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Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
keesan
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response 450 of 494:
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Jan 4 18:34 UTC 2009 |
Our electric frying pan is thermostatically controller for temperature.
We fried potato pancakes at 250 but they did better at 300.
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edina
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response 451 of 494:
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Jan 5 03:01 UTC 2009 |
I'd imagine. If your oil isn't hot enough, it's simply going to soak up
the oil.
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keesan
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response 452 of 494:
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Jan 5 05:13 UTC 2009 |
How would hotter oil not get soaked up, by hardening the outer layer?
The frying pan has labels for each temperature but there were none for
potatoes, just various species and parts of animals, sandwiches, pancakes,
and eggs (fried) 300. We put an egg in the pancakes so I picked that,
figuring that potatoes needed longer (therefore cooler) cooking than pancakes
(where were around 390). I covered the pan to keep the grease in it.
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keesan
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response 453 of 494:
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Jan 5 05:18 UTC 2009 |
I just read that McDonald's fries its potatoes at 340 deg F. The author of
the posted article also claimed that water and oil combined to make soap.
(Alkali and fatty acids make soap).
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glenda
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response 454 of 494:
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Jan 5 05:36 UTC 2009 |
The hotter oil sears the outer surface on contact, thereby sealing the
interior from soaking up oil.
I learned the overnight soak in buttermilk, dredge in seasoned flour
chicken from Alton Brown. It is a staple here at Chez Andre
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slynne
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response 455 of 494:
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Jan 5 18:14 UTC 2009 |
I used to cook oven baked fried chicken at ASH basically the way mary
describes in 449. I always thought it came out very well. And if *I* can
do it, anyone can do it.
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denise
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response 456 of 494:
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Jan 7 22:28 UTC 2009 |
So we need a recipe!
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mary
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response 457 of 494:
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Jan 8 12:32 UTC 2009 |
Here is the recipe I made. One itsy-bitsy change was to use a dozen
drumsticks instead of assorted pieces. We're a dark meat kinda family.
http://tinyurl.com/9m8m2h
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denise
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response 458 of 494:
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Jan 8 17:21 UTC 2009 |
Thanks Mary...
Somewhere along the line, I'd like to find a fairly easy oven baked
chicken recipe; I need a change from what I'm currently using [where I
coat/sometimes marinate my boneless/skinless chicken breasts in zesty
italian dressing, then bake]. This recipe works fine but sometimes I'd
like something a bit different.
In general, I do need to expand on the things I cook up for lunches and
dinners; I'm getting bored with the same few things.
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tod
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response 459 of 494:
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Jan 8 23:01 UTC 2009 |
re #453
LOL! :)
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edina
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response 460 of 494:
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Jan 22 05:05 UTC 2009 |
As Mary and I are both Ina Garten fans, her is the recipe for baked
blintzes with blueberry sauce that I made this weekend:
http://www.nationalpost.com/rss/story.html?id=1097160
It was fantastic!! Great for a group.
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mary
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response 461 of 494:
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Jan 22 11:13 UTC 2009 |
Oh, my, that looks good. Thanks for the link.
Let me think, what recipes have I tried recently that worked? Three
come to mind, all worked quite well:
Curried Couscous with Apples
http://www.101cookbooks.com/archives/001509.html
White Bean Dip
http://tinyurl.com/apqkbs
Broccoli and Cheese Soup
http://tinyurl.com/cxn3zx
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void
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response 462 of 494:
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Jan 25 00:05 UTC 2009 |
Three Bean Soup:
1 tablespoon olive oil
2 onions, chopped
1 clove garlic, minced (or more, if you like)
1 (28 ounce) can diced tomatoes with juice
1 (19 ounce) can kidney beans, undrained
1 (19 ounce) can garbanzo beans, undrained
1/2 cup lentils and 1.5 cups water (because canned lentils are icky)
3 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
Heat the oil in a soup pot over medium-high heat. Cook the onions till
soft and translucent. Add the garlic in the last couple of minutes of
onion-cooking so it doesn't burn. Add everything else. Bring to a
boil, then lower heat and simmer, covered, for about 40 minutes or
until the lentils are done.
(I prefer to add the salt and black pepper at the table, since
sometimes the canned beans are salty enough that no extra salt is
needed, and cooking black pepper that long can make it bitter.)
Serve with salad or cranberry-almond slaw and good crusty bread.
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edina
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response 463 of 494:
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Feb 2 02:25 UTC 2009 |
I saw a recipe in Real Simple for slow-cooker pork tacos that we had for
dinner.
Mix together 2 cups salsa, 2 TB oregano, and 2TB cocoa together in the
bottom of a crockpot. Take a pork shoulder/butt (about 2.5 lbs) and put
in crockpot, flipping it so there's sauce on the top. Cook on low for
about 7 hours, high 4-5.
Heat oven to 350. Stack corn tortillas and wrap in foil. Bake
tortillas for about 15 minutes. While they are heating, shred the pork
with forks.
I served it with shredded lettuce, pico de gallo, queso fresco, sour
cream and lime wedges.
Dave loved it. And his shirt is covered with juice from the pork.
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keesan
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response 464 of 494:
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Feb 2 04:16 UTC 2009 |
Get one crate of mixed frozen green beans, scallions, and dark green leaf
lettuce. Sort the beans (save only the seeds of the overgrown ones) and chop
and freeze. Remove the very old scallion (green onion) leaves, chop, fry
briefly. Chop up one lettuce (remove stem), add to pot, stir, cover, turn
on low while you answer the phone, chat with a friend who has not called for
10 years, turn off the pot, add cut-in-half frozen cherry tomatoes from the
garden, let sit until they thaw, add sesame oil and soy sauce, serve over
leftover rice. It looks like stir-fried Chinese cabbage but tastes much
milder. The lettuce was quite chewy. Not bad. Put the rest of the lettuce
back in the garage and hope it does not get over freezing again for a week.
We might chop it smaller next time and make soup, with the bean seeds and some
lily flowers and kelp and shiitake.
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mary
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response 465 of 494:
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Feb 2 12:56 UTC 2009 |
Well, I don't have a meal or recipe to share here, so I'm about to drift
this item, slightly. I ran across a short piece written by a foodie that
succinctly demonstrates how food and emotion play so well together. I
thought it was a real jewel and well worth the read. Hope the link works.
http://www.eatingwell.com/news_views/opinion/winters_fruit.html
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edina
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response 466 of 494:
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Feb 2 17:06 UTC 2009 |
Great article!! Thanks for sharing that Mary!
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slynne
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response 467 of 494:
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Feb 2 18:56 UTC 2009 |
I thought it was a good read too. It almost made me wish the author was
breaking up with me!
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denise
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response 468 of 494:
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Feb 2 19:12 UTC 2009 |
Wow, if she can come up with something so creative and good when she's
mad or breaking up with someone, what are the other things she can come
up with when she is in a cooking mood?
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edina
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response 469 of 494:
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Feb 2 19:56 UTC 2009 |
That might be her cooking mood. Cooking can be very meditative.
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edina
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response 470 of 494:
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Feb 16 03:34 UTC 2009 |
Here's a set of pictures for how I spent my weekend:
http://www.flickr.com/photos/25693201@N06/sets/72157613870551336/
Dave's car club works at one of the auctions, and to thank the members,
a party gets hosted. Dave and I have hosted the party for the past 4
years, with me doing the cooking for the past three. The first two
years I did Italian food (lasagna, sausage and peppers, etc.). But this
year, I wanted to stretch a bit. And stretch I did (I actually thought
I'd break a few times). The menu was like this:
Appetizers:
Veggie plate
Spinach spread with crackers
Seven layer dip with chips
Hummus and pita chips
Deviled Eggs
Little sausages in white trash sauce
Dinner:
Grilled beef tenderloin with horseradish cream
Grilled pork tenderloin with a tamarind sauce
Grilled vegetables
Sundried tomato/balsamic tortellini salad
Red coleslaw with jicama and orange in a citrus dressing
Scalloped potatoes
Slow roasted tomato caprese salad
Dessert:
Cream puffs with hot fudge sauce (bought)
Apple/raspberry pie (bought at Costco, but I baked)
Fresh berries
Cookie plate with homemade macaroons and biscottis
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furs
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response 471 of 494:
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Feb 16 13:48 UTC 2009 |
Well it looked great!!! Everything go smoothly?
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mary
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response 472 of 494:
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Feb 16 13:55 UTC 2009 |
I think someone has a job in catering should she care to go in that
direction. Sounds ambitious and delicious. Kudos.
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edina
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response 473 of 494:
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Feb 16 16:10 UTC 2009 |
Everything went smoothly enough. It went extremely fast, that's for
sure. We had appetizers up and running at 2, had dinner out at three,
and dessert was descended upon at 4. And I was replenishing the dinner
stuff.
Things I learned/was surprised at:
How well the grilled veggies went. I mean, SERIOUSLY well.
How amazing the roasted tomato and mozarella salad was. I highly
recommend that dish during the winter when all you can get is roma
tomatoes. How 13 pounds of beef tenderloin becomes about 9/10 pounds
after trimming and tying, and how absolutely disgusting and annoying
trimming that much tenderloin is. How much a pain in the ass it is to
try and find tamarind sauce if you don't know where to look. You can
never have too many cream puffs. And that once again, cream puffs are
the easiest "fancy" dessert you can have. Ziplocks are a caterers best
friend. Prepping everything beforehand as much as possible is really
truly the only way to go. I had stuff about 90% cut up, and I was still
regretting not having the other 10% done. (I mean this in terms of
trimming/cutting up all vegetable.)
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slynne
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response 474 of 494:
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Feb 16 17:27 UTC 2009 |
Your party food sure looked good. I'll bet it tasted good too :)
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