Food and Recipes while under Coronavirus quarantine #8

[IceIce9]

I haven't made these for a very long time because I don't eat a lot of sweets and, quite frankly, I always thought that Hello Dolly, Bars were just too sweet for my taste. They were very popular in these parts during the 70s and 80s, but I don't hear much about them any more. I'm sure many families consider them a holiday tradition and make them annually for Christmas and Hanukkah. Hello, Dolly is my favorite musical, and I imagined at times that I would have loved to play Dolly Levi in a local theatre production

Hello Dolly Bars

Hello Dolly bars, also known as seven layer bars, are a delicious mix of ingredients from graham cracker, to coconut, to chocolate, nuts, and more.

www.allrecipes.com

I haven’t seen those Hello Dolly bars for years! They used to be at every party or get together.

I love musicals and Hello, Dolly is one of my favorites. My mom loved Oklahoma! because she played the lead (Laurey) in her senior year in their high school play.

She had an LP record of all the Oklahoma! songs that she played often when I was very young. This resulted in me being the only kindergartener who could spell
“O K L A H O M A “ on the first day of school,

(Those who know the song will know why I could spell it)

 

[BetteDavisEyes]

^ I was "Lili" in Carnival in my high school senior play. Leslie Caron played the role in the movie version of the musical, Lili (1953). I would have enjoyed playing "Dolly Levi" at some time, as well as "Regina Giddens" in Lillian Hellman's The Little Foxes (1941) that is a famous Bette Davis role.

 

[anneg]

This is the original recipe. Despite loving coffee, I don't tend to put that in, I tend to use vanilla, citrus zest or spices instead.
View attachment 629961

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That sounds really good!

 

[iamshadow21]

That sounds really good!

It's super easy, too. I think it took no longer than five minutes to throw together, and that includes chopping the nuts and fudge and greasing and lining the tin.

MOO

 

[Seni]

Has anyone had the awesome aioli that is served with various Costco sandwiches? I absolutely love it and have wondered if the recipe is available to the public. I kind of figured that it wasn't, but there are some knockoff versions that seem pretty close to what I taste in the concoction. I was definitely tasting mayo, Dijon mustard, garlic, and olive oil. Here's one of the recipes I came across that seems to confirm my thoughts about the ingredients.

https://www.thekitchn.com/garlic-aioli-recipe-23704273

I've posted this recipe previously but, with the holidays approaching, I thought it might be nice to share it again. I've been making this dish for at least 25 years, and it has always been a hit. Prep isn't too difficult or time-consuming as the potatoes are peeled and sliced one day, refrigerated in a bowl of water overnight, then the dish assembled prior to baking. It is a wonderful accompaniment to ham and roast beef.

Potatoes Dauphin

4 large russet potatoes
6-8 cloves garlic, minced
2 cups (about 1/2 pound) shredded Gruyere cheese
Salt and white pepper to taste
1 1/2 cups whipping cream

Peel potatoes. Cut into 1/8-inch-thick slices. Soak in ice water for several hours or overnight. Drain well and pat dry.

Preheat over to 400*.

Place one quarter of the potatoes in a single layer in a 9x13 or 7x12 baking dish. Sprinkle with a quarter of the garlic and a quarter of the cheese. Salt and pepper to taste. Repeat process three times. Pour cream evenly over top.

Cover and bake for 30 minutes. Remove cover and continue to bake until potatoes are tender and top is nicely browned (about 30 minutes). Remove from oven and let stand for 10-15 minutes. Serves 4-6.

Bon Appetit!

Hola Bette,

Can't speak for the Costco version and for me its "alioli" (Spanish version). Mayo, garlic, lemon juice and olive oil. If you make your own mayo, no need to add extra olive oil.

But anyway!

This is an easy, tasty and attractive starter:


Crispy sweet potato slices or fries (fried, roasted or air fried)

Topped with chopped beetroot (generous portion, add some orange juice or balsamic vinegar to beetroot, drops of olive oil)

Then a scoop of alioli with chopped cilantro (coriander) or your preferred herb

 

[Seni]

Was recently in Europe visiting my family

What I brought back:

Pepernoten and chocolate letters for St Nicholas 6th Dec (NL)

Ginger cake (gemberkoek) for Xmas (NL)

Lebkuchen for tomorrow present exchange (C/o youngest in Germany)

Some very delicious and unusual "turrones", not really turrones, made with madagascar cream, chocolate, pistachio, very sweet, one piece is enough with a coffee. And good cheese bought with boys in Spain.

My brother from UK left me some very nice "supersoft socks" from M & S

Bro from China left me some wonderful green teas.


You can imagine how fabulous!

 

[Auntie Cipation]

I made fried rice!

I know that sounds like a no-brainer, but as someone who has never had to cook for others on a regular basis, my cooking skills are about as basic as it can get, and there are so many things I've just never attempted.

I used this recipe: Fried Rice Recipe

and of course I favored it because it did most of its cooking in the crockpot, although there was some time with a frying pan on the stove to get many of the ingredients ready.

It came out well, though a bit bland, and I think next time I'll go a little heavier on the soy sauce and fish sauce, as well as a few more veggies and an extra egg.

But I'm very happy with this new addition to my repertoire! I like that I can make many servings at one time. I assume it can be frozen, will test that out. And it's cheap and filling, so a good thing to make during hard times or long stretches between grocery trips. And, I had everything on hand already, except for the nuts which I omitted. I don't get to use the fish sauce often but often enough for me to keep a bottle in the fridge.

Very pleased!

 

[iamshadow21]

I made fried rice!

I know that sounds like a no-brainer, but as someone who has never had to cook for others on a regular basis, my cooking skills are about as basic as it can get, and there are so many things I've just never attempted.

I used this recipe: Fried Rice Recipe

and of course I favored it because it did most of its cooking in the crockpot, although there was some time with a frying pan on the stove to get many of the ingredients ready.

It came out well, though a bit bland, and I think next time I'll go a little heavier on the soy sauce and fish sauce, as well as a few more veggies and an extra egg.

But I'm very happy with this new addition to my repertoire! I like that I can make many servings at one time. I assume it can be frozen, will test that out. And it's cheap and filling, so a good thing to make during hard times or long stretches between grocery trips. And, I had everything on hand already, except for the nuts which I omitted. I don't get to use the fish sauce often but often enough for me to keep a bottle in the fridge.

Very pleased!

I used to make fried rice a lot. Less so since garlic and onion became a problem for my partner. I used to use this recipe: Delicious fried rice recipe Kylie Kwong is kind of a legend in Australian cooking.

In other news, there are only three pieces of my cookie cake left. I think I'll have to make another!

 

[slowpoke]

I made fried rice!

I know that sounds like a no-brainer, but as someone who has never had to cook for others on a regular basis, my cooking skills are about as basic as it can get, and there are so many things I've just never attempted.

I used this recipe: Fried Rice Recipe

and of course I favored it because it did most of its cooking in the crockpot, although there was some time with a frying pan on the stove to get many of the ingredients ready.

It came out well, though a bit bland, and I think next time I'll go a little heavier on the soy sauce and fish sauce, as well as a few more veggies and an extra egg.

But I'm very happy with this new addition to my repertoire! I like that I can make many servings at one time. I assume it can be frozen, will test that out. And it's cheap and filling, so a good thing to make during hard times or long stretches between grocery trips. And, I had everything on hand already, except for the nuts which I omitted. I don't get to use the fish sauce often but often enough for me to keep a bottle in the fridge.

Very pleased!

I think that is so great that you’re broadening your cooking horizons! But if you are already using fish sauce, it seems you are more sophisticated in your palate and skill than you let on. How do you use fish sauce?

I grew up with a kind of fried rice that we’d make and have for breakfast. I still love it! For mine, it starts with leftover rice, which in my household is Japanese short-grain rice. Like your recipe, it has bacon. I’ve shared this before, but this recipe is close to how I make it, ingredients-wise, but as I never measure when I make this I don’t know about the proportions. I used to scramble eggs like this, but now I don’t put egg in it, but fry an over-easy egg separately and put it on top of the serving portion in a bowl.

I found a very interesting (to me, anyway) account and recipe that relates the history of why Japanese-Americans all seem to make Bacon Fried Rice. Authentic Japanese-American Breakfast Fried Rice - Baking Mischief

 

[weepingangel]

Dbm

 

[iamshadow21]

I think that is so great that you’re broadening your cooking horizons! But if you are already using fish sauce, it seems you are more sophisticated in your palate and skill than you let on. How do you use fish sauce?

I grew up with a kind of fried rice that we’d make and have for breakfast. I still love it! For mine, it starts with leftover rice, which in my household is Japanese short-grain rice. Like your recipe, it has bacon. I’ve shared this before, but this recipe is close to how I make it, ingredients-wise, but as I never measure when I make this I don’t know about the proportions. I used to scramble eggs like this, but now I don’t put egg in it, but fry an over-easy egg separately and put it on top of the serving portion in a bowl.

I found a very interesting (to me, anyway) account and recipe that relates the history of why Japanese-Americans all seem to make Bacon Fried Rice. Authentic Japanese-American Breakfast Fried Rice - Baking Mischief

No furikake? That's one thing I've always wanted to try, but it's finding one that's both gluten free and FODMAP free that's a challenge. Adam Liaw, an Australian chef, spent a bunch of time in Japan and said he and his kids put it on everything, especially breakfast rice!

 

[acutename]

I haven't made these for a very long time because I don't eat a lot of sweets and, quite frankly, I always thought that Hello Dolly Bars were just too sweet for my taste. They were very popular in these parts during the 70s and 80s, but I don't hear much about them any more. I'm sure many families consider them a holiday tradition and make them annually for Christmas and Hanukkah. Hello, Dolly is my favorite musical, and I imagined at times that I would have loved to play Dolly Levi in a local theatre production

Hello Dolly Bars

Hello Dolly bars, also known as seven layer bars, are a delicious mix of ingredients from graham cracker, to coconut, to chocolate, nuts, and more.

www.allrecipes.com

always thought about making this recipe, which seems similar:

Nanaimo Bars Recipe​

Allrecipes
https://www.allrecipes.com › recipe › nanaimo-bars-iii




These Nanaimo bars have three layers of coconut-graham crust, thick custard, and silky chocolate. A delicious no-bake bar worth the effort to make!

4.7(373) · 30 min


but I never have... it's no bake. Curiously I came across these when, due to WS, I was following those two criminal guys who shot a lot of people as they traveled across Canada and highjacked cars They started in Nanaimo and when I was reading about it, I veered off into recipes which are more cheerful. If anyone makes them, let me know how they are.

 

[slowpoke]

No furikake? That's one thing I've always wanted to try, but it's finding one that's both gluten free and FODMAP free that's a challenge. Adam Liaw, an Australian chef, spent a bunch of time in Japan and said he and his kids put it on everything, especially breakfast rice!

The only kind of furikake I like is the simple nori goma kind, which is nori seaweed bits and sesame seeds. I think with salt and maybe a hint of sugar. I don’t use it very often. Mostly to sprinkle atop onigiri (rice balls).

Kind of like this (from the web, not my photo). This is Brand: Mishima, Nori Komi Furikake. I don’t know if it is gluten-free, FODMAP free.

The only breakfast rice I ever eat is bacon fried rice. Yum.

 

[Auntie Cipation]

I think that is so great that you’re broadening your cooking horizons! But if you are already using fish sauce, it seems you are more sophisticated in your palate and skill than you let on. How do you use fish sauce?

I admit that is a bit exotic! I really like Thai and Indian foods and I think I made a Thai soup that had fish sauce in the recipe. I can't remember what the other food was but I've used it at least twice so far, with the fried rice making three times.

 

[slowpoke]

I admit that is a bit exotic! I really like Thai and Indian foods and I think I made a Thai soup that had fish sauce in the recipe. I can't remember what the other food was but I've used it at least twice so far, with the fried rice making three times.

I like Thai and Indian food, too!
In fact, we just got takeout from a local Thai restaurant for our dinner; ha!

I have fish sauce on hand, too. If I have leftover steak, I sometimes make a sort of Thai Beef Salad, and make a dressing using fish sauce, lime juice and sugar.

 

[Puzzles8]

I need advice and I figure here is the best place to get it!
At Thanksgiving I was down at our daughters' place. I made several dishes so I was using their pots and pans. I think my local Goodwill has nicer cookware than they do. Missized pans and lids with the handles broken off just starts to describe them. I suspect all of the pieces were college leftovers.
For Christmas, I would like to get them some nice (but not too nice) pots and pans.
Thoughts and ideas?????

 

[iamshadow21]

I need advice and I figure here is the best place to get it!
At Thanksgiving I was down at our daughters' place. I made several dishes so I was using their pots and pans. I think my local Goodwill has nicer cookware than they do. Missized pans and lids with the handles broken off just starts to describe them. I suspect all of the pieces were college leftovers.
For Christmas, I would like to get them some nice (but not too nice) pots and pans.
Thoughts and ideas?????

The best thing I ever bought was a cast iron enameled Dutch oven pot with a lid. You absolutely do not need to drop hundreds of dollars on one. I think mine was about forty Australian dollars from a budget department store, and I'm still using it twenty years later. It can go on the stovetop or in my oven, I've made soups, stocks, Bolognese, silverside, chilli, risotto, jam, chutney, relish, and fudge in it, and probably a dozen other things I've forgotten. I know the weight isn't for everyone, and it can't go in the dishwasher, but I love it.

 

[Auntie Cipation]

I need advice and I figure here is the best place to get it!
At Thanksgiving I was down at our daughters' place. I made several dishes so I was using their pots and pans. I think my local Goodwill has nicer cookware than they do. Missized pans and lids with the handles broken off just starts to describe them. I suspect all of the pieces were college leftovers.
For Christmas, I would like to get them some nice (but not too nice) pots and pans.
Thoughts and ideas?????

If you think they might eventually have an induction range, be sure that whatever you get them is compatible (ie magnetic).

 

[killarney rose]

Best cookware I ever had- I use only vintage, well seasoned cast iron skillets in a variety of sizes including a Dutch oven. For all other cookware I use vintage Wearever cast aluminum pots and pans from the 1940s. I collect it. I grew up with my parents having it. And I’ve bought my own from eBay over the years including several roasters. I know it’s not for everyone but I love it.

 

[IceIce9]

With all the terrible news stories from the past few days I want to say that I am thankful for this thread.


Does anyone bake with dark brown sugar anymore? I have several recipes that use dark brown sugar, and had to check several different stores before I found it.

I finally found it at Walmart, where I almost never shop but I happened to check their website and they actually had dark brown sugar available at my local store.