Of Viands and Victuals

[Subdeacon Joe]

Beef   International     Holiday

 

Austrian Boiled Beef With Traditional Accompaniments – Tafelspitz

 

Ingredients

• For the Beef and Vegetables:

 

• 2 small yellow onions (unpeeled), halved crosswise,
• 6 ½ lbs. of one of these cuts, in order of preference: Kavalierspitz (chicken or Yankee steak); bottom-round rump roast with the fat cap attached; or a second-cut beef brisket with ½" layer of fat cap attached
• 10 (2–3") beef marrow bones
• 1 sprig fresh thyme (for cooking marrow separately)
• 1 garlic clove, halved (for cooking marrow separately)
• 1 pound oxtail, cut into pieces
• 6 quarts of water (or more as needed to cover)
• 3 tablespoon kosher salt
• 18 black peppercorns
• 1 tablespoon mustard seeds
• 10 juniper berries
• 3 bay leaves
• 1 handful parsley stems, tied together with kitchen string
• 1 big clove garlic gently crushed
• ¼ pound garden carrots scrubbed and whole or peeled and thickly sliced
• ¼ pound parsnip, parsley root and yellow turnip in equal amounts (or more carrots)
• ¼ pound celery root, well-peeled and cut into chunks
• ¼ pound leeks
• Several lovage stems (or one celery stalk) and one bunch of chives tied together with kitchen string

 

• ***
• Creamed spinach:

• 4 lb. (about 6 bunches) spinach, washed and trimmed
• ¼ tsp. baking soda
• 9 tbsp. butter
• 2 cloves garlic, peeled and minced
• 3 tbsp. flour
• 1 cup top-quality beef stock

 

• ***
• Potatoes:

 

• 3 medium waxy potatoes, boiled halfway through, drained, covered, and refrigerated overnight
• 2 medium onions, sliced
• 4 tbsp. vegetable oil
• 2 tbsp. chopped fresh parsley

 

• ***
• For the Apple-Horseradish Sauce and the White Sauce:

 

• 2 small Granny Smith apples, peeled, cored and cut into ½-inch–thick slices
• 3 tbsp. finely grated peeled horseradish root
• 1 tbsp. plus ½ cup vegetable oil
• 2 tsp. sugar, plus more
• Kosher salt
• 1 slice white bread, crust removed
• ⅓ cup milk
• 1 hard-cooked egg yolk
• 1 raw egg yolk
• ½ tsp. German-style mustard
• ½ tsp. white vinegar
• ¼ tsp. freshly ground white pepper
• ¼ bunch chives, finely chopped

 

• ***
• For the crêpe slivers used in the soup:

• 75 g (⅔ cup) flour (fine)
• 125 ml (.2 pt) whole milk
• 2 eggs
• salt
• 30 g (⅛ cup) butter

 

• ***
• Minced chives to garnish the soup and final dishes
• Freshly grated horseradish
• Sliced fresh lovage leaves (if unavailable, use fresh celery leaves)
• Freshly grated nutmeg
• Fleur de sel

Instructions

1.     Pre-salting the meat: A couple of days ahead, wash and dry the meat. Do not trim any fat! Salt generously over and place on a rack uncovered in a refrigerator.

2.     Blanch the bones and oxtail: In a large 12-quart stock pot, add the bones and oxtail and cover with cold water over a high flame. Bring to a rolling boil. Strain and rinse bones and oxtail and wash the pot.

3.     For the beef: Heat a large pot over medium-high heat. Add unpeeled onion halves, cut side down, and cook without turning until blackened, 8-10 minutes. Transfer to a plate.

4.     Add 5 quarts water to the pot, cover, and bring to a boil. Put ⅓ of the turnips, carrots, celery, parsley root, and leeks into pot. Add meat, 4 of the marrowbones, whole peppercorns, and onions to pot and return to just below a boil.

5.     Partially cover pot and SIMMER, skimming foam that surfaces, until meat is very tender, as needed for the Kavalierspitz, 2 ½ - 3 ½ hours for the rump or 3 hours for the brisket.

6.     Transfer meat and marrow bones to a dish and cover with plastic wrap to keep warm. Strain broth through a double layer of cheesecloth into a bowl, discarding vegetables. Return broth to pot and season to taste with salt.

7.     Add remaining turnips, carrots, celery, parsley roots, and leeks and simmer over medium-high heat until vegetables are just tender, 12-15 minutes. Remove vegetables from broth and cut into ½"-thick slices. Transfer to a dish and cover with plastic wrap to keep warm.

8.     Place the remaining marrowbones, marrow sides up, in a saucepan. Cover with cold water, and add the thyme and garlic. Bring to a simmer, then remove from the heat and let the bones poach until the marrow is translucent and soft, about 5 minutes. Drain the bones.

9.     Slide a paring knife around the inside of the hole to gently push the marrow free, and cut the marrow into ½-inch slices. Reheat the marrow in a 250°F oven or at a low setting in a microwave just before serving.

10. Remove marrow from the bones cooked in the stock with meats, discarding the bones, and whisk the marrow into the broth. Strain broth through a double layer of cheesecloth into a pot.

11. For the creamed spinach: Bring a large pot of water to a boil over high heat. Stir in baking soda and generously season with salt. Add spinach and cook until wilted, 30-40 seconds. Drain spinach in a colander and rinse under cold running water until cool. Squeeze out excess water and set aside.

12. Heat 6 tbsp. of the butter in a large skillet over medium heat until golden brown. Add spinach and stir until coated in butter and just warmed through. Add half the garlic, season to taste with salt and pepper, and cook for 1 minute. Pulse spinach in a food processor until finely chopped, then set aside.

13. Melt remaining butter in a large skillet over medium heat. Add flour and cook, whisking constantly, for 1-2 minutes. Gradually add stock, whisking constantly, and continue to whisk until sauce is very thick, about 5 minutes. Add spinach and remaining garlic and cook, stirring frequently, until spinach is heated through, 1-2 minutes. Adjust seasonings. Transfer to a serving pot, cover, and keep warm over lowest heat.

14. For the crêpe shreds: Mix the crêpe mixture using the flour, milk, eggs and salt. Heat the butter in a pan and make thin crêpes from the mixture, frying them golden brown on both sides. Roll up each crêpe individually and slice finely. Distribute the slivers in a soup bowl and pour over hot soup.

15. For the potatoes: Peel and grate potatoes on the large holes of a box grater. Heat 2 tbsp. of the oil in a large skillet over medium-high heat.

16. Cover bottom of skillet with half the potatoes and cook, undisturbed, for 1 minute. Scatter half the sliced onions over the potatoes, season to taste with salt, and cook, undisturbed, for 2-3 minutes. Stir mixture, then cook until potatoes are golden brown, about 7 minutes more, stirring mixture every 2 minutes or so. Transfer to a serving pot and keep warm over lowest heat.

17. Repeat process with remaining oil, potatoes, and onions. Garnish with parsley just before serving.

18. For the apple-horseradish sauce: Steam apples in a covered steamer basket set over a pot of gently boiling water until soft, about 5 minutes. Using a fork, mash apples, horseradish, 1 tbsp. oil, 2 tsp. sugar, and salt to taste together in a bowl, then transfer to a serving dish and set aside to let cool.

19. For the white sauce: Soak bread in milk until soft, then squeeze out excess milk from bread, reserving milk. Using the back of a spoon, push bread and hard-cooked egg yolk through a sieve into a medium bowl. Add raw egg yolk, mustard, vinegar, pepper, a pinch of sugar, and salt to taste to bowl and whisk until smooth.

20. Add ½ cup oil in a slow, steady stream, whisking constantly, then whisk in milk. Adjust seasonings. Transfer to a serving dish. Garnish with chives just before serving.

21. Serve remaining broth in soup bowls ladled over shredded crêpes as a first course. ALWAYS garnish this soup with minced chives - it’s not Austrian without that touch!

22. Then serve 2 or 3 slices of beef moistened with up to a cup of broth per serving. The meat should not be submerged! Add the sliced root vegetables. Add in reserved cooked marrow to each bowl. Garnish with noted ingredients. Pass with more horseradish.

23. Serve with the potatoes, creamed spinach, white sauce, and apple-horseradish sauce.

 

[Cypress Sun]

Casserole - Tuna

 

'Frisco Tuna (Old Good Housekeeping Cookbook)

 

- Ingredients

8oz - Medium egg noodles (about 2 cups cooked)

1/2 - minced medium onion (optional)

1 - Lrg can of whole tomatoes (2.5 cups)

1/2 tsp - pepper

1 tsp - salt

1/2 tsp - garlic salt

1/4 cup - parsley

12.5 oz - chunk style tuna

8 oz - shredded medium cheddar cheese

2 tbsp - butter

 

- Instructions

- Preheat oven to 350F

- Cook noodles as label directs, add onions, drain. Blend butter to drained noodles.

- Cut whole canned tomatoes with knife in bowl. Add salts, pepper, parsley and combine.

- In casserole dish of choice (bowl or rectangle), place 1/2 of noodles, then 1/2 off tuna, then 1/2 of cheese, then 1/2 of tomato mixture. 

- Repeat for next layer.

- Bake uncovered 40 minutes. Oven baking times may vary.

 

- Makes 4 good size servings. 

 

 

[Subdeacon Joe]

1 hour ago, Cypress Sun said:

Casserole - Tuna

 

'Frisco Tuna (Old Good Housekeeping Cookbook)

 

- Ingredients

8oz - Medium egg noodles (about 2 cups cooked)

1/2 - minced medium onion (optional)

1 - Lrg can of whole tomatoes (2.5 cups)

1/2 tsp - pepper

1 tsp - salt

1/2 tsp - garlic salt

1/4 cup - parsley

12.5 oz - chunk style tuna

8 oz - shredded medium cheddar cheese

2 tbsp - butter

 

- Instructions

- Preheat oven to 350F

- Cook noodles as label directs, add onions, drain. Blend butter to drained noodles.

- Cut whole canned tomatoes with knife in bowl. Add salts, pepper, parsley and combine.

- In casserole dish of choice (bowl or rectangle), place 1/2 of noodles, then 1/2 off tuna, then 1/2 of cheese, then 1/2 of tomato mixture. 

- Repeat for next layer.

- Bake uncovered 40 minutes. Oven baking times may vary.

 

- Makes 4 good size servings. 

 

 

 

What year is that cookbook?

[Cypress Sun]

Just now, Subdeacon Joe said:

 

What year is that cookbook?

 

 

I have no idea. I always liked this recipe as a kid and, now, as an adult. It has to be at least 50+ years old.

[Linn Keller, SASS 27332, BOLD 103]

OATS

Subhead: Breakfast. Unless you want it otherwhen.

INGREDIENTS:

Envelope of instant oats, name brand or cheapo, it's all the same stuff

Scissors

Bowl

Spoon 

Microwave

Kitchen sink

PREP TIME: Four minutes unless there are complications.

PROCEDURE:

Scissor open the packet of instant oats.

Dump in bowl.

Drop cut off slip in trash.

Pick up cut off slip because it planed away from the trash can and hit the floor.  I don't work like a pig and I won't live like one.

Set scissors on top of hot instant cocoa can, it's a nice flat surface for stacking stuff.

Take scissors off can and put them away.

Mental note not to tell wife you used her scissors to cut paper.

Add same paper envelope of water to bowl.

Toss drippy wet envelope in trash can (it's heavier with water, it went where intended)

(Wipe up water drips, envelope leaked)

Look at coffee pot.

Pour coffee.

Drink coffee.

Pour another, one is never enough.

Add two coffee scoops of oats out of that round cardboard can in fridge. Use coffee scoop, knock out crumbs against bowl.

Put cardboard can back in fridge and set milk in front of it, the wife rearranged the shelves last night and it looks nice and neat.

Drink coffee.

Put bowl of oats in microwave.

Hit 2.

Wait for coffee to hit bottom.

Let dog out.

Take bowl out of microwave.

Set bowl on sink, run fingers under cold water and for the ten thousandth time make mental note to use a hot pad to take that bowl out after two minutes of irradiation.

Let dog in.

Give dog a biscuit.

Consider you take better care of dog than you take care of self.

Go back to sink.

Set bowl on hot pad, pick up spoon, stick in bowl, pick up bowl and coffee, step over dog, go into living room.

Set bowl on folding tray beside laptop.

Eat half the oats.

Cut up other half and set on floor for dog.

Consider you take better care of dog than you care for self.

Drink coffee.

Dog doesn't get coffee.

 

MODIFICATION ONE:

Fruit of your choice can be cubed and added before or after microwaving.

Grapes are not recommended as grapes are bad for dogs.

Dogs do, however, show a definite affinity for bananas and for blueberries.

If fruit is microwaved, fruit can be cubed prior to irradiation, but remember it holds heat longer than the surrounding oats.

 

MODIFICATION TWO:

Cinnamon is always an asset to oats and can be added before or after, I prefer before; this is not harmful to dogs involumes of one teaspoon or less per serving. Avoid the essential oils, they can be lethal for pups.

 

MODIFICATION THREE:

Chocolate chips can be added prior to microwaving, but two caveats:

1) Melted chocolate chips are like hot grease, they can burn terribly, voice of experience; and

2) Chocolate is bad for dogs.

Edited September 8, 2022 by Linn Keller, SASS 27332, BOLD 103

[Alpo]

Question: just want to make sure I'm reading that right. You use both instant oatmeal and regular oatmeal, together in the microwave?

[Linn Keller, SASS 27332, BOLD 103]

20 minutes ago, Alpo said:

Question: just want to make sure I'm reading that right. You use both instant oatmeal and regular oatmeal, together in the microwave?

Yes. Oats in the can are ... (gets up from laptop)

(goes to fridge to read can)

(returns to laptop)

Yep, just plain rolled oats.  One is IGA brand and the other is Quaker State.  I mean Quaker Oats.

Quaker State is not a recommended addition to oats.

[Calamity Kris]

Supper

 

Poor Man’s Stroganoff

 

Ingredients:

3 Tbs light cooking oil such as Grapeseed or light Olive oil

2 pounds ground turkey or ground beef

(If you are using turkey, 2 Tbs Rotisserie chicken seasoning)

8 ounces Crimini mushrooms, cleaned and sliced into 1/4” pieces

3 stalks of green onions, cleaned and sliced into 1/4” pieces

1 10.5 oz can condensed Cream of Mushroom Soup (Don’t use low sodium unless you must.)

1 10.5 oz can condensed Cream of Chicken Soup (Don’t use low sodium unless you must.)

1 8oz container sour cream (I use full fat)

2 Tbs dried Parsley flakes

Salt and pepper to taste

 

Utensils:

1 12” skillet

1 4qt sauce pan (If making rice or noodles)

{There are several ways to serve this.  I have served it over cooked rice, cooked noodles, or toast. Use your favorite and go from there.}

 

Instructions:

{If making noodles or rice, get them started}

Add the oil to your skillet and sauté the onions and mushrooms on medium heat until they are soft.  Strain out of skillet and set aside.

Add your meat to the skillet, season with salt and pepper and brown (If using turkey, add your rotisserie chicken seasoning)

Add the condensed soups and simmer for 10 minutes, until thoroughly heated.

Add the sautéed mushrooms and onions and cook for another 5 minutes.

Turn off your heat source and stir in the sour cream.

Serve immediately over noodles, rice or toast, garnishing with parsley flakes.

 

 

Edited September 10, 2022 by Calamity Kris

[McCandless]

[Subdeacon Joe]

Ground Beef

 

Something I played with a few years ago.  Sort of like gyro meat.  A mix of ground beef, ground lamb, and ground pork would work.  Play with it.

 

!MARINATED GROUND BEEF

#1

~2 pounds 80/20 ground beef

  1 TBS Knorr Caldo de Tomate con Sabor de Pollo

  1 TBS Savory Spice Shop Cambridgeshire Celery Seasoning

(This is no longer sold, substitute about 2 tsp of celery salt, a dash of garlic powder, a dash of onion powder, and a good pinch of herbs de provence}

  ¼ cup V8 Low Sodium drink

~1/4 cup water

 

#2

~2 pounds 80/20 ground beef

  2 TBS Savory Spice Shop Renaissance Garden Seasoning

  2 tsp Morton Kosher Salt

  ¼ tsp Savory Spice Shop Harissa Powder

  ~1 Cup V8 Low Sodium Drink

A little water.

 

Use to make patties for burgers.  Form into sausage shape around skewers for grilling.  Cook it as a loose crumble to use however.  

[Subdeacon Joe]

Egg Cutlets.

 

Eggs    Lacto-Ovo Vegetarian    Light Meal   Snack


Interesting,  I saw this first:

 

And then went searching for receipts that I could print.  What I found is that these things have a wide range of ingredients and techniques.  From grating the eggs and mixing in a raw egg and cooked onions, then shaping and frying, to using potatoes, ginger paste, garlic paste, garum masala, etc. with the eggs, to adding in cheese and fresh dill.  

[Subdeacon Joe]

Pasta   Cheese    Comfort Food    

 

After @PaleWolf Brunelle, #2495L posted that menu that offered "German Mac & Cheese" I just had to look it up.

There seem to be two types, a fairly traditional käsespätzle , basically spatzle, cheese, and cooked onions:
 

Ingredients
▢¾ pound cooked pheasant or chicken, shredded
▢4 cups onions, about 2 large, sliced root to tip
▢3 tablespoons butter
▢1/2 teaspoon dried thyme
▢2 to 4 teaspoons honey
SPATZLE
▢2 cups flour
▢A few gratings of nutmeg, about ¼ teaspoon
▢2 eggs, lightly beaten
▢¼ cup heavy cream
▢1 cup buttermilk
▢A healthy pinch of salt
TO FINISH
▢5 ounces Gruyère or Swiss cheese, shredded
▢¼ cup chopped chives or parsley
Instructions
Preheat the oven to 400°F, and grease a casserole dish or ramekins.
Caramelize the onions. Heat the butter in a large frying pan over medium-high heat and sauté the onions until they begin to brown on the edges. Then turn the heat to low, cover the pan, and cook, stirring occasionally, for about 30 minutes. Toward the end of this time, stir in the thyme and honey. When the onions are pretty and brown, turn off the heat and set aside.
You can make the spätzle while the onions are cooking. Mix all the spätzle ingredients together into a batter that should be a bit thicker than pancake batter. Bring to a boil a large pot of water and salt it well.
To make the spätzle, use a spätzle hopper—easy to get on Amazon.com for less than $20—or use a colander with wide holes. Add the batter to the hopper or the colander, hold it over the simmering water, and drip the batter into the water (if you’re using a colander, a rubber spatula will help move the batter through the holes). You’ll be making lots of little dumplings. Let them boil on the surface for a minute or two, then scoop the dumplings out with a slotted spoon and arrange them on a baking sheet to cool. Coat them with a little butter or oil to keep them from sticking together.
Make the dish by layering some spätzle, then pheasant meat, then caramelized onions, then a bit of the chopped herbs, then cheese into the casserole dish or ramekins. Shoot for at least two layers—three is better—and be sure that shredded cheese is on top.
Bake for 15 to 20 minutes, until the cheese melts and begins to brown.

 

And what seems to me to be an Americanized  version:
 

German-Style Macaroni & Cheese

8 oz. Elbow Macaroni, rotelle, small seashell-shaped, or bow-tie pasta
Boiling salted water
4 T butter or margarine
About ¾ lb.  garlic sausages or keilbasa (Polish sausage), thinly sliced.
2 Large Onions
¾ C All-purpose Flour
2 C Milk
4 T Prepared German-style Mustard, or other spicy mustard
½ t Caraway seeds
¼ t White Pepper
Salt
3 C (12oz.) Swiss Cheese, shredded
 Following package instructions, cook macaroni in boiling salted water until al dente; drain thoroughly.

Melt 1 tablespoon of the butter in a wide frying pan over medium heat. Add sausage slices and cook, stirring, until browned. Remove sausage from pan and set aside.

Melt remaining 3 tablespoons butter in pan. Add onions and cook, stirring, until soft. Stir in flour and cook until bubbly. Remove from heat and gradually stir in milk. Return to heat; cook, stirring constantly, until sauce boils and thickens. Remove from heat and stir in mustard, caraway seeds, white pepper, and drained macaroni; stir until well mixed. Season to taste with salt.

Pour half the macaroni mixture into a buttered shallow 2 ½-qt baking dish. Evenly distribute half of the sausage, then half the cheese over macaroni. Layer on remaining macaroni mixture, then sausage, and then cheese. (At this point, you may let cool, then cover and refrigerate until next day).

Bake, uncovered, in a 400° oven until cheese is bubbly and center of casserole is hot (about 25 minutes; about 35 minutes if refrigerated). Makes 4 to 6 main-dish servings.

•  

[Linn Keller, SASS 27332, BOLD 103]

CLEANUP

We live in the real world, and after meal prep there's cleanup.

I will leave routine cleanup in the kitchen where it belongs; this is routine and familiar with all who pursue the cookstove's art.

I am talking about catastrophic cleanup, such as the cast iron frying pan over which my wife wept bitter tears, for she'd managed to not just burn whatever she was fixing, it was welded, incinerated, bonded and otherwise become a permanent part of the antique device.

Her recovery efforts were entirely futile.

My wife is a patient and longsuffering sort; I knew the situation was dire when she sagged and said the frying pan was beyond recovery, and would have to be discarded -- this, the frying pan her grandmother used, her mother used, and now saw service in our humble cocina.

I soothed her ruffled spirits as best I could; my tools there were limited, as she had to go on to work, which meant alcohol was not considered, though after her departure I did take a tilt to soothe my own distressed spirits -- hak-kaff! Har-rumph!  I mean I turned to the task at hand!

Her final effort at recovery and resuscitation was to have soaked the offending device; four-and-twenty hours of detergent water served only to discolor the entrained volume of soapy liquid, and did not so much as soften the crusted contents.

My turn.

In my arrogance, I thought my mighty efforts would peel the crud right off that cast iron -- didn't I have the muscles of a young man, swinging a 16 pound oilfield sledge, laboring like a giant in the family oilfield?

(Insert sound of a frying pan laughing at me!)

Metal spatulas and profanity were of no help in removing the heat-welded layers; neither copper nor stainless steel scrubbers so much as dented the damaging detritus.

Time to get mean.

I went downstairs.

There was the sound of dark muttering, the rattle of stainless steel tools, a dull thump followed by a pained yelp as I knocked a can of Ballistol off the bench and onto my foot.

I came stomping up the stairs with a 3/8" drill in hand, with a cup brush firmly chucked up.

"War," I announced, "is declared."

Friends, kindred and brethren, I can testify before the Assembled that a steel cup brush will indeed cut the crud from a cast iron frying pan.

It took me four and a half hours of steady work -- its surrender was neither immediate, nor was it easy, and it was indeed a learning experience.

The results were multiple.

I had to put my shirt in a dishpan of detergent water to soak.

I (naturally) had to re-season the now-clean frying pan.

I spent most of my day off on this cleanup detail.

And, when the wife came home, she found the kitchen considerably cleaner than it had been for some time.

Y'see, a cup brush at high RPM is not a delicate tool, nor is it a tool of precision: even though I worked with the offending implements down in the sink, I managed to sling my mess for a distressing distance.

I got it all cleaned up before she got home.

In the process I also cleaned the entire counter, several square feet of backsplash, the floor, the ceiling, two windows, the stove, the stove hood, two walls, my glasses (multiple times).

I removed, laundered, dried and re-hung the kitchen curtains, wiped down the AM/FM radio bolted under the cabinet.

My friends, the frying pan is restored to near new condition and has been serving faithfully ever since.

My wife knows only that she didn't remember cleaning the kitchen, and who moved her knife block and the pepper grinder, and there's not much dust on those kitchen curtains.

Should occasion arise that such vigorous measures are again needed, in the event of another inadvertent, unintentional, culinary disaster, I believe my strenuous method will again be useful ...

... but ...

... next time it's with a hardhat, grinding visor, a rubber gunsmith's apron, and OUTSIDE!!!

[Subdeacon Joe]

Eggs.  Snack.  Appetizer

 

 

 

[LawMan Mark, SASS #57095L]

Chicken Stew

1 chicken
2 cups onions, chopped
7 cups water
4c. canned tomatoes
4 cups potatoes, peeled and diced
3 T sugar
2 c. frozen or canned whole kernel corn
2 T butter
5 tsp salt
2 tsp pepper

Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat. Dip off as much fat from the broth as possible. Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy. Add corn, onions, tomatoes, sugar, salt, and pepper to broth. Cover and simmer for 20 minutes. Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes. Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.

 

I make this three or four times a year.  It never fails to be good.  

[Linn Keller, SASS 27332, BOLD 103]

PUMPKIN BREAD

*Lazy Man's Recipe*)

Laziness and efficiency are too often mistaken for one another.

I prefer to think of myself as efficient, so here goes, a friend gave me this one and swears by it.

INGREDIENTS:

Can of pumpkin, one each

(my friend stressed this is canned pumpkin, and not pumpkin pie filling)

Spice Cake Mix, box of, one each

Good handful of nuts of your choice. Pecans work well, as do walnuts

(yes, she is prior military, she swears she was a ribbon clerk but I saw what she did to a fellow who grabbed her bottom in Walmart. That was not ribbon clerk moves I saw her use)

PROCEDURE:

Open can of pumpkin.

Dump contents into mixing bowl.

Open box of cake mix.

Dump cake mix in bowl

Add nuts if you want them in the bread, otherwise hold and put them on top of the bread dough after it's in the bread pan.

Use spatula to stir into a batter. She said to "fold" it into a batter. 

Grease, oil, cooking spray or otherwise apply kitchen grade mold release to loaf pan.

Dump, scrape, sling or otherwise transfer well mixed dough from mixing bowl into loaf pan.

If you want the nuts on top instead of in the bread, add them on top now, however much or little you like.

Bake according to cake mix instructions on box.

Makes a dandy loaf of Pumpkin Bread.

Stab with clean long bladed knife to make sure it's done clear through. Mama used toothpicks, this will be deeper so if you wife has bamboo skewers or there's a clean fillet knife around, use that.

You can mix up frosting/glaze/whatever you want to call it, 2 cups powdered sugar, half stick of melted butter and 4 tablespoons milk, well mixed and drizzled over the finished product. I sliced and buttered mine and called it good.  Again, I'm not lazy, I'm efficient!

 

This recipe is similar to the Dump Cake recipe of which my grandson is fond; he's FD Columbus paramedic/firefighter, he's outdone is old Granddad seven ways from Sunday and I couldn't be prouder, apparently when it's his turn to cook he makes Dump Cake for dessert and it's quite popular among his fellow members of their Brigade.

Edited September 25, 2022 by Linn Keller, SASS 27332, BOLD 103

[Subdeacon Joe]

2 hours ago, Linn Keller, SASS 27332, BOLD 103 said:

You can mix up frosting/glaze/whatever you want to call it, 2 cups powdered sugar, half stick of melted butter and 4 tablespoons milk

 

For a more interesting flavor use lemon juice instead of milk.  Maybe grate in some of the lemon zest before juicing the lemon.

[Subdeacon Joe]

Chard   Chickpeas   Ethnic

 

I think this came from the FB group Art of Armenian Cooking.  It's pretty good.  You can change it up with different greens.  

 

 

ARMENIAN Նիվիկ / NIVIK

Ingredients:

 

900 g Swiss chard, washed & chopped

1/2 cup water

4-5 tbsp vegetable or olive oil

2 medium onions, chopped

2 can chickpeas, washed & drained

2 tbsp tomato paste

2 tbsp red pepper paste

1 lemon, juiced

1/2 tsp paprika or cayenne

salt to taste

 

Instructions:

1. Wash and chop all the Swiss chard and place in a large pot to wilt down 5-8 minutes. Once it cooked, drain and squeeze the liquid out. Set aside.

2. In another pan, add your chopped onions with oil and sauté until slightly golden.

3. Add pepper paste, tomato paste, lemon juice, water, chickpeas, and cooked Swiss chard. Combine well and let it cook for 15-20 minutes on medium to low heat. Enjoy with pita bread or lettuce cups or just by itself!

[Subdeacon Joe]

Cabbage   Ham    Dumplings    Eastern European

 

Obviously taken from Food Network

 

Yes, there is a big difference between how the receipt says to cut the dough and how he does it in the video.  Live with it.

 

Halushki with Pap's Dumplings

Ingredients

 

2 cups all-purpose flour
3 eggs
3 ounces milk
Salt and pepper
8 ounces (2 sticks) butter 
1 large yellow onion, cut into medium dice
1 head savoy cabbage, cut into medium dice
2 tablespoons Hungarian paprika
12 ounces smoked ham, cut into julienne strips

 

Directions
1 - Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour. 
2 - Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside. 
3 - Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.

 

 

 

 

 

 

Edited September 28, 2022 by Subdeacon Joe

[Subdeacon Joe]

Sauerkraut   Rice   Pork  Ethnic (Bulgarian)

 

 

 

Зелеви сарми с кайма

Снимка: Бон Апети

Необходими продукти за 8 порции:

 

1 кисела зелка
250 г свинска кайма
1 ч. ч. ориз
2 с. л. доматено пюре
1 ч. л. червен пипер
5 с. л. олио
1 морков
1 глава лук
1 ч. л. сух магданоз (1 с. л. пресен)
1 ч. л. чубрица
 

 

сол и черен пипер на вкус

Начин на приготвяне:

1. Лукът се нарязва на ситно, а морковът се настъргва. Запържват се в тенджера със сгорещеното олио за около минута. Добавя се измитият и отцеден ориз, разбърква се и се пържи 3–4 минути, докато оризът стане стъклен.

2. Поръсва се с червения пипер, разбърква се и се залива с 1 ч. ч. вряла вода. Посолява се и плънката се задушава на тих огън, докато оризът поеме течността. Подправя се с магданоза, чубрицата, черен пипер и доматеното пюре. Добавя се каймата и се разбърква добре, за да стане на трохи, след което се оттегля от огъня.

3. Листата на киселото зеле се отделят внимателно и им се отстранява кочанът. В основата на всяко листо се поставят по 1–2 с. л. от плънката в зависимост от големината на листата и се завиват сарми.

4. На дъното на дълбока тенджера се слагат зелевите кочани и няколко листа така, че да се покрие дъното. Върху тях се подреждат сармите със загънатата част надолу и се заливат с равни части зелев сок и вода, колкото да ги покрие. Сармите се затискат с чиния и тенджерата се поставя на огъня. Когато течността кипне, огънят се намалява и ястието се задушава още около 20–25 минути.

 

 

1 sauerkraut

250 g pork mince

1 h rice

2 tbsp tomato paste

1 tsp red pepper

5 tbsp oil

1 carrot

1 onion

1 tsp dry parsley (1 cl fresh)

1 tsp savory

salt and pepper to taste

 

 

Method of preparation:

1. Cut onion finely and carrots grated. Fry in a pot of hot oil for about a minute. Add the washed and drained rice, stir and fry for 3-4 minutes until the rice becomes glass.

2. Sprinkle with red pepper, stir and pour 1 hour of boiling water. Salted and the stuffing is suffocated on a quiet fire until the rice absorbs the liquid. Season with parsley, savory, pepper and tomato puree. Add the mince and stir well to make crumbs , then withdraw from the fire.

3. Remove the leaves from the cabbage carefully and remove the cob. At the base of each leaf, place 1-2 tbsp of the filling depending on the size of the leaves and turn the saplings .

4. Place the corn cobs and several leaves on the bottom of a deep saucepan so as to cover the bottom. On top of them, the snakes are arranged with the folded down part and they are poured with equal parts of cabbage juice and water to cover them. Sarmas are pressed with a plate and the pot is placed on the fire. When the liquid is boiling, the fire is reduced and the dish is stifled for about 20-25 minutes.

[Subdeacon Joe]

Quick Bread   Banana

 

[Subdeacon Joe]

Rabbit.  Historical

 

 

[Alpo]

"You could buy chickens and take the fat off yourself. That's what suet is."

 

I thought suet was beef fat, and chicken fat was schmaltz.

 

[Subdeacon Joe]

17 hours ago, Alpo said:

"You could buy chickens and take the fat off yourself. That's what suet is."

 

I thought suet was beef fat, and chicken fat was schmaltz.

 

In this application fat is fat.

[Marshal Mo Hare, SASS #45984]

On 9/28/2022 at 9:03 PM, Alpo said:

"You could buy chickens and take the fat off yourself. That's what suet is."

 

I thought suet was beef fat, and chicken fat was schmaltz.

 

Yeah, suet is the fat around the kidneys.

[Marshal Mo Hare, SASS #45984]

I’ve been getting back into bread baking.  This was my best loaf this week (#3).

 

 

[Marshal Mo Hare, SASS #45984]

I have been asked for recipes.
 

You can have all the recipes in the world but technique and skill are more important.

[Cypress Sun]

10 minutes ago, Marshal Mo Hare, SASS #45984 said:

I have been asked for recipes.
 

You can have all the recipes in the world but technique and skill are more important.

 

Very true, but the best way to develop technique and skill is to start with a good recipe.

[Alpo]

1 hour ago, Marshal Mo Hare, SASS #45984 said:

I have been asked for recipes.
 

You can have all the recipes in the world but technique and skill are more important.

My Mama used to make what I thought was an orange cake. When I got into high school I discovered it was apricot, but back when I was in elementary school I thought it was orange. It was an extremely dense pound cake.

 

I had a piece in my lunch one day and another kid said that that look good and can he try some, so I tore off a corner and he said that was real good, and apparently he told his mama because he told me that if my mama would give him the recipe his mama would make him a cake.

 

So Mama gave me the recipe. And a week or so later he brought a piece to school.

 

Now like I said - this was a real dense pound cake. And what he brought was somewhere between cornbread and angel food cake. Real light and fluffy. It was good, but it wasn't the same cake. And I wondered at the time, how if you're following the recipe you end up with something different?

[Rip Snorter]

Don't know about anyone else, but I customize just about every recipe.  Maybe because of taste, technique, or what ingredients I have on the Ranch.  The grocery store is a little better than a 50 mile roundtrip.  Usually works out just fine. 

[Subdeacon Joe]

41 minutes ago, Alpo said:

And I wondered at the time, how if you're following the recipe you end up with something different?

 

Could be several things.  Maybe a different interpretation of "beat eggs until light and fluffy" or a different order of mixing in the ingredients.  Even adding in the flour all at once vs. adding it in about a third at a time.  
It took me years to figure out that when a pancake mix said "Some lumps are fine" what it really meant was, "Just barely mix the stuff."

 

35 minutes ago, Rip Snorter said:

Don't know about anyone else, but I customize just about every recipe.

 

Same here.  The first time I usually follow it exactly.  Usually.  Then I start modifying it according to my mood that day.  That's also why when I write done something I did I include a line like, "Vary the seasoning to your taste.  Don't like oregano?  Then leave it out. Don't have chicken broth?  Use vegetable broth.  Or water.  You're cooking for YOU, make it to YOUR taste."  

[Subdeacon Joe]

Cauliflower   Chickpeas   Vegetarian

I saw this on Guy's Ranch Kitchen yesterday.  The pistou sauce and the whipped chickpeas both sound useful on their own.
 

Fire-Roasted Cauliflower with Whipped Chickpeas and Cilantro Pistou

Ingredients

Cilantro Pistou:

 

1 bunch fresh cilantro, stems removed

1/2 bunch fresh Italian parsley

Juice of 1 lemon, plus more as needed

1 to 2 cloves garlic

Kosher salt and freshly ground black pepper

Olive oil, as needed

1 teaspoon chile flakes, optional

1 medium head cauliflower, cut into florets

1/4 cup blended oil (80/20)

 

Whipped Chickpeas:

 

One 15-ounce can chickpeas

1/3 cup olive oil

1/3 cup tahini

1 clove garlic, peeled

Juice of 1 lemon

Kosher salt and freshly ground black pepper

 

Dukkah Spice:

1 cup hazelnuts

1/2 cup pumpkin seeds

1/2 cup mixed black and white sesame seeds

1/4 cup coriander seeds

1/4 cup cumin seeds

1/4 cup sunflower seeds

1 tablespoon fennel seeds

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

 

 

Directions

Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.

For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.

Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)

For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.

For the dukkah spice: Preheat the oven to 350 degrees F.

Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.

Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.

[Subdeacon Joe]

A bit of history.

 

"Mrs. Brown in her smokehouse with home-canned goods and cured meat. Prairie Farms, Alabama in 1939.

From the Library of Congress
https://www.loc.gov/item/2017800977/"

 

 

[Subdeacon Joe]

Garlic. Butter.

 

Put a pound of butter in a heavy bottom 3 or 4 quart saucepan over very, very low heat.

 

As it's gently melting peel about 20 cloves of garlic.   

 

Add garlic to butter and allow it to poach for about 30 minutes or so.

 

Remove from heat, add a pinch of salt if you like, and mash the garlic in the butter with a potato masher, not a stick grenade, until it's a paste...or use an immersion blender.  Divide into sterilized half cup or one cup jars.  Put lids on and allow to cool.  

Keeps well in the refrigerator for several weeks.   

 

Slather it on sourdough bread or french bread, top with grated parmesan cheese and bake.  Use to make garlic mashed potatoes.  Sauté onions in it.  Be inventive.

[Marshal Mo Hare, SASS #45984]

On 10/7/2022 at 11:10 PM, Subdeacon Joe said:

Garlic. Butter.

 

Put a pound of butter in a heavy bottom 3 or 4 quart saucepan over very, very low heat.

 

As it's gently melting peel about 20 cloves of garlic.   

 

Add garlic to butter and allow it to poach for about 30 minutes or so.

 

Remove from heat, add a pinch of salt if you like, and mash the garlic in the butter with a potato masher, not a stick grenade, until it's a paste...or use an immersion blender.  Divide into sterilized half cup or one cup jars.  Put lids on and allow to cool.  

Keeps well in the refrigerator for several weeks.   

 

Slather it on sourdough bread or french bread, top with grated parmesan cheese and bake.  Use to make garlic mashed potatoes.  Sauté onions in it.  Be inventive.

Doing that, the butter will separate into its natural 20% water, 80% fat, and milk solids. Or do you just soften the butter?  Easier said than done.