Food and Recipes while under Coronavirus quarantine #8

[BetteDavisEyes]

Happy Pi Day!

Do you have a favorite pie? I'm not a fan of most pies, but I do enjoy Pumpkin Pie for Thanksgiving, and I like Lemon Meringue and Key Lime pies. I'm more of a savory pie girl: Shepherd's Pie, Cottage Pie, and Tourtiere (Canadian pork pie).

 

[Rikissa]

I guess my favourites wouldn't probably be considered as 'pie' in the US, as they are made with a yeast dough base, and filled with quark and/or blueberries, or lingonberries, or apple sauce. The dough is the same as for Finnish (and Swedish) cinnamon buns, and other types of buns.
The pie can be of different size, made small enough for one person, or large enough to cut into slices. Some use a quark filling, and add blueberries on the top of it, I prefer make them into separate pies, as I like the tartness of the wild blueberries.

Finland Food: Rahkapullat - Quark-filled Buns

A food blog about simple and delicious foods from the kitchen of a Finnish food enthusiast

ketunhanta.blogspot.com

Mustikkapiirakka - Finnish Blueberry Pie

Mustikkapiirakka. Does the name of this recipe throw you off? Don't worry, you don't have to be able to pronounce it to make and enjoy Mustikkapiirakka,

www.thefoodblog.net

 

[PayrollNerd]

Happy Pi Day!

Do you have a favorite pie? I'm not a fan of most pies, but I do enjoy Pumpkin Pie for Thanksgiving, and I like Lemon Meringue and Key Lime pies. I'm more of a savory pie girl: Shepherd's Pie, Cottage Pie, and Tourtiere (Canadian pork pie).

1. Chocolate Crème Pie
2. Peach Pie
3. Pumpkin Pie

I like blueberry pie also but prefer blueberry cobbler. I actually have fresh blueberries I need to use, and a can of blueberry pie filling. The can of pie filling always has too much syrup and not enough fruit. So I add fresh fruit to it.

I have the ingredients for chocolate cream pie on hand also.

 

[IceIce9]

Happy Pi Day!

Do you have a favorite pie? I'm not a fan of most pies, but I do enjoy Pumpkin Pie for Thanksgiving, and I like Lemon Meringue and Key Lime pies. I'm more of a savory pie girl: Shepherd's Pie, Cottage Pie, and Tourtiere (Canadian pork pie).

I know that most people love apple pie, but I don’t care for it much. I like tart cherry pie, rhubarb pie, lemon meringue, and key lime.

Our state pie here in Indiana is sugar cream pie. I make it occasionally but it involves lots of stirring although I know there are some shortcut recipes for it they don’t taste like the original pie. If I’m going to bake it, I want to make the real thing.

One of my friends has a butterscotch pie recipe they his mom made frequently before she passed away. He had asked my to make it for him, and I have, but it involves an entire hour of stirring over a double boiler. He says no one else other than me has ever been able to make it taste like his mom’s butterscotch pie. I know most people won’t stir for an hour and many don’t even own a double boiler so that is why no one else makes it like hers

 

[IceIce9]

1. Chocolate Crème Pie
2. Peach Pie
3. Pumpkin Pie

I like blueberry pie also but prefer blueberry cobbler. I actually have fresh blueberries I need to use, and a can of blueberry pie filling. The can of pie filling always has too much syrup and not enough fruit. So I add fresh fruit to it.

I have the ingredients for chocolate cream pie on hand also.

I like peach pie too but prefer peach cobbler. But I only make it when I can get good fresh peaches. So that means it is a summer recipe for me as we only get good fresh peaches for a couple of months in the summer.

 

[Seni]

That sounds so good, Seni!

I’m not familiar with Sambal Badjak.
I only know of (and have a jar in my refrigerator!) sambal oelek.

Is this brand recommended by you? Conimex?

I’m going to be on the lookout for it!

View attachment 652356

Thank you! Yes its good and easy, I make it often when we have many guests (my family in law has many, many members)

I think Conimex is the most well known brand for Indonesian spices and condiments - at least in NL. I recent8ly bought Sambal Oelek over here in an Asian supermarket. Brand is Flying Goose. Still have to try it.

Sambal Manis is the least spicy ("Manis" means "sweet")
Then comes Oelek - medium spicy
Badjak is more spicy but not so much that you can't taste it.

Really recommend Ketjap Manis as a marinade.

As a starter with this dish I like to serve Kroepoek. You can get it dried. Its a prawn cracker that you fry. Great with the saté sauce or with sweet chili sauce.

 

[slowpoke]

Thank you! Yes its good and easy, I make it often when we have many guests (my family in law has many, many members)

I think Conimex is the most well known brand for Indonesian spices and condiments - at least in NL. I recent8ly bought Sambal Oelek over here in an Asian supermarket. Brand is Flying Goose. Still have to try it.

Sambal Manis is the least spicy ("Manis" means "sweet")
Then comes Oelek - medium spicy
Badjak is more spicy but not so much that you can't taste it.

Really recommend Ketjap Manis as a marinade.

As a starter with this dish I like to serve Kroepoek. You can get it dried. Its a prawn cracker that you fry. Great with the saté sauce or with sweet chili sauce.

Kroepoek looks very similar to these shrimp chips I first became aware of as a child when we’d dine at a Cantonese restaurant.

There’s this dish called Crispy Fried Chicken (I don’t know the name in Chinese), and it was served with lots of shrimp chips, and a special seasoning salt you could sprinkle onto the chicken. Oh, and lemon wedges. My mouth is watering, just thinking about it. I still love that dish.

They’re kind of like the crunchy, airy texture of fried pork rinds, but slightly shrimpy in taste. Kroepoek, too?

 

[Seni]

Yes! Those are the ready made ones!

Delicious

You can also buy the dried version and fry and serve whilst hot.

Magical how they pop up!

 

[raja]

My mother in law made her sugar cream pies by putting the flour sugar and cream right in to the pie crust. No measuring and then worked it with her hands until it was the right consistency. They always turned out perfect.

 

[Knox]

My mother in law made her sugar cream pies by putting the flour sugar and cream right in to the pie crust. No measuring and then worked it with her hands until it was the right consistency. They always turned out perfect.

Recipe please?

 

[Seni]

@ slowpoke, unless mistaken you have Japanese connections? Great friend of mine is Shenishi, father of Kenishi, my oldest son's classmate. Shenishi is a wonderful cook and we have an agreement that when he retires we will take a cookery course together offered by the Turkish Embassy.

 

[PayrollNerd]

I don’t have a lot on hand because I haven’t visited a food pick up in a few weeks. So I raided the freezer & fridge. Two boxes of vegetable stir fry, a bag of cooked chicken, a little bit of frozen peas, 3 eggs and some soy sauce I didn’t know I had!

Now I have fortified chicken fried rice that is very filling.

Then I made the blueberry cobbler. The extra blueberries meant I had to cook it a bit longer as it was juicy!

 

[PayrollNerd]

I like peach pie too but prefer peach cobbler. But I only make it when I can get good fresh peaches. So that means it is a summer recipe for me as we only get good fresh peaches for a couple of months in the summer.

In TN I would buy bushels of peaches and we would make peach jam. My former brother in law, who lives in FL, loved it and begged us for all of it. LOL!

Yes summer peach pie at the pool side pavilion, in Cades Cove on Mothers Day, all good memories.

 

[Knox]

I like peach pie too but prefer peach cobbler. But I only make it when I can get good fresh peaches. So that means it is a summer recipe for me as we only get good fresh peaches for a couple of months in the summer.

Oh yes! Fresh peaches only, we drive to Fresno or Hanford to get fresh stone fruit off the trees. I need to plant a peach tree this year. Missed bareroot season though, wish I would’ve thought of that a few months ago.

 

[slowpoke]

@ slowpoke, unless mistaken you have Japanese connections? Great friend of mine is Shenishi, father of Kenishi, my oldest son's classmate. Shenishi is a wonderful cook and we have an agreement that when he retires we will take a cookery course together offered by the Turkish Embassy.

Yes, @Seni, I am Japanese but am a “sansei”, so a 3rd-generation American.

What country are you in?

Turkish Embassy holds cooking classes? That sounds cool.

 

[slowpoke]

Favorite pie?

These days, mainly whatever pie made by my sister. She mostly makes apple and berry. My favorite part is the homemade pie crust, though. A good pie crust is what *makes* it, to me.

Childhood memory: when we kids were young but old enough, and wanted something sweet, we’d make a chocolate pudding pie, using Jello brand pudding, the kind you had to cook on the stove. We’d mix, roll out and bake a Crisco pie crust by scratch, then fill it with the chocolate pudding. And always put a piece of waxed paper on top before chilling, like the directions said to! I think I’d still like that pie. We’d use Reddi-Wip (whipped cream in an aerosol can) on top.

 

[PayrollNerd]

Favorite pie?

These days, mainly whatever pie made by my sister. She mostly makes apple and berry. My favorite part is the homemade pie crust, though. A good pie crust is what *makes* it, to me.

Childhood memory: when we kids were young but old enough, and wanted something sweet, we’d make a chocolate pudding pie, using Jello brand pudding, the kind you had to cook on the stove. We’d mix, roll out and bake a Crisco pie crust by scratch, then fill it with the chocolate pudding. And always put a piece of waxed paper on top before chilling, like the directions said to! I think I’d still like that pie. We’d use Reddi-Wip (whipped cream in an aerosol can) on top.

View attachment 652545

This is how I make mine. Chocolate pudding cooked with whole milk. I use a graham cracker crust. Sits in the fridge for 4-5 hours. I buy a regular size tub of cool whip. I put chocolate sprinkles on top.

 

[ilovewings]

A few days ago, I was thinking about the long, cold, snowy winter we've had here in southeastern lower Michigan and recalling all the "comfort" foods that I cooked. I made almost all of my usual winter dishes - some more than once - but realized that I hadn't made beef stew, meatloaf, pot roast, or beef Stroganoff. The common factor here, of course, is beef because we've both cut down on red meat consumption. I told DH that I would be happy to make two of the four winter dishes and asked which he preferred. He chose beef stew over pot roast, so I'm cooking that today. I plan to roast whole beef tenderloin for Easter and can use leftover meat for upscale Beef Stroganoff.

The beef stew is simmering on the stove. I'm sure everyone has their own beef stew recipe, but mine generally includes lean beef stew meat, carrots, garlic, mushrooms, onion, potatoes, red wine, and beef stock. I top the stew with Bisquick dumplings with fresh chopped parsley added to the batter. I sometimes add a cup of frozen peas for a bit of color. There will be enough beef stew and dumplings for three or four meals. Besides making beef stew, I did a load of laundry, so it's been a productive domestic day.

well, I made beef stew with most of the ingredients you referenced and it was delicious!!!! no dumplings or peas, but it was still yummy!!!!

 

[raja]

Recipe please?

Impossible lol.

 

[BetteDavisEyes]

Over the last few months, I’ve bought many different types. Our favorite has been the avocado honey from a local (ish) organic farm. So dark, it looks like molasses in the glass jar. In addition to fire cider, I’m now making fire honey. So far it’s helping with my allergies, but need a longer test period to be sure.

Some years ago, when Nino Salvaggio International Marketplace featured German products during Oktoberfest, I bought some honey that was available for tasting. It was so good that I bought two jars (good sale price) and have been buying different varieties ever since. The brand is Breitsamer: Lovely, luxurious floral honeys that I love

Home

BREITSAMER HONEY real pleasure for every honey lover For over 85 years our Bavarian family company in its third generation has served as a guarantor for high quality honey specialties. Our quality demands are higher than required by the German Honey Regulation. Transparent declaration

www.breitsamer.de