Xexo wrote:

Cathy2 wrote:A pantry drawer would not slide back in place. A little digging with a broom handle revealed a few items had fallen over the edge: York peppermint patties and box of dehydrated hash browns.

Those dehydrated hash browns, a small hunk of cheese, chopped onions and a remaining bit of ham became breakfast pizza. I was lucky to cook the egg just long enough to reach the jammy egg yolk.

Regards,
Cathy2

That looks yummy!

Agreed - delicious!

=R=

Thanks, good food makes this time far more tolerable.

Except for some hot dogs, I have not bought any meat. Visits to the store aim at milk, eggs, fruits and vegetables.

When at Usinger's store in Milwaukee, I always check the seconds table. A while back, I bought pastrami meat ends, which varied from thin slices to chunks. Today, I steamed the chunks replicating how they are finished when made from scratch. This was paired with the few remaining slices of rye bread from the freezer. Not quite a sandwich, though it was a workable solution.

I mixed 'Spring greens' with blood orange segments (no, I did not peel), cubed avocado with a fresh lemon juice dressing with Dijon mustard, honey and olive oil.



Now back to digging out something for tomorrow from the freezer.

Regards,
Cathy2

I’m no longer a virgin bread baker...

Dave148 wrote:I’m no longer a virgin bread baker...

Nice loaf, Dave!

=R=

Dave148 wrote:I’m no longer a virgin bread baker...

ronnie_suburban wrote:

Dave148 wrote:I’m no longer a virgin bread baker...

Nice loaf, Dave!

=R=

Thanks Ron!

David Lebovitz has some recipes on his blog.
Stay Home Recipes from David Lebovitz

My coworker Vasil, who hails from Macedonia, was telling me about some of his native country's cuisine the other day. One thing that stood out to me was Pastrmajlija, aka Macedonian pizza, though some of the photos I found online made it look more like khachapuri than anything. He even sent me this recipe, though he said that he'd use a cured cold-smoked pork loin instead of the pork chop suggested there.

As it happens, while I was on an essential trip to a nearby Polish deli for Zapiekanka and related supplies yesterday (i.e., Zywiec, Tyskie, Okocim), I saw some cured cold-smoked pork loin for sale and bought it. Last night, I made a dough and let it cold-ferment in the refrigerator overnight. And this morning's breakfast is Pastrmajlija.



Another change I made from the recipe Vasil sent--instead of vegetable shortening, I used some good Mangalitsa lard I've acquired for another project this month. Oh how it glistens.



As for the Pastrmajlija, it's very much like a breakfast pizza, though the pork I used is quite nice. The lard makes it quite rich but I wasn't quite ready to stop eating it by the time my piece was gone. Some of the recipes I've seen online call for whole eggs rather than beaten eggs and I'm tempted to try that next. I have enough dough and more than enough pork loin left for another this morning.

While I miss being out and about, I have really been enjoying cooking with my kindergartener during this period of social distancing.
Some of our recent favorites:
Flour tortillas (to serve with a Thai green curry braised pork shoulder)





Saku Sai Mu (Thai tapioca dumplings with a ground pork, pickled radish and peanut filling). I used the recipe from Andrea Nguyen's Asian Dumplings cookbook (one of my faves) and add chopped pickled radish).
These were a big hit with my daughter! You 'bloom' tapioca pearls in water to make a dough, then use a 'pinch pot' technique to make the dumplings. The technique is pretty forgiving and the filling is cooked in advance making this a very kid friendly recipe.







This morning we made sourdough pita (65/30/5 -bread flour/whole wheat/rye). Watching them puff up in the oven provided a good source of entertainment.





My daughter asked me to insert a few emojis:

thaiobsessed wrote:My daughter asked me to insert a few emojis:

Looks like fun! I'm going to make some pita in a few minutes myself.

Like many others, here I feel well stocked with food. A couple of times a neighbor has brought me some milk, half & half, wine, or something else in exchange for something I've been able to do to help them. I feel fairly confident I could go all the way through April without going to the store. And for about half of that time, I'd better be able to, because I never know exactly what day I'll get paid from one month to the next.

Trying to prioritize, I've focused first on the most highly perishable fresh foods I have on hand. When I do go out to store, those are the things I'll replenish first: milk, half & half, bananas, oranges, tomatoes, cilantro, other veg and fruit.

Second and third priorities are leftovers and other perishable things in fridge. I'm trying to work on eating those down before I defrost anything frozen or break into any pantry supplies.

I therefore have gotten the most mad at myself lately when I've cooked something that didn't turn out well, especially when I used some fresh/perishable things to make it. This past week, at least three or four meals I made didn't turn out very well. Under normal circumstances, it wouldn't bother me as much. And I say that as a child of children of the Depression, like many of us, who grew up with parents who feared scarcity and didn't let anything go to waste.

Some of my successes of the past couple of weeks that also satisfy the frugality that my parents ingrained in me:

-- Colcannon - mashed potatoes with sautéed cabbage and green onions. On Fridays, I've topped this with a couple of (Costco Trident) fish sticks for some more flavor.

-- Batches of mirepoix and trinity that have gone into pasta e fagioli, red beans and rice, pinto beans, gumbo, ragu bolognese, chicken á la king, and mushroom sauce for ravioli/toast/rice/pasta.

-- Lots of things with beans, such as chili and soups, go well, but as most of their ingredients are shelf stable, I shouldn't make any more until I eat down some stuff already in the fridge.

When I want to eat something to eat at night but can't decide what (and it's a little harder to decide than usual), I make popcorn.

HI,

Located a block of firm tofu with no particular plans. Did a search for tofu on SeriousEats, then located an appealing recipe idea: Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao). Long ago, there was a similar recipe in Gourmet or Bon Appetit using minced poultry instead of tofu with a very poetic name I have since forgotten.

Cooking with what's available in-house requires some adaptions. I had the tofu and everything needed to make the sauce. I did not have some other stuff, some which I skipped: pine nuts and mushrooms. Some I made thoughtful substitutions: radish for jicama, and the top halves of Romaine lettuce instead of leaf or iceberg lettuce.



I wish I had more time to enjoy eating it, but this was done with a sliver of time available to eat.

Regards,
Cathy2

G Wiv wrote:Looks like fun! I'm going to make some pita in a few minutes myself.

Actually flatbread not pita along with Spice House Vadouvan curry chicken salad using last nights leftover roast chicken. Tasty.

Cathy2 wrote:HI,

Located a block of firm tofu with no particular plans. Did a search for tofu on SeriousEats, then located an appealing recipe idea: Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao). Long ago, there was a similar recipe in Gourmet or Bon Appetit using minced poultry instead of tofu with a very poetic name I have since forgotten.

Cooking with what's available in-house requires some adaptions. I had the tofu and everything needed to make the sauce. I did not have some other stuff, some which I skipped: pine nuts and mushrooms. Some I made thoughtful substitutions: radish for jicama, and the top halves of Romaine lettuce instead of leaf or iceberg lettuce.

IMG_0197.JPG

I wish I had more time to enjoy eating it, but this was done with a sliver of time available to eat.

Regards,
Cathy2

I don't have jicama, iceberg or celery. This looks good. Will give a go with romaine, and maybe a smidge of bright apple for crunch.

Thanks,

JimTheBeerGuy wrote:My coworker Vasil, who hails from Macedonia, was telling me about some of his native country's cuisine the other day. One thing that stood out to me was Pastrmajlija, aka Macedonian pizza, though some of the photos I found online made it look more like khachapuri than anything. He even sent me this recipe, though he said that he'd use a cured cold-smoked pork loin instead of the pork chop suggested there.

As it happens, while I was on an essential trip to a nearby Polish deli for Zapiekanka and related supplies yesterday (i.e., Zywiec, Tyskie, Okocim), I saw some cured cold-smoked pork loin for sale and bought it. Last night, I made a dough and let it cold-ferment in the refrigerator overnight. And this morning's breakfast is Pastrmajlija.

IMG_1085_lzn.jpg

Another change I made from the recipe Vasil sent--instead of vegetable shortening, I used some good Mangalitsa lard I've acquired for another project this month. Oh how it glistens.

IMG_1088_lzn.jpg

As for the Pastrmajlija, it's very much like a breakfast pizza, though the pork I used is quite nice. The lard makes it quite rich but I wasn't quite ready to stop eating it by the time my piece was gone. Some of the recipes I've seen online call for whole eggs rather than beaten eggs and I'm tempted to try that next. I have enough dough and more than enough pork loin left for another this morning.

I've had khatchapuri like that but with an egg or two cracked on top. Came out of the oven with a nicely runny yolk.

pairs4life wrote:I don't have jicama, iceberg or celery. This looks good. Will give a go with romaine, and maybe a smidge of bright apple for crunch.

Thanks,

Glad to help.

I think an apple would have been a good addition. Next time!

Cathy2

Dug some perch out of the deep freeze. The last of the crop caught by my husband last summer up in the north woods. Dipped in beer batter and shallow fried. Also made a batch of biscuits using vegan butter and oat milk. Quite pleased with the results.

For people choosing to avoid carry out and delivery during the quarantine but want to help out restaurant workers missing out on your tips, this website/app is a way to dole out some tips. The idea is that you tip someone in the hospitality industry when you make yourself a meal or a drink at home.

I am not going to be made guilty into tipping unknown-to-me website to people-unknown-to-me for the food I make taking care of my family.

What about actors, historians, pet walkers and a whole rainbow of occupations thrown out of work temporarily or perhaps for a long time?

Many of us are tossed into a odd world with an outcome unknown to us. If take-out and delivery is your method of feeding yourself, great. My cooking relieves stress and is a creative outlet. I have more than enough to do to take care of my family.

Regards,
Cathy2

In case you need cake, but ingredients are missing:
23 cakes for when you are missing an ingredient

One chicken, three dinners, two people. I feel like the Frugal Gourmet, minus the pedophilia.





Chicken, count me a Fan!

G Wiv wrote:One chicken, three dinners, two people. I feel like the Frugal Gourmet, minus the pedophilia.

Spit take achieved.

This morning around 5:00 am there was a commercial, or perhaps a public service announcement, Fast Eddie's law firm will deliver groceries to the elderly. Of course, they used the formal last name, but why offer too many breadcrumbs?

I was really, really surprised.

CAthy2

As much as enjoy the process of cooking, I try not to edge into servitude. When my nieces were small and had breakfast daily with us, I cooked and served as it was done. That was okay, because we were talking about school and making plans for adventures.

That dynamic is gone, so now I try to eat food with my family. It means the pancakes don't go from the griddle to the table. I set the oven on 'warm' to hold the pancakes, sausages and heat our dinner plates.



I really much prefer eating and chatting, then showing up to a table of dirty plates and I get to eat alone. Today's breakfast was Joy of Cooking pancakes, which I used to have memorized, and some breakfast links. When my nieces were young, I became accustomed to making small diameter pancakes. It was my strategy to give them lots of pancakes and nominal waste.



Today's lunch of chicken and corn chowder was intended for dinner last night. Time got away, so it was cereal and milk instead.



The recipe was from Sharon Joyce who wrote A Culinary History of Downeast Maine. I have the book, though I hoped someone blogged about her recipe for Chowder. I found it, though I did not use the garlic inserted by the blogger.

The last of the bread was served on the side. I also added some artichoke and olive tapenade. As much as I like this, it is not good with chowder.

I hope salad for dinner will suffice.

Regards,
Cathy2

If there was a "hard" part of making this meal, it was on the supply side. Still seeking comfort, it's just not that easy to replicate a routine, pre-virus meal. However, after a few weeks of striking out, I finally got my hands on some bone-in, skin-on chicken thighs . . .


Chicken Thighs + Royal Oak Lump + Weber Kettle = Aaah


Veg Medley
A quick, layered saute of calabacitas, broccoli, onions, garlic


Salad
Micro greens, arugula, romaine, mini tomatoes, blue cheese dressing

Though very little in the world feels routine right now, for a brief moment while we ate this meal, I was effectively distracted.

=R=

ronnie_suburban wrote:If there was a "hard" part of making this meal, it was on the supply side. Still seeking comfort, it's just not that easy to replicate a routine, pre-virus meal. However, after a few weeks of striking out, I finally got my hands on some bone-in, skin-on chicken thighs . . .


Chicken Thighs + Royal Oak Lump + Weber Kettle = Aaah


Veg Medley
A quick, layered saute of calabacitas, broccoli, onions, garlic


Salad
Micro greens, arugula, romaine, mini tomatoes, blue cheese dressing

Though very little in the world feels routine right now, for a brief moment while we ate this meal, I was effectively distracted.

=R=

On the protein side, we were on the same page tonight. Last week, my local Angelo Caputo's was well stocked with Miller's chicken and I loaded up. Tonight was thighs on the bone marinated overnight in lemon juice, evoo, garlic, cumin, allspice, oregano, & thyme. Mellow Royal Oak coals on the Weber. The direction of my meal was decidedly Middle Eastern with pilaf, harissa, & a Jerusalem salad of sorts with a tahini based dressing. And beer and sunny 70s, seriously spot hitting & a welcome sigh of normalcy.

ronnie_suburban wrote:Chicken Thighs + Royal Oak Lump + Weber Kettle = Aaah

Some men dream of Jeannie, I dream of bone-in skin-on chicken thighs.

We decided to grill some hamburgers and dogs last night as the dogs were nearing their expiration. Problem was that I didn't have any buns. My family really likes pretzel buns, so I decided to make my own. The hot dog buns don't look that great as I struggled getting them in and out of the water and baking soda bath.

Ms. Ingie wrote:We decided to grill some hamburgers and dogs last night as the dogs were nearing their expiration. Problem was that I didn't have any buns. My family really likes pretzel buns, so I decided to make my own. The hot dog buns don't look that great as I struggled getting them in and out of the water and baking soda bath.

Those look amazing!

At some point over the last few weeks, I saw a mention of using oatmeal as a basis for a congee type meal. Today was the day to give it a shot, because a had a chicken breast, small quantity of pickled ginger and an itch to try something new-to-me.

I made a soft oatmeal using 1.5 cups Irish oatmeal to four cups water and half teaspoon of salt. I used my rice cooker set to porridge, which means a cook time of an hour. If I wanted to speed it up, I would have cooked it on the stove.

When the oatmeal came to the table, I had slivered chicken, slivered green onions, slivered pickled ginger, dry roasted peanuts and black sesame seeds. To flavor the oatmeal, there was soy sauce, sesame oil, fish sauce and Maggi.

When I went shopping recently, I bought a reduced price bag of stir fry vegetables. I cooked these on the microwave, then spread oyster sauce on top. It reminded me of Chinese broccoli served at Seven Treasures.



When we sat down to lunch, I commented people could go sweet or savory. What I did not expect: my Dad dressing the oat congee savory, then adding brown sugar. Curiosity got the best of me, I had to try it: if there was a touch of brown sugar, it was fine. His big scoop was a bit or a lot too much. He liked it.

My 99-cent gallon of milk began to sour. I heated it to just over 190 degrees, the curds separated from the whey. I now have almost a quart of ricotta cheese:


There is a slight tinge of color, because the milk was beginning to scorch.

Lasagna or manicotti or stuff shells, here I come!

Regards,
Cathy2