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Post by Gracie on Nov 30, 2006 22:20:51 GMT -5
There is a trend toward roasted veggies these days but I remain a staunch supporter of browining them in a cast iron skillet. One probably gets more or less the same effect. Bill has a new potato recipe that works well with baby reds or fingerlings with rosemary and olive oil he does in a heavy skillet. I think it is kind of fussy so the notion of throwing it in the oven has a certain appeal (if it works). Here are two from the Farm Journal's Meal & Menu Planner Cookbook (1980) which I've bookmarked and never tried: Molasses-Ginger Cookies 1/2 c shortening 1/2 c sugar 1/2 c light molasses 1/2 T vinegar 1 egg, beaten 3 c. sifted flour 1/2 t baking soda 1/2 t cinnamon 1/2 t ginger 1/4 t salt Combine shortening, sugar, molasses and vinegar in small saucepan. Bring mixture to a boil and remove from heat. Cool well and beat in egg. Sift together flour, baking soda, cinnamon, ginger and salt. Gradually stir into molasses mixture. Cover and chill for 1 hour. Divide dough in half. Roll on foured surface 1/8" thick. Cut into desired shapes with floured cookie cutters. Place 1" apart on greased baking sheets. Bake in 375 degree oven 10 minutes, or until done. Remove from baking sheets. Cool on racks. Makes about 2 1/2 dozen. --------------- Cranberry Honey 2 c cranberry cocktail 3 c sugar 1 t grated orange rind 1 c honey 1/2 c bottle fruit pectin Bring first 3 ingredients to a boil in 3-qt. saucepan; simmer 10 minutes. Add honey. Bring to a rapid boil; boil 1 minute. Remove from heat. Add pectin; skim. Pour into sterilized jelly glasses. Seal. Makes 5 (6-oz.) glasses. I bought my first Farm Home Journal cookbook when I first started dating Grizzy (1983) since I thought it would be the kind of cooking he'd grown up on. Later learned he was much more familiar with what HE called 'white trash cooking' and so my food came as a marvelous delight...he loved the freshness, and the lightness, as compared to vegetables boiled to death and so much fried food. But I digress. I have yet to try a recipe from FHJ that wasn't/isn't marvelous. I HAVE made the cookie you posted here and find it wonderful, except that I don't roll and cut them but use my handydandy cookie scoop instead, dropping the dough into a bowl of sugar and rolling them around to coat all sides before I bake them. Nummy! And since I LOVE anything cranberry and/or honey, I'm trying the second recipe for sure. I know that I will substitute lime rind for the orange, just because that's my personal taste, but otherwise I'll make it as directed. Thank you for sharing. BTW...my experience on the carrots thing is that you will never get the results you want with the pre-washed and 'peeled' baby carrots. Reason is, they're not really peeled, just powerwashed, akin to sandblasting, and that's why they're so smooth. I've found that my roasted carrots (which I made just last night, when I scattered chunks of skin-on potato, carrot, onion and zucchini all around a roasting chicken when it was nearly done, so they basted themselves in the pan juices) are best when they are freshly peeled and chopped--the surfaces are differently textured, and so seem to grab hold of the oil, juices, spices, herbs, whatever....
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Post by juliastar on Nov 30, 2006 23:10:31 GMT -5
You're welcome, anj. The best use of pastry sheets is baklava, but you didn't mention dessert. If we ever get together and decide to live in a commune (ha!) you can be the cook, Gracie.
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Post by Gracie on Nov 30, 2006 23:22:52 GMT -5
ooo ooo ooo, can I really? huh? huh? I would LOVE that.
Thank you thank you!
(and she thinks I'm kidding....but I made pancakes for our dinner tonight, because that's what Grizzy and Betsy wanted and I just gotta say, it's not the same making them for three when I have made them for as many as three HUNDRED people. Real pancakes, buttermilk pancakes, in fact...and I just keep pouring and flipping until all are fed. With just the three of us I am done long before I want to be. How weird is THAT!)
And you should've seen Grizzy the first year I came back from camp cooking all summer....for hundreds....and I was peeling potatoes...and he started yelling (to get my attention) that 'there's only two of us! only two! ONLY TWO!!'
So let's build that commune...
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Post by carolion on Dec 1, 2006 8:30:55 GMT -5
Gracie, I second Julia on that. I'd love to assist you. I'll be gardener or co-gardener or team gardener, so you can have all the lovely fresh things you want.
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Post by mike on Dec 7, 2006 6:32:16 GMT -5
Curry!
Show of hands... who eats curry?
I got both hands up!
Love, Mike
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Post by slb2 on Dec 8, 2006 1:56:52 GMT -5
Michael, some day, when we, you-know. Emi and I will sip sake while you whip up some curry appetizers and a maindish--curried mushroom plate. Deal? And since you have both arms up, allow me to attack you with the tickle-monster.
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Post by mike on Dec 8, 2006 4:05:23 GMT -5
Michael, some day, when we, you-know. Emi and I will sip sake while you whip up some curry appetizers and a maindish--curried mushroom plate. Deal? And since you have both arms up, allow me to attack you with the tickle-monster. Slb2, stop that! Or, I might pee my pants A couple of days ago, I served pasta (thin spaghetti) with a curry sauce. Unusual combination, but very tasty.
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Post by joew on Dec 8, 2006 13:51:33 GMT -5
… A couple of days ago, I served pasta (thin spaghetti) with a curry sauce. Unusual combination, but very tasty. Good thought. As I mentioned (on the curry thread?) I've occasionally put curry powder in the leftover spaghetti sauce for the second or third meal. For tonight I've been planning a sort of shrimp scampi with rotini alfredo. Now I think I'll throw a good dose of curry powder into the (bottled) alfredo sauce.
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Post by mike on Dec 8, 2006 15:16:23 GMT -5
Joe, on your previous visit to Japan, did you try the Curry Rice? It looks like beef stew served on rice. It's very popular here.
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Post by joew on Dec 8, 2006 15:40:56 GMT -5
I've had the curry rice and enjoyed it a lot. My sister-in-law has prepared it here. She serves it with freshly grated cheese and chopped chives — very tasty.
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Post by juliastar on Dec 17, 2006 7:46:02 GMT -5
Here's one I did try. My girlfriend asked me to bring it to her dinner party when I asked if there was anything I could do to help. It makes a very pretty, flavor infused slush that is great to clear the palate after the main dish. My friend followed it up with a rum cake another guest had brought and a dessert wine. I am thinking of maybe using very small portions as an appetizer and experimenting with other fresh fruit juices. Granita di Grapefruit Mix 1 cup superfine sugar (Domino's makes this) with 1/4 c. water. Bring to a boil and simmer uncovered for 5 minutes. Set the syrup aside to cool. Mix 1-1/2 cups freshly squeezed grapefruit juice (I freshly squeezed Ruby Reds in an antique glass juicer I have that makes quick work of it and scrapes a lot of the pulp. My friend had said, "I could use bottled, but doesn't that have additives," in a tone of voice that suggested she would freshly squeeze. Who said cooking isn't controversial?) with the sugar syrup and place in the freezer. Stir every 15 minutes for two hours, then every 30 minutes for 1 hour or until the granita has frozen nearly solid but is still slightly slushy. (I kept stirring once an hour after that until it was served to keep the sugar syrup worked through the frosty mix and to keep it from getting solid until it was time to serve it. She put it in sparkly clear mini martini glasses. It was a pale pink and very wintery. Serves 4. Of course the woman next to me said, very sweetly, "what did you do with the rinds?" I threw them in the trash. "Oh." Except for fruit pieces in fruit cake, is there some less wasteful, practical use of grapefruit rinds?
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Post by mike on Dec 17, 2006 8:09:20 GMT -5
Except for fruit pieces in fruit cake, is there some less wasteful, practical use of grapefruit rinds? If George Harrison were still alive, I believe he could write a song in regards to this subject... but than, perhaps he already has.
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Post by slb2 on Dec 17, 2006 13:58:19 GMT -5
Using a grapefruit peeler, I score the fruit into quarters. I peel a grapefruit every morning, eating it like an orange. I give my rinds to my two cockatiels. The female likes to pretend it is a dildo. But they also peck at it with their beaks. Or would that be peckers? <ahem> (I don't know how y'all can stand me on this forum sometimes.)
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Post by juliastar on Dec 17, 2006 14:39:10 GMT -5
Using a grapefruit peeler, I score the fruit into quarters. I peel a grapefruit every morning, eating it like an orange. I give my rinds to my two cockatiels. The female likes to pretend it is a dildo. But they also peck at it with their beaks. Or would that be peckers? <ahem> (I don't know how y'all can stand me on this forum sometimes.) I had no idea. Here I've been thinking grapefruit were asexual. I wonder if all of that was what the nice lady beside me expected me to say. I thought maybe she dried hers and used them for soup bowls.
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Post by Trusty on Dec 17, 2006 14:51:02 GMT -5
Except for fruit pieces in fruit cake, is there some less wasteful, practical use of grapefruit rinds? mulch
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Post by Trusty on Dec 17, 2006 14:53:27 GMT -5
I give my rinds to my two cockatiels. The female likes to pretend it is a dildo. Sorry, slb. I just can't get a picture of that in my head - and, believe me, I've tried. Probably best not.
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Post by mike on Dec 17, 2006 18:29:03 GMT -5
I give my rinds to my two cockatiels. The female likes to pretend it is a dildo. Sorry, slb. I just can't get a picture of that in my head - and, believe me, I've tried. Probably best not. I think Slb2 might be on to something. Check out the ingredients for Spotted Dick. 100g / 4oz Self Raising Flour A pinch of Salt 75g / 3oz Shredded Suet 75g / 3oz Fresh Breadcrumbs 50g / 2oz Caster Sugar 175g / 6oz Currants Grated rind of 1 Lemon Grapefruit Approx. 5 tbsp Milk
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Post by joew on Dec 17, 2006 18:54:46 GMT -5
Sorry, slb. I just can't get a picture of that in my head - and, believe me, I've tried. Probably best not. I think Slb2 might be on to something. Check out the ingredients for Spotted Dick. 100g / 4oz Self Raising Flour A pinch of Salt 75g / 3oz Shredded Suet 75g / 3oz Fresh Breadcrumbs 50g / 2oz Caster Sugar 175g / 6oz Currants (emphasis added) Grated rind of 1 Lemon Grapefruit Approx. 5 tbsp Milk If 100g = 4oz and 75g = 3oz, why isn't 175g = 7oz? Are the metrics getting too much currant or the english getting too little?
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Post by joew on Dec 17, 2006 18:57:06 GMT -5
And what is caster sugar? Is it sugar you put around pieces of furniture with little wheels, so the crunching noise will alert you if somebody tries to move it?
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Post by dwarnold on Dec 17, 2006 19:10:41 GMT -5
I would try confectioner's sugar.... for caster..... otherwise take normal granulated sugar and run it for a few pulses through the food processor
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Post by Trusty on Dec 20, 2006 18:08:44 GMT -5
Christmas Cookie Recipe
1 cup of water 1 tsp. baking soda 1 cup of sugar 1 tsp. salt 1 cup of brown sugar lemon juice 4 large eggs 1 cup nuts 2 cups of dried fruit 1 bottle Crown Royal
1- Sample the Crown Royal to check quality.
2- Take a large bowl, check the Crown Royal again, to be sure it is of the highest quality, pour one level cup and drink.
3- Turn on the electric mixer... Beat one cup of butter in a large fluffy bowl.
4- Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Crown Royal is still OK, try another cup. just in case.
5- Turn off the mixer thingy.
6- Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
7- Pick the frigging fruit off floor...
8- Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a dewscriver. Sample the Crown Royal to check for tonsisticity.
9- Next, sift two cups of salt, or something.... who giveshz a heet.
10- Check the Crown Royal.
11- Now shift the lemon juice and strain your nuts.
12- Add one table.
13- Add a spoon of ar, or somefink.... whatever you can find.
14- Greash the oven.
15- Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.
16- Finally, throw the bowl through the window.
17- Finish the bottle of Crown Royal.
18- Make sure to put the stove in the dishwasher.
Cherry Mistmas
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Post by hartlikeawheel on Dec 21, 2006 0:30:21 GMT -5
I hope it's okay to laugh at you all. Thanks for it anyway.
I would never touch Crown Royal but some low shelf vodka may serve as well. Snorting impolitely here. Gotta stay off the street now or someone may try to take me home and help me. Hate it when they do that. It's really aggravating to try to look grateful when you're having so much fun.
This is all brought to you courtesy of watching "Down and out in Bevery Hills" last night. Good grief that movie makes me laugh.
I think there was something important that I wuz gonna say but what it wuz I dunno.
Misty Chermas, Crusty.
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Post by booklady on Dec 21, 2006 7:49:59 GMT -5
Trusty, once again I am wiping my eyes after reading one of your posts.
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Post by mike on Dec 21, 2006 8:00:47 GMT -5
Ditto what Booky said... I have tears in my eyes, my wife thinks I need help, it must be time to beat off the turner again!
Lawdy this is good fun!
Mike
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Post by booklady on Dec 22, 2006 10:43:14 GMT -5
Does anyone have a foolproof sweet roll (cinnamon) recipe that yields a nice, soft roll? I've tried a number of different recipes for a Christmas morning roll, and I'm never satisfied with the bready part of it. Too dense or too hard or something.
Anyone?
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Post by Gracie on Dec 22, 2006 18:29:48 GMT -5
Does anyone have a foolproof sweet roll (cinnamon) recipe that yields a nice, soft roll? I've tried a number of different recipes for a Christmas morning roll, and I'm never satisfied with the bready part of it. Too dense or too hard or something. Anyone? I didn't see this sooner, sorry! This is the basic dough recipe I use, my all purpose little black dress kind of thing. I'll explain more on that in a minute. Soften 1 tablespoon Rapid-Rise yeast in 1/4 c. warm water mixed with 1 tablespoons granulated sugar. When foamy, stir in 1 1/2 teaspoons salt, 1/4 c. melted butter, and 1 egg. Blend in 1 scant cup nonfat dry milk powder mixed with 1 c. warm water, and mix well. Add 3 c. high-gluten or bread flour and mix well; if dough is still sticky, add up to one more half-cup of flour. Knead dough until it is smooth and springy (perfect yeast dough feels JUST like a baby's bottom! I kid you not!) I have a KitchenAid professional mixer and use the dough hook for the kneading; when the dough cleans the bowl I let it knead for another 3 minutes or so. This develops the gluten, very important. It is the combination of enough kneading and the dry milk that makes this a more tender dough than what you might have tried before. It really does make a difference, more than just using milk in the dough would have. Now then. If you're going to use this for cinnamon rolls, add a tablespoon of vanilla extract to the dough, and more sugar (about a quarter cup). I have also used maple extract for maple cinnamon rolls, or orange juice concentrate (I don't like the taste of orange extract) for orange cinnamon rolls. Flavoring the dough does wonderful things. I don't like brown sugar in the cinnamon sugar mixture but that's a matter of taste--I think it overpowers the cinnamon. But I do add a dash of nutmeg to it. I've also made this dough with garlic salt and then rolled it out as for cinnamon rolls, spread it with butter and then a mixture of cheddar, mozzarella and parsley, rolled and sliced just like cinnamon rolls. These are a huge hit with pasta or soup/salad meals. HUGE! I have also flavored the dough with herbs, especially dill and onion. Parmesan is good, too. Whatever you do with the dough, after it's prepared and kneaded you oil a bowl and then add the ball of dough, turning it to cover all sides with oil. Cover with plastic wrap or a clean towel and set in a warm place until doubled. I have set mine in the oven, because the pilot light keeps it warm always, on top of the dryer on laundry days, or in a pan of warm water. Punch the dough down and shape as you wish and then let the formed rolls rise until doubled in size again (this can take as little as 20 minutes when conditions are optimum) and then bake at 350 in a convection oven or 375 in a conventional oven, about 15-20 minutes or so or until lightly golden--don't let them get too brown. I developed this recipe about 25 years ago and it has never let me down. It also makes incredible pizza dough, by the way....
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Post by booklady on Dec 22, 2006 23:11:34 GMT -5
Gracie, thank you so much for taking the time to type all that out. I'm looking forward to trying the rolls. ( Back to the store for dry milk! Just when you think you are done shopping...... )
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Post by joew on Dec 22, 2006 23:36:31 GMT -5
I just realized: Gracie's recipe is for powdermilk dough, and by using it bl will have powdermilk cinnamon rolls. When your family tries them, you'll know you've satisfied them!
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Post by booklady on Dec 22, 2006 23:50:57 GMT -5
My life will be complete.
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Post by Gracie on Dec 23, 2006 20:08:48 GMT -5
It was my pleasure to share. Now if I could just get my cookbook finished and printed...so many people have told me they'll buy it. Should have told you, too, that you can make the dough, let it rise, shape the cinnamon rolls and then spray the tops of them with Pam, cover them not TOO tightly with plastic wrap (you know what I mean, leave it kind of puffy over them) and refrigerate them overnight. In the morning, uncover them and put them in your oven on the lowest possible temperature, an hour or so before you want to bake them. They will warm up and finish their rising and then you can bake them fresh for your breakfast so the whole house will have that wonderful smell....nothing like it! This is what I did with dozens and dozens of them every Sunday night at camp, so their first breakfast of the week was to die for--the ones I made there were the size of a dinner plate and iced with homemade cream cheese icing. You could smell them all over the camp before the kids came in to eat.... Good memories. Gotta love'em.
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