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I had this for the first time yesterday. We attended our local Polish Society Sunday dinner and this was on the menu along with some pretty amazing sweet cheese pirogi. I have finally found "THE" pierogi connection in Seattle...
Anywhoo.....Pickle Soup...Who would have thought???
This link gets great reviews so I'm eager to try it now.
This method is just fascinating me. Does everyone do this or am I the last to know about this? If this works it will just rock my world. Has anyone tried it?
I'll be trying this sometime this week so I'll post a review but I wanted to share
It's a big bowl of chocolate cookie dough dip and get this....It's gluten free, high in fiber, there is a fat free version and there is even a sugar free version
From the Folks at American Test Kitchen!
I can't see why this wouldn't work for Swiss or Cheddar as well. You can also sub out agar agar for the gelatin
It's also great as a soup. Just cook it down with some stock and puree it. I usually add onions. It's also a great base for cheese soup if you can handle the fat.
I frequently make it with Indian spices and mix it with chick peas and serve over rice with green peas.
It's also delish chopped in the processor with equal parts broccoli and some green onion. I mix it with Ranch Dressing for a lovely chopped salad.
It's also nice roasted. I will sometimes roast the whole head till it gets toasty brown. Rub it with a little EVOO and salt and pepper. It makes a beautiful presentation with roasted brussel sprouts and roasted cherry tomatoes
I did it for the first time last night and was pleasantly surprised. Basically for those who don't know Debesmanna is a sweet tart pudding/mousse like dish made with Cranberry Juice, farina and sugar. They are cooked together until thick then beaten for 15 minutes in the kitchen aid or until it doubles in size and gets kind of ....moussee. I used Pomegranate Juice and it was delicious although the flavor was surprisingly intense and a little too sweet. I'm wondering if it would work with Orange or Lemon Juice? Anywho...for those like me who like to try new things or who try to avoid the dairy and still want something creamy...It's something interesting to try
I'm making the Rocco DiSpirito recipe for the first time today.
It looks less traditional than the thinner version cooked in cast iron pan but I saw him do it on the tube the other day and got intrigued.
This is one I'm gonna try this weekend. My Zukes are finally coming on strong.
Spicy Zucchini Soup Recipe
If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.
* 4 tablespoons olive oil
* 1 onion, finely chopped
* 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
* 3 chopped garlic cloves
* 2 pounds chopped zucchini (skin on), about 5-6 cups
* 1 1/2 cups chopped day-old bread
* 3 cups chicken broth (use vegetable broth for vegetarian option)
* 1 cup water
* 1/2 cup chopped fresh mint
* 1/2 cup chopped fresh cilantro (optional)
* 2 teaspoons lemon juice
1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
Garnish with lemon wedges and sprigs of mint or cilantro.
Serve hot or chilled. Keeps for a week in the fridge.
It could easily be adapted to orzo or other cooked pasta.
I take two cups of quinoa rinse well
Add it to the rice cooker with four cups of water and 4 cloves of garlic (rough chopped) and one or two chopped carrots. Let the rice cooker do it's thing.
While it's cooking I throw a huge handful of spinach, about half that amount of basil and Italian Parsley into the food processor. I chop it up and add the juice and zest of two large lemons, another clove of garlic (or two) and one Tablespoon of Walnut Oil (You can use EVOO)
Just as the rice cooker is done I add about a cup of frozen peas and a cup or two of corn to the Quinoa. If you like it a little spicy you can add a half a can of chopped jalapenos. I also like to add those frozen green garbanzo beans but you can also just add what ever kind of beans you like. I add about three or four finely sliced green onions now as well. I add the chopped spinach/lemon dressing and give it a good stir and let the residual heat of the rice cooker finish it off. You can add salt and pepper to taste but it doesn't need much
This is great hot right out of the cooker but even better cold. I will sometimes add a little more zest and green onion to garnish.
So I was watching Tony last night and realized that my affection and attraction for him is totally understandable. As as he ages he looks more and more like my husband. In fact thinking back he has that "look" that attracted me to a number of my former loves.
So then I started to think about those kinds of themes that draw each of us back to what we find comfort and pleasure in. As far as food goes for me it's without a doubt Italian flavors. Face it, I love food of all kinds. I enjoy it all...but at the end of the day when I'm having a rough time and I need to eat I'll usually gravitate towards the garlic, tomato, olive oil and basil roots of an Italian meal. My ethnic roots are Eastern European but my culinary home is clearly in Italy and Mario Batalli is my guru.
Where is your culinary home and which chef do you look towards the most in helping you root there?
I was asked to post my Sunday Gravy Process/recipe. Since I don't measure or pay attention to what I'm doing when I'm doing it it's not an easy process to describe...but here goes. I certainly don't do this more than twice a year but when I do it I make enough to freeze for many meals along with a Sunday Feast. If there are any other Sunday Gravy makers out there I'd love to hear about your additions.
The Gravy consists of Panchetta, Sausage (both sweet and hot), Some kind of Pork (I use country ribs but a loin chop or two will work), Meatballs, Braciole and I add Chicken Thighs.
I really don't have a recipe and I don't measure ever so you just throw in what feels right to you.
First I get everything prepped. I process a large onion in the food processor. I process it really well to get it kind of juicy. Half the onion goes into the meatballs the other half gets sweated for the braciole. I dice mushrooms and defrost a box of frozen spinach. I finely chop a lot of garlic and a shallot. At least 6 large cloves of garlic.
For the cooking I start by rendering the Panchetta. After it's cooked, set it aside on paper towel. Then I brown half of the onions in the fat. Scoop those out and then cook the mushrooms and shallot in the same pan. The mushrooms, cooked onions, shallots and some garlic are combined with the dry spinach, a really large handful of grated Parm, Progresso Italian Bread Crumbs (don't bother making your own these really work well and are spiced the way I like), and an egg. This is used to stuff your Braciole. Pound a thinly sliced round steak and spread the stuffing on it. Roll it like a jelly roll and tie it with kitchen twine so it is secure. If your meat is too thick you may have a burrito braciole which is not right but acceptable. Stick the Braciole in the fridge and begin to make the meatballs
My meatballs consist of half ground pork and half ground beef. I add the raw onion with the juices, a handful of Parm, Progresso Italian Bread Crumbs, garlic and an egg. If you like fluffy meatballs add a splash of milk. If you like denser balls leave it out. The size of the balls is also YMNV. I make mine a bit larger than a ping pong ball. I cook the meatballs on a rack in the oven until they are brown on the outside. (You want to achieve a bit of a "crust" but you don't have to worry if they are cooked through) If you have any leftover Braciole stuffing you can make that into balls too and roast them with the meatballs. They are for you to snack on and do not go into the Gravy.
While your meatballs are cooking in the oven Brown the chicken thighs, Pork, the Braciole, then the sausage (The hot sausage goes last). I don't clean the pan --You want the brown bits... I do drain off the fat a bit as I go along but at the end you should have a mix of a bit of chicken, pork, beef and sausage fat at the bottom. I Drain it through a coffee filter and save whatever solids are left and throw it back in the pan. NOW IS ONE OF THE MOST IMPORTANT THINGS---The browning of your paste.
Your frying pan should be full of a bit of grease and lots of brown meaty bits. Empty two cans of Tomato Paste into the pan and begin to scrape those bits into the paste. Cook the paste until you see that it is getting darker. You want it to be a very dark red. At this point I add Cabernet or Montepulciano. You can also add Chianti but you want a really dark red wine. Add about a cup and continue to combine the paste with the wine. When you are sure that you can get all those browned bits up off the bottom I dump it all into a really large dutch oven or stock pot. Now add Two Really large cans of tomatoes. I use San Marzano and squish them with my hands. I add some garlic to the sauce at this point along with thyme, oregano and dry basil. Of course I salt and pepper everything as I go along. I put the sausage on the bottom, then the pork, then the braciole, chicken Thighs and meatballs on top. I also add the Pancetta that's been hanging out on the paper towel. I also usually add at least one or two big cans full of water.
Now you want to just cover it and let it sit on the back burner for at least two hours. I let mine simmer most of the afternoon...You just want to make sure it's on really low if you are doing it on the stove because the bottom can burn. I make this in my Nesco roaster because when I do it I make massive quantities and freeze it.
I of course taste and adjust the seasoning as I go along. You want it to cook for at least an hour before you taste it though in case your sausage and pork weren't cooked through in the browning process. You don't need food poisoning now. I also throw a huge handful of Parm into the sauce at some point. At the end I carefully remove all the meat. (Make sure you check well for bones from the chicken and ribs) The meat is served separately from the gravy. I finish the sauce with lots of fresh Basil. (You can't forget that ---It adds a great deal to the finish)
I hope this gives you a good idea of how I do it. You really just have to try it and make it your own. This gravy is best served with a really hearty pasta like Percetelli, Bucatini or even Spaghetti (just not the thin one). It's also great for making baked pasta like baked ziti.
I put in two extra plants just to accommodate the demand last years green tomato bounty created. I can't tell you how many requests I've already received. I froze enough green tomato mincemeat to get me through Christmas.
Here's the recipe I tweak a bit for the cake.
I use butter instead of oil and I've played around with soaking the raisins in different liquors.
It really doesn't need frosting. I usually make it in little loaf pans. But a brown butter or cream cheese frosting will guild the lilly.
Here's the basic recipe for the green tomato mincemeat.
I make this in my huge 12 quart nesco. I add a little rum or bourbon. This makes great pies, mincemeat cookies (with or without chocolate chips) or mincemeat quick bread.
And even though I usually don't eat the wheat or starchy carbs...I do make an exception for the green tomato baked goods. In moderation
I prefer them riced but that won't work around here on Thanksgiving. Husband mashes them by hand. The trick for good mash is to heat your liquid and fat before you add them.
For Thanksgiving and Christmas only... I use half and half and whole milk and gobs of butter heated to steaming then add to the potatoes while mashing by hand with a thick wire masher. At the end I finish with at least 4 ounces of Cream Cheese (room temp) Lots of salt and pepper of course.
My understanding of this hot fat routine is that the potatoes will absorb more of a liquid that is of a similar temperature and the fat molecules will coalesce with the potato molecules in a more harmonious fashion. Thanks Elton...I think he was right about this trick.
I also only use Yukon Gold Potatoes (Or yellow Finns). Which, IMO, are the only way to go for superior mash.
So yesterday I finally got a chance to use the two prepared pie crusts I had in the fridge. I had taken them out of the freezer and knew that I was quickly approaching the do or throw out point with them. I haven't been cooking much lately so I was all psyched up to use those creative juices in creating a masterpiece. I've been thinking about this Chocolate, coconut, pecan pie for weeks now.
I compiled all the ingredients and realized I didn't have enough Karo syrup to make the two pies I planned. I checked the eggs and realized the "HUSBAND" bought medium eggs when he went to the store a few days ago. (Who does that? Right?) Knowing that I would have to adapt my traditional pecan pie recipe, I got the calculator out and started figuring. I got bored with that and just threw caution to the wind and used 8 eggs instead of 6 and melted extra brown sugar with the butter and what Karo I had to use as the sweetener.
I decided I wanted a chewier pie so I didn't toast the coconut and I used TJ's roasted salted pecans because I wasn't going for a really sweet pie. I used dark chocolate chips. It was perfection.
So I baked the pies and they looked great. As I was taking them out of the oven I must have hit one of the burners on my stove. Of course it was the one that was directly under my One Shot Plastic coffee pot that was sitting there because I just cleaned it. I ran to check the DU and my coffee pot burned. Luckily, I didn't have to call the fire department but melty burning plastic sure smells bad and makes an entirely obscene amount of smoke. YUCK. Good thing it wasn't too cold because I had to have all the windows open most of the day to get rid of the stink.
Anyway after the pies cooled I wrapped one in plastic wrap and aluminum foil to freeze for Thanksgiving and waited until the "HUSBAND" came home to try the other one. After dinner he cut himself a huge piece and declared it Perfect. For a moment I achieved what a woman in the 1950's would have thought to have been Good Housekeepings version of Wifely Nirvana. It had been a crappy week but for that moment all was good. Then, as you can already guess, I heard the crash, bang and shatter of glass. We ran across the house but it was too late. The dogs had been in cahoots and the big one had succeeded in getting the pie. (Like who leaves a pie on the edge of a counter anyway? Right?---Wasn't Me) Good thing the Pyrex Pie Plate shattered in clean pieces so we were confident they hadn't ingested any glass but we looked at each other and knew what we had to do. They had already ingested Chocolate. After a quick call to the Emergency Vet we got out the Peroxide took them outside and did what we had to do. It wasn't pleasant for any of us.
So I salvaged one "Perfect" Pie for Thanksgiving and I have a clean kitchen floor. "HUSBAND" has been educated about the folly that is medium sized eggs and the challenges of cleaning sticky sugar based foods off of a linoleum floor. The dogs were schooled on consequences although I don't think it will stop them from being dogs in the future. And, I had a moment of secret pleasure when the big one vomited all over my "HUSBANDS" new sneakers.
I was just posting elsewhere about the Velveeta Fudge and I made 6 quarts of Green Tomato Mincemeat this past weekend. It is absolutely excellent and very easy to make in my 8 quart Nesco. I'll be using it to make Mincemeat Cookies as the rest of my household doesn't care for Mincemeat Pies (They're heathens I know but I still love them)
So of course I'll be making Spritz, the Fudge and the MM cookies. I usually do a tray of double choc. Peppermint bark and a vat of Carmel as well. I'm not making any fruit cake this year. I'm the only one who eats it and I'm dieting so I don't need that temptation. I'll pilfer my one piece from someone elses house this year.
So has anyone else gotten into the baking mood?
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