrated The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries With 150 Foolproof Recipes

Kimball suggests peeling the beets and cutting them into 1 inch pieces before roasting in a bit of olive oil. He said to cover them with foil for 20 minutes and then uncover for another 15 minutes. That is a total of 35 minutes. Mine took over an hour!

You drizzle them with raspberry vinegar when cooled.

The beets are served over dressed greens and sprinkled with goat cheese. It was delicious. During dinner my husband said "I really like goat cheese." Is it possible he never had it before? He could not remember.