Food and Recipes while under Coronavirus quarantine

[BetteDavisEyes]

Just saw Katie Lee make this fabulous veggie dish on The Kitchen. I will definitely make this soon. I put raw pistachios and pomegranate seeds on my Nino's list for this week to accompany baked Brie. The roasted veggies will be another good way to use them. I love all of the wonderful veggie dishes that Katie Lee prepares. I really should get one of her cookbooks.

Roasted Vegetables with Herbed Feta, Pistachio and Pomegranate Recipe | Katie Lee Biegel | Food Network

 

[BetteDavisEyes]

Katie Lee Biegel has a new cookbook coming out in March, 2021. I will pre-order It's Not Complicated: Simple Recipes for Every Day from B&N. I love cookbooks, and I'm sure this one will have many of Katie's wonderful veggie recipes.

 

[IceIce9]

I love pimento cheese. Not the cheese whiz fake pimento cheese, but a really tasty version that I make. It is a little time consuming but so worth it.


Hot and Spicy Pimento Cheese

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

1/2 cup olive oil

1/2 cup feta cheese crumbles (sometimes I use blue cheese instead of feta)

2 cups sharp white cheddar

1/2 cup roughly shredded Parmesan

1/2 cup Hellmann’s mayonnaise

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.

 

[Quiet Time]

Just saw Katie Lee make this fabulous veggie dish on The Kitchen. I will definitely make this soon. I put raw pistachios and pomegranate seeds on my Nino's list for this week to accompany baked Brie. The roasted veggies will be another good way to use them. I love all of the wonderful veggie dishes that Katie Lee prepares. I really should get one of her cookbooks.

Roasted Vegetables with Herbed Feta, Pistachio and Pomegranate Recipe | Katie Lee Biegel | Food Network

That looks sooo good. I love all the colorful veggies.
I'd like to get her cookbook too.

 

[Quiet Time]

The last time I had pimento cheese was when it was in those little glass jars/bottles.
We'd spread it on celery for a snack..

 

[cujenn81]

I love pimento cheese. Not the cheese whiz fake pimento cheese, but a really tasty version that I make. It is a little time consuming but so worth it.


Hot and Spicy Pimento Cheese

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

1/2 cup olive oil

1/2 cup feta cheese crumbles (sometimes I use blue cheese instead of feta)

2 cups sharp white cheddar

1/2 cup roughly shredded Parmesan

1/2 cup Hellmann’s mayonnaise

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.

Paula Deen also has an amazing pimento cheese recipe —

Bobby's Quick & Easy Pimento Cheese Sandwich Recipe - Paula Deen

So good!!

 

[BetteDavisEyes]

Trisha Yearwood's version is very easy. I remember seeing her make it on one of her cooking shows.

Pimiento Cheese Spread Recipe | Trisha Yearwood | Food Network

 

[kalvis]

I love pimento cheese. Not the cheese whiz fake pimento cheese, but a really tasty version that I make. It is a little time consuming but so worth it.


Hot and Spicy Pimento Cheese

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

1/2 cup olive oil

1/2 cup feta cheese crumbles (sometimes I use blue cheese instead of feta)

2 cups sharp white cheddar

1/2 cup roughly shredded Parmesan

1/2 cup Hellmann’s mayonnaise

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.

This sounds delish! I will make it sometime. But for now, our local meat market makes pimento spread with jalapeños bits. I eat it on Frito corn chips! Yum

 

[BetteDavisEyes]

The last time I had pimento cheese was when it was in those little glass jars/bottles.
We'd spread it on celery for a snack..

Mom kept the empty glass jars for juice. We used to make "celery boats", as well, sometimes with cream cheese or peanut butter. Celery with PB is still a favorite snack

 

[mickey2942]

Supercook: recipe search by ingredients you have at home

This website gives you recipes based on what ingredients you have. Since I am limiting my grocery trips...it is very helpful.

 

[BetteDavisEyes]

That looks sooo good. I love all the colorful veggies.
I'd like to get her cookbook too.

Katie Lee (now Biegel) isn't vegetarian or vegan, but she never met a vegetable she didn't like and makes many fabulous recipes on The Kitchen. Her cohosts tease Katie about her veggie-love, especially kale I will make the recipe shared above for Christmas. It will be delicious with spiral-sliced ham.

 

[BetteDavisEyes]

We confirmed plans to go to my sister's this Sunday since she took a part-time job and can't come here for Christmas weekend. Since I cooked for my brothers for Thanksgiving, I told sis that we will bring dinner and that she doesn't have to do anything. She likes ham, so we'll get a spiral-sliced, and I will make my "famous" Potatoes Dauphin and balsamic glazed Brussels sprouts with dried cherries. Appetizers will be bacon-wrapped shrimp and baked Brie with pistachios and pomegranate seeds. I plan to bake a pumpkin bundt cake for dessert. She will have a lot of leftovers

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!

 

[anneg]

We confirmed plans to go to my sister's this Sunday since she took a part-time job and can't come here for Christmas weekend. Since I cooked for my brothers for Thanksgiving, I told sis that we will bring dinner and that she doesn't have to do anything. She likes ham, so we'll get a spiral-sliced, and I will make my "famous" Potatoes Dauphin and balsamic glazed Brussels sprouts with dried cherries. Appetizers will be bacon-wrapped shrimp and baked Brie with pistachios and pomegranate seeds. I plan to bake a pumpkin bundt cake for dessert. She will have a lot of leftovers

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!

What a feast! Lucky sister

 

[Auntie Cipation]

We confirmed plans to go to my sister's this Sunday since she took a part-time job and can't come here for Christmas weekend. Since I cooked for my brothers for Thanksgiving, I told sis that we will bring dinner and that she doesn't have to do anything. She likes ham, so we'll get a spiral-sliced, and I will make my "famous" Potatoes Dauphin and balsamic glazed Brussels sprouts with dried cherries. Appetizers will be bacon-wrapped shrimp and baked Brie with pistachios and pomegranate seeds. I plan to bake a pumpkin bundt cake for dessert. She will have a lot of leftovers

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!

I am drooling! Any chance of a recipe for the brussels sprouts with dried cherries? Thanks!

 

[BetteDavisEyes]

I am drooling! Any chance of a recipe for the brussels sprouts with dried cherries? Thanks!

Not sure this is the exact recipe, but it's similar. I use pancetta instead of bacon.

Roasted Brussels Sprouts with Bacon and Dried Cherries (panningtheglobe.com)

 

[IceIce9]

I made an easy creamy Brussels sprout soup last night for dinner.


Ingredients

1 pound brussels sprouts
1 rib celery
1 or 2 shallots
2 tablespoons butter
1/2 teaspoon salt, plus more to taste
3 cups vegetable broth
1/4 cup to 1 cup cream or half and half (optional)

Trim and discard the stem ends of the Brussels sprouts. Roughly chop the sprouts.

Trim and roughly chop the celery; peel and roughly chop the shallots.

Heat the butter in a small pot over medium-high heat. Once it is melted, add the celery and the shallots. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.

Add the chopped Brussels sprouts and stir to combine. Cook, stirring occasionally until the Brussels sprouts turn a brighter shade of green, about 2 minutes.

Add the vegetable broth and bring everything to a boil.Reduce the heat to simmer, cover partially, and cook until the Brussels sprouts are completely tender, about 10 minutes.

Use an immersion blender to blend soup until creamy. Stir in cream, or half and half, if you would like. Sprinkle fresh cracked pepper on top and serve hot.

 

[JrzyGirl70]

@BetteDavisEyes anytime you want to come to NJ my door is open! Your menu sounds delicious!

 

[Catmommy]

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

 

[Catmommy]

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!

 

[Catmommy]

lack, lack of knowledge, what me don't know