What can you expect in the Food Thread on PF?

[turbo]

Some interesting recipes from a CSA project.

http://farmproject.org/recipe

Thanks, Astro! I'll have to bookmark that site. The "recipes by ingredients" could be VERY handy since we tend to cook dishes that take best advantage of what is currently in season and/or what we have in cold storage.

 

[turbo]

BTW, if you grow winter squash or have access to them cheaply in season (buttercup and hubbards, for instance) and you don't have a cold cellar, you can have wonderful squash all winter. Split, clean, and bake the squash, and scoop out the flesh. Mix with butter, season with salt and pepper, and spoon the mix into yogurt containers, Tupperware, etc, and toss them in the freezer. When you want squash, warm the container in water, squeeze the squash out onto a dish and microwave it. It is WAY better than trying to keep the squash all winter, since the meat of the gourds seems to soften and get wetter the longer you keep them, even in a cold cellar that stays 35-45 deg.

 

[dlgoff]

When I use to store more garden stuff (married and kids home), I would slice up summer squash, blanch, put hot in gallon freezer bags, and lay them flat. When they cooled, the bag would vacuum form and then I would freeze them. Great in soups etc. during the winter.

 

[Astronuc]

Seafood recipes -

http://www.wildpacificsalmon.com/site/680079/page/547905

Some good appetizers or hors d'oeuvres
http://www.wildpacificsalmon.com/site/680079/page/2544037

 

[turbo]

Seafood recipes -

http://www.wildpacificsalmon.com/site/680079/page/547905

Some good appetizers or hors d'oeuvres
http://www.wildpacificsalmon.com/site/680079/page/2544037

I love salmon, and wish they had included some traditional smoking recipes. Here, we smoke over alder, maple, and even hickory (if you want a stronger smoke). I generally brine my salmon for at least a few hours, rinse and coat in coarse ground pepper, and make a "foil boat" out of aluminum or commit to cleaning a roasting pan that can fit into my smoker. I'll coat the container with decent oil, put the salmon in, and coat that with maple syrup and smoke it for hours, until the salmon falls apart with a fork. 20+ years ago, my sisters' kids would demolish 5-10 pounds of fillets in minutes. My wife and I would show up for a Christmas Eve feast with that salmon, some cream cheese, and some crackers and bread, and just stand back. The kids (now grown with kids of their own) don't ask for help making it for themselves, but they the never tire of mentioning it before significant events. Much like Duke gives me googly-eyes if he thinks he's going to get a really nice treat.

Cooking is a lost art, even up here in the Boonies.

 

[OhDASoSad]

NaW/FD here...

Sesame Crisps

One (1) cup of organic cornmeal

One (1) cup of unhulled sesame seeds

Two (2) tablespoons olive oil

One (1) teaspoon sea salt

One (1) cup boiling water


Mix cornmeal sesame seeds and salt. Add olive oil. Add boiling water. Mix all together.

Place a spoonful on cookie sheet and flatten with the back of the spoon. Repeat with rest of the mixture.

Bake for twenty (20) minutes at 400 degrees. They should be lightly browned on the edges.

Makes 27-30 crisps.

 

[Evo]

NaW/FD here...

Sesame Crisps

One (1) cup of organic cornmeal

One (1) cup of unhulled sesame seeds

Two (2) tablespoons olive oil

One (1) teaspoon sea salt

One (1) cup boiling water


Mix cornmeal sesame seeds and salt. Add olive oil. Add boiling water. Mix all together.

Place a spoonful on cookie sheet and flatten with the back of the spoon. Repeat with rest of the mixture.

Bake for twenty (20) minutes at 400 degrees. They should be lightly browned on the edges.

Makes 27-30 crisps.

Sounds yummy, I forgot to post your other recipe, I'll do that in a bit.

 

[Evo]

Suggestions on the best way to cook fresh asparagus? I found a recipe for roasting them that sounds good, but I'd hate ruining them if they dried out. Anyone ever roast asparagus?

 

[turbo]

I have tried grilling asparagus, but that's such a delicate vegetable/shoot, I went back to steaming. I steam them and try one of the smaller shoots, and when it is al dente, empty the asparagus from the steamer into a bowl and cover the bowl. The shoots will continue to cook gently as they cool down. I don't make any sauces for asparagus - the flavor is great plain.

BTW, for those who haven't had much experience with asparagus, don't trim the stalks with a knife. As long as they are fresh and crispy, you can bend the stalks one by one, and they will break at the transition from tender top to woody base. Don't toss the bases. Boil them, and use the broth in your soup-stock. You *DO* have a soup stock container in your freezer to which you add vegetable juices, stock from boiled down poultry carcases, etc, don't you?

 

[WhoWee]

I have tried grilling asparagus, but that's such a delicate vegetable/shoot, I went back to steaming. I steam them and try one of the smaller shoots, and when it is al dente, empty the asparagus from the steamer into a bowl and cover the bowl. The shoots will continue to cook gently as they cool down. I don't make any sauces for asparagus - the flavor is great plain.

BTW, for those who haven't had much experience with asparagus, don't trim the stalks with a knife. As long as they are fresh and crispy, you can bend the stalks one by one, and they will break at the transition from tender top to woody base. Don't toss the bases. Boil them, and use the broth in your soup-stock. You *DO* have a soup stock container in your freezer to which you add vegetable juices, stock from boiled down poultry carcases, etc, don't you?

I've tried grilling with mixed results as well. I've had some luck starting them on the hot grill surface (ahead of any meat) then placing them in a foil boat with a lemon juice or lemon pepper and butter on the top grill rack while everything else cooks.

 

[Evo]

Yeah, I think I'll stick to moist heat. I love them with melted butter, lemon and garlic.

I make soup 1-2 times a week, so I use whatever I have on hand.

 

[turbo]

I've tried grilling with mixed results as well. I've had some luck starting them on the hot grill surface (ahead of any meat) then placing them in a foil boat with a lemon juice or lemon pepper and butter on the top grill rack while everything else cooks.

I have a big grill with 3 hoods and lots of zones for roasting/smoking/grilling, so there is a lot of flexibility there. Still, that propane side-burner comes in really handy when the BBQ is going to feature asparagus or fresh corn as a side-dish. Actually, you can steam asparagus in a flexible hanging basket if you find one that will fit the large pot that you're going to cook the corn in. Unless we're buying the vegetables, a single side-burner is usually fine, though, since by the time corn comes into season, we've already harvested all the asparagus we want and are letting the rest crown out to feed the roots for the next season.

 

[Astronuc]

Suggestions on the best way to cook fresh asparagus? I found a recipe for roasting them that sounds good, but I'd hate ruining them if they dried out. Anyone ever roast asparagus?

How do you like your asparagus. I did a recipe for asparagus au gratin with manchego cheese sauce. It was good.

To cook the asparagus, one boils water (like making pasta) and then drop the asparagus in. It's cooked in abou 20 seconds, but is very crunchy. If one wants less crunch, but not too soft, the boil it for 30-45 seconds.

One can also try this recipe -
http://southernfood.about.com/od/asparagus/r/bl30318z.htm

 

[WhoWee]

I have a big grill with 3 hoods and lots of zones for roasting/smoking/grilling, so there is a lot of flexibility there. Still, that propane side-burner comes in really handy when the BBQ is going to feature asparagus or fresh corn as a side-dish. Actually, you can steam asparagus in a flexible hanging basket if you find one that will fit the large pot that you're going to cook the corn in. Unless we're buying the vegetables, a single side-burner is usually fine, though, since by the time corn comes into season, we've already harvested all the asparagus we want and are letting the rest crown out to feed the roots for the next season.

It sounds like we had a similar grill design in mind. I'm adding Dutch oven capabilities this year for chili's. I already warned my wife one of the pots will not be washed - lot's of hot peppers and spice - just keep adding to it all summer. She trusts me to manage the rapid cool downs enough to allow my son to participate - but I don't expect she will.

 

[Evo]

How do you like your asparagus. I did a recipe for asparagus au gratin with manchego cheese sauce. It was good.

To cook the asparagus, one boils water (like making pasta) and then drop the asparagus in. It's cooked in abou 20 seconds, but is very crunchy. If one wants less crunch, but not too soft, the boil it for 30-45 seconds.

One can also try this recipe -
http://southernfood.about.com/od/asparagus/r/bl30318z.htm

Sounds very yummy.

Aspargus was on sale for 99 cents a pound, so I have a couple of pounds to eat.

 

[rhody]

Yeah, I think I'll stick to moist heat. I love them with melted butter, lemon and garlic.

I make soup 1-2 times a week, so I use whatever I have on hand.

I agree with Evo, use that method but steam (covered) them till moist and tender... works like a charm.

Rhody...

 

[Evo]

The asparagus was delicious. Now I have 2 pounds of green beans to cook. Normally I would cook them the traditional southern way of cooking them with salt pork and new potatoes, but I have neither the pork or potatoes and I'm too lazy to go to the store, so I am going to try and reproduce the stir fried green beans with garlic and sesame oil that the Chinese deli makes.

 

[Ms Music]

A few weeks ago, I was the only one home. I feasted on an entire bundle of asparagus, shrimp, and about two cups of winter/early spring greens picked fresh from the garden. (brussel sprouts leaves, kale, collards, mustard, etc) I cooked them in the pan all together (greens tossed in last) and was so full afterward, but wanted another pan full! Knowing me, I probably also tossed in some mushrooms, garlic, and onions or chives, but I don't remember exactly. Everything was just lightly cooked, asparagus still crispy. I am full from eating lunch, but drooling again thinking of this meal.

I also love mushroom and asparagus omelets. Dang, it is a good thing I bought asparagus last night!

I also bought two bundles of kale. Making kale chips to munch this weekend. AND I DON'T SHARE! I need to plant 5 times more kale this year, my plants are always pathetically spindly, because I can't let them grow without nearly cleaning the plants off.

 

[Evo]

A few weeks ago, I was the only one home. I feasted on an entire bundle of asparagus, shrimp, and about two cups of winter/early spring greens picked fresh from the garden. (brussel sprouts leaves, kale, collards, mustard, etc) I cooked them in the pan all together (greens tossed in last) and was so full afterward, but wanted another pan full! Knowing me, I probably also tossed in some mushrooms, garlic, and onions or chives, but I don't remember exactly. Everything was just lightly cooked, asparagus still crispy. I am full from eating lunch, but drooling again thinking of this meal.

I also love mushroom and asparagus omelets. Dang, it is a good thing I bought asparagus last night!

I also bought two bundles of kale. Making kale chips to munch this weekend. AND I DON'T SHARE! I need to plant 5 times more kale this year, my plants are always pathetically spindly, because I can't let them grow without nearly cleaning the plants off.

Oh, you're kiling me! I turned a friend onto kale, and he mixes it into his lentils. I need to try that.

 

[turbo]

I fixed breaded roast skinless, boneless chicken breast for supper last night, and my wife has put me on notice: I have to prepare and roast the chicken parts from here on out. She made it seem like an honor, because my roast chicken turns out so good, but I don't know...she could be planning to buy a lot more chicken parts.

It's pretty simple, but in case people would like to try this at home:

Set your oven to 450 deg and preheat
Crack one large egg into a bowl
Add garlic powder, onion powder, chipotle chili powder, smoked (hot) paprika, ground sage, black pepper, and salt and whisk all that together.
Note: Add more salt than you think you need. If you've been around decent cooks, you know not to salt your eggs before cooking because it makes them tough and rubbery. In this case, you want the egg wash to be tough, especially if you are cooking skinless chicken breasts. It acts as a great binder for the breading, and it seals in juices so that the chicken stays moist.
Lightly grease a porcelain-coated metal pan with peanut oil.
Coat the chicken parts thoroughly with the seasoned egg wash, then coat liberally with Roland Panko bread crumbs and put the parts in the pan. If you have kept the peanut oil layer nice and thin, the bread crumbs will hold the chicken out of the oil and it will crisp up pretty evenly.

Put that pan in your preheated oven along with a medium baking potato. After about 45 minutes or so try sticking a fork in the potato. If it is done, then the chicken is done, too. It's a pretty reliable way to know when the chicken is done without cutting into it or spearing it with a thermometer.

 

[dlgoff]

Well I have a really simple way to bake boneless chicken breast.

I usually buy a "three pack" and place them in a flat rectangular 1½ QT Glasbake baking thingy. I pore generous amounts of Kikkoman Teriyaki Marinade & Sauce over them then shake generous amounts of Onion Power on them. I let them marinade for several hours, and repeat the process on the other side. The Teriyaki Sauce drives the onion flavor deep into the chicken. The outstanding aroma of Teriyaki and Onion fills the house. Once most of the sauce is absorbed, I cover and bake at 350ºF for about 30 minutes. Add sides of mashed potatoes and green beans and you have a meal fit for a King.

 

[drizzle]

Why did I subscribe to this thread?

 

[turbo]

Why did I subscribe to this thread?

Don't know. I like cooking and eating, so what is your angle?

 

[drizzle]

I like to cook, it's fun, but if I did the cooking, I lose my appetite for the food [unless I'm cooking veggies. ] otherwise, I love to eat as long as there're vegetables and/or fruits on the menu... It's obviously eating.

 

[HeLiXe]

I LOVE cooked veggies *invites self to drizzle's house for dinner*

 

[turbo]

It's monsoon season here, so I am reluctant to get soaked on the back deck doing my favorite kind of cooking (grilling), and have to resort to more conventional stuff. The breaded roast chicken breast might have been a tactical error, though, since it came out so tasty and moist. I am doomed to cooking chicken parts from now on. I was able to "skate by" earlier, because I usually pick skin-on cuts like drumsticks, thighs, and whole legs to roast, but when the skinless breasts came out crispy and moist, I sealed my fate.

 

[HeLiXe]

That reminds me of when I barbecued a chicken once and mixed the sauce with honey and some spices -_- after that everyone was asking me to make barbecued chicken...there were even people who I do not know asking me to make it for their parties. How does that happen? lol

 

[khemist]

Made some bangin chili last night...

Ground beef, kidney/ black/ pinto beans, corn kernels, diced tomatoes, a habanero and jalapeno pepper, onions, garlic, cumin, cinnamon, dill, salt, pepper, pepper flakes, beef broth, and possibly the most important, IPA beer ^_^

Simmer for 2 hours, with the last ~30 min with the lid half on. YUM!

 

[turbo]

Thanks for the reminder, khemist. I might have to whip up a batch of chili this weekend. It has been so dismal and wet all week that a nice bowl of hot chili (along with some of my wife's French bread, fresh from the oven) would fit in nicely. Normally, we do stews, chilies, and other comfort food regularly during the winter, but it still feels like winter here.

Got to make sure that I have all the fixin's.

 

[turbo]

We are on our last little batch of home-grown garlic (Russian and German hard-neck varieties) from last year's crop. Future cooking until the harvest in mid-summer will have to be with store-bought stuff, which is remarkably inconsistent. I still have frozen chili peppers from last year, but the fresh garlic will be sorely missed.