What can you expect in the Food Thread on PF?

[larkspur]

Salmon

I am trying to learn to eat fish. I made some Salmon last week that was quite tasty. I used the frozen fillets that I thawed and brushed with mayonnaise and heavily sprinkled with Chef Paul Prudhomme's Salmon Seasoning and baked it at 350 degrees for about 12 minutes. Served it with steamed asparagus. mmmmmm good.

 

[Schrodinger's Dog]

Ok one of my favourites pay attention.

You need:-

One can of beans.

a toaster and some bread.

For best results Butter or for health, I can't so not believe it's not like so butter substitute, or x.

Place the toast in the toaster and then start cooking your beans, haricot in tomato sauce for preference,Branston or Heinz are good choices but of course this is a matter of personal preference, my local supermarket beans are also very good, but the choice is yours.

Once the beans are cooked and the toast "buttered" place the beans on top, to add spice to the beans you might like to try Worcestershire sauce,soy sauce or grated cheese of your choice on top.

A timeless classic

 

[turbo]

I am trying to learn to eat fish. I made some Salmon last week that was quite tasty. I used the frozen fillets that I thawed and brushed with mayonnaise and heavily sprinkled with Chef Paul Prudhomme's Salmon Seasoning and baked it at 350 degrees for about 12 minutes. Served it with steamed asparagus. mmmmmm good.

Mayo helps keep the salmon moist. After coating the salmon with mayo, we season ours with salt, coarsely cracked peppercorns and a sprig of dill and bake it in an enclosure of tin foil. Serve with slices of fresh lemon so you can squeeze juice on the salmon to taste. We like ours with steamed asparagus, too. Hint - once you've buttered and seasoned your steamed asparagus, you might want to try a spritz of fresh lemon juice on that, too. If you can get fresh salmon, you will find that it is far superior to the frozen stuff, if a bit pricey.

Note: Tuna is fatty, and tolerates freezing very well without much loss of texture and flavor. If your supermarket puts frozen tuna steaks on sale, get some. If I don't grill them, I fry them in butter coated with coarsely cracked peppercorns or use similar ingredients and broil them in our gas stove.

 

[Evo]

Great recipes as always turbo, I'm ready to move up there and start chopping wood. Do I really have to take down and butcher a moose? I have over $800 of Red Lobster gift certificates, you can order fresh seafood from them online to be overnighted to your door, will that do? Does Fed Ex deliver to you?

I'm in the mood for some salmon croquettes.

 

[Astronuc]

Great recipes as always turbo, I'm ready to move up there and start chopping wood.

Um - should I mention that the high today around here was 22°F (-5°C). I suspect turbo's place was a little cooler. So, I guess you'd better be prepared to chop a lot of wood.

On the other hand, I think he's already chopped the wood. You just have to go outside and bring it in.

 

[Evo]

Um - should I mention that the high today around here was 22°F (-5°C). I suspect turbo's place was a little cooler. So, I guess you'd better be prepared to chop a lot of wood.

On the other hand, I think he's already chopped the wood. You just have to go outside and bring it in.

It's been in the teens and single digits for the past week here, I think the temperature soared up to 29 today.

I don't mind chopping wood, but the moose thing could be a deal killer.

I almost burned my chicken and dumplings. I thought I had turned off the stove earlier, but I just went downstairs and as soon as I got to the staircase I could smell something burning.

Luckily it was just some boil over and the soup was ok thanks to a great lid. I hadn't made dumplings in over 8 years and it would have been really bad to lose them.

I'm not talking noodles, I mean REAL dumplings. Fat little clouds of joy floating in a sea of chicken. :!) (of course after boiling for an hour they're probably little rubber balls).

 

[Astronuc]

It's been in the teens and single digits for the past week here, I think the temperature soared up to 29 today.

That warm!

I don't mind chopping wood, but the moose thing could be a deal killer.

I could take of the moose. I don't mind the dirty work. Besides, I like roasted moose with blackberry sauce.

I almost burned my chicken and dumplings. I thought I had turned off the stove earlier, but I just went downstairs and as soon as I got to the staircase I could smell something burning.

Sounds like you need a kitchen buddy.

I'm not talking noodles, I mean REAL dumplings. Fat little clouds of joy floating in a sea of chicken. :!)

I hope they turn out OK. If not, just put them outside - they'll keep until spring.

 

[quantumdude]

For this past Christmas party, I made the following.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28568,00.html , by Giada De Laurentiis. I added about a cup of a 3 cheese (parmesan, romano, asiago) mixture to the sauce.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28569,00.html , by Giada De Laurentiis.

Seafood Pesto Risotto, by me.

I also made 2 cheesecakes. They are my modifications of Giada's http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31419,00.html . The procedure is pretty much the same, so I'll just tell you what's different about mine. They both turned out great.

Chocolate Cherry Cheesecake​

Cheesecake:
8 ounces purchased chocolate graham crackers
6 tablespoons (3/4 stick) unsalted butter, melted
1 (16-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup Godiva dark chocolate liqueur
1/2 cup semisweet dark chocolate morsels, melted
2 teaspoons vanilla extract
4 large eggs, at room temperature

Topping:
2 16 oz cans of pitted cherries, packed in syrup
1/4 cup sugar
1/4 cup kirsch cherry brandy

I prepare the crust and the filling the same way that Giada does, but I substitute the graham crackers for the biscotti and the Godiva/chocolate chips for the limoncello. I let the melted chocolate cool a bit (about 10 minutes) for fear of curdling the cheese or cooking the eggs. I have no replacement for the lemon zest.

To make the topping, melt the sugar in a saute pan over low-medium heat. Once the sugar has melted, add the cherries and the kirsch. Toss the mixture until the cherries are coated with the sugar and the alcohol has evaporated, about 15 minutes. Allow the topping to cool, then add to the cooled cheesecake.

Maple Walnut Cheesecake​

Cheesecake:
8 ounces purchased cinnamon graham crackers
6 tablespoons (3/4 stick) unsalted butter, melted
1 (16-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup Nocello liqueur
1/4 cup maple syrup
2 teaspoons vanilla extract
4 large eggs, at room temperature

Topping:
24 oz whole walnuts
1/4 cup maple syrup
1/4 cup brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons of all-purpose flour

Again, I prepare the crust and the filling the same way that Giada does, but I substitute the graham crackers for the biscotti and the nocello and maple syrup for the limoncello. Again, I have no replacement for the lemon zest.

To make the topping, melt the butter in a saute pan over low-medium heat. Once the butter has melted, add the flour and whisk until thick. Add the brown sugar, maple syrup, and walnuts and toss until the walnuts are coated in the mixture, about 15 minutes. Allow the topping to cool, then crumble over the cooled cheesecake.

 

[Astronuc]

We're going to have to do a PF cookoff. I'll volunteer to be a judge.

Should we do the wine tasting before or after the food.

Well I guess we could do aperitifs, wines with the meal, and after-dinner desert wines.

 

[Moonbear]

And you didn't invite us over for Christmas to share in that delight?!

I just made battered shrimp...mixed some flour, cornstarch and baking powder together, seasoned it with salt, black pepper, white pepper, red pepper, onion powder and garlic powerd. I mixed that in with a combination of 1 egg, a splash of milk, and a generous portion of beer, until I had a thick batter. Tossed in my shrimpies, coated them well, and then deep fried them. After frying, I made a few buffalo style (lots of Red Hot and some melted butter, and dunk the fried shrimp into it), some BBQ style (they sell Montgomery Inn's BBQ sauce in a bottle now, so one of the two things I enjoyed about Cincinnati can now be brought to my home), and a few plain just to find out what the batter tasted like. The plain ones could have used a dipping sauce. (Anyone know how to make something resembling the sauce they serve with Bloomin' Onions at Outback? Some sort of a horseradish sauce would have been tasty with them.) The buffalo-style ones were perfect. The BBQ ones could have used a little heat...next time I'll use a spicy BBQ sauce instead, I just used the one I had.

I also fried up some homemade potato chips.

All of that washed down with a beer...the perfect compliment to waiting for the SuperBowl halftime commercials.

 

[Evo]

To Tom: So that's where you've been all this time...cooking? The recipes sound delicious.

Moonbear - your tempura batter for the shrimp sounds yummy! I like classic tartar sauce for dipping, but the horseradish sauce is great.

Here supposedly the recipe for Outback's horseradish sauce.

Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper

Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.

http://www.recipelink.com/ch/2002/december/topsecretrestaurantrecipes2.html

 

[Moonbear]

Wow, that's a simpler recipe than I expected! I even have all those ingredients. I'll have to make that next time I get in the mood for deep fried food (not very often).

 

[Evo]

Does anyone remember this? A pie made with a box of crackers between two layers of pie dough?

RITZ® Mock Apple Pie

Prep Time: 45 min
Total Time: 1 hr 20 min
Makes: 10 servings

pastry for 2-crust 9-inch pie

36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)

2 cups sugar

2 tsp. cream of tartar

Grated peel of 1 lemon

2 Tbsp. lemon juice

2 Tbsp. butter or margarine

1/2 tsp. ground cinnamon


PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.

MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.

BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely.

 

[scorpa]

I just made the best chicken stew ever! I got a slow cooker for christmas so I tried it out for the first time today and it worked great...that recipe is definitely a keeper!

 

[turbo]

I just made the best chicken stew ever! I got a slow cooker for christmas so I tried it out for the first time today and it worked great...that recipe is definitely a keeper!

Scorpa, (in case you don't already do this) whenever you roast a chicken and your meal is over, cut the meat off the bones, then cut the big bones in two with a pair of poultry shears and simmer the bones, skin and other scraps in lightly salted water for a few hours. Strain out the scraps, bones, etc and store the liquid in your fridge or freezer. That makes a wonderful chicken stock - ideal for starting a chicken stew, but also great as a starter for home-made tomato soup - we have that quite a bit because I can't eat canned soups (the "natural flavors" and many other ingredients are primarily MSG and I'm very allergic to it.)

 

[turbo]

It's been in the teens and single digits for the past week here, I think the temperature soared up to 29 today.

I don't mind chopping wood, but the moose thing could be a deal killer.

Our nights have been pretty cold, of late, and the days have mostly been in the teens, so we've been burning a lot of wood. It's all sawed, split, and stacked, but it still has to be brought in from the wood-shed.

About the moose - you just have to get over that. The little Styrofoam trays of hamburg don't start out that way, you know. It's healthy to take personal responsibility for the meat that you eat - and at least the moose have a life of freedom until they die - they are not confined to a pen in a feed lot. We get as much of our beef and chicken as we can from a local farm. The chickens are free-range and the Angus grow up in nice pastures with trees, shade, and stream-fed ponds.

 

[turbo]

I could take of the moose. I don't mind the dirty work. Besides, I like roasted moose with blackberry sauce.

I didn't get a moose permit last year, but I've still got many gallons of frozen wild blackberries. Now for the moose...I'm half-way there. Which reminds me - there's an old Maine joke about a farmer selling rabbit sandwiches out of a roadside stand for 75 cents a sandwich (I told you it was an OLD joke), and the health inspector dropped in, bought a sandwich and found it quite tasty. He asked if the meat was 100% rabbit meat and the farmer admitted that he added a touch of horse meat "for body". The inspector asked how much was a touch - was it 10-20% or so, and the farmer allowed as to how the percentage was closer to 50:50 - one rabbit, one horse.

 

[scorpa]

Scorpa, (in case you don't already do this) whenever you roast a chicken and your meal is over, cut the meat off the bones, then cut the big bones in two with a pair of poultry shears and simmer the bones, skin and other scraps in lightly salted water for a few hours. Strain out the scraps, bones, etc and store the liquid in your fridge or freezer. That makes a wonderful chicken stock - ideal for starting a chicken stew, but also great as a starter for home-made tomato soup - we have that quite a bit because I can't eat canned soups (the "natural flavors" and many other ingredients are primarily MSG and I'm very allergic to it.)

Thanks for the tip turbo I'll keep that in mind, I used watkins chicken soup mix for the broth but the real stuff would be way better.

 

[Moonbear]

Mmm...I always use all the leftover chicken bones for making chicken soup (I add the meat too). I never have enough to bother with chicken stock to save.

I'm laughing at that joke, turbo! 50:50...one rabbit, one horse. Where's Ivan? He should add that to his repertoire!

I just finished baking some yummy nutmeg cookies...got the recipe during a Christmas cookie exchange. I was going to attempt that walnut cheesecake recipe that Tom posted from Christmas, but I've just discovered that liquor stores aren't open on Sundays here, so I can't get the Nocello. I hate arbitrary laws...you can buy wine and beer, but not hard liquor or liqueurs on Sunday, apparently. I guess I've never had a reason to stop in a liquor store on a Sunday before to discover this sooner. *sigh* I guess it'll have to wait until next weekend to try. Now I just hope the liquor store carries Nocello.

 

[Evo]

The liquor laws in some states are just ridiculous.

Right now I'm finishing off a smoked ham and then the bone is going into a ham and bean soup.

 

[Astronuc]

scorpa's post about the slow cooker inspired me to make beef stew today. I was toying with the idea of a roast, but that'll have to wait until next weekend.

I wish I had some moose or elk to roast.

 

[Evo]

Got elk?

http://www.uselk.com/got_elk_real_elk.html

I found this site last night.

Don't ask.

 

[Astronuc]

Got elk?

http://www.uselk.com/got_elk_real_elk.html

That's great! Thanks for that!

I found this site last night.

Don't ask.

Hmmmm! Just concerned.


Actually, while wandering back to the kitchen for seconds - I got to thinking about

Lemon chicken
Curried chicken on rice
Mexican chicken on Spanish rice

and

Ham or pork with lentils

 

[turbo]

Mmm...I always use all the leftover chicken bones for making chicken soup (I add the meat too). I never have enough to bother with chicken stock to save.

If we want chicken soup, the meat gets added back into the broth after the carcass and scraps are boiled down, but we often save it as a starter for other types of soups, like the traditional "French soup" that my mother's family made - leeks, onions, canned tomatoes (home canned, of course) potatoes and rice. It's great with buttered Saltines - a luxury that her family could not have easily afforded during the Depression.

Anyway, we often get to save broth because my wife and I like to get inventive with the left-over chicken meat. Add it into a vegetable stir-fry to serve over rice, or maybe make up a spicy hot chicken filling with garlic, onions, and peppers to wrap in soft tortillas with some shredded cheese...just everyday cooking. Except for some breads and baked goods where proportions are essential to get the best results, we never use recipes - just grab whatever is on-hand and make something up.

I used to cook this way when I was single, too. I was sharing an apartment with another guy, and he brought over a few old friends late one night and they rousted me out of bed so I could play guitar with them. After a while, one of the guys said he was hungry enough to eat the south end of a north-bound skunk. There was some food in the refrigerator, but not enough to feed everybody, unless they all wanted something different, so I chopped and sauteed some onions and garlic with a pound of hamburg and some seasonings. When that was browned, I stirred in some left-over baked beans that I had made the day before, and when everything was heated up, I broke all of the eggs I had (maybe 6-8) into the pan and stirred until they were cooked. My roommate called the concoction "gross" until he saw how our friends were hogging it down, then after he tried a little of it, he heaped up his plate, and crabbed when the other guys beat him out of seconds. Weeks later, he kept hinting that I should make some of "that stuff" for him.

 

[Moridin]

I just ate two fast food hamburgers. I am not as disgusted as I though I would be.

 

[scorpa]

I have about 3/4 of a head of cabbage and I need to find something to make with it before it goes bad. Maybe I'll try to find a decent looking recipe for lazy cabbage rolls...midterm week so no time to try the real thing.

 

[Ouabache]

Scorpa, (in case you don't already do this) whenever you roast a chicken and your meal is over, cut the meat off the bones, then cut the big bones in two with a pair of poultry shears and simmer the bones, skin and other scraps in lightly salted water for a few hours. Strain out the scraps, bones, etc and store the liquid in your fridge or freezer. That makes a wonderful chicken stock - ideal for starting a chicken stew, but also great as a starter for home-made tomato soup - we have that quite a bit because I can't eat canned soups (the "natural flavors" and many other ingredients are primarily MSG and I'm very allergic to it.)

Good job on the chicken stock.. I also don't eat prepared foods because of food allergy. So I discovered the wonders of simmering up my own chicken stock, and using it in lots of other dishes. For example when cooking rice, use in replacement of water (like in a risotto).

If you enjoy chicken stock, try the same technique with a 'turkey' carcass, (bones, skin & scraps). I was amazed at the huge volume of stock that comes off a turkey. Sadly, I see many folks who just eat the turkey and throw away the carcass. I've asked if they tried making soup or stock. Their reply is that they don't have time to fool with that.

If you live by the coast and enjoy steaming up fresh lobsters and crabs. Save the shells and simmer them in water. It makes great stock and tastey in a seafood chowder or bisque.

Right now I'm finishing off a smoked ham and then the bone is going into a ham and bean soup.

Mmmm boy, ham and bean soup! My first taste of this hearty comfort food was at a small cafe I chanced, while passing through Utah. I've since worked at my own version. Smoked ham works great, I've also substituted smoked turkey or smoked ham hocks. I bet smoked moose or elk would work fine too. Besides the beans & aromatic veggies (mire poix) and seasoning, I like to toss in a handful of barley.

 

[turbo]

Good job on the chicken stock.. I also don't eat prepared foods because of food allergy. So I discovered the wonders of simmering up my own chicken stock, and using it in lots of other dishes. For example when cooking rice, use in replacement of water (like in a risotto).

If you enjoy chicken stock, try the same technique with a 'turkey' carcass, (bones, skin & scraps). I was amazed at the huge volume of stock that comes off a turkey. Sadly, I see many folks who just eat the turkey and throw away the carcass. I've asked if they tried making soup or stock. Their reply is that they don't have time to fool with that.

If you live by the coast and enjoy steaming up fresh lobsters and crabs. Save the shells and simmer them in water. It makes great stock and tastey in a seafood chowder or bisque.

Mmmm boy, ham and bean soup! My first taste of this hearty comfort food was at a small cafe I chanced, while passing through Utah. I've since worked at my own version. Smoked ham works great, I've also substituted smoked turkey or smoked ham hocks. I bet smoked moose or elk would work fine too. Besides the beans & aromatic veggies (mire poix) and seasoning, I like to toss in a handful of barley.

Many people are oblivious to the flavors and nutrition that they throw away when disposing of bones, marrow, skin, scraps, etc, after preparing a chicken, turkey, or maybe a roast. It's too bad, because soup stocks made from boiling these parts can be the bases for incredibly tasty meals.

I grew up in a French-Canadian family (on my mother's side) and my father's mother was a cook for a large woods operation driving pulp-wood down the local rivers to paper mills. When I was a kid, I never saw a ham-bone or poultry carcass that didn't get boiled in a stock-pot or simmered for hours in a stew before it was discarded. Even then, we used to scoop the marrow out of the bigger bones and eat that before the bones were tossed. The taste of the marrow from a ham bone that was simmered to make a nicely-seasoned yellow pea soup can take you to heaven!

 

[robphy]

King Cake

[/URL]http://www.atneworleans.com/graphics/babies.gif

(My favorite is from Antoine's Famous Cakes.)


Happy http://en.wikipedia.org/wiki/New_Orleans_Mardi_Gras"

http://www.npr.org/templates/story/story.php?storyId=5228675 (NPR, 2006)

 

[radou]

I'd rather die than eat this.

Anyways, degustibus. Only kidding.