The Kitchen

Welcome to the 2021 Kitchen! It is new and empty now. I hope you all will gather here and fill it with food, conversation, recipes. cookbook suggestions, and fun.

Thanks for setting up The Kitchen, Jim! I love seeing what everyone is cooking!

Well, today I am in search of recipes that will use up my leftover pheasant. It was very lovely and tasty last night. But what was I thinking following the original quantities of 2 birds when I am living alone?

And I really, really need to make the pumpkin chiffon pie that I never got around to a month ago. Sigh. That recipe comes from a newspaper clipping I inherited and haven't tried in all the years since.

For leftover pheasant, I would recommend stripping the roasted meat off the bones, crisping it back up in a hot pan with some butter. Serve it with a simple parmesan risotto, and making a dark cherry and red wine reduction, then topping with a little lemon or orange zest.

The good thing is, leftover risotto is great on its own the next day, and any leftover reduction can be poured over vanilla ice cream for a tasty dessert option.

>4 NielsenGW: Ooh. I like that. I stripped the remaining meat off the first bird, but simply broke the second bird in half to squish into the largest storage container I have. I do love risottos! I admit, I was gonna be lazy and follow Paul Cranswick's model for leftover turkey, but your suggestion is much better. I can use the cranberries from the pan with the sour cherry concentrate in my fridge and red wine for the reduction.

I’m hoping to make braised oxtail with carrots and chiles this weekend - saw the recipe in Food &Wine and it looked awesome. I’ll post results if I get a chance to cook it.

https://www.foodandwine.com/recipes/braised-oxtails-with-carrots-and-chiles

New Year's weekend was a nice sequence of delicious recipes at the homestead.

Cilantro Lime Shrimp Salad:

In a large bowl, combine 1 lb chopped & cooked shrimp, 2 T chopped cilantro, 1 finely diced jalapeno, 2 diced roma tomatoes, and 1 (or 2) diced avocado with lime juice, salt, and pepper to taste. Chill in fridge for at least 1 hour. Eat with Tostito's Scoops (trust me on this one).

Beef Bourguignon:

Preheat oven to 350 degrees F. In a large oven-safe pot, cook 6 oz. diced bacon over medium-high heat until crisp. Remove from pot with slotted spoon. Pat down a 3 lb beef chuck with a paper towel, then diced into 1 inch cubes. Season meat with salt and pepper. In batches, sear beef on all sides in rendered bacon fat and set aside in a large bowl. To the pot, add 1 chopped carrot and 1 diced onion and cook until soft. Add 6 cloves minced garlic and stir for 1 minute. Add bacon and beef back to the pot, and season again. Add 2 T flour and stir to incorporate. Add 12-20 peeled pearl onions and 3 c red wine (what's left in the bottle is the chef's share -- enjoy). Stir to incorporate. Add beef stock, but only enough to cover the meat. Stir in 2 T tomato paste. Push 4-6 fresh thyme sprigs into the mixture. Cover pot and roast in oven for 3 hours.

When done, strain mixture into a small pot making sure to keep both the solids and the liquid. Put the solids back into the roasting pan and set aside. Bring the liquids to a simmer, add 1/2 c beef stock, and reduce a bit, checking seasoning levels.

Meanwhile, heat 2 T butter over medium-high heat in a skillet. Add 1 lb quartered mushrooms and saute until tender with a little salt and pepper. Add to beef mixture.

When the sauce looks done, whisk in 1 T butter to get a nice sheen.

Serve beef over mashed potatoes and top with sauce. Enjoy.

Mmmm, I'm going to try that shrimp salad out when I pick up some shrimp. I don't like cilantro on its own but I really like it with lime.

Here's a recipe I've been meaning to post. With a slight tweak, these are the best sugar cookies I've ever had. I made a big batch for Christmas and doled them out to many people in the cookie tins I make every year. One guy asked for a refill, and my sister actually cleaned out the cookie tray of these (and the butterscotch squares) and took them home.



Better Homes and Gardens New Cook Book- Sugar Cookie Cutouts, with my tweaks.

1/3 c butter
1/3 c shortening
2 c flour
1 egg
3/4 c sugar
1 tbs milk
1 tsp. baking powder
1 tsp vanilla
dash of salt
(My tweaks- 1. I used oil instead of shortening. 2. I used 1/2 tsp vanilla and 1/2 tsp almond extract. It made a huge difference)

Preheat oven to 375.
Beat the butter and oil on med-high for 30 seconds. Add half the flour, then the egg, sugar, milk, powder, extracts and salt. Beat well until combined. Beat in the remaining flour.
Divide the dough in half, cover and chill several hours.
Roll half the dough out on a lightly floured surface. (I covered the surface with confectioner's sugar instead.)
Roll to 1/8 inch thick and use cutters. Space on an ungreased cookie sheet (I use parchment) and if desired, sprinkle with sugar. Bake 7-8 minutes until edges are lightly brown.
I iced mine with royal icing.

Who likes goat cheese? You like goat cheese.

Goat Cheese and Onion Casarecce

Preheat oven to 400 degrees F.

In a small pan, crisp 4 oz diced pancetta over medium-high heat until crisp. Set aside on a paper towel.

In a high-sided skillet, melt 2 T butter over medium heat. Add 3 thinly sliced onions and saute for 2 minutes. Add 1 T brown sugar, 1 T balsamic vinegar, 1 t salt, and 1 pinch of baking soda. Stir to incorporate, cover, and cook down for 10 minutes, stirring occasionally. Once they are cooked down, remove from pan to a bowl and set aside. In the same skillet, melt 1.5 T butter. Whisk in 1 T flour thoroughly. Whisk in 1/2 c white wine and cook off. Slowly whisk in 2 c chicken stock and 2 c whole milk and mix thoroughly. Add 12 oz casarecce pasta and 4 sprigs' worth of thyme leaves. Bring to a boil, then down to a simmer, and cook pasta until al dente. Remove from heat and stir in 4 oz goat cheese, 3 oz grated pecorino cheese, 1 t Dijon mustard, and cooked pancetta. Stop mixture with cooked onions, then with 1 oz extra pecorino. Bake in oven for 15-20 minutes.

When done, allow to cool for a bit before serving. Enjoy.

Wow, that sounds great!

Made this the other day with bone-in beef short ribs instead of oxtail. Definitely a keeper!

Ingredients

2 pounds oxtails, cut into 2-inch pieces
2 small yellow onions, finely chopped
1 cup thinly sliced scallions (white and light green parts), plus sliced dark green tops, for garnish
⅓ cup packed light brown sugar
2 tablespoons soy sauce
2 tablespoons ground allspice
1 tablespoon black pepper
1 tablespoon Worcestershire sauce
2 ½ teaspoons kosher salt, or to taste
4 medium garlic cloves, smashed
2 fresh Scotch bonnet chiles, stemmed and chopped
1 ¼ cups dried butter beans
2 tablespoons vegetable oil
4 cups water, divided
2 teaspoons fresh thyme leaves
3 medium carrots, chopped into 1 ½-inch pieces
Directions

Step 1
Combine oxtails, onions, white and light green scallion slices, brown sugar, soy sauce, allspice, black pepper, Worcestershire sauce, salt, garlic, and chiles in a large bowl; toss to coat. Cover with plastic wrap. Place beans in a separate large bowl; add cold water to cover by about 3 inches. Cover with plastic wrap. Place both bowls in refrigerator for at least 8 hours or up to 12 hours.

Step 2
Drain beans; set aside until ready to use. Heat oil in a large Dutch oven over medium-high until shimmering. Using a slotted spoon or tongs, add oxtails, reserving marinade in bowl. Cook oxtails, turning occasionally, until evenly browned on all sides, about 15 minutes. Remove from heat.

Step 3
Remove oxtails from Dutch oven, and set aside. Discard drippings, and return oxtails to Dutch oven. Add beans, reserved oxtail marinade, 3 cups water, and thyme.

Step 4
Cover Dutch oven; cook over low, stirring mixture and turning oxtails every 30 minutes and adjusting heat as needed to maintain a very low simmer, until meat is tender when pierced with a paring knife but not yet falling apart, about 2 hours.

Step 5
Add carrots to oxtail mixture; uncover and cook over low, undisturbed, adjusting heat as needed to maintain a very low simmer, until carrots are tender, meat easily pulls away from bone with a fork, and sauce starts to thicken, about 45 minutes, skimming fat from surface as needed. Gradually stir in up to remaining 1 cup water as needed until sauce reaches a gravy consistency.

Step 6
If desired, remove oxtails from pot; shred meat and discard bones. Stir shredded meat back into pot. Divide mixture evenly among bowls; garnish with reserved dark green scallion slices.

Make Ahead
Oxtails can be made up to 3 days ahead.

I've never had oxtail but I've had roasted bone marrow. Would the taste be similar?

Yeah, probably. Oxtail is just cow's tail that has been cut into chunks. Fatty meat with a bone running down the center of the piece. These days it's a bit expensive and somewhat hard to find in your average grocery store. The short ribs are a similar cut of meat and worked very well.

You're just going to have to trust me on this one:

Taco Lasagna

Preheat oven to 400 degrees F.
Brown 1.5 lbs ground beef with 2-3 T taco seasoning, crumbling finely.
In a pot, melt 4 T butter over medium heat. Whisk in 2 c heavy cream, then 2 c shredded queso quesadilla until very smooth. Stir in 1-2 T cajun seasoning. Heat until saucy and coats a spoon.
Spray a 9x11 dish with cooking spray. Spoon a very thin layer of beef and sauce on the bottom. Place a layer of oven ready lasagna noodles, then 1/3 of the beef, then 1/3 of the cheese sauce, then some pico de gallo. Repeat layers two more times, then cover top with 1 c shredded queso quesadilla.
Cover lasagna dish with foil. Bake in oven per noodle package directions (in my case, 50 min covered then 20 mins uncovered).

Enjoy.

Oh, that sounds great!

>13 drneutron: Thanks for the info!
>14 NielsenGW: Sounds good!

Had to try it to believe it:

Bacon and Pea Pizza

Preheat oven to 500 degrees F.
Heat 4 diced bacon slices in a skillet until crisp. Remove to a paper towel-lined plate to dry and cool.
On either a fresh or thawed pizza crust, layer shredded mozzarella, then bacon crumbles, then fresh peas, then sliced garlic, then sliced green onions, then shredded smoked cheddar, then crushed red pepper flakes, salt, and pepper to taste. Bake until golden and crispy.

Hmmm. Is this your new favorite or was it a one-and-done?

>18 mstrust: It was the first pizza I've had that was out of the ordinary and worked with the gluten-free pizza crust I use (O'Dough's) -- most just slip off or don't meld properly. The layering and flavors of the pizza really came through nicely. I would definitely make it again.

>17 NielsenGW: - That sounds delicious! I don't love overly sauced pizza, and this sounds like it doesn't have any sauce, so perfect for me :)

I just made pizza for the first time in...either many many years, or ever. Pizza dough, herb-flavored, from Trader Joe's (1 pound), then I cooked it like King Arthur's Crispy Cheesy Pan Pizza - https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe.

Small pool of oil in a cast iron skillet, put the dough in, turn it over, poke and dimple it until it reaches the edges of the pan (giving it a rest a time or two if necessary). Let rise - the KA recipe dough is supposed to rise for 2 hours and jiggle when it's done, the TJ's dough is supposed to rise for 30 minutes. So I split the difference and let it rise for an hour. Half-way through, I started the oven going, preheating to 450.

When the dough is risen, cover it (right to the edge of the pan) with shredded mozzarella (it caramelizes at the edge, yum). Then dollop on sauce - I used pesto, because I like it better than red sauce, plus I thawed and pureed some broccoli. Also applied chopped-up lunch meat (paper-thin Black Forest ham) and diced and fried Spam (don't judge me, I like it. In small doses). Sprinkle on some more mozzarella, not a solid coat like the first. Add some grated Parmesan if you like (I did). The KA recipe just has the cheese and sauce, says add toppings as you like.

Bake 18-20 minutes - in my oven and pan, at 18 minutes the top was good but the bottom of the crust was doughy. So I moved it down one level to my baking stone (still in the pan) and cooked it another 5 minutes. Take it out of the oven, immediately run a knife around the edges to separate that caramelized cheese from the pan. Let it sit in the pan a while (5 minutes), then lift it out - I levered up one edge and picked up the pan and dumped it onto the cooling rack the pan had been sitting on. Worked well, except one place where the cheese was still stuck to the pan - it only took a little more prying to get it loose, though. Let it cool a minute more, then cut the very thick pizza with scissors. Yum, yum.

I ate 2/3 of the pizza - still a couple slices left for tomorrow.

I like every kind of crust - not so much the really cracker-thin, all crunch and no substance, and not so much the all crust and no pizza. They're OK, not great. This was definitely on the thicker side, though less solid than most pan pizzas, and very tasty. Next time I'll make my own crust, pizza dough is easy.

I considered and rejected bacon crumbles on this one - too strong along with the Spam, and I wanted to finish that. Maybe I'll try a bacon-and-pea one next time - and definitely add some sliced garlic!

This meal’s all about timing:

Pan-Seared Skirt Steak with Smoky Polenta

Early in the day, combine 4 cups chicken stock with 1 cup dry polenta. Chill in fridge.

Mise en place: Roughly chop 2 seeded poblano peppers. Thickly slice 4 roma tomatoes. Arrange on a lined baking sheet, then drizzle with olive oil and season with salt and pepper. Season 1.5 lbs of skirt steak with salt, pepper, and chili powder.

40 minutes before service, preheat oven to 425 degrees F.
30 minutes before service, get chilled polenta over medium to medium-high heat. Whisk frequently during cook times below.
25 minutes before service, put vegetables in oven and bake for 25 minutes.
20 minutes before service, get a large skillet heated with olive oil over medium-high heat.
15 minutes before service, place skirt steak in skillet, cooking 5 minutes per side, then rest for 5 minutes.

When polenta is thick and done (around 5 minutes before service and just as the steak comes off the heat), remove from heat and add 2 T butter and 1/2 cup shredded smoked cheddar. Whisk to incorporate.

Serve polenta topped with slices of steak and roasted vegetables. Enjoy.

Got real cold over the weekend (-9C), so I had to kick up the spice level on this chili:

Guajillo and Arbol Chili

In a large pot, toast 4 dried guajillo peppers and 4 dried arbol chilies (no stems) over medium-high heat until slightly blackened. Remove and set aside. In the same pot, heat 2 T olive oil, then add 1 sliced fresh Anaheim pepper, 1 sliced red onion, 6 cloves smashed garlic, 2 t cumin, 1 t oregano, and salt and pepper and saute until tender. Add 2 T tomato paste and cook, stirring, for 1 minute. Add 28 oz whole peeled tomatoes, 30 oz beef broth, 2 T masa harina, 1 T brown sugar, 1 T apple cider vinegar and the toasted chilies. Simmer for 20 minutes, then blend with either an immersion blender or a regular blender. Set aside in a separate bowl. Wipe pot clean, then heat 2 T olive oil over medium-high heat. In batches, brown 2 lbs cubed beef chuck roast and 2 lbs cubed pork shoulder roast on all sides. When done, add all the meat to the pot and all the blended mixture. Bring to a very low simmer and cook for 3 hrs. After that, add 2 cans drained and rinsed pinto beans and heat through. Serve topped with your choice of chili toppings (cheese, cilantro, sour cream, avocado, etc.)

Yet another one for my recipe file!

Sunday's are pretty good when the whole house smells like curry:

Slow Cooker Beef Curry

In a 6 qt slow cooker, place 2.5 lbs cubed stew beef and 1 lb quartered small red potatoes. Add 2 T curry powder, 2 t cumin, 2 T grated fresh ginger, 2 cloves pressed garlic, and salt and pepper to taste. Next, tear up 1 piece of naan bread and layer on top. Then top with 2 cans fire roasted tomatoes. Cook for 6-7 hrs on low.

Before serving, blend together 1.5 c cilantro leaves, 1 t cumin, 1/4 c water, 1 t grated ginger, and 1/4 c pickled jalapenos. Add some of the brine from the pickling jar and blend again. Stir 2-3 T of this mixture into the slow cooker, breaking up some of the meat and bread to thicken.

Serve stew with a little extra cilantro mixture on top. Enjoy.

I love curry! Do you use yellow or red curry powder?
I use yellow and always add a little fenugreek too. I've never used naan as a thickener so that's something to remember.

>26 mstrust: I use a yellow curry powder from Penzeys Spices called "The Now Curry" -- it worked rather well.

Thanks!

A dreary Sunday led to a delightful soup:

Italian Hot Sausage and Gnocchi Soup

In a large pot, heat 2 T olive oil over medium-high heat. Add 1/2 lb uncased hot Italian sausage. Crumble and brown. Add 1 chopped carrot, 1 diced parsnip, 2 washed, sliced leeks. Sauté 3-5 minutes, seasoning with salt, pepper, and Italian seasoning. Add 4 pressed garlic cloves and sauté until fragrant. Add 28 oz. whole peeled tomatoes (drained and chopped) and 15 oz. white beans (drained and rinsed). Stir to incorporate. Add 6 cups chicken broth and re-season if needed. Bring to a boil, then to a simmer for 20 minutes. During that 20 minutes, get a pot of salted water boiling and cook 1 lb gnocchi until floating. Add to soup, then add 2-3 cups trimmed baby kale and cook until wilted.

Serve soup with freshly grated Parmesan. Enjoy.

Not much on the reading front (stuck on a book about transcendental philosophy for the time being), but made a tasty dish last night:

Thai Peanut Chicken Tacos

In a bowl, whisk together 1/4 c chopped cilantro, 1/4 c rice wine vinegar, 2 T honey, 1/2 t sesame oil, salt, and pepper. Stir in 2 cups coleslaw mix OR a mixture of julienned cabbage and carrots. Store in fridge. In a skillet, whisk together 1/4 c soy sauce, 3 T Worcestershire sauce, 3 T rice wine vinegar, 3 T honey, 2 T minced ginger, 2 T hoisin sauce, 1 clove minced garlic, and 1/2 t pepper. Add 2 c shredded chicken and saute until absorbed/reduced. Meanwhile, blend together 1/2 c natural creamy peanut butter, 1/4 c chicken broth, 3 T soy sauce, 2.5 T honey, the juice and zest of 1 lime, 1 clove garlic, 1 T red curry paste, 1 chopped shallot, 2 T chili paste, and 2 T rice wine vinegar until smooth.

Divide slaw mixture among 6-8 tortillas, top with cooked chicken, then with peanut sauce. Enjoy.

Mmmm, sounds good.

I made this easy side dish last night for our grilled pork chops with apples and onions.

Herbed Green Beans

1 lb trimmed green beans
1 tsp. dried parsley
1/2 tsp dried mint
1 tsp lemon zest
1 tsp salt
1/4 tsp black pepper
2 tbs olive oil

Cook the beans in boiling salted water 5-7 minutes.
Drain. Add all the remaining ingredients and toss. Done.

I was recently gifted with a jar of Midwest Bacon Jam. This is a novelty for me, as I didn't know bacon jam existed and I probably wouldn't buy it myself because of all the sugar in it. But I added a big spoonful of it to a pot of homemade sausage and vegetable stew last week and it made a nice peppery sweet and smoky flavor.

Ooo... bacon jam. That works wonders as a bun schmear for burgers and such as well.

I can see it being very good on a burger, or a grilled cheese.

>31 mstrust:

Loved your herbed green beans!
Made them tonight for dinner; served with a leek and chicken pie.

We're steadily creeping toward burger season, so we start with a banger:

Banh Mi Burgers:

In a small bowl, whisk together sriracha and mayonnaise to your desired spice level.

In a large bowl, hand mix together 1.5 lbs ground pork, 1/4 c minced basil, 4 minced garlic cloves, 3 minced green onions, 1.5 T Worcestershire sauce, 1.5 T sriracha, 1 T sugar, 2 T cornstarch, 1.5 t pepper, and 1.5 t salt. Mix thoroughly, then divide into 4 burger patties. Grill patties until cooked through, about 10-12 minutes, flipping a few times. When done, drizzle with a small amount of sesame oil.

Serve burger on a brioche bun with mayonnaise mixture, and topped with shredded carrots, cilantro, or cucumber slices.

That sounds very good, and I just so happen to have started pickling carrots and jalapenos a few weeks ago.
>34 nrmay: I'm so glad you tried the recipe and liked it!

So I've been working on maple recipes. Here's a simple one I came up with, and if you've ever had an original egg cream with chocolate syrup, you'll like this.

Maple Egg Cream

In a soda glass, add 2 tbs maple syrup and 1/3 c cold milk. Stir well.
Add one cup of cold plain seltzer water and stir well.

This one was so good, we made it twice in a week:

Pork and Ginger Ramen

In a skillet, heat 1 lb ground pork in 2 T olive oil. Season with salt and pepper, crumble with a spoon, and cook until browned and crispy. Set aside.

To prepare, break down 3 baby bok choi into the leaves and the whites. Thinly slice the whites and roughly tear up the green and keep separate. Thinly slice 5 green onions and set aside.

In a mid-sized pot, combine 4 cups chicken broth, 3 T soy sauce, 1 T ginger paste, 1 T garlic paste, 1 T sriracha, the bok choi whites, and the green onions. Bring to a boil, then down to a simmer for 2-3 minutes. Add the crisped pork and 1-2 packages/bundles of ramen noodles (no flavor packet), and cook until noodles are tender. Add the bok choi greens and wilt for 1 minute.

Enjoy.

My wife has been trying to get me to make this one for a few weeks now, so I caved and am glad I did:

Roasted Vegetable Enchilada Casserole

Blend together 1 lb chopped tomatoes, 3 chipotles in adobo, 1 T cumin, 1 T oregano, 3 garlic cloves, and 1 chopped white onion. Set aside.

Preheat oven to 425 degrees F. In a bowl, mix 2 peeled, chopped chayote squash, 1/2 chopped red onion, 1 chopped red bell pepper, 3 T olive oil, and 1 T salt. Pour as a single layer onto a baking sheet and roast for 20 minutes. Set aside. Drop oven to 350.

In a skillet, fry 12 corn tortillas in oil until scorched and crispy. Set aside.

For the rest of the mis en place:

Shred 10 oz aged white cheddar. Crumble 11 oz goat cheese. Chop 1/2 cup cilantro. Drain and rinse 2 cans black beans.

Assembly:

In a very deep square casserole dish (my dish was 9x9x8 -- this gets tall quickly), line the bottom with a bit of the tomato sauce to prevent sticking. Then place 3 tortillas so as to cover as much area as possible. Then top with 1/4 of the vegetables, 1/4 of the beans, 1/4 of the cheddar, 1/4 of the cilantro, 1/4 of the goat cheese, and 1/4 of the sauce. Repeat for three more layers, firmly pressing each layer down when you get to a layer of tortillas.

Bake casserole for 50 minutes. Thinly slice remaining 1/2 red onion.

When done, allow to sit for 5-10 minutes, then divide into 9 servings. Top each serving with the thin red onion and a bit of cotija cheese. Enjoy.

That sounds really good. Do you think it would work with a more common veg like zucchini or butternut in place of the chayote?

It should work nicely. Zucchini would push it more in a direction of a recipe my mother used to make: Calabasita. Butternut squash might make it a little too sweet, but could work, too. I used the chayote because I had never used it and it seemed interesting. It tastes like a cross between a savory pear and an apple with the texture of under-ripe melons.

I agree, I've had chayote and it's so mild and the texture is very similar to unripe melon. But you got to try something new. The casserole sounds good.
I made an Indian/Thai fusion dish last night that used chicken I'd marinaded in black garlic, ginger, oil and soy sauce, with riced cauliflower, bell peppers, onion, coconut milk and mango. Just looked around and threw it all in one skillet. Turned out rather nice. And just to make it weirder, I served it with a bowl of homemade pico de gallo and cheese chips. These are low-carb, just mix shredded cheese with a little salt and chili powder, spread out on parchment paper and bake until completely melted. Allow to cool and slice into triangles like tortilla chips.

If this is too commercial, let me know and I'll delete it. I'll put the info on my thread.

The refugee help center, Soft Landings, in Missoula has been hosting a series of zoom cooking classes with native chefs. It's a fund raiser for the non-profit center, so I hesitate to post the previous recipes.

I've really been enjoying them - and the cost is only $15 (plus $5 tip if you like) for two hours.

They email the list of ingredients the week before. Last month's class was for Indonesian Babi Kecap using sweet soy sauce and we also made super easy Acar pickles. There was both a version with pork and a vegetarian version. I had some pork to use up, and the method of braising the pork in broth and regular soy sauce was amazing.

My greatest challenge is finding ingredients in small town Montana - but they do give substitutions.

The classes are recorded, so if the time doesn't work for you, you can watch the video later. They have participants from all over (not sure if their zoom connection works outside the US??) You can cook along with the chef or just watch; have your computer video on or off if you'd rather just lurk.

Here is the description for the next class on May 22nd (I believe there is a beef and a vegetarian option): "Join this mother and daughter duo, Chefs Tenzin and Tseten, for a virtual cooking class! The chefs will teach us how to cook Momos, or delicious Tibetan dumplings. This class will take place live on Zoom and participants will be able to interact with the Chefs as they teach us about Tibetan food and culture. Ask cooking questions as we go along!"

And the link: https://unitedweeatmt.org/products/virtual-cooking-class

You can follow this on FB on United We Eat

I made this a few days ago and really liked it. I've been in a citrusy mood and had lots of key limes.

Lime Curd
3 eggs
3/4 c sugar
1 tbs lime zest
1/3 c fresh lime juice
3 tbs butter, cold and sliced into tbs pieces

In a heatproof bowl, whisk the eggs until smooth. Add in the sugar, zest and juice and whisk well.
Place the bowl of this mixture over a pot of simmering water and cook over low heat, stirring constantly with a wooden spoon until thickened. It takes about 7-10 minutes.
Drop the butter in one tbs at a time, stirring until smooth.
Set the bowl over a larger bowl or tray of ice water to cool.
Once cooled it can be used as a pie or tart filling, between layers of a cake or as a pudding.
Makes 1 1/2 cups.

This was a surprise banger from last night:

Salmon with Spicy Peanut Sauce

In a bowl, toss together 2 cups shredded cabbage, 1/2 c shredded carrots, 4 sliced green onions, the juice of 1 lime, 2 T rice vinegar, and salt/pepper (to taste). Set aside in refrigerator.

In a bowl, whisk 1/4 cup creamy peanut butter, 2-4 T sriracha (to taste), 2 T soy sauce, 2 T sweet chili sauce, 1.5 T rice vinegar, 1 T sesame oil, 1 minced garlic, 1 t grated ginger. Set aside.

Make any rice you like any way you like.

Heat 4 T olive oil in a large skillet over medium-high heat. Season 4 6 oz. salmon fillets with salt and pepper. Cook flesh-side down for 3-5 minutes, until a very nice crust forms. Flip and cook on skin-side until cooked to your desired doneness.

To serve, top 1/4 of the rice with a 1/4 of the cabbage, then add one of the salmon fillets. Drizzle with sauce and chopped peanuts.

Enjoy.

>45 NielsenGW:
That sounds wonderful! I'll try it soon.

If it's got burrata, it goes on my plate:

Red Pepper Pasta with Burrata

In a large pot, heat 1/4 c olive oil over medium-high heat. Add 2 sliced shallots. Saute 3 mins. Add 7 chopped red bell peppers, 2 cloves garlic, 1.5 c vegetable stock, 2 T balsamic vinegar, 1 sprig oregano, 2 sprigs thyme, 1 sprig rosemary, 1 T salt, and 1 T pepper. Cook, stirring occasionally, for 15 mins. When done, remove herb stems. Immersion blend until smooth. Stir in 1/4 c heavy cream and 1/4 c grated Parmesan. Allow to simmer on low while the pasta cooks.

Start a large pot of salted water boiling. Cook 1 lb of preferred pasta until done. Drain and add a bit of the sauce to keep from sticking.

Serve pasta in bowls topped with sauce, then add small portions of fresh burrata. Top with fresh cracked pepper and a drizzle of olive oil.

I'd never heard of burrata so had to look it up. That's unusual. How would you describe the flavor?

>48 mstrust: Burrata is a beautifully creamy cheese that has a very slight sweetness. It's very silky, but has to be eaten quickly after serving. I like to use it portioned out with tomatoes and avocado, caprese-style with balsamic vinegar, olive oil, kosher salt, and pepper.

I've made it (in a class) - it's literally stretched mozzarella curds wrapped around unstretched. It tastes like fresh mozzarella (as >49 NielsenGW: says, creamy and slightly sweet - not as salty as the more-aged mozz you mostly get on pizza), and the texture is amazing - soft stretch wrapped around creamy clouds.

Made my favorite shrimp tacos last night:

Margarita Shrimp Tacos:

In a bowl, whisk together 1/3 c olive oil, 1 finely diced jalapeno, 2 minced garlic cloves, 1 T brown sugar, 1.5 t smoked paprika, 1 t chili powder, 1 t garlic powder, 1 t onion powder, 1 t cumin, 1 t salt, and .5 t pepper. Add 1 lb uncooked, deveined, peeled shrimp (patted dry). Stir to coat evenly, cover, and refrigerate for at least 2 hours.

While chilling, make any slaw you like -- creamy, tangy, pickled, etc.

When done, drizzle with 1-2 T tequila and stir. Pre-heat grill to medium-high.
Thread shrimp onto barbecue-safe skewers, interlacing with thin slices from 4-5 limes.
Grill skewers for 3-4 minutes per side.

Serve grilled shrimp in warm tortillas atop the slaw. Garnish with cilantro and an extra spritz of lime if desired.

>49 NielsenGW: >50 jjmcgaffey: Thanks for the info. Now I'll keep an eye out for burrata. I think the most unusual cheese I've liked, which isn't that unusual, was apricot Stilton. I didn't like mushroom Stilton at all.
I made Mexican chocolate ice cream last night.

>52 mstrust: Sounds good! I'm just starting to get into making ice cream (by which I mean, I froze the bowl of my ice cream maker a couple days ago...). I've got some recipes that sound good, someday I'll actually get around to making them.

I use my Cuisinart ice cream maker all summer. I love it because I get to make the flavors I don't see in the store, like Mexican chocolate, lavender, lime, honey nougat...
Here's how I make this one. It isn't overly sweet, and I have a heavy hand with cinnamon.

Mexican Chocolate Ice Cream

3/4 c sugar
2 c heavy cream
2 c whole milk
1/2 c cocoa powder
1 tsp vanilla
2 tsp cinnamon
1 egg yolk

In a saucepan, whisk together the sugar and cocoa powder, making sure to get all the lumps broken.
Add the yolk, vanilla, cream and milk and whisk well. Put over a med-low heat and cook for 4-5 minutes. You want to see a little steam but not a simmer.
Remove from heat and whisk in the cinnamon.
Pour the mixture into a well chilled ice cream maker bowl and churn for 30 minutes.

Thanks! I'll try it sometime.

We were given Yotam Ottolenghi's Plenty a few weeks ago, and I finally got to try a recipe from it:

Vegetable Paella

In a paella pan (or a large high-sided skillet), heat 3 T oil over 70% heat.
Add 1 sliced onion. Saute 3 mins.
Add 2 sliced multi-colored bell peppers. Saute 5 mins.
Add 1 crushed garlic clove. Cook 1 minute.
Add 2 bay leaves, 1/4 t smoked paprika, 1/2 t turmeric, 1/4 cayenne pepper. Stir to incorporate.
Add 1 c paella or arborio rice. Stir 2 mins.
Add 6.5 T sherry and 1 t saffron. Boil for 1 minute.
Add 2-3 c vegetable stock and 1/2 t salt. Simmer on low for 20 minutes until mostly absorbed.
Check seasoning levels and adjust accordingly.
Add 1 c fresh shelled edamame, 1 c halved cherry tomatoes, 5-6 grilled jarred artichoke hearts, 10-15 halved kalamata olives in a layer on top (do not stir). Quickly cover pan with foil and set aside off heat for 10 minutes.
Remove foil and serve with chopped parsley and lemon wedges. Enjoy.

Decided to modify a classic last night to great success:

Beef Quesabirria Tacos:

In a dry skillet, toast 2 dried guajillo chilies, 2 dried chilies de arbol, and 2 dried ancho chilies for 2-3 mins per side over medium-high heat. Move to blender.
Add 2 T oil to the skillet, and saute 1 chopped onion until lightly charred and soft. Add 3 chopped roma tomatoes and 6 cloves chopped garlic. Saute until soft, 5 mins. Add to blender.
To the blender, add 2.5 cups beef stock, 1/4 c apple cider vinegar, 1 t cumin, 1 t oregano, 1/2 t ground ginger, 1/4 t cinnamon, and 1/8 t ground cloves. Blend until smooth. Set aside.

Cut 3 lbs beef chuck roast into medium-sized chunks and season with salt and pepper on all sides.

In a large skillet, sear beef on all sides and set aside.

In a crockpot/slow cooker, add 1/4 of the blender mixture, then all the beef, then cover with the rest of the sauce. Stir in 1 cup beef stock and 2 bay leaves. Cook on low for 8 hours.

When done, remove beef from sauce, and shred. Important: keep the cooking liquid!

To make the tacos, start a skillet with 4 T oil on medium-high heat. Dip a corn tortilla into the cooking liquid, coating completely. Place tortilla in skillet, then some shredded beef on one side, then a good amount of queso quesadilla on top. Fold empty side over to make a taco. When crisped on the skillet side, flip taco to crisp the other side. When crisped, remove from skillet and set aside in a warm oven on a rack to keep warm. Repeat to make as many tacos as you need (or until the beef runs out).

Serve with any taco topping you like -- sour cream, salsa, cilantro, etc. Enjoy.

Oh, yeah, this is a keeper recipe!

Not much reading these days, but I'm having fun circling the globe cooking tasty dishes:

Rigatoni Pesto alla Trapanese:

Start a large pot of salted water boiling.

Toast 1/2 c slivered almonds in oven at 425 degrees F until slighty browned. When done, place in a food processor. Add 2 cloves garlic and pulse until minced. Add 1 c basil, 1 pint chopped cherry tomatoes, 1 t salt, 1/2 t crushed red pepper flakes. Blend while slowly streaming in 1/2 c olive oil. When combined, remove to a bowl and stir in 1/2 c grated Parmesan.

Boil 8 oz rigatoni until done. While boiling, get a large skillet warm. Just before the pasta is done, add half of the pesto mixture (save the other half for another day) to the skillet to warm, then drain pasta and add to pesto. Toss to heat and coat.

Serve pasta with a little extra basil and small dollops of ricotta. Enjoy.

I made this recipe up and really like it. I think I'll make it again for my Christmas tins.

Banana Habanero Chocolates

1/2 c walnuts
1/2 ripe banana
2 tsp honey
1 tbs cream
1 tsp habanero sauce
1 1/2 c dark chocolate chips
1 c white chocolate chips

Toast the walnuts in the oven. Set aside to cool, then finely chop.

Mash the banana in a bowl, then add in the honey and habanero sauce. Mix well.
Melt the white chocolate in the microwave until smooth. Allow to cool slightly. Slowly stir in the cream and banana mixture. Stir in the walnuts.
Pour this mixture onto a parchment lined baking sheet and freeze for several hours.

Melt the dark chocolate chips in the microwave until smooth. Remove the banana filling from the freezer. The texture will be firm enough to roll into balls. Have another parchment lined baking sheet ready.
Roll the banana mixture into one inch balls and drop into the chocolate, coated all sides well. You want to seal the filling in. Place on the clean parchment. When all the banana filling has been coated, place the baking sheet in the freezer for at least an hour.

For those who saw my post on my 75-er Talk thread, and wanted the Christmas Vanilla Pecan Ovals recipe, with a rating of Quad-F ...
(Quad-F refers to Fun-Fast-Finished-&-Fattening)

Vanilla (Pecan) Ovals

Prepare and set aside:
Pecans 1 cup, chopped, not too finely, or else the flavour is lost.
Butter (don’t substitute and be sure to use best quality) at warm room temperature, ~ 22°C (~ 72°F)

Mix together in a separate bowl:
White flour 3 cups (spooned into cup, not sifted)
Cornstarch 2/3 cup
Icing sugar 1 cup

In a large mixer bowl:
Butter (soft) 1 pound (2 cups); whip (beat) until really creamy
While beating, dribble in:
Vanilla (pure) 1 tablespoon (yes, preferably the real stuff)

For the next steps: I strongly recommend a stand mixer with a dough hook.
Many cookie dough recipes are so much easier, this one especially.

• Slowly add about half of the dry ingredients (in 3 or 4 additions), while ‘beating’ on low speed (be careful not to inhale the airborne powder).
• Add in the reserved chopped pecans and mix thoroughly to distribute.
• Work in the remaining flour mix until fully combined (don’t overwork the dough).
• Allow to "rest” in fridge ~20 min (don’t leave longer or you won’t be able to make logs).

Prepare for baking:
Allow the refrigerated dough to warm only if you cannot immediately divide into portions.

• Hand roll each portion into manageable “logs” (I aim for 3), ~1½ inches in diameter.
• Use a silicone mat (or heavy plastic) to roll the ‘log’ back and forth to compress and smooth. No need to obsess about outside edges, just make sure the log holds together.
• If you don’t want to bake anything immediately, cover tightly with plastic wrap and place in a freezer-ziplock type of bag. Dough can be frozen and sliced for cooking at leisure.

Baking: (preheat oven to 375°F)
• No need to thaw! Use a sharp filleting-type knife and cut ¼” slices. Place on baking sheets, ~ ½-inch apart
• Bake 7-10 min (edges just slightly browned).
• Cool several minutes before removing from cookie sheet to a wire rack.
• Store in tightly sealing tins or ‘plastic’ boxes with snap-on lids.

Apparently the cookies age well and then taste even better.
We haven’t explored that option, because ☛ our family’s rating = “a Christmas favourite”

That looks delicious!
I also have an original nut cookie recipe to add here.

Cashew Maple Cookies

1/2 c butter, softened
1/2 c sugar
3 tbs maple sugar
1 c flour
1/2 tsp maple extract
1 egg
3/4 c roasted and chopped cashews
1/4 tsp baking soda
1/2 tsp cinnamon

Sift together the flour, soda, cinnamon.
Beat the butter, white sugar, extract and maple sugar until fluffy.
Add the egg and beat.
Slowly add the dry ingredients to the batter while beating. Add the cashews and mix by hand.
Chill one hour.
Preheat oven to 350 degrees.
Drop by the spoonful on a parchment lined baking sheet and place a cashew half on top. Bake 8-9 minutes.

I found this recipe on the expired Chabad Jewish Calendar for 2021 (as the Jewish year ended in September, 2021). I saved the recipe part of the calendar. Anyway, I made Pineapple Lokshen Kugel. No pictures because we ate it, but it was delicious. Lokshen is the Yiddish word for noodle; kugel is the Yiddish word for pudding. It's usually served with a dairy brunch, but I served it as dessert on Friday night because it is so sweet and wonderful. It's very easy to make. Here's how you do it.

Pineapple Lokshen Kugel
Serves 12

1 pkg. 12-oz. wide egg noodles
6 eggs
½ cup oil
1 20-oz. can crushed pineapple
1 cup raisins
3/4 cup sugar
1/4 tsp. cinnamon
½ tsp. salt

Preheat oven to 400 degrees. Grease a 9x13 pan*. Cook and drain noodles. Mix all ingredients together in a large bowl. Pour into the baking pan and bake for 35 minutes, uncovered, until top becomes crispy and slightly browned. Serve warm or at room temperature.

*ETA: I actually used a 7x11 pan.

Psst, Paul, kugel isn't for everyone. I'm really not into it.

>63 SqueakyChu: That recipe sounds delicious. I love a good noodle pudding, but have never been satisfied with any I tried to make. Since I retired and am not in town to take advantage of the one on offer at Abe's Deli, I haven't had a tasty one in a long time.

>64 quondame: Susan, this is the very FIRST kugel that my husband EVER agreed to eat. He liked it and went back for more. HOWEVER, my daughter-in-law made a face at it and refused to eat it. Haha!

>65 laytonwoman3rd: Linda, this one is so easy to make...and to eat!

>66 SqueakyChu: I think there are more eggs in it than any recipe I've tried before...that might be the key. I've used raisins and apples before, but never pineapple. It seems like the perfect combination.

>67 laytonwoman3rd: Let me know if you like it. I like it because it is parve (not dairy nor meat) so I can use it with any meal. It's not my favorite kugel recipe which is still the one I've used forever and which I'd be willing to share if anyone is interested.

I think there are more eggs in it than any recipe I've tried before

Think of all the protein you'd be getting from this recipe! :D

June's Christmas Nut Cookies

1/2 lb butter, softened
2 C flour
3/4 C powdered sugar
1/2 t salt
1/2 t vanilla
1 C finely chopped walnuts

Mix well. Roll in long cylinder and slice. Bake at 325 degrees till light brown.
Sift powdered sugar on top while still warm.

A family tradition, my mom made these every year since the 1960s. Now I make them.
My mother, June, died in June this year, age 99 years and 3 months.
R.I.P., Mom. I'm baking your cookies this week.

>68 SqueakyChu: I would very much be interested in your favorite kugel recipe, Madeline. And yes, the protein makes it "good nourishing food", not desert at all! I suppose the extra eggs take the place of the cheeses so often included in these recipes. I don't observe kashruth, but I've used Jennie Grossinger's recipe, which calls for either butter or chicken fat, and no cheese, so can be made to go with either dairy or meat meals. I've never made it with schmaltz, but that would have to change the character of the dish to a savory, rather than a sweet, I would think.

>70 laytonwoman3rd: Here's the recipe...

ESTELLE JACOB’S FRUIT KUGEL
Serves 10-12

16 oz. pkg broad noodles
Salt for water
½ cup sugar
½ cup parve margarine
2 eggs, slightly beaten
¾ tsp cinnamon
2 grated, unpeeled, organic apples
2 grated, unpeeled, organic pears
½ cup orange juice
Juice of ½ lemon
¾ cups raisins

Cook the noodles in boiling salted water until done. Strain the noodles and rinse quickly with water. Add margarine to noodles while they are still hot and allow the magazine to fully melt by stirring gently. Add sugar, eggs, cinnamon, both fruits, both juices and raisins. Mix gently once again. Pour into a 9x12 greased glass baking dish. Bake at 325 degrees for 1 hour or until it becomes a crusty as desired. Serve warm or cold (but it’s better warm!).

By the way, I have no idea who Estelle Jacob is, but I love her kugel. I adapted her recipe which I found originally in a 1984 article in The Washington Post. This recipe I always serve at our house every year after Yom Kippur to break the fast.

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

Interestingly enough, schmaltz itself would not change the flavor of the kugel from sweet to savory. The reason I know this is that my dad, who was a cook in the U.S. army, but was a native of Germany, always used schmaltz to make apple cake. It was sweet and delicious!

>69 nrmay: It's so nice you're making your mom's cookies! They remind me that my mom used to make Viennese crescents when I was a kid. Sadly, I don't have her particular recipe for these, although there are many recipes for this cookie to be found in cookbooks should I decide to make them. Presently I'm trying to not use butter as I have elevated cholesterol and cannot tolerate statins. Oh, the wonderful taste of butter that I miss so much!

I have so many lemons from my lemon tree right now. I have tried many lemon recipes, both savory and sweet, but nothing has blown me away. Does anyone have any particularly favorite lemon recipes to suggest?

>72 karspeak: I don't make these any more because I'm limiting my intake of butter now. However, I used to enjoy these. This may be lots of work for few cookies, but they are of excellent texture and mighty tasty. They were once Cookie of the Month from Martha Stewart Living.

Lemon-Poppy Seed Cookies
Yield: 27 cookies

¼ cup fresh juice plus 3-½ tsp freshly grated lemon zest (2 to 3 lemons)
1 cup butter
2 cups flour
1 tsp baking powder
½ tsp salt
1 ½ cups sugar
1 egg
2 tsp vanilla
1 Tbsp poppy seeds plus more for sprinkling

Preheat oven to 375. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add ½ cup butter. Stir until melted. Whisk together flour, baking powder and salt. Cream remaining ½ cup butter and 1 cup sugar on medium speed of mixer. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 Tbsp zest. Mix in flour and poppy seeds.

Stir together remaining ½ cup sugar and 1½ tsp zest. Roll spoonfuls of dough into 1¼-inch balls; roll them in sugar mixture. Place 2 inches apart on cookie sheets. Press each with the flat end of a glass dipped in sugar mixture until ¼ inch thick. Sprinkle with seeds. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in airtight container up to 1 week.

>73 SqueakyChu: Oh, these look delicious, thanks!

>74 karspeak: Let me know how you like them! :)

>72 karspeak: Well, there are the Korean pickled lemons

Remove all the zest, quarter
Immerse in oil with
salt, garlic, chili flakes

Leave in the refrigerator for 2 weeks.
Enjoy.

>72 karspeak:
My family in California have trees like that!

Here's my favorite lemon recipe. I'm thinking of making it tomorrow.

Lemon Nut Bread

1 ½ C flour
1 C sugar
1 t baking powder
½ t salt
2 eggs
½ C milk
½ C vegetable oil
Grated rind of 1 lemon
½ C chopped walnuts or pecans (optional)

Lemon glaze:
Juice of 1 lemon
1/3 C sugar

Preheat oven to 350 F. Stir together flour, sugar, baking powder and salt. In a separate bowl, beat together eggs, milk, oil, and lemon rind. Add to flour mixture, stirring just till blended. Stir in nuts. Pour batter into greased loaf pan; bake 45 minutes.
Lemon glaze – Combine lemon juice and sugar over heat, stirring till sugar dissolves.
When bread has baked, use an ice pick or skewer to poke numerous holes all the way to the bottom of the loaf. Drizzle hot glaze over top so it slowly soaks into bread. Cool in pan for 15 minutes, then turn out onto rack to cool.

from Rise & Dine: Savory Secrets from America's Bed & Breakfast Inns

>76 quondame: and >77 nrmay: Wonderful, thank you!

I tried a new recipe this week, and it is simply delicious so thought I'd share it here:

Carolina Fish, Shrimp, and Okra Stew with Black Rice
from Food&Wine, Oct. 2020

1 lb. raw medium shrimp, peeled and deveined, shells reserved
3 cups water
1 1/2 lb. skinless catfish or cod fillets (halve fillets lengthwise if large), cut crosswise into 1-inch strips
1 tsp. kosher salt, plus more to taste
2 T. olive oil, plus more for drizzling
2 T. all-purpose flour
1 large white onion, chopped
1 large red bell pepper, chopped
2 medium celery stalks, chopped
3 medium garlic cloves, chopped
1 (15-oz.) can diced tomatoes, undrained
8 oz. fresh okra, stemmed, cut crosswise into 1/2-inch pieces, or 2 cups frozen sliced okra
2 T. Worcestershire sauce
2 t. chopped fresh thyme
2 fresh or dried bay leaves
2 t. Creole seasoning
1/2 t. black pepper, plus more to taste
Cooked black (also called purple) rice, for serving
Thinly sliced scallions, for garnish

1. Combine shrimp shells and 3 c. water in medium saucepan. Bring to a simmer over medium. Remove from heat, and let stand 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside. Toss together catfish pieces and salt in a large bowl. Cover and chill until ready to use, up to 1 hour.

2. Heat oil in a large Dutch oven over medium. Add flour; cook, whisking constantly, until smooth and lightly browned, about 1 minute. Add onion, bell pepper, celery and garlic. Cook, stirring often and scraping the bottom of Dutch oven to prevent scorching, until softened, 8 to 10 minutes. Stir in shrimp stock, tomatoes with juices, okra, Worcestershire sauce, thyme, bay leaves, Creole seasoning, and black pepper. Bring to a simmer over medium-high. Reduce heat to medium-low; cover and simmer until okra is almost tender, about 15 minutes.

3. Sire in catfish and shrimp, and reduce heat to low. Cover and cook until catfish and shrimp are cooked through, 5 to 8 minutes. Remove and discard bay leaves. Season to taste and salt and pepper. Serve with black rice; garnish servings with scallions, and drizzle with olive oil.

This was a little more involved than I typically go for, and I slowly bought the frozen ingredients over a couple of weeks so it didn't hit my food budget all at once. But it's quite substantial, making 6-8 servings, and so delicious that I'd absolutely make it again on a day off.