I Need a Recipe!

[Mindthinkr]

11 minutes ago, annzeepark914 said:

Wow...that's interesting info' re: cumin.  My grandson & family will be here soon and he also has that tree nut allergy (he carries an epipen?

I had no clue about that either. Good to know. 

[Quof]

Apparently they use nuts as "filler" in cumin?   Who knew?  The new mom is really careful about cross contamination, so I expect it's on her list of no-go ingredients. 

I think I might go with this Ground turkey skillet with sweet potatoes and black beans, because I have all the ingredients on hand.  It calls for only a small amount of cumin, so it  shouldn't really affect the taste too much to swap in a mixture of coriander and chili powder.    I'll take some of my cast iron skillet cornbread to go with it.  

[ethalfrida]

Don't be alarmed at all the text, I just like to share all I know so things are clear... this recipe is really easy. And you can make them every day. If you use a bread maker add the ingredients in the order they are listed here...

 

Ingredients:

1 Cup water

1 Tablespoon of sugar

1 Teaspoon of salt

1/4 Cup oil*

3 Cups of flour

2 Teaspoons of regular yeast

 

*I use the following oils... avocado, coconut, pecan or olive oils. Sometimes I use GHEE. I find I like avocado best. I don't use vegetable or canola oils.

 

I bake these like clover leaf rolls most of the time but sometimes I just divide the dough into 6 parts and bake in a giant muffin pan (it only bakes 6 at a time).

 

Hints on procedures:

Use your bread maker for the dough mixing and risings;

I apply a light coat of oil on the table so the dough doesn't stick when being rolled out'

Spray the pan with nonstick or brush with oil;

If you allow them to rise really high the crumb will be light, fluffy and come off in layers...

If you want the original video... https://youtu.be/H5C7E79D5t4

[Scatterbrained]

I don’t know if this is the right thing to ask here but…

There is an Epicurious recipe I made a long time ago and want to try again. Specifically, I want the cooking technique info.  There are similar recipes I can easily find, but I think the cooking techniques might be slightly different (or maybe I am just remembering it wrong).

Cold Poached Chicken with Ginger Scallion Oil, Gourmet magazine, Aug. 20, 2004

Gourmet also put out a cookbook including a recipe of the same name on page 357 and a website called Eat Your Books has it available, but I am not a member of that website.

Many thanks to anyone who can help.

 

[EtheltoTillie]

15 hours ago, Scatterbrained said:

I don’t know if this is the right thing to ask here but…

There is an Epicurious recipe I made a long time ago and want to try again. Specifically, I want the cooking technique info.  There are similar recipes I can easily find, but I think the cooking techniques might be slightly different (or maybe I am just remembering it wrong).

Cold Poached Chicken with Ginger Scallion Oil, Gourmet magazine, Aug. 20, 2004

Gourmet also put out a cookbook including a recipe of the same name on page 357 and a website called Eat Your Books has it available, but I am not a member of that website.

Many thanks to anyone who can help.

 

I don’t have the cookbook. I was curious about the web site, so I tried their “free” membership to see what it was all about. The full recipe was not available. It’s not clear whether it would be available on the paid version. Strange web site. Good concept but probably a lot of copyright problems so not really useful. 
Your best bet might be to get the hard copy from the library. I bet they’d have it. 

[Scatterbrained]

1 hour ago, EtheltoTillie said:

I don’t have the cookbook. I was curious about the web site, so I tried their “free” membership to see what it was all about. The full recipe was not available. It’s not clear whether it would be available on the paid version. Strange web site. Good concept but probably a lot of copyright problems so not really useful. 
Your best bet might be to get the hard copy from the library. I bet they’d have it. 

Thanks!  I appreciate your efforts!  

[Trini]

6 hours ago, EtheltoTillie said:

Your best bet might be to get the hard copy from the library. I bet they’d have it. 

There may be digital archives that they can help you access as well.

[justspiffy]

On 5/2/2024 at 3:49 PM, Scatterbrained said:

I don’t know if this is the right thing to ask here but…

There is an Epicurious recipe I made a long time ago and want to try again. Specifically, I want the cooking technique info.  There are similar recipes I can easily find, but I think the cooking techniques might be slightly different (or maybe I am just remembering it wrong).

Cold Poached Chicken with Ginger Scallion Oil, Gourmet magazine, Aug. 20, 2004

Gourmet also put out a cookbook including a recipe of the same name on page 357 and a website called Eat Your Books has it available, but I am not a member of that website.

Many thanks to anyone who can help.

 

I have the cookbook and the recipe is in it, would you like me to send it?

[Scatterbrained]

37 minutes ago, justspiffy said:

I have the cookbook and the recipe is in it, would you like me to send it?

Yes please!  Thank you!

[justspiffy]

14 hours ago, Scatterbrained said:

Yes please!  Thank you!

Check your messages 😄

[Scatterbrained]

Got it!  Thanks so much!

[justspiffy]

20 hours ago, Scatterbrained said:

Got it!  Thanks so much!

You’re welcome!

[EtheltoTillie]

On 5/3/2024 at 5:56 PM, justspiffy said:

I have the cookbook and the recipe is in it, would you like me to send it?

I’m so curious!  Is the technique really different?  

[ethalfrida]

Homemade yogurt recipes…

Has anyone made yogurt using half and half and using a slow cooker?

[BooksRule]

I'm trying to re-create a fast food item and could use some advice on one of the ingredients. I'm going to attempt to make a copycat version of Little Caesar's Pretzel Crust pizza (with the pepperoni and cheese sauce). 

I'm not going to do this completely from scratch, but will use packaged pizza crust dough and will follow the directions for creating the pretzel-type crust. I've found some recipes online, but have a cheese question.  Instead of a red sauce, this pizza has a cheese sauce, and different versions call for different types of cheese. Does anyone have a recommendation for what I should use?  One calls for jarred cheese sauce/dip, another for cheddar cheese soup, and there are some that call for making the sauce from scratch (which I'm not going to at least for this first try). If it helps, I will be mixing the sauce with some shredded cheddar cheese.

[justspiffy]

On 5/11/2024 at 2:01 PM, EtheltoTillie said:

I’m so curious!  Is the technique really different?  

You would have to ask the OP, all I have is the cookbook, and I don’t know what the other recipes had as techniques.

[EtheltoTillie]

45 minutes ago, justspiffy said:

You would have to ask the OP, all I have is the cookbook, and I don’t know what the other recipes had as techniques.

The OP posted a link to the other recipe.  I will repeat it here. 

https://www.epicurious.com/recipes/food/views/cold-poached-chicken-with-ginger-scallion-oil-12409

[meep.meep]

On 5/3/2024 at 4:04 AM, EtheltoTillie said:

I don’t have the cookbook. I was curious about the web site, so I tried their “free” membership to see what it was all about. The full recipe was not available. It’s not clear whether it would be available on the paid version. Strange web site. Good concept but probably a lot of copyright problems so not really useful. 
Your best bet might be to get the hard copy from the library. I bet they’d have it. 

Eat Your Books is a website designed for people who have too many cookbooks.  You give it a list of ingredients or a dish you'd like to make, along with a list of your cookbooks, and it will find a recipe and tell you which cookbook it's in.

Kind of like what happened here where someone owned the cookbook with the recipe and copied it out for the person who needed it.

[chessiegal]

I signed up for a CSA basket from a local farm. I didn't ask for it, but today's basket had kohlrabi in it. I've never had it before. I've been looking at preparations on-line. Any suggestions?

[fairffaxx]

I've never used it or eaten it but it's a root vegetable & this recipe for slaw sounds good.  

[annzeepark914]

I've lost a recipe for Yellow Squash Casserole like the one that Mrs. Willis Restaurant in Morehead City, NC would offer (the restaurant closed years ago). It has cream cheese in it (absolutely no cheddar!!) and a crunchy topping. It's really good. I think it might have some chicken broth mixed into the cream cheese to make a sauce.

[Bastet]

On 6/8/2024 at 1:51 PM, chessiegal said:

I signed up for a CSA basket from a local farm. I didn't ask for it, but today's basket had kohlrabi in it. I've never had it before. I've been looking at preparations on-line. Any suggestions?

For some reason this thread did not show up as having new content until now, so I'm sure you've already done something with it, but I love kohlrabi simply roasted with oil, garlic, and S&P and then topped with grated Parm to brown for a few minutes.  I've also used this recipe (it is one of those obnoxious ones with all manner of shit to wade through to actually get to the recipe, sorry, but it turns out nicely).

My turn to ask for a recipe:  We're not doing Father's Day until next weekend, and as my dad is very much a beef and potatoes guy (while I am so not), and loves greens (on that we agree), that's usually the combination -- some sort of starter salad, a beef main, a potato side, and a side of greens.  That will be the case again this year, but as I hate potatoes I'm always looking for new ways to make them for him but don't have ideas on my own; I just thumb through recipes from cooks/chefs whose non-potato offerings I like and thus trust, and he's always loved whatever potato sides of theirs I give a whirl.

The beef this year will be rib-eye steaks, and the greens probably collards of some sort, so any ideas for a potato side that's a special occasion dish?  I can always make one of the things I know he likes, but I like to try something new on birthdays and Father's Days (and, because it's a special occasion, there are no "this is great but seriously unhealthy" restrictions).

[chessiegal]

6 hours ago, Bastet said:

For some reason this thread did not show up as having new content until now, so I'm sure you've already done something with it, but I love kohlrabi simply roasted with oil, garlic, and S&P and then topped with grated Parm to brown for a few minutes.  I've also used this recipe (it is one of those obnoxious ones with all manner of shit to wade through to actually get to the recipe, sorry, but it turns out nicely).

Thank you. No, I haven't used it yet and after poking around for recipes, decided to toss it, but haven't. Roasted with garlic sounds good. I'll give it a try.

[JustHereForFood]

On 6/8/2024 at 10:51 PM, chessiegal said:

I signed up for a CSA basket from a local farm. I didn't ask for it, but today's basket had kohlrabi in it. I've never had it before. I've been looking at preparations on-line. Any suggestions?

If it's a new one, you can also just eat it raw, or as a side to a sandwich. It has a different flavor than cooked or steamed.

[luv2lurk]

11 hours ago, Bastet said:

My turn to ask for a recipe:  We're not doing Father's Day until next weekend, and as my dad is very much a beef and potatoes guy (while I am so not), and loves greens (on that we agree), that's usually the combination -- some sort of starter salad, a beef main, a potato side, and a side of greens.  That will be the case again this year, but as I hate potatoes I'm always looking for new ways to make them for him but don't have ideas on my own; I just thumb through recipes from cooks/chefs whose non-potato offerings I like and thus trust, and he's always loved whatever potato sides of theirs I give a whirl.

The beef this year will be rib-eye steaks, and the greens probably collards of some sort, so any ideas for a potato side that's a special occasion dish?  I can always make one of the things I know he likes, but I like to try something new on birthdays and Father's Days (and, because it's a special occasion, there are no "this is great but seriously unhealthy" restrictions).

I love potato Caesar salad. Begin by steaming small potatoes until partially cooked. Then prick and transfer to a bowl with olive oil and crushed garlic and toss. Let marinate for several hours. Just before you are ready to cook the steaks,   cook bacon strips and place the potatoes on the grill to char lightly. 

Remove potatoes from the grill and cube. Place in a bowl with crumbled bacon, Caesar dressing and chopped green onions. Toss. Sprinkle freshly grated parmesan on top.

I always use jarred Caesar dressing since it is thicker. The salad is delicious when warm/room temp, or even the next day when any leftovers have been refrigerated.






 

[annzeepark914]

Cheddar Cheese Potatoes with Sour Cream

6 medium baking potatoes*

2-1/2 cups grated sharp cheddar cheese

¼ cup (1/2 stick) butter

1 cup sour cream at room temperature

1/3 cup minced onion

Salt and freshly ground pepper

Paprika

Boil potatoes until tender.  Drain.  Cool slightly; peel.  Shred potatoes into bowl.

Preheat oven to 350 deg.  Butter 8” square baking dish. Cook 2 cups cheese & butter in a heavy small saucepan over low heat until almost melted, stirring constantly, about 1 minute.  Remove from heat.  Stir in sour cream & onion.  Season with salt & pepper.  Fold into potatoes.  Pour into prepared dish.  Top with remaining ½ cup cheese; sprinkle with paprika.  Bake until bubbly, about 30 minutes.  6 servings.  Source: Bon Appetit.

*This recipe is from the mid-1980s so baking potatoes were probably a bit smaller back then.  I shredded the potatoes in my FP which was a challenge but I like smooth potatoes.

[Bastet]

On 6/16/2024 at 11:01 AM, luv2lurk said:

I love potato Caesar salad.

He now informs me he'd like the green salad to be a wedge (blah) with blue cheese dressing (blech) and bacon, so doing this potato salad with another creamy dressing and bacon would be too similar in this meal, but I know my parents would love it with steaks another time, so I will file it away, thank you.

For that future reference, those "small potatoes" mean what, for example?  I know Russet (the ones people usually use for baked potatoes) and fingerling, but the rest are just colors to me.  Does small mean the ones that are a little less than half the size of a Russet, or the truly small ones (golf ball-ish size), that some stores package multiple colors of into a little sack they sell as "pee-wee potato medley"?

20 hours ago, annzeepark914 said:

Cheddar Cheese Potatoes with Sour Cream

Hmm.  That's also something they'd like, and I have a small baking dish that would be perfect for a half batch.  I'm only going to be doing more cooking for them the older they get, so if not next weekend then at some point, so thank you.

20 hours ago, annzeepark914 said:

I shredded the potatoes in my FP which was a challenge but I like smooth potatoes.

Shred like cheese?  Just checking, as in my limited experience I've never made a potato dish that called for shredding them.

[chessiegal]

If you're shredding potatoes, you probably need to get rid of excess moisture like you do when you're making latkes. 

[annzeepark914]

7 hours ago, Bastet said:

Shred like cheese?  Just checking, as in my limited experience I've never made a potato dish that called for shredding them.

Yes. I guess you can shred by hand. I prefer letting the FP do it. Shredding cooked potatoes can get a bit messy but IMO, they end up so smooth & delicious (especially with the cheese, sour cream & minced onion).

[chessiegal]

If I was shredding cooked potatoes, I'd used a potato ricer. Easier than cleaning a FP bowl.

 

[annzeepark914]

Yes, a ricer would be better than a FP (but not as fast!)

[Bastet]

22 hours ago, chessiegal said:

like you do when you're making latkes.

I have no frame of reference for this, having never made latkes, but thank you for pointing out the moisture issue with cooked potatoes as I kind of wondered about that (it's why I clarified shred like cheese, as if it had been raw potatoes, I wouldn't have thought twice; the only thing cooked I've ever shredded is meat and I figured I was not supposed to go at the potato with two forks).

17 hours ago, annzeepark914 said:

Shredding cooked potatoes can get a bit messy

This is what gives me pause, as a potato novice.  I just did a cursory internet search, and didn't find much about it (raw, yes, cooked, no).  Do you do anything to address the moisture issue raised above?  Or do I just use the box grater (shredder side) or food processor (shredding disc) like I would anything else?

8 hours ago, chessiegal said:

If I was shredding cooked potatoes, I'd used a potato ricer. Easier than cleaning a FP bowl.

Since I don't eat potatoes, I don't have a potato ricer.

[chessiegal]

When I was talking about shredding potatoes for latkes, I meant raw potatoes. I'm not aware of a moisture issue with cooked potatoes.  I watched an episode of Cook's Country today where they were making potato pancakes. They grated the potatoes on a winning grater, mentioning that you could also grate them with a food processor. They used a kitchen towel to ring out the excess moisture.

[EtheltoTillie]

On 6/18/2024 at 5:13 PM, chessiegal said:

When I was talking about shredding potatoes for latkes, I meant raw potatoes. I'm not aware of a moisture issue with cooked potatoes.  I watched an episode of Cook's Country today where they were making potato pancakes. They grated the potatoes on a winning grater, mentioning that you could also grate them with a food processor. They used a kitchen towel to ring out the excess moisture.

Yes, I grate/shred the raw potatoes for latkes in the food processor, then I squeeze out the extra moisture by wringing in a cheesecloth.  Save this for next December. 

@Bastet what did you end up with for Father's Day?

 

Edited June 20 by EtheltoTillie

[Bastet]

4 minutes ago, EtheltoTillie said:

@Bastet what did you end up with for Father's Day?

We're doing it this Sunday instead of last, and I haven't quite decided yet -- tomorrow is grocery shopping.

[EtheltoTillie]

Keep us posted!  We want to know the potato hater's potato choice.  Au gratin potatoes are good.  But maybe too creamy with your other creamy salad choice. 

[Ancaster]

On 6/20/2024 at 3:08 PM, EtheltoTillie said:

Yes, I grate/shred the raw potatoes for latkes in the food processor, then I squeeze out the extra moisture by wringing in a cheesecloth.  Save this for next December. 

@Bastet what did you end up with for Father's Day?

 

I grate them and put them in a colander in the sink for a couple of hours until they turn that weird pinkish colour.  Then I rinse them and they turn white again.  I dry them off on a tea towel - best latkes ever.

[EtheltoTillie]

3 hours ago, Ancaster said:

I grate them and put them in a colander in the sink for a couple of hours until they turn that weird pinkish colour.  Then I rinse them and they turn white again.  I dry them off on a tea towel - best latkes ever.

Hmm this is wack!  I will save this for next December and do a taste comparison with my traditional method. 
What about onions?  I use onions. Do you?  Some people do not.  

[Ancaster]

37 minutes ago, EtheltoTillie said:

Hmm this is wack!  I will save this for next December and do a taste comparison with my traditional method. 
What about onions?  I use onions. Do you?  Some people do not.  

Yes I do use onion.  And egg.

[EtheltoTillie]

4 hours ago, Ancaster said:

Yes I do use onion.  And egg.

Yes I use egg too, and a bit of matzoh meal. 

[Ancaster]

On 6/22/2024 at 7:20 AM, EtheltoTillie said:

Yes I use egg too, and a bit of matzoh meal.

Oh yes, that too. And salt, of course.  (Hey, it's been six months!)

[BooksRule]

Not really in search of  recipe, but I do need opinions on a flavor.  I want to make some snacks where you take Bugle salty snacks, pipe peanut butter into the open end and then dip the open end into melted chocolate.  They are tasty, with the whole salty/sweet/PB thing.  But, I haven't made them in years and I can't remember what kind of chocolate I used.  I can find both milk chocolate chips and semi-sweet chocolate chips, but am not sure which one to use.

Any thoughts?

[chessiegal]

@BooksRule I'd eat either one but would have a preference for the semi-sweet. I bought mini-cannoli from The Fresh Market to take to a potluck last week. The ends were dipped in mini-semi-sweet chocolate chips, and they were great.

[Trini]

I think either would be fine; But maybe milk chocolate to be a sweet counter to the salty chips and PB.

[Bastet]

I'd always opt for semi-sweet over milk chocolate.  Milk chocolate tastes too much like sugar and too little like chocolate. 

[Anela]

This is one of the soup recipes that I might go back to, to save money (no needing to add things like chicken).

Quote

Deep Immune Orzo and Turmeric Soup

1 teaspoon virgin olive oil
1 small yellow onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2-inch piece of fresh ginger, peeled and minced
2-inch piece of turmeric, peeled and grated (or 2 tsps turmeric powder)
1/2 teaspoon dried chili flakes, or to taste
2/3 cup orzo pasta (or small shaped pasta)
4 cups vegetable stock
2 teaspoons light miso paste
1 teaspoon apple cider vinegar
1/3 cup chopped fresh flat-leaf parsley
salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté and stir vegetables until the onions are very soft and translucent, about 5 minutes.

Add the garlic, ginger, turmeric, and chill flakes, and stir until the spices are fragrant, about 30 seconds, Add the orzo and vegetable stock. Bring to a boil. Lower the heat to a simmer, and cook until pasta is just tender, about 7 minutes.

In a small bowl, stir together the miso and apple cider vinegar. Ladle 2 to 3 tablespoons of the warm broth into the small bowl to fully dissolve the miso. Add this mixture to the soup along with the chopped parsley. Season the soup with salt and pepper.

Recipe from “The First Mess Cookbook by Laura Wright”

 

I use four cups of stock, and two cups of water, in the instant pot. I use less orzo, too, so that I have a lot of broth. 

And then there's this one:

https://www.101cookbooks.com/immunity-soup/

Quote

Treat the broth seasonally - if it's summer, toss some corn in. Late spring? Go for sliced asparagus. Also, for a more substantial meal, serve over brown rice or soba noodles. All tasty. Also, a mandolin makes quick work of all the slicing here, but watch those fingers! I like enoki or nameko mushrooms, black trumpets are good, and regular brown mushrooms do the job as well.

Ingredients

1 tablespoon extra virgin olive oil

1 medium onion, quartered and thinly sliced

3 celery stalks, thinly sliced

1 medium carrot, thinly sliced

8 medium garlic cloves, very thinly sliced

2 tablespoons grated ginger, peeled

3/4 teaspoon finely ground white pepper, plus more to taste

1 1/2 cups mushrooms, trimmed

8 ounces firm tofu, sliced into thin slabs

2 1/2 teaspoons fine grain sea salt

to serve: lots of chopped green onions, sliced watermelon radish, and/or pea shoots

Instructions

Heat the oil in a large soup pot over medium heat, and stir in the onion, celery, carrot, garlic, and ginger. Gently sauté just until soft, you don't want any browning. Add a small splash of water if the pan drys out in the process. 

Stir in the white pepper and 10 cups of water. Dial up the heat to bring the broth to a simmer, and hold there for about 15 minutes. Add the mushrooms, tofu, and salt, and gently simmer for another 5 minutes. Stir well, taste, and adjust with more salt or water if needed. Ladle the soup into shallow soup bowls and top with lots of green onions, pea shoots, and a few watermelon radish slices. Add a finishing drizzle of olive oil, and enjoy!

 

[BooksRule]

I'm looking for a recipe for an old-fashioned chocolate pie (not the kind with pudding, milk, and Cool Whip that you chill).  I want the kind with cocoa, egg yolks, sugar, etc. that you cook on the stove into a thick custard and then put into a pre-baked crust.  I know I can find recipes online, but if any of you have one that you think is really good, please let me know. My mom used to make a good chocolate pie, but I don't have her recipe and she's no longer here for me to ask.

[Trini]

Looking through my mom's Good Housekeeping Illustrated Cookbook (pub. 1980), there's a Chocolate Cream Pie recipe. Don't know if it's "really good"; I've never made it/had it.

 

[Trini]

I'll attempt to DM you a photo, if I can figure it out. Otherwise I don't have time to type it out until tomorrow night.

[chessiegal]

1 hour ago, BooksRule said:

I'm looking for a recipe for an old-fashioned chocolate pie (not the kind with pudding, milk, and Cool Whip that you chill).  I want the kind with cocoa, egg yolks, sugar, etc. that you cook on the stove into a thick custard and then put into a pre-baked crust.  I know I can find recipes online, but if any of you have one that you think is really good, please let me know. My mom used to make a good chocolate pie, but I don't have her recipe and she's no longer here for me to ask.

I looked in my Mom's recipe box (which means it is pre-1973) and she has a recipe for chocolate cream pie marked "Hershey's" that calls for Hershey cocoa and starts with scalding milk over a double boiler. Sounds old school if you're interested.