sallyt
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Post by sallyt on Feb 28, 2017 7:22:46 GMT -5
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Post by erin elizabeth on Feb 28, 2017 8:28:08 GMT -5
I love months that make me cook  Having people over is the motivation I need! Excellent 2/16 Tahini Swirl Brownies (Milk Street) Fudgy without the underbaked taste. Tahini gives a certain flair. A little salty? Try with PB. Make Again 2/25 Rice Pilaf (Best Make-Ahead) I was dubious about this, but it reheated well and tasted like fresh-made. Added a bit of lemon zest when reheated. 2/25 Sour Cherry Cobbler (Best Make-Ahead) I was dubious about this, too, but it really was good. The birthday girl and John LOVED it. Biscuits excellent. My only complaint would be the cherries were slightly mushy. Wonder if you could do it with frozen cherries and cherry juice and if frozen cherries are any firmer. 2/23 Skillet Pork Chops with Maple-Sage Butter (CC Oct/Nov 15) Used dried thyme instead of sage. Really good. Could use less butter. 2/14 “I want chocolate cake” cake (SK) Good, moist, tender. Half recipe frosting. Bake more than 30, less than 35. 2/13 Cream Cheese Wontons (Ree Drummond) Used 1.5 tsp (maybe 2) of sambal oelek. Tasty and easy. Egg wash seems a waste—use just water? Got 36, could have gotten maybe 6 more. 2/4 Baked Penne with Broccoli and Three Cheeses (BA 1/03) Dolloped ricotta in wells on top of mixture. Very dependent on marinara. 2/3 Best Slow-Cooked Tomato Sauce (seriouseats.com) Very thick, used immersion blender at finish. Slightly bitter on own. Good 2/12 Almond and Oat Apple-Cranberry Crumble (PD) (gluten-free) Was ready not to like this, but it was good. Not too much extract, crispy, sweet/tart, not too many cranberries. Used granny smiths. 2/5 Inside-Out Wontons (Whole Living 10/10) This was quite tasty, but weird with the noodles. How can they be cooked differently? 2/1 Thai Drunken Zucchini Noodles with Pork (plantoeat.com/goblue82) Good, but a little watery—change steps? OK 2/18 Spinach and Mushroom Lasagna (Best Make-Ahead) Too liquidy, a little flat (and, duh, I forgot to season sauce). Have frozen one so we’ll see. |
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Post by karenw on Feb 28, 2017 19:47:02 GMT -5
Here's what I can recall for February:
Excellent:
-Chickpeas Masala-Fine Cooking
-Scallops with Herby Beans and Tomatoes-Bon Appetit. Orig. recipe calls for shrimp but I am allergic so subbed sea scallops
-Cheesy Baked Penne with Roasted Vegetable-Skinny Taste
-Lemony Parsnip Chicken Noodle Soup with White Beans
-Blackeyed Pea Stew With Chard and Herb Smash-Bon Appetit. No chard so used kale. like a gourmet, herby blackeyed peas and green, very good but could use more liquid/tomato maybe next time??
-Broccoli Melts-Smitten Kitchen, used what I had avail. so cheddar/Parm. instead of provolone/pecorino. Added an anchovy!
-Rosemary Flax Bread Dough(with my changes, adding a bit of honey and olive oil for part of liquids)-Healthy Bread In Five. Used it to make 2 focaccias and English muffins
Very Good:
-Tomato Basil Lasagna Rollups with Artichokes
-Spinach stuffed Baked Salmon-our local hospital
-Tomatillo Sauced Spinach Mushroom Enchiladas (with Chicken)-Rick Bayless
-Banana Split Bars-Camila Saulsbury
Crumb Coffeecake-King Arthur Flour
Raspberry Chocolate Crumb Bars-Cookie Madness
Good:
-Cheesy Tuscan Spaghetti Squash-would have been better if my garlic was not overpowering
-Quinoa Vegetable Soup-Cooking Light, very mild taste. could use more salt and seasonings and way too much quinoa. It soaked up all the broth and was more like a stew. Good flavor though so may adjust and make again.
-Zucchini Peanut Butter Muffins
-Chocolate Zucchini Muffins-muffin mishap on my part here so they ended up with an extra egg but still were tasty
-Z'paghetti Primavera-hungry girl
Tried and True:
-Prakas-my mom's stuffed cabbage rolls (sweet and sour). This was the first time I tried them with ground turkey instead of beef and worked nicely
Karen
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Post by mrswaz on Feb 28, 2017 22:19:22 GMT -5
erin elizabeth, have you shared the recipe for sour cherry cobbler? I have sour cherries in the freezer from cherry picking, and I would love to test out your theory about using frozen cherries. For testing purposes, of course.  |
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sugarbetty
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Post by sugarbetty on Mar 1, 2017 11:59:48 GMT -5
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applecrisp1
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Post by applecrisp1 on Mar 1, 2017 13:53:05 GMT -5
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Post by erin elizabeth on Mar 1, 2017 14:27:00 GMT -5
Here you go mrswaz. I made cherries the night before and biscuits the morning of. Report back if you give it a try. I really was surprised at how good it was. Served with vanilla ice cream, of course!
Sour Cherry Cobbler (Best Make-Ahead Recipes--Cook's Illustrated) serves 12
2 c flour
6 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter, unsalted/cold, cut into 1/2 inch cubes
1 c buttermilk
4 (24oz) jars Morello cherries, drained, 2 c juice reserved
3/4c -1 c sugar (I used lesser)
3 tbsp plus 1 tsp cornstarch
pinch salt
1 c dry red wine
1 cinnamon stick (I used 1/2 tsp for 3/4 recipe)
1/4 tsp almon extract
Preheat oven to 425. Line baking sheet with parchment. In food processor pulse together dry ingredients. Scatter butter pieces over and pulse until mixture resembles coarse meal (15 1-second pulses). Transfer to bowl and stir in buttermilk with spatula until combined. Using 1/4 c or 2-2.25 inch ice cream scoop, portion out biscuits and place on lined cookie sheet. Sprinkle with additional sugar. Bake until lightly brown on top and bottom, about 15 minutes. Cool completely. Store in zip bag for up to 2 days.
Spread drained cherries in bottom of a 9x13. Combine dry in saucepan and whisk in the 2c reserved cherry juice and wine. Add cinnamon stick and cook over medium heat until mixture simmers and thickens, about 5 minutes. Discard cinnamon stick and stir in almond extract. Pour over cherries. Cool. Cover with plastic wrap and refrigerate for up to 2 days.
To serve: Oven rack in middle. Preheat to 350. Remove plastic wrap from cherries, arrange biscuits on top, and tightly cover with aluminum foil. Bake until filling lightly bubbles at edges, about 30 minutes. Remove foil and continue to bake until filling is hot and biscuits are crisp, 10-15 more minutes. Serve.
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peachesncream
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Post by peachesncream on Mar 1, 2017 17:10:40 GMT -5
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Varaile
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Post by Varaile on Mar 4, 2017 7:12:50 GMT -5
February wrap up! Honestly, everything was good this month. Notable: New England Style Baked Beans ATK Jan/Feb 17 Vegetarian Chili ATK Slow Cooker Revolution Vol1 Ultra Gooey Stove top Mac and Cheese The Food Lab Would make again: Hearty Tortellini Stew Ckng Lght Jan/Feb 17 Spiced Meatball, Butnut and Tomato Stew Ckng Lght Jan/Feb 17 Madeline’s Chocolate and Zucchini Blog Homemade Sauerkraut Source ?? Husband made. Buttermilk Pancakes The Food Lab Roasted Pumpkin Soup The Food Lab Eggs Poached in Spicy Tomato sauce Ckng Lght Mar 17 Sausage and Broccoli Flatbreads Ckng Lght Mar 17 Had issues...but was probably my error. Homemade Ricotta The Food Lab As always, full reviews and notes can be found here S cifi with a Dash of Paprika (totally ad free!) |
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Post by erin elizabeth on Mar 4, 2017 9:54:35 GMT -5
Varaile, that's great when you can say that everything was good!
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Post by swedishcook on Mar 9, 2017 13:58:52 GMT -5
Lots of great recipes here. Thank you all! sallyt, congratulations on your new range!! peachesncream, I would be grateful if you could share the recipe for Quick Homemade Dressing. Only one thing worth mentioning for February: the science project of updating my 40-year old recipe for sweet rolls using dry yeast instead of the unavailable fresh yeast. February 28 was Fat Tuesday, and I wanted to prepare a specialty we haven't eaten for years. I didn't dare using dry yeast without proofing and from all I've read you should proof in water, not milk. Recalculations got some help from Simply Recipes' Swedish Tea Ring. The dough was enough to make a bunch of cinnamon rolls (not glazed but with pearl sugar on top) and some plain rolls that we turned into Fat Tuesday Rolls/semlor. The basic rolls are not overly sweet but get lots of flavor from cardamom kernels freshly crushed in a mortar. Some kernels jump all over the counter but it's so worth the trouble. If anyone is interested, I'd be happy to post the recipe. |
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peachesncream
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Post by peachesncream on Mar 10, 2017 0:47:38 GMT -5
peachesncream, I would be grateful if you could share the recipe for Quick Homemade Dressing. Here you go. We enjoyed this salad and dressing. I like that the dressing uses ingredients I usually have on hand.
In the future I might go a bit lighter on the vinegar - try 3 tblsp. and taste. But it's very good dressing.
Italian Romaine Salad with Quick Homemade Dressing
Mel’s Simple Weeknight Menus e-Cookbook
6 – 8 servings
Dressing:
1/2 cup olive oil
1/4 cup white wine vinegar, red wine vinegar or white balsamic vinegar (*I used white wine vinegar)
2 Tablespoons freshly grated Parmesan cheese
1/2 teaspoon Kosher salt
1/8 teaspoon fresh ground pepper
Dash of red pepper flakes
1-1/2 teaspoons honey or sugar (*I used honey)
1 large clove garlic, minced or put through a garlic press
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
Pinch of dried thyme
Salad:
3 heads Romaine, chopped (about 8 cups chopped lettuce)
1 – 2 cups cherry tomatoes, halved
1 cup black olives, halved
Thinly sliced red onion, to taste
Croutons, for serving
Combine dressing ingredients in a blender and process until well combined.
Toss salad ingredients together, except the croutons. Serve the dressing on the side or toss the salad with dressing. Add croutons on top of the salad. Serve immediately.
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Post by swedishcook on Mar 10, 2017 12:36:16 GMT -5
Thank you for the recipe peachesncream! I will definitely cut down a little on the vinegar.
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oceanjasper
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Post by oceanjasper on Mar 18, 2017 10:08:46 GMT -5
peachesandcream, thanks for sharing the salad dressing recipe! I made it this week as written and we loved it.
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peachesncream
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Post by peachesncream on Mar 19, 2017 8:48:57 GMT -5
peachesandcream, thanks for sharing the salad dressing recipe! I made it this week as written and we loved it.
I'm glad you liked it! I usually have good experiences with Mel's recipes.
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Having people over is the motivation I need!
