Favorite thing you've made or ate this past week. (1,996 views)
applecrisp1
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Post by applecrisp1 on Sept 12, 2017 19:41:48 GMT -5
Ok it doesn't have to be theeeee favorite thing, but have you made something or ate something that you really enjoyed, whether a new or an old favorite? Homemade or not, made yourself or had at a restaurant etc. Tonight I made one of my all time favorite recipes from the SmittenKitchen website. I think it is good, uses simple ingredients that I almost always have on hand. It is basically spinach, chickpeas, tomato sauce, plus a handful of other ingredients like garlic, smoked paprika..... I do use some of the tips in the comments to make it a bit quicker to make/save some cleaning. smittenkitchen.com/2010/03/spinach-and-chickpeas/And over the weekend I went to a friend's house and she made a plum torte (from Marian Burrows that was in the NY Times in the 90's). Loved it!! I could have eaten half of it but that would have been rude! Ha.
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Post by PattiA on Sept 13, 2017 8:28:21 GMT -5
Last night's Sicilian Swordfish. Simple and delicious. I can't remember where the recipe came from but simple grill pan grilled swordfish drizzled with a lemon, capers, crushed red pepper, garlic, basil, olive oil sauce.
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Post by wallycat on Sept 13, 2017 10:24:46 GMT -5
mexican "lasagna" using corn tortillas, refried black beans, pepper-jack cheese and cottage cheese. That layer of cottage cheese melted into the corn....oh dear, I can't stop thinking about it!
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Post by karenw on Sept 13, 2017 18:39:25 GMT -5
So far, no "misses" this week as far as new recipes for me. They have all turned out tasty, but I would have to say my favorite of the bunch has been an old recipe, but it just turned out really good this time. Well, at least, better than I remembered and I did like it in the past. Maybe it has just been awhile since the last time that I made it. It was a Ciambotta (an Italian vegetable stew somewhat similar to ratatoille but with the addition of potato to the mix of eggplant, peppers, tomatoes, and summer squash) from Cook's Illustrated. It starts off by making an herb pessata with basil and fresh oregano which later gets stirred back into the stew. It has been a savory, earthy, tasty lunch for me each afternoon this week with some homemade bread.
Karen
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gobluem82
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Post by gobluem82 on Sept 13, 2017 21:25:54 GMT -5
And over the weekend I went to a friend's house and she made a plum torte (from Marian Burrows that was in the NY Times in the 90's). Loved it!! I could have eaten half of it but that would have been rude! Ha. I've done very little cooking this week, but we're having friends over for dinner Friday, and I was planning on making the plum torte as well. Do you recall if your friend used Italian prune plums or regular plums? The NYT recipe calls for 24 "purple plum" halves, which seems like they would have to be the smaller prune plums, but I'd be curious as to which type of plums your torte used.
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Post by erin elizabeth on Sept 14, 2017 7:04:51 GMT -5
You'd think it would have been the Salted Peanut Butter-Pretzel Chocolate Chip Cookies from Cook's Country, but it was the Summer Bolognese from Saveur. Picture from their site.
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applecrisp1
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Post by applecrisp1 on Sept 14, 2017 18:31:50 GMT -5
And over the weekend I went to a friend's house and she made a plum torte (from Marian Burrows that was in the NY Times in the 90's). Loved it!! I could have eaten half of it but that would have been rude! Ha. I've done very little cooking this week, but we're having friends over for dinner Friday, and I was planning on making the plum torte as well. Do you recall if your friend used Italian prune plums or regular plums? The NYT recipe calls for 24 "purple plum" halves, which seems like they would have to be the smaller prune plums, but I'd be curious as to which type of plums your torte used. Sorry I just saw the posts -- I'm not sure but the plums weren't real small. I remember reading that the recipe is super flexible and other fruits could be used. And on the smittenkitchen site (this is where she found the recipe, ironically I had the recipe saved from the NYT years for probably 10 years) -- SK site wrote .... This is ideal with purple Italian prune plums, but if you can’t find them, other plums will do. Here's a link to the SK post (I couldn't get to the NYT site today without my password). smittenkitchen.com/2013/10/purple-plum-torte/ Have fun. And awesome meals being made --- off to take a closer read. And, erin that pic looks great -- I'll be sure to check that recipe. Thx all.
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gobluem82
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Post by gobluem82 on Sept 16, 2017 11:01:39 GMT -5
I made the plum torte yesterday and it was delicious! The recipe only took about 5 minutes to put together, which was awesome. I was able to find Italian prune plums so I used those. The only slight downside was that the plums almost completely disappeared into the cake even though I did not push them into the batter, so it didn't look quite as pretty as the photos. A definite keeper!
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Post by Catbatty on Sept 16, 2017 18:10:04 GMT -5
We have tons of tomatoes from the garden so we cooked em up with garlic...then made light toast, put slivers of white onion on the toast, the tomato sauce, cheddar on top...and nuked. Was PIZZA. So good. Lately we've been using toast topped with whatever we have on hand. Easy, fast and tasty. So, we just keep tomato sauce in fridge and make our 'pizza' whenever we want some. Hubby made two recipes from King Arthur Whole Grain...his cooking go-to book...the carrot cake cupcakes and the oatmeal/raisin/pecan cookies...both using whole wheat. So good. Cantelopes from the garden came out sweet and juicy. Been having slices for breakfast every morning. Fried purple cabbage till almost blackened...later made same with cabbage plus zucchini -- got em both almost black. YUM. (I do think I used some bacon drippings to cook em in.) Anyway, it was a good way to get rid of stuff in the veg drawer.
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charley
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Post by charley on Sept 16, 2017 20:59:47 GMT -5
I've made Marian Burros torte with peaches and a combo of peaches & raspberries. Have never been able to find Italian plums here. I know they're only available for a short period this time of year.
Favorite meal this week was Thai take out. Lemongrass soup and Pad Thai. Had the leftovers last night.
Catbatty, if you like salsa try roasting some of the tomatoes. I started doing that with the end of my harvest back in early July and have been buying tomatoes weekly ever since to do the same. I've become addicted. I eat it with fresh avocado, on scrambled eggs, Huevos Rancheros, with chips, etc.
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Post by Catbatty on Sept 17, 2017 13:55:33 GMT -5
We do love salsa, Charley. Like you, we put it on everything. We also have jalepenos growing. Guess I could make em into salsa. It's been in my plans...but never got to it. YUM. I should! We do roast sometimes, too. Put cherry or big ones on sheet pan along with garlic cloves and olive oil. So nice. What I want to learn to make is the almost black salsa that they make at....can't think of name of place... I asked them about it and they said yes, roasted tomatoes. But that's all I know. Dang, can't think of name of the place. Probably nation wide. I'll come back if I can think of name of it. They put out an assortment of salsas for customers to self-serve and this blackened one is my fav.
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sallyt
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Post by sallyt on Sept 17, 2017 18:39:44 GMT -5
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emptynestmom
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Post by emptynestmom on Sept 25, 2017 11:30:35 GMT -5
Everything here sounds delicious!! My favorite for last week was the Ultimate Black Rice Burger
The Ultimate Wild Rice Burgers
The recipe comes from the Duluth Grill Cookbook.
Ingredients •5 cups wild rice, cooked – (2 cups uncooked equals about 5 cups cooked) •1 cup fresh mushrooms, finely diced (can add more just keep rest of recipe the same) •4 eggs •1 1/2 cups mayonnaise •1 cup panko (breadcrumbs) •4 teaspoons cumin •1 teaspoon each salt, pepper, and garlic powder •1/2 teaspoon cayenne (optional, to taste, for heat) - I have added this and I don't think it added a lot of heat •oil for the pan
Instructions 1.Mix all ingredients. 2.Using a 1/2 cup measuring cup, scoop up rice mixture and form into patties. If the mixture is too wet either add about 1/2 cup of panko or refrigerate for a few minutes. 3.Heat a little bit of oil over medium high heat. Add the patties and pan fry until nicely browned on both sides. 4.Top with slices of your favorite cheese and any other favorite burger toppings, like catsup, mustard, horseradish sauce, arugula, avocado, tomato...
Note: You can freeze any extra burgers on a sheet pan, uncooked, until frozen solid and then put into a gallon size freezer bag until you want to use...
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applecrisp1
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Post by applecrisp1 on Oct 10, 2017 12:27:39 GMT -5
Over the weekend I made these zucchini fritters from smittenkitchen. I haven't made them in a long time and they were so good. I like them better than a similar recipe of hers that uses broccoli. smittenkitchen.com/2011/08/zucchini-fritters/Off to check out that quinoa recipe (love the idea of using hazlenuts, and I have so in the fridge begging to be used). And those wild rice burgers sound good and different. I'm always looking for a veggie burger and it would be something different from my usual black bean burger. Thx.
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Post by karenw on Oct 10, 2017 18:23:03 GMT -5
My hit from the weekend was a result of harvesting tons of peppers from our vegetable garden. I harvested poblanos, anaheims, serranos, green peppers, and jalapenos; then turned a bunch of them into Cook's Illustrated white chili. I did not have enough mature poblanos so used some green pepper, an extra anaheim and jalapeno. It was delicious. I also added a bit of hominy since I was a bit shy on beans. I used Rancho Gordo mayacoba beans.
Karen
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Post by wallycat on Oct 10, 2017 18:46:45 GMT -5
Karen, I want to come live at your house!
Grilled sockeye...simple and easy.
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gilgamesh37
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Post by gilgamesh37 on Oct 11, 2017 13:56:09 GMT -5
I'm sure some of you have seen the movie Chef (and if you haven't, you should)---found a recipe for the pork mojo they make, so we made full on Cubanos last night. They were very good. The pork takes two days to make, but fortunately it makes a lot, so I'm planning to freeze portions of it to be able to do Cubanos (with a lot less prep time!) later in the fall.
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Post by soupandstew on Oct 11, 2017 19:55:40 GMT -5
My fav chile recipe which means I shopped the dried chili bar at my local grocery yesterday and made a paste of 4 anchos, two pasillas and two cascabels. This happy family joined a couple of pounds of finely diced top sirloin, 4 cups of diced aromatics and a couple of cups of beef broth for a long afternoon's swim in my French oven. Thickened with masa harina (you can use fine ground cornmeal) and dinner is pretty tasty. I topped with diced fresh tomatoes and onions and served with Saltines (per DH's request, I'm a corn tortilla girl myself). It's not hot, although you could add other peppers to make it so.
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Post by wallycat on Oct 12, 2017 18:36:29 GMT -5
I made a cornmeal "soft pudding" with greens (spinach) and feta (tweaked my own recipe) that was SO good. I used blue cornmeal because I had it on hand. Comfort food!!!
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Post by PattiA on Oct 14, 2017 12:16:57 GMT -5
At my house, it was this Sheet Pan Saffron Chicken and Plums! Insanely delicious. I roasted lemony yukon gold potatoes and carrots on a separate sheet pan. My chicken parts were bone-in, skin-on breasts that I cut in half. Used Italian Prune Plums. If I had had more plums, I would have doubled them. They cooked down to a delicious sauce that we gobbled up.
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Post by Catbatty on Oct 15, 2017 22:56:11 GMT -5
I'm drooling while reading each person's post (as usual) and gee, the photos make it even worse for me (stomach growls) but at cornmeal, spinach and feta mentions... I have to ask Wallycat: Can I have that tweaked recipe? ? Oh please? I'm betting you make cornmeal mush (1 c cornmeal, 4 c water, salt--boil w, add the other two and cook, stirring, long time) and when it's near done cooking you add some fresh spinach and at very, very end add feta? Well, heck...why not just go all the way and add CREAM CHEESE?? LOL Just kidding. No feta is enough. haha OH it sounds so good. Did u put BUTTER in? Afterwards? I know I'd do that once the 'pudding' landed in my bowl. But hmmmm... I wonder if the feta might be enough and I'd finally lay off the butter for a change? nah. Probably not. (I have zero self-control regarding food...polenta/butter.) Thanks and thanks to everyone who has posted. It's like going to a potluck with you guys. I love potlucks!!!! Catbatty I made a cornmeal "soft pudding" with greens (spinach) and feta (tweaked my own recipe) that was SO good. I used blue cornmeal because I had it on hand. Comfort food!!!
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Post by wallycat on Oct 16, 2017 11:53:04 GMT -5
I did not add butter after, but only because I didn't think of it, LOL!
I posted this recipe a while back, from my friend in WI, and I will add my tweaks in caps or something...
Soft Corn Pudding with Greens (from Margaret Jones)
1 bunch greens (kale or chard or spinach, etc...) ; [I USED SPINACH] 1 small onion, diced 3 cloves garlic 2 cups soymilk - [ANY LIQUID WORKS; I USED CHICKEN BROTH BUT MILK OR ALMOND MILK OR WATER IS FINE] 1/2 cup corn kernels 2/3 cup cornmeal - [I USED BLUE CORNMEAL--bobs red mill] 1 egg-beaten [AND I ADDED ABOUT 3 TBS--eyeballed--HEAVY CREAM] 1/2 cup shredded cheese (I've used goat cheese, cheddar, etc.)-- [I USED FETA SINCE IT WAS ALREADY OPENED] 1/2 Tbs. fresh sage (or 1/4 dried) 1/2 tsp. tabasco or crushed red pepper to taste 1/8 tsp. nutmeg salt/pepper to taste 1. Saute onions with garlic, and wilt greens. Set aside. [I NUKED THESE AND SET ASIDE] 2. Combine corn and soymilk and get to boil. Reduce heat and slowly whisk in cornmeal. Cook till it pulls away from the pan. 3. Add add egg and mix well quickly, till mixture is creamy and thickened. 4. Add greens, spices, cheese. It's done when the cheese melts.
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Post by Catbatty on Oct 16, 2017 14:44:55 GMT -5
Thank you, Wallycat!!!!!!! I can't wait to make this!!! We keep all those ingredients on hand. (Sept right now I've no greens.) I'll make this when husband gets home from backpacking next week. (Or sooner!!) I bet green chiles would work in it, too. Hmmm.... I want spinach. Fresh, not frozen. I've got frozen but afraid to open it. I bought it hoping to brave it up and try it. Nope. Not yet. Fresh we love...and even grow...but I think it's gone now. Cilantro would be good in it, too, I bet. A KEEPER. Thanks. Loved seeing your changed/additions.
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applecrisp1
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Post by applecrisp1 on Oct 16, 2017 14:52:15 GMT -5
wallycat -- That corn pudding sounds great. I've only cooked with cornmeal a couple of times and that was just for cornbread. Great combo of flavors so what's one more recipe to add to my computer. Thanks for posting.
PattiA -- Ok that looks sooo good. I'm not sure what kind of plum that is, but all plums are gone from the stores here. A recipe for next year. Thx for the recipe.
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Post by PattiA on Oct 16, 2017 15:44:15 GMT -5
Applecrisp, here's some info about Italian Prune Plums. These were the plums of my childhood. I jumped for joy when I found some last week.
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applecrisp1
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Post by applecrisp1 on Oct 16, 2017 16:47:38 GMT -5
Applecrisp, here's some info about Italian Prune Plums. These were the plums of my childhood. I jumped for joy when I found some last week. Thanks so much for the info! I will remember to give them a try when I see them.
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Post by Catbatty on Oct 25, 2017 2:24:51 GMT -5
Wallycat: I loved it!! YES, I put butter on it! And for reheats, I even nuked mine with some cheese (American) on top. YUM. Next time I make it, I think I will leave out the greens and INCREASE, just a bit, the garlic and the onions (because I thought those additions added a lovely taste to the dish and I wanted more of those). I'd only take out the greens because my hubby said he'd prefer it without them. (He has this THING about wilted greens in food...and I was hoping I could get this past him...but no.) This recipe is going into my permanent folder. I *will* be making it again! Thank you! (PS: It was super easy.) Catbatty I did not add butter after, but only because I didn't think of it, LOL! I posted this recipe a while back, from my friend in WI, and I will add my tweaks in caps or something... Soft Corn Pudding with Greens (from Margaret Jones)1 bunch greens (kale or chard or spinach, etc...) ; [I USED SPINACH] 1 small onion, diced 3 cloves garlic 2 cups soymilk - [ANY LIQUID WORKS; I USED CHICKEN BROTH BUT MILK OR ALMOND MILK OR WATER IS FINE] 1/2 cup corn kernels 2/3 cup cornmeal - [I USED BLUE CORNMEAL--bobs red mill] 1 egg-beaten [AND I ADDED ABOUT 3 TBS--eyeballed--HEAVY CREAM] 1/2 cup shredded cheese (I've used goat cheese, cheddar, etc.)-- [I USED FETA SINCE IT WAS ALREADY OPENED] 1/2 Tbs. fresh sage (or 1/4 dried) 1/2 tsp. tabasco or crushed red pepper to taste 1/8 tsp. nutmeg salt/pepper to taste 1. Saute onions with garlic, and wilt greens. Set aside. [I NUKED THESE AND SET ASIDE] 2. Combine corn and soymilk and get to boil. Reduce heat and slowly whisk in cornmeal. Cook till it pulls away from the pan. 3. Add add egg and mix well quickly, till mixture is creamy and thickened. 4. Add greens, spices, cheese. It's done when the cheese melts.
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Post by PattiA on Oct 25, 2017 10:13:04 GMT -5
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Post by Deleted on Apr 2, 2018 7:09:31 GMT -5
Thanks for sharing this dish photos.
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Post by beth on Apr 12, 2018 14:32:13 GMT -5
I'm sure some of you have seen the movie Chef (and if you haven't, you should)---found a recipe for the pork mojo they make, so we made full on Cubanos last night. They were very good. The pork takes two days to make, but fortunately it makes a lot, so I'm planning to freeze portions of it to be able to do Cubanos (with a lot less prep time!) later in the fall. Gilgamesh, if and when you see this, could you point me towards the recipe you liked? I think my guys would like that. Thanks
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