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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
danr
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response 214 of 494:
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Apr 23 22:01 UTC 2001 |
Glad to hear the snickerdoodles came out well, Mary.
I know this is a bit late, but someone asked for a cabbage recipe, so
here is yet another recipe from the yet-unpublished Romanchik Family
Slovak Cookbook.
Romanchik's Halusky
Rhere are many ways to make halusky, which is a small dumpling. In the
Romanchik family, we always made halusky with potatoes and almost
always ate them with fried cabbage. When you fry cabbage in butter or
margarine, its natural sweet
ness comes out.
My grandmother liked halusky. She would often cook a huge pot of
halusky and bring it over to our house. She would always say it was
because she couldn't eat the whole pot herself. While this was true,
we knew she did it mainly because she wanted to see us.
Dumplings
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2 medium potatoes
1 egg
1 teaspoon salt
about 2 cups flour
Fried Cabbage
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1 small cabbage
1 small onion
butter or margarine
To make the dumplings, first peel and dice the potatoes. Put the
potatoes into the blender with about 3 ounces of water. Blend on grate
speed for only a second or two. Don't puree the potatoes; you want them
to be a little chunky.
Pour into a bowl and quickly break the egg into the bowl. This keeps
the potatoes from turning dark. Add flour and mix to make a stiff dough.
In a large pot, boil two or three quarts of water. Drop small spoonfuls
of the dough into the boiling water. Boil the dough for eight to ten
minutes, dump into a colander, and rinse with cold water.
NOTE: If you make this dish often, you might want to invest in a
spaetzle maker. My grandmother bought one for my sister and me, and
believe me, with this gadget, you can make a potful of halusky very
quickly. Another nice thing about the spaetzle maker is
that the size of the halusky is very consistent.
To make the fried cabbage, you simply dice the onion and saut<\i> in
butter or margarine in a large pot. Next, chop the cabbage and add to
the pot. Cover the pot and fry the cabbage slowly for about 20 minutes.
Combine the cabbage and dumplings and add 1/3
cup browned butter or margarine. Add salt and pepper to taste.
My grandmother would also eat halusky with cottage cheese instead of
cabbage. To serve it this way, crumble the cottage cheese onto the
dumplings and stir in 1/3 cup browned butter or margarine.
In Slovakia, they also serve halusky with a goat cheese, called
bryndze, and bacon. Unfortunately, here in the United States, this goat
cheese can be hard to find. Slovaks in the U.S. probably used cottage
cheese as a substitute for bryndze.
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mary
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response 215 of 494:
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Jun 27 13:30 UTC 2001 |
By the way, Dan, I entered your Snickerdoodle recipe in our orchestra's
contest for best cookie. It came in second and only missed first by two
votes. The winning cookie had everything but the kitchen sink thrown in.
Except for nuts. Our conductor goes into anaphalactic shock if he eats
nut products. Such an episode is what landed him in ER and got the whole
LSO thing going.
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danr
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response 216 of 494:
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Sep 11 03:04 UTC 2001 |
Interesting story about the origins of LSO. Too bad the snickerdoodle
didn't win. It should have gotten extra points for simplicity. I was
thinking of making some today, in fact. I'll have to make some tomorrow
instead.
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keesan
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response 217 of 494:
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Nov 18 03:49 UTC 2001 |
We have tried various combinations of disabling all but the hard drive
controller on the controller card and disabling the hard drive controller
onboard, and having floppy and hard drives and sound cards unplugged, and
cannot get all the pieces to work together and Bill wants to get some sleep
and will take home his computer without a sound card in it. Any ideas on why
it looks at the B drive for 60 sec and then times out (I cannot get answers
to what happens next) would be appreciated. There is a BIOS extension card
that is needed or it will not recognize the 1.2 G C: drive. THere is a 81M
D: drive. Video, sound, CD-ROM plugged into the secondary onboard IDE
controller rather than the sound card (since it won't boot with the sound card
plugged in). A modem. IRQs the same as on two other computers. Floppy
drives A: (boots from this with sound card out), B: - needs to have this in
or it will not boot at all - cannot unplug it or tell BIOS it is not there.
I think this card worked outside of this computer, with one hard drive and
two floppy drives. I don't know if we tried it with one hard drive in this
computer. We did nto try it before with a sound card or CD-ROM drive.
Anyone interested in coming over some time to help?
"It just kept getting worse and worse". He took it home in a nonbooting
condition. The board worked with another hard drive and floppy drive (not
from this computer). We will try again with one component added at a time.
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i
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response 218 of 494:
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Nov 18 13:58 UTC 2001 |
(You might have wanted to post that in another cf, keesan.)
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keesan
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response 219 of 494:
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Nov 18 17:03 UTC 2001 |
Oops! I certainly did. Walter, want to help us with a 486 to pentium
conversion? Do you think moving the previous post to some other place would
actually get us any useful help? If so, I will figure out how to do so.
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i
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response 220 of 494:
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Jan 5 19:01 UTC 2002 |
Plainish Beef Arm Pot Roast
Food & Drug Mart was selling nice-looking about-brick-size hunks for
$1.49/#, so i decided to try something new. Browned it in a dutch oven
with a bit of olive oil, salt, & pepper, then threw in a chopped-up big
yellow onion & got that a bit cooked, then added water & simmered it.
After a couple hours i pulled off the big/obvious fat with a fork (threw
away) and added more water. Couple more hours and i ate some (tender &
yummy if needing a bit more salt & pepper).
Now i've got a dutch oven in the fridge with ~1.5# of pot roast & ~24 oz.
of yummy juices... Eat it plain for a few meals with bread to get the
juices? Back to the stove & add potatoes, etc. to dress it up?
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keesan
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response 221 of 494:
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Jan 6 01:48 UTC 2002 |
My mother made pot roast in a pressure cooker. That is the only thing she
knew to make in a pressure cooker. It was much faster and tasted the same.
We have extra cookers if you want to try one.
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scott
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response 222 of 494:
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Jan 6 13:53 UTC 2002 |
I'd be interested in pressure cooker, Sindi.
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keesan
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response 223 of 494:
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Jan 6 18:51 UTC 2002 |
Our extras are aluminum only, is that okay with you?
We cook all our beans and grains in them, also potatoes. Bring up to 15
pounds (or 5 for potatoes in water) and turn off. The residual heat on the
electric burner cooks things the rest of the way.
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jmsaul
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response 224 of 494:
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Jul 16 15:27 UTC 2002 |
How old are your spare cookers? The new designs are supposed to be a lot
safer than older ones.
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keesan
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response 225 of 494:
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Jul 16 16:26 UTC 2002 |
The unsafe ones were pre 1950. Ours all have safety features. (The little
rubber stopper is designed to blow out if the pressure gets too high). There
were lots of companies getting into the pressure canning act during WWII
(victory gardens) and they did not all design well. Presto has been making
good cookers for fifty years now and that is what we have.
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jmsaul
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response 226 of 494:
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Jul 16 16:39 UTC 2002 |
Glad to hear it. ;-)
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jaklumen
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response 227 of 494:
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Jul 17 01:31 UTC 2002 |
Presto pressure cookers rock, end of story. What my folks have, what
my friend who is my parent's age uses, and gave to us. Very reliable.
It's been unbeatable for cooking small meats.
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carson
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response 228 of 494:
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Jul 28 21:52 UTC 2002 |
(this is a recipe for a blueberry pasty. most of you who are familiar with
pasties know them as the meat pie carried by immigrant miners during the
early days. recently, a business in Marquette sponsored a contest to
develop blueberry pasties of both the sweet and savory variety, not
necessarily with meat. this was the winner of the sweet division.)
---
Carson's Blueberry Pasty
Pastry:
1¼ cup flour, chilled 2 tbsp shortening, chilled, diced
¼ tsp salt 8 tbsp butter, chilled, diced
¼ tsp cinnamon ice water (about 5 tbsp.)
Combine flour and salt in food processor. Add shortening and butter and
pulse until crumbly. Add ice water, a tablespoon at a time, pulsing
between additions, until dough holds together when pinched between
fingers. Shape dough into four balls, then flatten into discs and
refrigerate.
Filling:
2 cups blueberries ¼ cup water
½ cup sugar 1 tsp lemon peel
½ tsp cinnamon ¼ tsp allspice
cream cheese, diced (optional) Granny Smith apple, diced (optional)
golden raisins (optional)
Combine blueberries, water, sugar, lemon peel, cinnamon, and allspice in
saucepan. Bring to a boil, then boil and stir for about 8 minutes. Set
aside to cool.
Preheat oven to 375º. Roll out pastry discs into circles about 1/8"
thick. Add 2 or 3 tbsp of blueberry filling to center, along with cream
cheese, apple, and raisins, as desired. Fold pastry over topping. Seal
and crimp, then pierce with fork. Place pasties on cookie sheet, then
place in oven. Bake at 375º for 30-40 minutes, or until golden brown.
Remove from oven and serve hot.
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jmsaul
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response 229 of 494:
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Jul 28 23:53 UTC 2002 |
That looks really good. I'm saving this one.
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jaklumen
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response 230 of 494:
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Jul 29 04:18 UTC 2002 |
Thanks, Carson =) I chose to save this one as well, since I'd like to
see if it's as delicious as it looks =)
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carson
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response 231 of 494:
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Jul 29 04:26 UTC 2002 |
(I wish I could say how well it tastes, but, honestly, I haven't tried it
yet! I can vouch for the filling. however, I was in such a rush to get
the pasties in by deadline that I didn't have time to taste-test the
finished product.)
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cmcgee
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response 232 of 494:
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Jul 29 14:20 UTC 2002 |
Do you have the savory winner? That sounds intriguing as well.
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slynne
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response 233 of 494:
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Jul 30 16:33 UTC 2002 |
I will totally have to try to make these someday.
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orinoco
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response 234 of 494:
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Aug 25 05:42 UTC 2002 |
Er, how do you dice cream cheese?
These do sound pretty tasty, though.
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valerie
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response 235 of 494:
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Oct 12 03:20 UTC 2002 |
Carson, if you still have the blueberry pasty recipe, could you repost it?
On my screen, the version you posted has unprintable characters for some of
the measurements. For example it says <BD> cup sugar and <BC> cup water.
I'm guessing you cut-and-pasted it from a program that used a different
character set.
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valerie
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response 236 of 494:
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Oct 12 03:37 UTC 2002 |
Lately at my house we've discovered various veggie loaf recipes. Out of the
two we've tried, both were yummy. Now I'm wishing I'd tried making veggie
loaves years ago! Here's what I cooked for dinner yesterday. This is from
the book "Friendly Foods" by Brother Ron Pickarski, O.F.M. -- a wonderful
and fascinating cookbook.
Millet Loaf
===========
1 1/2 cups millet
3 3/4 cups water
2 teaspoons sea salt
1 1/2 cups peeled and finely diced carrots (I used the food processor to make
two carrots into "carrot rubble")
1 cup finely diced celery
1 cup finely diced onions
1 clove garlic, minced
2 tablespoons sesame oil (I used the yummy toasted kind)
1 1/2 teaspoons dill weed
1 teaspoon dried thyme
1 cup pistachio nuts or sunflower seeds (optional) (I used chopped pecans)
3 tablespoons unbleached flour
3 tablespoons gluten flour (I substituted bread-baking flour for both flours)
Rinse the millet and put it in a medium saucepan with the water and 1/2
teaspoon sea salt. Cook the millet, covered, over medium heat for about 30
minutes or until soft; the millet should absorb all of the water. (If the
grains are too moist, the loaf will not bind properly.)
Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or until
the onions are translucent. Add the seasonings, including the remaining
1 1/2 teaspoons of salt. Mix the cooked millet and the vegetables together,
along with the nuts or seeds, if you wish. Mix the two flours together and
add them to the millet mixture, blending it well so the loaf will hold
together.
Lightly oil and flour a large loaf pan. (I used a nonstick pan and skipped
oiling and flouring.) Press the millet mixture into the pan and bake in a
preheated oven at 400 degrees F for about one hour. (If the millet mixture
is warm when you put it in the pan, reduce the baking time to about 45
minutes.) Allow the loaf to cool for 10 minutes; then carefully remove it
from the pan. To avoid breaking the loaf, you may wish to slice it while it
is still in the pan.
Serve with ginger dressing.
Creamy Ginger Dressing
======================
1 1/2 tablespoons peeled and chopped ginger (we got a really amazing ginger
root at Whole Foods, peeled and chopped it and stuck it in a ziplock bag
in the freezer for later use, so I simply broke off about the right
amount of ginger for this recipe) (I'm not sure what makes one ginger root
amazing and the rest of them all ordinary. Best guess is that it's
freshly harvested.)
1/2 cup peeled and chopped carrots
1/4 cup chopped celery
1/2 cup peeled and chopped onion (I skipped this)
1/2 cup canola oil
1/2 cup cider vinegar
1/4 cup white miso (I didn't have white on hand, so used barley miso instead)
2 tablespoons tomato paste (we have one of those toothpaste tubes of tomato
paste, so squeezing out this amount was easy)
1 tablespoon Sucanat (a sugar replacer -- I skipped this and didn't miss it)
3 tablespoons lemon juice (I used red wine vinegar instead, because we were
out of lemons; using genuine lemons would probably have been better)
3/4 teaspoon dried basil
1/4 teaspoon Szechuan peppercorns (I used a bunch of ordinary black pepper
from our pepper grinder instead)
Place all ingredients in blender (I used a food processor) and blend until
the dressing is smooth. This will take about 5 minutes.
(The dressing turned out to be a bright red-orange color -- not what I'd
have expected of something called "creamy ginger dressing". Actually, it
reminded me of ketchup. Well, maybe really amazing gingery gourmet
ketchup.)
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keesan
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response 237 of 494:
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Oct 14 16:07 UTC 2002 |
You can also get fresh ginger at Chinese or Indian food stores.
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scott
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response 238 of 494:
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Dec 15 23:36 UTC 2002 |
Cold symptoms in full force today - sore throat, and oncoming runny nose.
So, I decided it was time to save a little money and figure out to make my
own ginger tea instead of buying it at Eastern Accents.
~4 cups water
about 1/4 cup finely sliced fresh ginger root
2-3 teaspoons honey
Get water up to boiling or thereabouts. Add honey and ginger, remove from
heat. Steep at least 15 minutes, probably an hour would be a bit on the long
side.
Nice and strong!
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