bought cauliflower 9 days ago on last grocery trip so it was time to use today; made cauliflower cheese, a kind of english pub béchamel with a little mustard and sharp cheddar, poured over blanched cauliflower and baked till bubbly, and it was pretty nice!

Received an order from Smoking Goose (shipped quickly, packed well), and decided to make a pizza using the nduja. Put dough up around 3:30pm (in the bread machine), served by 6. Cheese was a mix of boring mozz, pecorino Romano, and something I couldn't identify cut had a nice sharpness. Sauce was something stashed in the freezer I'd made months ago, other toppings spinach, olive and pistachio. It would have been perfect if I didn't let it char a but much. The nduja was less pork-funk than others I've had, seemed more like a chewy Mexican chorizo

I was positive I got the idea from this thread but I can't find the post now. Anyway, I made these Finnish pancakes for my family's breakfast today.



It's like a sweet eggy popover.

JimTheBeerGuy wrote:Not only do I have the little rectangular mold now

Spam Musubi makes my heart go aflutter! I have the little rectangular mold as well, time to break it out as I have all the necessary ingredients on hand.

JimTheBeerGuy wrote:I was positive I got the idea from this thread but I can't find the post now. Anyway, I made these Finnish pancakes for my family's breakfast today.

The Finnish pancake recipe was in the Swedish pancakethread. I was inspired by some conversation in that thread to find the recipe.

I like all your fine sandwiches in any form they take. You treat your family well, too!

Regards,
Cathy2

Cathy2 wrote:

JimTheBeerGuy wrote:I was positive I got the idea from this thread but I can't find the post now. Anyway, I made these Finnish pancakes for my family's breakfast today.

The Finnish pancake recipe was in the Swedish pancakethread. I was inspired by some conversation in that thread to find the recipe.

I like all your fine sandwiches in any form they take. You treat your family well, too!

Regards,
Cathy2

I thought it was you! Well thank you for inspiring this delicious breakfast!

Hi!

I was waiting for a snow day to make spare ribs and sauerkraut, which was a favorite meal at both my Irish and German grandparents homes. This could possibly be something they both really agreed upon, besides their grandchildren.


Both grandmothers emigrated from their homelands without knowing much about cooking, or at least that's what they said. Both learned on the job after they arrived from their German employers. Perhaps a solid reason why my Irish grandmother's repertoire of Irish cuisine seemed to be Irish soda bread only.

In my Dad's household, spare ribs and sauerkraut was always followed the next day with the remains chopped up, mixed into spaetzle and baked until there were crispy bits. Guess what is on for tomorrow?


Dessert for dinner will be another round of whipped cream with raspberries.


Regards,
Cathy2

C2,

That looks really good.

Today, we had sausage biscuits for breakfast, tom yum ramen noodles with shrimp for lunch and chipotle chili for dinner.

Tomorrow's adventure will be my first efforts at the New Mexican dish, Carne Adovada using dried chilis.

jlawrence01

Last year, we left Arizona for a month in October. Before we left, we cleaned out out stand-up freezer, reduced our refrigerator to the bare minimum and cleaned out our pantry.

Fortunately in November and December, we were able to travel to Phoenix, San Diego, and Las Vegas during the holiday season and completely restocked the pantry.

One of the places that we stopped at was 99 Only in SoCal. Most of the food at 99 Only is hit and miss BUT they have a good produce selection, mostly for $1. Also, you can find some really good and unusual products.

One of my finds was Tasty Bite Spice and Simmer - Green Thai Curry. The product is three small plastic packages sealed together - one package in a marinade, the second is a simmer sauce, and the third is a package of whole spices.

While the results will NOT make your favorite Thai restaurant, the product was quite good. I used two chicken breasts, a green pepper, a yellow squash, onions and garlic. The spice package was $1.25 and with all the ingredients, I probably had about $4 in the dish.


jlawrence01

Cathy, I notice your dishes are served on Currier & Ives plates. I have a few of those myself. I can't help wondering if it's the historian in you that's drawn to them.

Egg in the hole = breakfast with the bride.


Egg in the hole, count me a Fan!

Katie wrote:Cathy, I notice your dishes are served on Currier & Ives plates. I have a few of those myself. I can't help wondering if it's the historian in you that's drawn to them.

My Mom's parents had those dishes. We did not keep them after they died. I had a tense relationship with them.

At some point, I decided I liked the whole Americana feeling about them. Now I could serve at least 24 people. I have platters, serving bowls, soup bowls, side bowls, cereal bowls, salt and pepper shakers, coffee cups with saucer, bread plates, butter servers, sugar bowls and gravy boats. The only thing I don't have is the tea or coffee pot. My Grandparents had one, but we did not keep it.

A local resident saw some of my dishes at an event. "My kids don't want my set. It will be yours when I die."

Some years ago, a place setting of my dishes were on the front page of the Sun Times food section. I guess they could start giving autographs. LOL!

I really do love these dishes. Thanks for asking.

Regards,
Cathy2

tonight i made a Maiale al Latte - milk braised pork.
seared a 1 lb chunk of a boneless shoulder
then added several garlic cloves, a cinnamon stick, two bay leaves, zest of a lemon, and 1.5 cups of milk
covered, baked in a 350 oven for 1.5/ 1.75 hours

it was quite good; you could definitely scale up for a larger shoulder

jlawrence01 wrote:Tomorrow's adventure will be my first efforts at the New Mexican dish, Carne Adovada using dried chilis.
jlawrence01

I highly recommend Kenji’s recipe: https://www.seriouseats.com/recipes/201 ... ecipe.html
At the least, read his very informative article.

After a 30 minute wait was able to get into Costco in Glenview and among the thing I got were ribs. I was hoping to get baby back, but they only had spare ribs. I didn't pay that much attention to the package as I put it in the cart and it turned out to be huge. I vacuum sealed and froze half the ribs and these are the ribs left over that I smoked after dinner.

lougord99 wrote:I was hoping to get baby back, but they only had spare ribs.

Consider yourself lucky. I'd take spares over baby backs any day. And your ribs look great. Nice job!

Myself, I was back on the breakfast sandwich trail this morning . . .


Ham, Egg, Cheese & Griddled Onion Breakfast Sandwich

=R=

Cathy2 wrote:

Katie wrote:Cathy, I notice your dishes are served on Currier & Ives plates. I have a few of those myself. I can't help wondering if it's the historian in you that's drawn to them.

I really do love these dishes. Thanks for asking.

I am glad they bring you such pleasure.

My own collectible set of dishes is pink willow. Anyone who's familiar with the willow pattern will know that it tells a romantic story---two lovers turned into birds to escape the servants of the ruler, who stand on the bridge and watch, frustrated, that the two lovers have escaped. Blue willow is more common, and I have a few pieces of it, but I prefer the pink. I have seen green willow and brown willow pieces, both of which are more rare, in antique stores.

I'd be curious to see what favorite dish patterns some LTHers have that they're enjoying using more these days.

Hi,

I buy ingredients with specific recipes in mind, then wait a while to get just the right ingredients gathered.

I wanted a Detroit pizza. I bought the Brick cheese at Woodman's sometime ago. I also bought Hormel pepperoni, though it was a fill-in and not what was preferred. Recently from a post by nsxtasy, I learned Boar's Head meat is now at Jewel. At my next visit, I bought a stick of Boar's Head pepperoni.

Instead of reworking yesterday's spare ribs and sauerkraut, I made pizza. Oh boy did it hit the spot with the caramelized edges, flavorful pepperoni and melted cheese. I favor SeriousEats Detroit Style Pizza by Kenji Lopez-Alt.




In my household, I have a thin crust devotee. If it is not thin crust, it is just ok.

Regards,
Cathy2

That pizza looks great. The kenji recipe for Detroit pizza turns out a mighty fine pie.

WhyBeeSea wrote:That pizza looks great. The kenji recipe for Detroit pizza turns out a mighty fine pie.

It comes closer to what Burt's pizza once was than what was offered the last time I was there.

Regards,
Cathy2

Wonderful social distance lunch. Joseph's Finest Meats natural casing hot dog, Kelley's Gourmet mustard and Drumlin Supper Club sourdough bread. Claussen Pickles on the side.


Lunch, count me a Fan!

Felt like doing something a little “extra” tonight-and using up a box of Dufours puff pastry that kept getting jammed when I closed my freezer

So Corantine Salmon Wellington was on the menu. Used the Tasty recipe and it was delicious. Added a little soon to be past its prime arugula since I didn’t have much spinach. Used the extra filling mixed with the extra egg wash to make mini soufflés in a muffin pan. Some sautéed asparagus and green onion finished the plate. Fun dinner!

Getting a lot of mileage from our loaf of Drumlin Supper Club sourdough bread. Grilled with tomato and burrata for a starter. Pan toasted croutons with a big crunchy salad, burrata, hard boiled egg for dinner. This makes three meals and a snack with the bread. #homecooking #socialdistancingcooking




Sourdough bread, count me a Fan!

lougord99 wrote:

jlawrence01 wrote:Tomorrow's adventure will be my first efforts at the New Mexican dish, Carne Adovada using dried chilis.
jlawrence01

I highly recommend Kenji’s recipe: https://www.seriouseats.com/recipes/201 ... ecipe.html
At the least, read his very informative article.

Thanks for the link. That article did give me some insights as to how to proceed. Unfortunately, as I have not been to a grocery store in weeks, I did not have all the ingredients so I used the American Test Kitchens recipe.

https://www.americastestkitchen.com/rec ... ne-adovada

I have always been hesitant to use dried peppers as I could not see how it would form a paste. However, everything worked out surprisingly well. As my wife does not care for real hot New Mexican dishes, I replaced dried ancho peppers for some of the NM hatch peppers. The sauce was rich and had a nice heat that was really warm but not hot.

One critical thing that both recipes noted was that you needed to slow cook the pork for about three hours. That did turn out to be the case.

Chili Adovada will make my rotation once I restock my refrigerator with a pork shoulder and more dry peppers.

This week's adventure will be Esquites, which looks like a deconstructed elotes recipe. There will be a lot of substitutions on this recipe also as I continue to try to use up the "back of the pantry" items.

https://www.americastestkitchen.com/rec ... erience_11

G Wiv wrote:Getting a lot of mileage from our loaf of Drumlin Supper Club sourdough bread.

Not really Corona Cuisine since we have this every Sunday morning. Onions browned in olive oil - oil drained and pan wiped clean. Smoked salmon from Costco, apportioned into individual Sunday amounts, and frozen. Mixed into scrambled eggs and cooked in butter. I like scrambled eggs better than omelettes.

This stay at home has caused me to cook both more new recipes and those old ones pinned with interest.

The new recipe was the NYT's rice flour poundcake featured in this week's Food Section. It is serviceable if you have someone who is GF and you aren't doing ice cream or sorbet. I believe it would be better toasted in butter until crisp and then pulverized as cake dust for a sundae or perhaps cubed for fondue.

The old recipe is one I found over four years ago on Lottie and Doof for a chopped tofu salad. It always just sounded good so I actually made sure I had everything to finally make it. And then discovered I had no sesame seeds. I just subbed half pumpkin seeds and half sunflower seeds instead. It's glorious.

Yesterday afternoon I set out a chuck roast to thaw overnight, thinking I'd make a beef masala today. Before going to bed, I soaked a pound of pintos, thinking I'd make charro beans today. Then today I woke up with a hankering for Jamaican style steamed cabbage.

I made all three. Then I made tacos from them, on flour tortillas that I griddled in ghee.



It was a far better combination than you might think. The only note that was even slightly out of place was the smokiness of the beans, from the ham hock I used making them, but I don't think it was a deal killer.

Tonight’s dinner was my first ever stab at Kenji’s Detroit-Style Pan Pizza Recipe sans pepperoni. Definitely worth the effort.

After some tasty, delivered maki last night, I served a very basic but satisfying dinner tonight . . .


Salad
Three Sisters Garden Petite Greens, Arugula, Romaine, Blue Cheese Dressing


Quinoa
Sauteed ramps, green garlic and mushrooms


Pork Chop
Grilled, lump charcoal, Weber kettle

Bonus item . . .


Shredded Cabbage
Sauerkraut - started some today

=R=