What's Cooking in the Mid Atlantic forum: What's brewing on your stove? #2 September 2010
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| We always served the cake right from the pan. It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| I thought so. I always wondered how those rectangular ones you get at the bakery got out of the pan. Maybe they make them in a paper or foil pan and tear it away. Those types of cheesecakes are very shallow. How tall does this one come, Ronnie? |
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| Only as deep as the pan...maybe 3'' It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| That's a lot of cheesecake!! Have you ever frozen any of it? |
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| Glasbern Inn http://www.glasbern.com/ They sell at the Emmaus Farmers Market just south of Allentown. I've just fallen in love with Farmers Markets. |
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Tam, Then you need to see what a great gift Pam gave us today! Thanks for the link I will check that out. Here's Pam's bonus!  http://cubits.org/MidAtlanticMusings/thread/view/36368/ |
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| Squash lovers, I just added another yummie squash recipe to the box!! Gotta use that stuff up! I have tons of veggie recipes so let me know what your garden has given you lots of. |
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| OK, I posted that Squash recipe to the wrong thread. It's now in the box. |
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Nay on the freezing of the cheese cake Storm, it doesn't last long enough to have too  I'm sure you could  It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| Those boys have big appetites! |
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| Tam, Here's a neat fish dish. Tilapia in Saffron Tomato Sauce This recipe was in this week's Bucks County Courier Food Section. Serves 4. 1/8 teaspoon saffron threads 3 Tablespoons extra-virgin olive oil 1 medium onion, chopped 1/2 cup diced red bell pepper 1 1/2 pounds ripe tomatoes, peeled seeded and pureed (alternative: put it all through a food mill after cooking the sauce, then place sauce back in pan to cook the fish) Salt and fresh ground pepper to taste 1 1/2 to 1 3/4 pounds tilapia filets, or other light fish or even thinly sliced chicken breasts 3 Tablespoons chopped basil, fresh oregano, or parsley Slightly crush saffron with your fingers and soak it in the oil in a small cup for about 20 minutes. Transfer saffron in its oil to a large saute pan or skillet. Add onion and bell pepper and saute over medium-high heat, stirring often, for about 5 minutes, or until onion begins to turn golden. Add tomatoes, salt, and pepper and cook over medium-high heat, stirring often, until thickened, about 8-10 minutes. Add fish in one layer to sauce, sprinkle with salt and pepper. Cover, cook over medium-low heat, spooning sauce over fish from time-to-time. The fish will take anywhere from 5-10 minutes to cook, depending on thickness. Check doneness by sticking a thin bladed knife into the thickest part of the fish. When the fish is opaque, or nearly so, it is done. Taste sauce and adjust seasoning. Stir in 2 tablespoons of the basil (or other herb). Serve hot or at room temperature, with a sprinkling of the rest of the basil. The CSA site that this comes from has some other good recipes. Here's another Reinvented Russian Dressing By Bobby Flay in Food and Wine; makes 1 1/4 cups. 4 sun-dried tomato halves 3/4 cup non-fat Greek yogurt 1 Tablespoon extra virgin olive oil 2 teaspoons red wine vinegar 1/2 teaspoon ancho chile powder 3 cornichons, finely chopped (or use relish) 2 Tablespoons minced red onion 2 teaspoons minced tarragon Kosher salt and fresh ground pepper, to taste Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 20 minutes. Drain well, reserving 2 tablespoons of the soaking liquid. In a food processor, puree the yogurt, sun-dried tomatoes, and reserved cooking liquid. Add the vinegar, oil, and chile powder. Scrape dressing into a bowl. Stir in the cornichons, onion, and tarragon and season with salt and pepper. The site is anchor run farm http://www.anchorrunfarm.com/index.php |
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| Here's a recipe from another CSA site that I want to try. Sounds yummie! Chickpeas and Spinach Stew This main dish is seasoned with zaatar, a Middle Eastern spice mixture of sumac, thyme, hyssop and sesame seeds. Available at http://www.kalustyans.com/, or use dried thyme, oregano or cumin, instead. Serves 4. 2 tablespoons olive oil 1-1/2 cup diced onion 8 cloves garlic, sliced 1-1/2 tablespoons zaatar 1 cup chicken or vegetable stock 3 cups cooked chickpeas 1 15-ounce can diced tomatoes 12 ounces fresh greenmarket spinach salt and freshly ground pepper to taste 4 cups cooked brown rice 1 cup Greek yogurt (optional) thin lemon wedges (optional) Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, garlic and zataar and cook, stirring frequently, 2 minutes. Cover pot, lower heat and simmer 7 to 10 minutes. Add chicken stock, canned chickpeas and tomato; cover and cook 10 minutes at medium-high. Add spinach, cover for 10 more minutes. Remove from heat and serve over brown rice, adding yogurt, lemon wedges and a sprinkle of zaatar as desired. Source: The Green Guide, Amy’s Kitchen This is from the CSA Blooming Glen Farm. They have a whole lot of veggie recipes. http://www.bloomingglenfarm.com/ |
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| From Fine Cooking's website: I made mine w/skinless chicken breasts. Here's the link in case you want to read the comments/reviews: http://www.finecooking.com/item/13849/slow-cooker-chicken-wi... Slow Cooker Chicken with Chickpeas, Sundried Tomatoes, and Balsamic Sauce hmiller1 Posted: February 28th, 2010 by hmiller1 Serves/Yields: 6 3 - 4 lbs chicken drumsticks (equals to about 12 drumsticks) 3 15 oz. cans of chickpeas – drained and rinsed 2 14.5 oz cans diced tomatoes – undrained 1 cup of chicken broth 1 6 oz. can of tomato paste 1/2 packed cup of jarred julienne/diced sundried tomatoes – drained 1/3 cup balsamic vinegar 4 minced garlic cloves 1 teaspoon dried basil 1/4 teaspoon pepper 1 red onion sliced, about 1/4 inch slices 1 tablespoon olive oil Non-stick spray Salt and pepper for seasoning chicken Chopped fresh parsley (optional) or a few fresh spinach leaves finely chopped for color (optional) Cooked couscous 6 qt slow cooker 1.) Heat tablespoon of olive oil over medium-high heat in large sauce pan or large skillet until shimmering and generously season the chicken drumsticks with salt and pepper. Brown chicken in two batches. Brown about 2 minutes or so each side and another minute to brown any remaining skin. Remove and brown the second batch of chicken. 2.) Meanwhile, place drained and rinsed chickpeas in a large microwave-able bowl with enough fresh water to cover them. Microwave on high for about 7 or 8 minutes so they are warm, but not popping. Once heated, drain again. 3.) Spray inside of 6 quart slow cooker with non-stick spray and place all drumsticks on bottom of slow cooker as a single layer without stacking. If you have a couple that won't fit, just stack on the side. 4.) In pan used for browning chicken, combine undrained diced tomatoes, chicken broth, tomato paste, sundried tomatoes, balsamic vinegar, garlic, basil, and pepper. Stir until tomato paste is combined. 5.) Add red onion and drained, warm chickpeas and stir to combine. Heat entire mixture until it comes to a boil. 6.) Once it’s just at a boil, take the pan and pour entire contents over drumsticks in slow cooker. Use a spoon to distribute it evenly and cover slow cooker. 7.) Cook on low for 4 hours, or once chicken is tender. 8.) Remove chicken with tongs. Spoon chickpea and tomato sauce over couscous with drumsticks on top of it all. Spoon more sauce on top and add fresh chopped parsley (latter is optional). Sometimes if I’m in a pinch and there isn’t any fresh parsley around, I’ll finely chop a few spinach leaves to help add a bit of color. 9.) Enjoy! |
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| Tam, That sound absolutely delicious!! I like everything in that recipe. |
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| Well its definitely on my list to do again. I have three quarts in the fridge - will freeze two and keep the one for leftovers. |
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| love to cook like that.. makes life easy |
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| Oh yeah! Isn't it great to think you are out of luck at dinner time, open the freezer and find real food? "If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon |
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| The chicken one sounds so good I got this in the mail today on a coupon card...how can it not be good  Baked Apples with Cranberries 4 med. firm flesh apples (like honeycisp) 1 cup dried cranberries 1/4 cup brown sugar, packed 2 tsp. butter 1 tsp. ground cinnamon Pre-heat oven to 375. partially core apples, starting at the stem end, remove all the seeded core,leaving bottom in tact. Place in a shallow baking dish. Fill each apple with1/4 cup cranberries,top with a spoonful of brown sugar and 1/2 tsp.butter and sprinkle with cinnamon. bake for 35-40 minutes, or until apples are tender and soft. Now I would think adding a bit of Vanilla ice cream would be delicious!! It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| I've been trying to eat well, exercise and get to my ideal weight. I find the apples are delicious just with a very light touch of brown sugar and baked this way. But that recipe has to be delicious! And ice cream the perfect accompaniment. Tam |
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