Food and Recipes while under Coronavirus quarantine

[IceIce9]

BDE, curious as a Catmommy here so please satisfy my my of knowledge. Why are the tater slices soaked in ice water overnight?

Soaking potatoes in ice water draws out the starch. I soak my potatoes in ice water for an hour or more, then rinse and drain.

Soaking cut potatoes in ice water is the secret to perfect french fries, hash browns, or any other cut potato recipe. In my opinion, anyway.

I wasn’t able to perfect cooking hash browns until stumbled upon the ice water soak secret. Then I started soaking cut potatoes for all my recipes except mashed potatoes of course. Makes a world of difference!

 

[BetteDavisEyes]

BDE, curious as a Catmommy here so please satisfy my my of knowledge. Why are the tater slices soaked in ice water overnight?

IceIce9 covered it nicely. Soaking the potatoes in ice water draws out the starch so the potatoes can absorb the flavors of whatever you are adding to your dish. With Potatoes Dauphin, you want every potato slice to absorb the garlic, Gruyere cheese, and heavy cream. If the potatoes aren't pre-soaked, they don't absorb the flavors: The cheese and cream don't adhere to the potatoes, and all you taste is potato.

 

[BetteDavisEyes]

Also want to say a big THANK YOU to you, BDE, and all the other creative and generous cooks here who have shared their culinary practices, adventures, menus and recipes during this time of Covid. I've been entertained and inspired, a good thing during times like these. I'm certain I'm not alone. Much obliged!

Thank you for your kind thoughts I have also enjoyed this thread, as well as "grocery shopping" and "smiles". I've pretty much avoided the main Covid discussion, partly because it moves so quickly and becomes contentious at times. I think it's best for my psyche to not dwell on the pandemic

 

[BetteDavisEyes]

My hair stylist told me about this recipe today. It sounds awesome!

Garlic Expression Roasted Brussels Sprouts
Ingredients

• Fresh Brussel Sprouts
• Garlic Expressions
• Salt & Pepper
• Parmesan Cheese, shredded

Preheat the oven to 350 degrees. Slice the ends off of each brussel sprout, and slice in half. Depending on how many people you are cooking for, plan for about 4 to 6 sprouts per person. Lay them flat on a tinfoil lined baking sheet, and then drizzle Garlic Expressions generously all over the brussel sprouts. Add salt & pepper.

Bake in the oven for about 20-25 minutes, turning on occasion. Cook until the edges start to brown and they start to get slightly soft. A few minutes before you’re going to pull them out of the oven, sprinkle with the parmesan cheese – let the cheese melt in the oven. Serve hot.

 

[IceIce9]

My hair stylist told me about this recipe today. It sounds awesome!

Garlic Expression Roasted Brussels Sprouts
Ingredients

• Fresh Brussel Sprouts
• Garlic Expressions
• Salt & Pepper
• Parmesan Cheese, shredded

Preheat the oven to 350 degrees. Slice the ends off of each brussel sprout, and slice in half. Depending on how many people you are cooking for, plan for about 4 to 6 sprouts per person. Lay them flat on a tinfoil lined baking sheet, and then drizzle Garlic Expressions generously all over the brussel sprouts. Add salt & pepper.

Bake in the oven for about 20-25 minutes, turning on occasion. Cook until the edges start to brown and they start to get slightly soft. A few minutes before you’re going to pull them out of the oven, sprinkle with the parmesan cheese – let the cheese melt in the oven. Serve hot.

This looks fantastic! I have been using the same recipe for broccoli but never thought about Brussels sprouts.

 

[margarita25]

Soaking potatoes in ice water draws out the starch. I soak my potatoes in ice water for an hour or more, then rinse and drain.

Soaking cut potatoes in ice water is the secret to perfect french fries, hash browns, or any other cut potato recipe. In my opinion, anyway.

I wasn’t able to perfect cooking hash browns until stumbled upon the ice water soak secret. Then I started soaking cut potatoes for all my recipes except mashed potatoes of course. Makes a world of difference!

Great to know!

I also learned recently to soak in water immediately after slicing if I’m not going to cook them right away, otherwise they will turn color and become oxidized due to the combination of the oxygen and starch.

 

[SA55]

Great to know!

I also learned recently to soak in water immediately after slicing if I’m not going to cook them right away, otherwise they will turn color and become oxidized due to the combination of the oxygen and starch.

WAY back when I was raising my family, I always peeled and diced potatoes on Sunday morning before church. Put them in a pot of water in refrigerator and when got home, took them out, rinsed them, refilled pot with new water and turned on the stove. Saved time and they started cooking while we were changing clothes so I could then start on rest of Sunday meal. I also put refrigerator/freezer rolls in pan and covered them to rise at same time as I was prepping potatoes. Often had main dish in slow cooker.
Goodness, was I organized back then. I don't know what happened.........

 

[HongKongPhooey]

Great to know!

I also learned recently to soak in water immediately after slicing if I’m not going to cook them right away, otherwise they will turn color and become oxidized due to the combination of the oxygen and starch.

We do this when making roast potatoes (aka roasties) for our traditional Sunday lunch. We've eaten more potatoes than usual this year, probably because they last ok with less grocery shops.

Here's how I cook my roasties:

Peel and half potatoes (we usually use something like King Edwards) and put in a pan of cold salted water. Bring to the boil and drain. Put back in the pan and shake gently, so the potatoes fluff up around the edges.

Meanwhile heat a baking tray with a good slosh of rapeseed or sunflower oil. When the oil is hot, put the potatoes in. They should sizzle a little. Add about four fat cloves of garlic (skin on) and a dash of balsamic vinegar. Sprinkle with sea salt and grind on black pepper. Roast until golden brown and soft in the middle (I allow 45 mins).

Serve (of course) with roast beef.

Start diet Monday morning. And repeat

 

[anneg]

WAY back when I was raising my family, I always peeled and diced potatoes on Sunday morning before church. Put them in a pot of water in refrigerator and when got home, took them out, rinsed them, refilled pot with new water and turned on the stove. Saved time and they started cooking while we were changing clothes so I could then start on rest of Sunday meal. I also put refrigerator/freezer rolls in pan and covered them to rise at same time as I was prepping potatoes. Often had main dish in slow cooker.
Goodness, was I organized back then. I don't know what happened.........

I was never that organized, but my mother was. Sunday dinner was usually fried chicken, mashed potatoes and gravy, and green beans. (Maybe other dishes but those are the typical ones I remember.) She fried the chicken in lard originally, later switched to Crisco and even later to vegetable oil. Whatever, it was delicious! She would also make biscuits or rolls... ah, the memories...

 

[anneg]

We do this when making roast potatoes (aka roasties) for our traditional Sunday lunch. We've eaten more potatoes than usual this year, probably because they last ok with less grocery shops.

Here's how I cook my roasties:

Peel and half potatoes (we usually use something like King Edwards) and put in a pan of cold salted water. Bring to the boil and drain. Put back in the pan and shake gently, so the potatoes fluff up around the edges.

Meanwhile heat a baking tray with a good slosh of rapeseed or sunflower oil. When the oil is hot, put the potatoes in. They should sizzle a little. Add about four fat cloves of garlic (skin on) and a dash of balsamic vinegar. Sprinkle with sea salt and grind on black pepper. Roast until golden brown and soft in the middle (I allow 45 mins).

Serve (of course) with roast beef.

Start diet Monday morning. And repeat

Seriously making me hungry! I'm doing something with leftovers tonight, though. Not exciting.

 

[HongKongPhooey]

Seriously making me hungry! I'm doing something with leftovers tonight, though. Not exciting.

I'm finding it ironic Anneg that working from home I have loads more time to cook decent meals, but I've lost my motivation a lot of the time. We end up eating cheese on toast, or a BLT. I disappoint myself because it's unhealthy and I have no excuse. At least if you have leftovers, they must have started off as a good meal!

 

[MaryG12]

Had some caramelized shallots for lunch today (Yummy!) with snap peas and a chicken cutlet.

Thinking of making caramelized sweet onions with the rest of the chicken and some rice for supper tonight.

 

[BetteDavisEyes]

We do this when making roast potatoes (aka roasties) for our traditional Sunday lunch. We've eaten more potatoes than usual this year, probably because they last ok with less grocery shops....

I had never heard of "shaken" potatoes until an episode of Barefoot Contessa (Ina Garten) that featured Emily Blunt (Mary Poppins). Emily's Roast Potatoes Recipe | Food Network

 

[HongKongPhooey]

I had never heard of "shaken" potatoes until an episode of Barefoot Contessa (Ina Garten) that featured Emily Blunt (Mary Poppins). Emily's Roast Potatoes Recipe | Food Network

I have some of Ina's books, must dig them out for some new ideas. I think she has a recipe in one for chicken in parmesan breadcrumbs that I still make.

 

[BetteDavisEyes]

I have some of Ina's books, must dig them out for some new ideas. I think she has a recipe in one for chicken in parmesan breadcrumbs that I still make.

One of our favorites DH usually makes it as he is much better at "frying" than I am. We serve the Parmesan-encrusted chicken on a bed of spinach or arugula and a squeeze of lemon. Dee-lish! Ina makes this fabulous chicken dish in a episode of Barefoot Contessa that features Mel Brooks.

 

[mickey2942]

I was never that organized, but my mother was. Sunday dinner was usually fried chicken, mashed potatoes and gravy, and green beans. (Maybe other dishes but those are the typical ones I remember.) She fried the chicken in lard originally, later switched to Crisco and even later to vegetable oil. Whatever, it was delicious! She would also make biscuits or rolls... ah, the memories...

My Grandmother fried chicken in...wait for it....lard! You can't beat fried chicken fried in lard! And they all lived past 100 years old. My Grandmother cooked everything in bacon drippings. Green beans, carrots, potatoes, peas, parsnips...even lettuce leaves had a hot bacon dressing!

 

[anneg]

My Grandmother fried chicken in...wait for it....lard! You can't beat fried chicken fried in lard! And they all lived past 100 years old. My Grandmother cooked everything in bacon drippings. Green beans, carrots, potatoes, peas, parsnips...even lettuce leaves had a hot bacon dressing!

Yes, fried chicken in lard is so good--based on my memories. And everything's better with bacon!

My mother sometimes prepared wilted greens in hot bacon vinegar dressing. She used ham hocks to flavor green beans.

 

[anneg]

I'm finding it ironic Anneg that working from home I have loads more time to cook decent meals, but I've lost my motivation a lot of the time. We end up eating cheese on toast, or a BLT. I disappoint myself because it's unhealthy and I have no excuse. At least if you have leftovers, they must have started off as a good meal!

I totally understand! The leftovers started as baked chicken thighs, with mashed potatoes and green beans with garlic and mushrooms. There was plenty for our meal tonight. We also had some of my homemade applesauce.

 

[mom2chloe]

I am surprised the must try food for Hawaii is Spam! I guess I was expecting something more tropical. DH Loves it. I cannot stand the smell of it whenever he opens the can. I do buy it to keep in the pantry. It was sold out for a long time when Covid began.

Now, the choice for Indiana is spot on. Country fried steak is one of my DH’s favorites. He loves country fried steak. He could eat it for breakfast, lunch and dinner.

Thanks for posting this fun trivia. It was a nice break from reading the depressing news about Covid.

We have a rescue rag doll cat who loves spam. She will exit the bed at the mere sounds of the can being popped open. Good for her because I cannot stand the smell or taste so she eats my fair share too! We love her and she loves men and spam. Go figure!

 

[mom2chloe]

I never heard of peaches from CO either.... imagine GA would not be supportive of that. I think these 50 state things are amusing but not necessarily accurate IMO.

I know people who drive to Colorado every summer in search of peaches. I think they’re buying more than peaches but it is after all their business! Lol