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Coronavirus Kitchen: These Pumpkin Bars Are Like Eating a Pie, a Cookie, and a Crumble All at Once via The Kitchn

April 2nd, 2020 No comments
Sounds like a lovely bit of comfort food to brighten your day! — Douglas
 
If the hardest decision at your holiday table is choosing between desserts — be it a slice of pumpkin pie, a scoop of seasonal fruit crumble, or even a simple sugar cookie — these pumpkin pie bars are a sweet solution to your Thanksgiving troubles. Made with a sweet cookie crust, a spiced pumpkin filling, and a buttery oat crumble, these pumpkin pie bars will satisfy all your cravings — and they couldn’t be easier to make.

Coronavirus Kitchen: Taco Meat Seasoning and More!

March 30th, 2020 No comments

This is one of our “Recipes in Rotation” that we make about once a month.

This is a great seasoning that I think holds up to nearly any Mexican fast-food out there. We use it for ground turkey, but I have found you can use it with tofu, textured plant-based meat replacements and, combined with 2 cans of black beans and topped with a bit of cheese, a great bean dip, too.

Adjust the amount of red pepper flakes and cayenne to suit your taste, add in real chilis to stoke the fire further. All in all, this very flexible and a great staple item to have on hand so you can whip it up as necessary. It only takes 30 minutes or so and can be combined with any number of foods.

Coronavirus Kitchen: Taco Meat Seasoning and More!

INGREDIENTS YOU’LL NEED

1 1/2 tablespoons corn starch
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon dried minced onion
1 teaspoon beef bouillon granules
1/4 teaspoon ground red pepper
pinch cayenne pepper

2 tbls olive oil

1 lb ground turkey
1 cup water

DIRECTION

Heat olive oil in large skillet

Add ground turkey and brown

While turkey is browning, combine all seasoning ingredients in small bowl.

Once turkey is browned, sprinkle seasoning mix over turkey and cook it with the turkey for a minute or so.

Add water and reduce heat to low simmer.

Simmer until meat and sauce is desired consistency. About 10 minutes.

 

An Absolute Beginner’s Guide to Sourdough Starter and Bread via Kitchn

March 25th, 2020 No comments
An Absolute Beginner's Guide to Sourdough Starter and Bread via Kitchn
As we stay home, wait out this crisis, and bake our hearts out, sourdough is surging. No yeast needed, sourdough lets anyone turn flour, water, and time into absolutely spectacular bread. If you’ve thought about trying sourdough yourself, now is the time. Today I and the rest of the Kitchn team are kicking off Sourdough for Beginners, the perfect starting place for a baking adventure. Are you in?
Read An Absolute Beginner’s Guide to Sourdough Starter and Bread via Kitchn




An interesting link found among my daily reading

Coronavirus Kitchen: Risotto Milanese

March 23rd, 2020 No comments

Sunday night was the night for Risotto all milanese (Saffron Risotto in the Style of Milan). This is one of our “Recipes in Rotation” that we make about once a month. Rosanne had spent Saturday making stock and we often use it to make risotto and soup. The recipe is below. It is quite tasty. You can serve it with your favorite vegetables like asparagus, spinach, cauliflower, broccoli and more. 

Recipe Below

Sweating the onions

The first stock goes in

Adding some of the saffron steeped in the warm stock

Ready to eat


Risotto alla milanese RISOTTO, MILAN STYLE

For 6 persons 1 quart Homemade Meat Broth (page 10) OR 1 cup canned chicken broth mixed with 3 cups of water
2 tablespoons diced beef marrow, pancetta, or prosciutto
2 tablespoons finely chopped shallots or yellow onion
5 tablespoons butter
2 tablespoons vegetable oil
2 cups raw Italian Arborio rice
1/3 teaspoon powdered saffron OR 1/2 teaspoon chopped whole saffron, dissolved in 1 1/2 cups hot broth or water
Salt, if necessary
Freshly ground pepper, about 4 twists of the mill or more to taste cup
freshly grated Parmesan cheese

1. Bring the broth to a slow, steady simmer.

2. In a heavy-bottomed casserole, over medium-high heat, saute the beef marrow and shallots in 3 tablespoons of the butter and all the oil. As soon as the shallots become translucent, add the rice and stir until it is well coated. Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful. Proceed accord-ing to the basic directions for making risotto (page 180), adding a ladleful of hot broth as the rice dries out, and stirring it very frequently to prevent it from sticking. After 15 minutes add half the dissolved saffron. When the rice has dried out, add the rest of the saffron. ( The later you add the saffron, the stronger the taste and aroma of saffron will be at the end. Herbs that call too much attention to themselves are a rude intrusion upon the general harmony of a dish, but if you like a stronger saffron presence wait another 5 to 8 minutes before adding the diluted saffron. But be careful it doesn’t upstage your risotto.) When the saffron liquid has been absorbed, finish cooking the risotto with hot broth. (If you run out of broth, add water.)

3. When the rice is done, tender but al dente, firm to the bite, taste for salt. ( If the broth was salty, you might not need any. Con-sider, too, the saltiness of the cheese you will be adding.) Add a few twists of pepper to taste, and turn off the heat. Add 2 tablespoons of butter and all the cheese and mix thoroughly. Spoon into a hot platter and serve with a bowl of freshly grated cheese on the side.

MENU SUGGESTIONS Risotto Milan Style is traditionally served with Braised Veal Shanks, Milan Style ( page 256), one of the rare instances when a first course is served together with the meat course in an Italian menu. It is a well-justified exception, because the two dishes are an ideal complement to each other. This risotto can also be served as a regular first course when the second course is a roasted or braised meat or fowl.

Historical Cooking Books – 49 in a series – Self Help Wartime Cooking Suggestions

March 22nd, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 49 in a series – Self Help Wartime Cooking Suggestions

Self Help Wartime Cooking Suggestions  with correction 0000

Self Help Wartime Cooking Suggestions  with correction 0001

Available in PDF, Text, JPG formats, and more

 

RATION HINTS.

1. To clarify fat for cooking:—

(a) Put into saucepan with plenty of water. Bring to the boil, then stand in a cool place till set. Lift out the set fat, scrape any sediment from the under side. All gravy and sediment will remain in saucepan.

(b) Melt fat and add a potato cut in quarters. When the potato is browned, and the fat stops bubbling, strain the fat through a double cheese cloth and store in a cool, dry place.

• • • •

Substitute for Whipped Cream.

2. Add a sliced banana to the white of an egg, and beat until very stiff. The banana will dissolve.

• • • •

Instead of Dry Toast.

To Those Who Like Their Bread Buttered Before It Is Toasted.

3. Did you ever try bacon dripping instead of the hard-to-get butter? Just spread it on lightly before toasting.

• • • •

How to Tell When a Cake is Done.

4. If layer cake pan is used, press very lightly on top of cake with flat of your finger. If the slight dent springs back, cake is done. If deep pan or loaf pan is used, insert a wire cake tester, or if you do not have one, a clean straw in centre of cake. If it comes out dry, without dough sticking to it, your cake is finished baking.

• • • •

To Save Sugar. . .

5. To save sugar add pinch of soda when stewing fruit.

Read More

 



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Coronavirus Kitchen – One Pot Chicken Marsala

March 21st, 2020 No comments

Tonight’s dinner was my own ”cheater” version of chicken marsala – one of Rosanne’s favorite dishes.

My version is a bit of a hodgepodge without a recipe but here my take.

Ingredients:

  • 2 Tbls Olive Oil
  • 2 tsp corn starch
  • 1 lb chicken breast
  • 1 cup milk or 1/2 cup half-n-half
  • 1 onion, chopped
  • 4 cloves garlic
  • salt and pepper to taste
  • 2 cups chicken stock
  • 1 cup Marsala Wine (or more to taste)
  • 1 tsp oregano or majorum
  • 1 tsp dried parsley
  • 1 lb spaghetti or other pasta
  • 2 tsp butter

Directions:

Heat olive oil in large pan with lid
Season chicken with salt and paper.
Dredge in corn starch and shake off excess
Fry chicken breast until mostly cooked through
Add onions and garlic
Saute onions and garlic
When lightly browned add spaghetti to pan
Add chicken stock, oregano, parsley, stock, marsala wine, milk, butter
Add more stock or water to cover spaghetti, if needed
Season with salt and pepper as desired
Cover with lid and bring to boil, then set heat to low
Simmer until spaghetti is almost cooked through
Remove lid, raise heat to medium and reduce sauce to consistency of your choice
Serve

Coronavirus Kitchen – Sausage, Lentil, Kale Stew Recipe

March 19th, 2020 Comments off

Another homemade meal during our isolation. Tonight was a lovely stew made with Italian Sausage, green lentils, kale, and some sliced carrots thrown in for good measure.

Recipe

Lentil & Sausage Stew

Ingredients:

  • 4 cups low-sodium chicken broth
  • 4 cups coarsely chopped kale (or other leafy green)
  • 1 cup dried green or red lentils, rinsed and drained
  • 1/2 pound sausage, removed from casing (We also used some leftover smoked sausage, sliced and then quartered into bite size pieces)
  • 2 garlic cloves, minced
  • 1/4-1/2 teaspoon crushed chili flakes (to taste)
  • 1 teaspoon smoked paprika
  • 1/8-1/4 teaspoon cayenne pepper (to taste)
  • 1/4 teaspoon chili powder
  • handful of shredded cheese (optional)

Directions:

1. Brown sausage in non-stick pan

2. Reduce heat to medium and deglaze the pan with the 1/4 cup of the chicken stock, add the garlic, chili flakes, paprika and cayenne pepper.

3. Toss in the greens and broth, heat until greens are wilted.

(Alternately, add kale near end of cooking for a different texture)

4. Add lentils and water, bring it back to a simmer and continue to cook for 20 to 25 minutes, stirring occasionally and season as needed with salt, pepper, chili powder, etc. to your liking. I found a pinch or two of chili powder added a nice touch with the paprika.

5. Serve, topping with shredded cheese, if desired

Categories: Cooking, Food, Recipe Tags: , , , , ,

Historical Cooking Books – 48 in a series – Smiley’s cook book and universal household guide (1896)

March 8th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 48 in a series – Smiley’s cook book and universal household guide (1896)

Historical Cooking Books - 48 in a series - Smiley's cook book and universal household guide (1896)

Historical Cooking Books - 48 in a series - Smiley's cook book and universal household guide (1896)

Available in PDF, Text, JPG formats, and more

PREFACE.

THE following pages are the result of many years of experi ment, investigation and study. We have aimed to prepare a work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way^ avoiding, as far as possible, the use of technical terms.

Most of the household books in current use give the processes for doing things merely, with no attempt to explain the I’easons for the processes or the principles which underlie them. We also give, as clearly as possible, the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelli gently by understanding not only how to do a certain thing, but also ivhy it is done one way rather than another, and the principles which underlie the process. For this reason, throughout the work, we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental principles which every cook should, if possible, understand.’ If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly under stood methods to produce certain definite results, and success will always follow.

For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been tested and culled, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we present also an ample number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as possible, and to give new, choice, and well-tested recipes in every department of house hold cookery.

The “Time Tables for Cooking,” and also the “Time to Cook” given with recipes throughout the book, will be very convenient and helpful to our readers and this is a feature which is lacking in most other cook books. Its preparation has cost us much labor.

In the chapter on “Cake” we have adopted a new arrangement of the recipes, and used an exceptionally large and clear type which for practical kitchen use will be found a great convenience. The type used throughout the book is large, clear and new, and the ease with which it can be read will be appreciated by busy housewives.

The colored plates and numerous illustrations with which the book is embellished have required much labor and expense, and they will make many of the subjects much clearer than any wholly verbal de scription could possibly do.

In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable informa tion possible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and strength are of the utmost value. (3) To select the best and most economical recipes; and (4) to point out ways to prevent waste.

In the general department of household topics we present a more complete and systematic treatment of the various subjects connected with household management than can be found elsewhere, and the information therein contained will certainly be of great practical value to housekeepers.

The effort of the editor has been to produce a thoroughly reliable and a plain and practical guide to housekeeping in all its branches, which no housewife can afford to do without.

The book has not been written by any one individual, but many pens have been employed more or less in its preparation.

The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the funda mental principles which underlie their work, and present a mass of recipes which will materially aid them in their labors.

The Editor.



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Historical Cooking Books – 47 in a series – House and home : a complete housewife’s guide by Marion Harland (1889)

March 1st, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 47 in a series – House and home : a complete housewife’s guide by Marion Harland (1889)

Historical Cooking Books - 47 in a series - House and home : a complete housewife's guide by Mario Harland (1889)

Historical Cooking Books - 47 in a series - House and home : a complete housewife's guide by Mario Harland (1889)

Available in PDF, Text, JPG formats, and more



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

We Tried 6 Methods of Caramelizing Onions and Found a Clear Winner via Kitchn

February 18th, 2020 Comments off
 
Even though I’ve been cooking personally and professionally for more than a decade, perfectly caramelized onions have always been elusive. This is probably because I’m extremely impatient, and as Slate once famously pointed out, many recipes lie about just how long it really takes to achieve true caramelization (doing it in five minutes is not a thing).
 
Despite that, there is no end to the methods that claim to make the task faster or easier. I was determined to try as many methods as I could find. After some careful research, I found six that looked interesting: a basic stovetop method from Bon Appétit, a quicker (15-minute) method from J. Kenji Lopez-Alt, a slow cooker method from the Pioneer Woman, an oven-roasted method from Food Network, an Instant Pot method from Martha Stewart, and finally a stovetop method from Cooks Illustrated that suggested using a little baking soda.