Food and Recipes while under Coronavirus quarantine #5

[IceIce9]

I tried for an hour to get decent colored roux in Instapot but didn’t have any luck. I don’t know if it’s the gluten free flour or the heat of the instapot. Gumbo still tastes good, just not as dark as it should be.

Made the mashed potatoes in the instapot last night for the white bratwurst, mustard and sauerkraut meal. That worked really well without heating up the camper. My husband ate 3 plates of it so no leftovers there. I guess I’ll try the pork grillades tonight.

Still getting to the 80’s during the day in the camper, anything that is edible and won’t warm the place up works for me.

I love making mashed potatoes in my instant pot. So easy, so fast, and they always turn out great.

 

[IceIce9]

I am not a purist, I would annoy so many people proud of their regional dishes. I put balsamic in my bolognese. One of my favourite dressings for a side salad is a mix of pomegranate molasses and Chang's Crispy Noodle Salad dressing. I dip my Chinese dumplings in Thai Sweet Chilli Sauce, and I pour it on my burritos, too. Delicious chaos.

My favorite pimento cheese recipe has a little feta cheese as one of the ingredients, and I have been told that no self-respecting Southerner would ever include feta in a pimento cheese recipe.

 

[Catmommy]

My favorite pimento cheese recipe has a little feta cheese as one of the ingredients, and I have been told that no self-respecting Southerner would ever include feta in a pimento cheese recipe.

I am one of the few self-respecting Southerners who detests pimento cheese, however I love feta. I would at least be willing to try that. The more feta the more betta!

 

[BetteDavisEyes]

My favorite pimento cheese recipe has a little feta cheese as one of the ingredients, and I have been told that no self-respecting Southerner would ever include feta in a pimento cheese recipe.

If it's not too much trouble, would you share your recipe? I've never made pimento cheese and only recall having it at home when my mom bought those little Kraft juice glasses with cheese spread. I watched Trisha Yearwood make it on her cooking show; it looked delicious! Pimiento Cheese Spread

 

[IceIce9]

There are quite a few steps to this recipe but it is worth it. The cheese should be shredded from a block and not pre-shredded from a package. Pre-shredded cheese contains anti-caking properties and it won’t be as creamy.

If you need a shortcut you can use pimento peppers from a jar, well-drained, instead of roasting them. But I like to roast them, and you can use any kind of peppers- poblanos, bell peppers, jalapeños.


Pimento Cheese

1/2 pound miniature sweet peppers, yellow, orange and red

1/2 cup olive oil

1/2 cup feta cheese crumbles

2 cups sharp white cheddar

1/2 cup roughly shredded Parmesan

1/2 cup mayonnaise, either Duke’s or Hellmann’s

1 teaspoon freshly minced garlic

1 teaspoon hot sauce

1/2 teaspoon fresh lemon juice

2 tablespoons chives, finely diced

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1 teaspoon fresh cracked black pepper

1 teaspoon red pepper flakes

1 teaspoon lemon zest

1. Preheat oven to 500 degrees or the broil setting. Toss peppers in olive oil and spread out evenly onto a baking sheet lined with parchment paper.

2. Place directly under broiler flame in broiler drawer or in oven under the flame, letting peppers blister on all sides. You’ll need to flip peppers over about halfway through cooking. Roasting time should be about 8-10 minutes per side, but check often.

3. Once peppers are roasted evenly on all sides, transfer them immediately to a bowl and cover tightly with plastic wrap. Set aside and let them cool.

4. Once cool, you’ll be able to carefully remove the skins, peeling the blackened areas off. Cut in half and scrape out seeds and membranes, then dice peppers finely.

5. Place the your cheeses into a large bowl and stir until well combined. For a creamier spread, you can use a stand mixer and mix on low for 2 minutes.

6. Once cheese is well combined, mix in mayo, garlic, hot sauce and lemon juice.

7. Mix all your dried spices together to combine well then toss in cheese mixture. Add chives and lemon zest and stir in with the spices until everything is completely combined.

8. Peppers are mixed last, so fold in gently, taking care not to overmix.

9. Refrigerate pimento spread for at least 1 hour for flavors to open up. Serve on toast, burgers, crackers, or eat with a spoon right from the container.

Pimento cheese will keep for about three days in the refrigerator in an airtight container.

 

[PayrollNerd]

Does growing sunflowers count as food? Ha! They’re sprouting! I planted 5 different types from 18” tall to 8’ tall.

My bread was too small for my breakfast sandwich. But I built it & ate it just the same!

 

[killarney rose]

I love sunflowers. I planted a few but they didn’t do well this year.

 

[iamshadow21]

Does growing sunflowers count as food? Ha! They’re sprouting! I planted 5 different types from 18” tall to 8’ tall.

My bread was too small for my breakfast sandwich. But I built it & ate it just the same!

Of course! Sunflower seeds are a food!

 

[BetteDavisEyes]

Does growing sunflowers count as food? Ha! They’re sprouting! I planted 5 different types from 18” tall to 8’ tall.

My bread was too small for my breakfast sandwich. But I built it & ate it just the same!

Are those gorgeous tomatoes from your garden? Michigan tomatoes are now in season. I love a tomato sandwich.

 

[PayrollNerd]

Are those gorgeous tomatoes from your garden? Michigan tomatoes are now in season. I love a tomato sandwich.

No we can’t grow tomatoes in the summer unfortunately. I got them at Detwilers Market which is run by the Mennonite & Amish community. They source as much local produce as possible. You literally can’t buy a bad veggie or fruit there!

I don’t remember where this batch came from. They always tell you what state it was grown in.

 

[anneg]

DH shared this from his Chemical & Engineering News magazine. I thought it was interesting.

 

[neesaki]

DH shared this from his Chemical & Engineering News magazine. I thought it was interesting.
View attachment 442910

That’s fascinating, especially the ones about browning onions and making creamier cheese sauce. Thanks for posting.

 

[IceIce9]

DH shared this from his Chemical & Engineering News magazine. I thought it was interesting.
View attachment 442910

Interesting. My son discovered sodium citrate as the secret to velvety smooth cheese sauce several years ago, and I bought a one pound package of sodium citrate. I’ve been using it ever since in my Mac & cheese recipes, nachos sauce, etc.

I’m glad to have the onion tips. I use a lot of onions in my cooking.

 

[Puzzles8]

DH shared this from his Chemical & Engineering News magazine. I thought it was interesting.
View attachment 442910

I'm going to order some sodium citrate. I always have trouble with fondue sauces and this might be the answer.

I also love the tip about the baking soda and browning onions. So much in fact that I'm going to make chicken fajitas tomorrow!

Thank you for sharing

 

[IceIce9]

I'm going to order some sodium citrate. I always have trouble with fondue sauces and this might be the answer.

I also love the tip about the baking soda and browning onions. So much in fact that I'm going to make chicken fajitas tomorrow!

Thank you for sharing

This is the sodium citrate I bought. It is inexpensive and I only use a teaspoon or two at a time.

https://www.amazon.com/Its-Just-Emulsifier-Spherification-Preserve/dp/B07Q7111C9/ref=mp_s_a_1_2_sspa?crid=1U0I8JK9CNIDY&keywords=sodium+citrate+food+grade&qid=1693006271&rdc=1&sprefix=sodium+citrate%2Caps%2C145&sr=8-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1

 

[Catmommy]

OMG, cooking is...is...science? I've always been certain it was... magic.

 

[iamshadow21]

OMG, cooking is...is...science? I've always been certain it was... magic.

It's a bit of both, tbh.

 

[Catmommy]

To be honest, I've always considered cooking, like my writing or drawing, to be creative, requiring a word from my muse to embrace it. Left up to myself, I could easily warm a can of field peas, grab some saltines and Frank's Hot sauce and call it a satisfying dinner. My dear Huzbun doesn't feel the same so the efforts I make are mostly for him. I also cook for my closest (single) Bro, as well as the Hubs, on Holidays because that's one of my specialties and love languages.
However, I am not too old or set in my ways to take advantage of evidence-based results. This thread has taught me so much. You cooks/creators/magicians inspire me almost each and every day.
Thanks to your postings, I am more informed than ever. I will gladly and proudly utilize this knowledge. I appreciate each and every one of you who contribute here. You've made me a better, more adventurous cook.
I think my Huzbun and Brotherman would not only agree but thank you as well.

 

[IceIce9]

OMG, cooking is...is...science? I've always been certain it was... magic.

The Pillsbury Bake-Off was huge back in the late 60s -early 70s and from the time I was 8 I was fascinated with it. My mom always bought a small cookbook every year with the winning recipes and runners-up.

I read everything I could about the competition, including tips about how to create your own recipes to enter.

One thing I remember was an article, “Baking is a Science.” It went into detail about how ingredients react with each other, and why exact measurements were absolutely necessary.

 

[IceIce9]

The Pillsbury Bake-Off sparked my interest in baking and cooking at an early age. By the time I was 9 I was reading cookbooks cover-to-cover.

The winning recipe from the 1960 Bake-Off is one that I first baked as a teenager, and it is still one that I frequently bake.



Dilly Casserole Bread

1960 Pillsbury Pillsbury Bake-Off Winner

Ingredients:

2 to 2 ⅔ cups All Purpose Flour
2 Tbsp sugar
3 Tbsp finely minced onion
2 tsp dill seed or 2 Tbsp fresh dill
1 tsp salt
¼ tsp baking soda
1 pkg. active dry yeast
¼ cup water
1 Tbsp butter
1 cup 4% creamed cottage cheese
1 egg
2 tsp butter melted
¼ tsp coarse salt if desired

Instructions

In large bowl, combine 1 cup flour, sugar, onion, dill, 1 teaspoon salt, baking soda and yeast; mix well.

In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened.

Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter.

Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes.
Grease 1 1/2 or 2-quart casserole or 10" springform pan. Put a circle of parchment paper in the bottom and grease it. Stir down batter to remove all air bubbles. Turn into greased casserole or springfrom. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Preheat oven to 350°F. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped.

If necessary, cover with foil to prevent over-browning. Remove from casserole dish or baking pan and place on a wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes.