Homegrowngoodnes
Well-Known Member
90% of the commercial peach crop was destroyed!
Quarantine Cooking
- Thread starter GreenDragon
- Start date
- Status
Plinsc
Well-Known Member
Frost got mine this year
Homegrowngoodnes
Well-Known Member
We used to get some delicious peaches from Durbin (sp) farms. I have not much space to grow fruit trees at our current location. I do have a few blueberry bushes and strawberry plants though!
GreenDragon
Well-Known Member
Friday night dinner - sliders! Cooked these on my aftermarket cast iron flat top insert for my grill. One pound hamburger meat placed between foil, rolled out to the same shape as a package of King’s Rolls plus an extra 1.5” all around for shrinkage. Season the meat as desired after rolling flat. Do not separate rolls, just slice the whole package in half to get at top and bottom layer. Get the grill hot, place meat on one side, and the rolls on the other to toast. Flip the meat patty, add cheese and cook til done. Place meat patty on buns, add grilled onions, and then cut into individual portions. Serve with blooming onion and home fries.
Seasonal Soup, for a cool, rainy summer evening
Bob
- fresh cut-up green beans
- fresh sliced yellow squash
- barley
- beef bouillon
- fake bacon bits
- garlic powder
- salt, pepper and other seasonings
Bob
Don't Try This at Home, Kids
Yesterday, I wanted to make some vanilla Jello Instant Pudding. I had the little box of mix, but not the milk. A quick search of the ever-reliable Internet provided me with a magic recipe for using water: use 1½ cups of water instead of 2 cups of milk. I expected the result to be somewhat translucent. As a bonus, I added ¼ cup of powdered vanilla wafers, and a single, tiny, peel-to-open dose of Coffee Mate.
It didn't seem to thicken much after 2 minutes of hand mixing with a whisk, so I gave it a total of 4 minutes of mixing. Then into the fridge it went, in a covered bowl. When I opened bowl two hours later, to have some for dessert, the translucent goop had the consistency of turkey gravy. It tasted wonderful. Maybe it needed more time to chill, in order to thicken as the Internet chef insisted it would.
This evening (24 hours in the fridge), I drank the remainder of the vanilla soup. Total fail.
Bob
Yesterday, I wanted to make some vanilla Jello Instant Pudding. I had the little box of mix, but not the milk. A quick search of the ever-reliable Internet provided me with a magic recipe for using water: use 1½ cups of water instead of 2 cups of milk. I expected the result to be somewhat translucent. As a bonus, I added ¼ cup of powdered vanilla wafers, and a single, tiny, peel-to-open dose of Coffee Mate.
It didn't seem to thicken much after 2 minutes of hand mixing with a whisk, so I gave it a total of 4 minutes of mixing. Then into the fridge it went, in a covered bowl. When I opened bowl two hours later, to have some for dessert, the translucent goop had the consistency of turkey gravy. It tasted wonderful. Maybe it needed more time to chill, in order to thicken as the Internet chef insisted it would.
This evening (24 hours in the fridge), I drank the remainder of the vanilla soup. Total fail.
Bob
Plinsc
Well-Known Member
Should have tossed a couple scoops of vanilla ice cream in the blender and dumped it in!
If I had had vanilla ice cream, or any ice cream, I wouldn't have been making the pudding. At least I didn't pour the vanilla soup into a pie crust.
Bob
Bottenslam
Well-Known Member
Grilled Deer, Pan fried potatoes and raspberry sause.
Lots of raspberrys next to the cottage at the moment. I would recommend sowing this with the wild kind of raspberry if possible.
First fry some red onion and garlic then throw in the raspberrys and let it boil.
Strained of the seeds, while really pushing it trugh the sive, to get the liquid and the berry meat out.
Boil up the liquid with some salt, pepper, bayleaf, rosemarry, dragon, stock cubes etc, to taste.
As The flesh of The berrys are pushed trugh the siw, no thickener is needed.
Sweet, souer, salty, musty and deep red.
If doing this again, id probably put the herbs before straining, in order for the sause to be compleatly smooth..
Lots of raspberrys next to the cottage at the moment. I would recommend sowing this with the wild kind of raspberry if possible.
First fry some red onion and garlic then throw in the raspberrys and let it boil.
Strained of the seeds, while really pushing it trugh the sive, to get the liquid and the berry meat out.
Boil up the liquid with some salt, pepper, bayleaf, rosemarry, dragon, stock cubes etc, to taste.
As The flesh of The berrys are pushed trugh the siw, no thickener is needed.
Sweet, souer, salty, musty and deep red.
If doing this again, id probably put the herbs before straining, in order for the sause to be compleatly smooth..
Homegrowngoodnes
Well-Known Member
I saw the picture before I read raspberry sauce and thought "man, that's extra rare!"
Pack of bacon cut crosswise into squares
1 vidalia onion
2 cloves garlic
3 cans Bush's baked beans
1- 18 oz. jar Kraft sweet brown sugar bbq sauce
McCormick grill mates bbq seasoning to taste (I sprinkled and stirred until it looked good)
black pepper to taste
honey to taste
optional - green bell pepper (I didn't have one)
Slice entire pack of bacon crosswise into squares. Cook bacon until done. Set aside on paper towels to drain and dry.
Leave the bacon fat in the pan. Saute onion dices in the bacon fat just until some onion edges start to show carmelization. Add garlic dices. Simmer onion and garlic in the fat until garlic turns translucent.
Dump the bacon back in and stir. The dried bacon will suck up any juices missed by the onion and garlic.
Add 3 cans Bush's original baked beans. I hold the lid and drain one can so the finished product isn't too soupy. 2 cans just get dumped in as is.
Add jar of sweet bbq sauce.
Add seasoning and honey
The mixture is already cooked. I cook it a bit to allow flavors to meld and cook it down to the consistency I prefer. I don't want it soupy, and I don't want to have to sling it off a spoon. Take it up a tad early as it will continue to thicken just a bit.
All in the 12" skillet on the cooktop. Don't eat this too often. It's addictive.
wruk53
Well-Known Member
GreenDragon
Well-Known Member
Continuing the trend - pizza tonight!
Squash Cuajada: "Squajada"
For over a half millennium, cooks in northeastern Spain have made a casserole dish (similar to the French quiche) baking vegetables with cuajada, a sheep's milk cheese (now known as feta cheese). The word, cuajada literally means, "curdled". One common dish is spinach cuajada, which is a mix of spinach, feta cheese, egg, lemon juice and seasoning, baked to a golden brown. I always enjoy eating it, though the making of it is somewhat tedious.
I have a freezer full of frozen squash, frozen beans and frozen tiny pear tomatoes. There isn't even any room to store the 3 bags of frozen spinach required to make spinach cuajada. So yesterday, I decided to try making what I will call "Squajada". [In Ladino—medieval Spanish, that "ja" is pronounced like "zha".] I thawed one of my quart bags of frozen, sliced, uncooked summer squash overnight in the fridge.
This afternoon, after squeezing as much free liquid out of the thawed squash as possible, I made Squajada.
Squajada Recipe
Toaster oven preheated to 350°F
Prep time ~ 20 minutes
Cooking time ~115 minutes
Ingredients:
Bob
For over a half millennium, cooks in northeastern Spain have made a casserole dish (similar to the French quiche) baking vegetables with cuajada, a sheep's milk cheese (now known as feta cheese). The word, cuajada literally means, "curdled". One common dish is spinach cuajada, which is a mix of spinach, feta cheese, egg, lemon juice and seasoning, baked to a golden brown. I always enjoy eating it, though the making of it is somewhat tedious.
I have a freezer full of frozen squash, frozen beans and frozen tiny pear tomatoes. There isn't even any room to store the 3 bags of frozen spinach required to make spinach cuajada. So yesterday, I decided to try making what I will call "Squajada". [In Ladino—medieval Spanish, that "ja" is pronounced like "zha".] I thawed one of my quart bags of frozen, sliced, uncooked summer squash overnight in the fridge.
This afternoon, after squeezing as much free liquid out of the thawed squash as possible, I made Squajada.
Squajada Recipe
Toaster oven preheated to 350°F
Prep time ~ 20 minutes
Cooking time ~115 minutes
Ingredients:
- 1 tsp olive oil
- 4 eggs, beaten
- 1 quart of sliced summer squash
- a large slab of Bulgarian feta cheese (4" x 3" x 1"), crumbled [this would also work with double the feta]
- 1 Tbsp grated Parmesan & Romano cheese
- 1 Tbsp lemon juice
- 1 tsp oregano
- ¼ tsp garlic powder
- black pepper to taste (the feta is salty, so added salt is usually not needed)
- bread crumbs as topping
- coat the interior of an 8" round baking pan with olive oil
- In a mixing bowl:
—beat the eggs
—add feta, and crumble with a fork
—add remainder of ingredients and stir to combine well - pour into baking pan, and distribute evenly
- top with a coating of bread crumbs
- bake at 350°F, covered with foil, for 75 minutes
- uncover, and continue baking at 350°F for an additional 25 minutes, or until firm and golden brown
- allow to cool briefly, then cut into large squares
- serve as a side dish or the whole meal
Bob
GreenDragon
Well-Known Member
Looks great - I'd eat it!
Tomato and Cheese Casserole
These two, cute ramekins actually hold 20 ounces each. So the two together represent 4 to 6 servings. The recipe is a simple variation on the Squash Cuajada (the Squajada) that I previously posted. This time, instead of a well drained, quart bag of frozen crookneck squash, I used a well-drained quart bag of frozen, coarsely diced tomatoes. Although I again used feta cheese (roughly 1 cup), it works equally well with cottage cheese.
The prep time and cook time are also the same. The ramekins are about twice as deep as the flat dish.
Looking forward (into my freezer), I'll veto the frozen green beans. I have lots of squash and red tomatoes frozen. I also have several bags of tiny yellow pear tomatoes, cut in half and frozen. But I'll likely think of some other way to cook all that. [I see soups and stews in my winter future.]
Bob
These two, cute ramekins actually hold 20 ounces each. So the two together represent 4 to 6 servings. The recipe is a simple variation on the Squash Cuajada (the Squajada) that I previously posted. This time, instead of a well drained, quart bag of frozen crookneck squash, I used a well-drained quart bag of frozen, coarsely diced tomatoes. Although I again used feta cheese (roughly 1 cup), it works equally well with cottage cheese.
The prep time and cook time are also the same. The ramekins are about twice as deep as the flat dish.
Looking forward (into my freezer), I'll veto the frozen green beans. I have lots of squash and red tomatoes frozen. I also have several bags of tiny yellow pear tomatoes, cut in half and frozen. But I'll likely think of some other way to cook all that. [I see soups and stews in my winter future.]
Bob
GreenDragon
Well-Known Member
Can’t go wrong with a lovely beef stew on a cold winter night. Some of those pear tomatoes in it would be good. And some sourdough toast.
Brown Thumb
Well-Known Member
GreenDragon
Well-Known Member
With just the three of us this year for Christmas, our holiday cooking has been accordingly reduced. In place of the Feast of the Seven Fishes, we had just one tonight: beer battered cod with onion rings and arancini (fried rice balls).
Here you can see the ravenous masses descending upon the goodness.
Here you can see the ravenous masses descending upon the goodness.
Laredo
Active Member
Today‘s lunch. Homemade broccoli and cheddar soup and homemade bread. It was pretty good. Its the first time making the soup so next time I am going to add some more onion and maybe some salt.
- Status
