What can you expect in the Food Thread on PF?

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The discussion revolves around a vibrant exchange of food-related topics, with participants sharing favorite recipes, culinary experiences, and kitchen mishaps. A notable focus is on lentil recipes, with suggestions for dishes like chocolate lentil cake and lentil lasagna, as well as creative uses of lentils in various cuisines. Participants also share recipes for pasta with pesto, grilled shrimp marinades, and Indian dishes like dahl and gulab jamun. There’s a strong emphasis on improvisation in cooking, with many contributors discussing how they cook "by feel" rather than following strict measurements. The conversation also touches on cultural influences, such as the appreciation for Lebanese and South Indian cuisine, and the importance of traditional meals like the Indian sadya. Additionally, humorous anecdotes about kitchen disasters and the challenges of cooking techniques, like frying mozzarella sticks, add a lighthearted tone to the thread. Overall, the thread celebrates the joy of cooking and the communal sharing of food experiences.
  • #3,801
Mmmm! My wife is perfecting her garlic-herb bread recipe. She uses her recipe for crusty traditional French bread, and mixes in roasted garlic, chilies, roasted tomatoes, rosemary, etc. That goes SO well with her heavy stew/goulash as well as in sandwiches. Her stews are VERY thick and loaded with meat (browned beef and sausage, generally) and seasoned with chipotle and smoked paprika at a minimum. I let her make all the hearty stews, since she does it so well. They are warming cold-weather meals that you can eat alone or serve on a bed of pasta or steamed rice. (or even over a slice of nice home-made bread)

This kitchen is a bread-factory on weekends! Last weekend, my wife made almost 20 loaves of bread. Traditional French bread, spicy herb bread, and some moist (what an oxymoron!) gluten-free breads for a new neighbor and a co-worker who have gluten-intolerance.
 
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  • #3,802
turbo-1 said:
Mmmm! My wife is perfecting her garlic-herb bread recipe. She uses her recipe for crusty traditional French bread, and mixes in roasted garlic, chilies, roasted tomatoes, rosemary, etc. That goes SO well with her heavy stew/goulash as well as in sandwiches. Her stews are VERY thick and loaded with meat (browned beef and sausage, generally) and seasoned with chipotle and smoked paprika at a minimum. I let her make all the hearty stews, since she does it so well. They are warming cold-weather meals that you can eat alone or serve on a bed of pasta or steamed rice. (or even over a slice of nice home-made bread)
That's the way I love them too, thick, spicy. The bread sounds amazing.

This kitchen is a bread-factory on weekends! Last weekend, my wife made almost 20 loaves of bread. Traditional French bread, spicy herb bread, and some moist (what an oxymoron!) gluten-free breads for a new neighbor and a co-worker who have gluten-intolerance.
My mother cooked traditional French bread and yeast rolls at least twice a week when I was growing up, so the smell of bread baking is how life is meant to be. I don't make bread as much as I'd like, but I don't eat much bread and there's just me. It's horrific to see delicious homemade bread get moldy because I can't eat it fast enough.
 
  • #3,803
Evo said:
That's the way I love them too, thick, spicy. The bread sounds amazing.

My mother cooked traditional French bread and yeast rolls at least twice a week when I was growing up, so the smell of bread baking is how life is meant to be. I don't make bread as much as I'd like, but I don't eat much bread and there's just me. It's horrific to see delicious homemade bread get moldy because I can't eat it fast enough.
The bread is killer! Grilled-cheese sandwiches made of her spicy herb bread are to die for. Serve with a home-made tomato soup made with our home-made chicken/turkey soup stock, and you're in heaven.

There is a new gluten-free bakery that opened up about 15 miles from here last fall. They charge $6/loaf for their bread with NO volume discount. One of my wife's co-workers lives far enough away that she drives up there once in a while and pays $30 for a bag of 5 loaves, and freezes them so that they will last. The bread is dry, crumbly, and mealy with little flavor. My wife took a loaf of her gluten-free bread to work today for her friend, and she picked away at it all day, eating little pieces and snacking on it. I have to photocopy the recipe, so she can try making it at home. Really! $30 for 5 loaves of crappy bread is outrageous. Our new neighbor (the female) is gluten-intolerant, and since her husband can spend time coding, uploading, etc during the day, he wants the recipe too, so he can bake bread for her. She loves it and doesn't want to have to buy sub-standard stuff if she can get gluten-free bread that is not heavy and dry.
 
  • #3,804
Speaking of bread, I just started cranking up the bread machine again for the first times since little E was born. I use it JUST on the dough settings to mix and knead, and still put the bread in regular pans (or cookie trays) to bake. Yum! (and yeah -- it does make the house smell good too... with no mess to clean up or sore arms, since my arms are sore from picking up the squirmy toddler all the time.) We also use it to make homemade pizza dough (where I throw in some non-white flours, despite the guys protests.. what white-bread folk they are sometimes; thank goodness E is taking after me).

I have a question though... my spouse sometimes stops at the olive bars at the groceries, and my favorite selection is these whole onions (about the size of two bites, or one very large bite) that are maybe in balsamic vinegar or something. Does anyone have a recipe for these things? I've tried looking online, and everything seems like it's for a relish, with onion that's been sliced up. I love biting into those whole things, and it feels like it must just be prepared and put in jars for a week or so before being ready. Not sure my spouse will enjoy me always smelling of onions... but YUM! (although at 7.99 or more per pound, surely I can do this myself?)
 
  • #3,806
turbo-1 said:
What are the ingredients on the label? Maybe we can come up with a recipe. My wife and I are pros at reverse-engineering food.

I'll scout this out next time I go (I'll confess that since they're expensive, I let my husband buy them for me). He's just been buying them a lot lately, to appease the fact that we never seem to be able to schedule a date night without the kids (in part because he's working too much on weekends).
 
  • #3,808
physics girl phd said:
Hmm.. didn't expect them to be baked, but I'll get the stuff to try it too... I love virtually anything onion anyways!
I think the baking part might be to soften them just a bit while letting the skins slip off (no hand-peeling). Kind of like scalding sauce tomatoes to slip the skins off cleanly before making sauce out of them.
 
  • #3,809
I found this recipe, but you need to can them. I'll keep looking.

http://www.copykatchat.com/recipe-requests/38620.htm
 
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  • #3,810
Some interesting recipes from a CSA project.

http://farmproject.org/recipe
 
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  • #3,811
Astronuc said:
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.
 
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  • #3,812
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.
 
  • #3,813
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.
 
  • #3,815
Astronuc said:
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.
 
  • #3,816
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.
 
  • #3,817
OhDASoSad said:
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.
 
  • #3,818
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?
 
  • #3,819
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? :devil:
 
  • #3,820
turbo-1 said:
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? :devil:

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.
 
  • #3,821
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.
 
  • #3,822
WhoWee said:
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.
 
  • #3,823
Evo said:
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
 
  • #3,824
turbo-1 said:
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.:devil: She trusts me to manage the rapid cool downs enough to allow my son to participate - but I don't expect she will.
 
  • #3,825
Astronuc said:
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.
 
  • #3,826
Evo said:
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... :-p
 
  • #3,827
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.
 
  • #3,828
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.
 
  • #3,829
Ms Music said:
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.
 
  • #3,830
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. :devil:

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.
 
  • #3,831
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.
 
  • #3,832
Why did I subscribe to this thread?
 
  • #3,833
drizzle said:
Why did I subscribe to this thread?
Don't know. I like cooking and eating, so what is your angle?
 
  • #3,834
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. :biggrin:] otherwise, I love to eat as long as there're vegetables and/or fruits on the menu... It's obviously eating.
 
  • #3,835
I LOVE cooked veggies :biggrin: *invites self to drizzle's house for dinner* :-p
 
  • #3,836
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.
 
  • #3,837
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
 
  • #3,838
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!
 
  • #3,839
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.
 
  • #3,840
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.
 
  • #3,841
I just discovered that I *love* almond milk! Just the plain stuff, no vanilla or anything.

Big-time yummy!
 
  • #3,842
lisab said:
I just discovered that I *love* almond milk! Just the plain stuff, no vanilla or anything.

Big-time yummy!
Ok, almond milk is almonds steeped in water. It was used almost exclusively of real milk in the middle ages due to refrigeration issues.

I'm really a fanatic about people like the bogus Food Network Iron Chef Cat Cora steeping almonds in milk and saying it's almond milk.

I have a feeling (from your mention of vanilla) that you actually know what real almond milk is. Please tell me that your almond milk is just almonds and water.

OMG, I'm such a dork.
 
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  • #3,843
Evo said:
Ok, almond milk is almonds steeped in water. It was used almost exclusively of real milk in the middle ages due to refrigeration issues.

I've made my own soy milk. (no shortage of soybeans in midwest). Apparently nut milks are made using a http://www.paleofood.com/nmilks.htm" . Soaking, grinding with water in blender and straining through cheesecloth.

Besides almonds you may enjoy milk made from: cashews, pecans, almonds, walnuts, brazil-nuts, hazelnuts, coconut, pine seeds (marketed by its misnomer pine-nut), sunflower seeds and sesame seeds.

For white coconut milk, tap a ripe coconut, pour off & set aside the coconut juice,
break up the white coconut flesh and blend with the reserved juice. If consistency is
too thick, dilute with water. Strain through cheesecloth. :-p
 
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  • #3,844
Evo said:
Ok, almond milk is almonds steeped in water. It was used almost exclusively of real milk in the middle ages due to refrigeration issues.

I'm really a fanatic about people like the bogus Food Network Iron Chef Cat Cora steeping almonds in milk and saying it's almond milk.

I have a feeling (from your mention of vanilla) that you actually know what real almond milk is. Please tell me that your almond milk is just almonds and water.

OMG, I'm such a dork.

No, there's no milk (or soy) in it. It's this stuff - http://www.almondbreeze.com/?navid=329&pid=330". Yum, it has a light, refreshing milkshake flavor.
 
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  • #3,845
lisab said:
No, there's no milk (or soy) in it. It's this stuff - http://www.almondbreeze.com/?navid=329&pid=330". Yum, it has a light, refreshing milkshake flavor.
Oooh, that looks yummy! And that's REAL almond milk! I wonder if they sell it here?
 
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  • #3,846
They sell it here in Maine, Evo. With our low population, surely KS would be a better market.
 
  • #3,847
turbo-1 said:
They sell it here in Maine, Evo. With our low population, surely KS would be a better market.
You think? I still haven't been able to find Molson Golden her.
 
  • #3,848
Almond Breeze is a pretty popular brand at a store I used to work at in Oakland. My dad liked it, though I am not a fan. yet...
 
  • #3,849
lisab said:
No, there's no milk (or soy) in it. It's this stuff - http://www.almondbreeze.com/?navid=329&pid=330". Yum, it has a light, refreshing milkshake flavor.

Okay. I have a question. My daughter once got hooked on soy milk. Now I always rinse any glass or dish as I have a dishwasher and try to help it along. But soy milk will not rinse out; it's like glue.

So how would you rate this almond milk for it's solubility? :confused:
 
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  • #3,850
dlgoff said:
Okay. I have a question. My daughter once got hooked on soy milk. Now I always rinse any glass or dish as I have a dishwasher and try to help it along. But soy milk will not rinse out; it's like glue.

So how would you rate this almond milk for it's solubility? :confused:

Wow! I just washed out a glass that had some weird film in it, and I was wondering the same thing! The film came off but it took a bit of a scrub. I'm not sure what was originally in that cup, but I'm going to keep and eye out for this film next time I do dishes.
 
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