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Post by hard corey on Apr 9, 2010 10:06:54 GMT -5
Yeah i didn't pipe mine or do an egg wash. I can't bring myself to use a whole egg for something just my boyfriend and i are gonna eat.
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essbee
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Post by essbee on Apr 18, 2010 20:18:51 GMT -5
Crapola! I may not get this done before I leave to accompany frannyglass on her transcontinental traverse.
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Post by brooklynbaker on Apr 19, 2010 22:40:58 GMT -5
Chili and cornbread. Was yum. I used diced tomatoes instead of the soup though.
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Post by theblondette on Apr 20, 2010 20:37:12 GMT -5
yummmmm
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bigrob
Midnight Hauler
i guess i knew it was coming
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Post by bigrob on Apr 20, 2010 21:36:00 GMT -5
Chili and cornbread. Was yum. I used diced tomatoes instead of the soup though. It's probably a better idea. I just posted it as it was handed over to me, and as I've made it. I think I'll do diced tomatoes as well, if I ever have time to cook.
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Post by hard corey on Apr 28, 2010 9:33:50 GMT -5
Bump - almost the end of the month.
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Post by fairysari on Apr 28, 2010 17:40:54 GMT -5
Oh yeah I totally forgot to post my cornbread!
I didn't have a cast iron skillet, so I used a loaf pan and a glass pie pan (I doubled the recipe). The loaf took a little longer to cook, but they were both really good! And pretty easy too, i would totally make it again.
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bigrob
Midnight Hauler
i guess i knew it was coming
Posts: 1,352
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Post by bigrob on Apr 28, 2010 23:03:13 GMT -5
Shit, I made both of these a while ago, but I forgot to take pictures. I think I still have some leftover. I hope so.
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Post by laurenjean on Apr 29, 2010 0:09:08 GMT -5
Mine's coming Friday or Saturday.
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Post by bloodystereos on Apr 29, 2010 22:07:36 GMT -5
Oh this is so cool ! I have been doing alot of cooking since me n my girl shacked up last summer and would love to join in. I just now found this thread and noticed that the hosting is kind of full so I will just cook along. If you need a fill in any month let me know I have been collecting some yummy recipes. What the heck is lutefisk ?
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Post by laurenjean on Apr 29, 2010 23:58:08 GMT -5
What the heck is lutefisk ? White fish soaked in water and lye over a week and then cooked. It has a texture like jelly and tastes kind of like soap.
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Post by hard corey on Apr 30, 2010 17:06:25 GMT -5
Oh this is so cool ! I have been doing alot of cooking since me n my girl shacked up last summer and would love to join in. I just now found this thread and noticed that the hosting is kind of full so I will just cook along. If you need a fill in any month let me know I have been collecting some yummy recipes. What the heck is lutefisk ? hey there. so i was thinking that if a person missed more than 2 months in a row they'd lose their spot, and there are definitely already some people who've disappeared right after signing up. I'm sure we'll have a spot for you shortly. On that note, I have to sit this month out. Too much going on in April.
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meoskop
True Scene Leader
Posts: 709
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Post by meoskop on Apr 30, 2010 21:34:57 GMT -5
I cooked but I didn't photo - I need to cook again.
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Post by laurenjean on Apr 30, 2010 23:48:25 GMT -5
I did the corn bread tonight. I used kernel corn instead of creamed because I have a deep hatred/fear of creamed corn. It was really good right out of the oven with honey. This recipe was double good for me because I love corn bread and I really like using my skillet.
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essbee
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Post by essbee on May 1, 2010 8:18:34 GMT -5
May! May!
Spiced Pork Chops Source: Epicurious.com
1 tablespoon ground Aleppo pepper 1 tablespoon Hungarian sweet paprika 2 teaspoons coarse kosher salt 2 teaspoons whole black peppercorns, freshly ground 1 teaspoon chopped fresh sage
4 bone-in rib pork chops (1 1/4 to 1 1/2 inches thick; 10 to 12 ounces each) If you can get kurobuta or Berkshire pork or something local, go for it. It will make a huge difference.
5 tablespoons olive oil, divided 1/3 cup all purpose flour
Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
Delightful with rapini and mashed potatoes
Lattice-Topped Strawberry Rhubarb Pie
For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Make crust: Combine flour, sugar and salt in processor. [Alternately, you can use a pastry cutter to make your dough.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes. Transfer pie to rack and cool completely.
Notes: The savoury part of this month's menu is a tried and true favourite of mine. (It's also the first thing I cooked for my gentleman friend and that's turned out quite well. He recommends having this meal with a nice bottle of wine and [REDACTED].) It's a pretty easy recipe to make and it introduced me to Aleppo pepper, which is one hell of a thing. I generally serve it with rapini, which I blanch and then finish off in the skillet I used for the pork. Add a bit of oil first, let it heat up and then add the greens.
As for the sweet part of the menu, depending on where you live, you may need to wait until the end of the month to get new strawberries. Rhubarb can be prepped and frozen while it's still in season so it will be ready to go when the berries are out and about.
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Post by brooklynbaker on May 2, 2010 19:29:37 GMT -5
Whoa, I'm super excited for these recipes. Definitely lifting my no-pork-at-home-cause-I-eat-it-too-much-at-work ban.
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Post by hard corey on May 2, 2010 21:17:19 GMT -5
I am still waiting for rhubarb to show up at the greenmarket. I am so excited! Question: Is Aleppo pepper a hot pepper? I'm probably cooking for someone allergic to capcasin and anything with it (any "hot" pepper of any degree) tastes overwhelmingly spicy for her.
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essbee
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Post by essbee on May 2, 2010 21:59:28 GMT -5
Question: Is Aleppo pepper a hot pepper? I'm probably cooking for someone allergic to capcasin and anything with it (any "hot" pepper of any degree) tastes overwhelmingly spicy for her. It's not overwhelmingly spicy, but it does have some tang to it. Its Scoville ranking is between 100-500, pretty low. It's got a bright flavour, I think, plus it's quite lovely, visually.
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meoskop
True Scene Leader
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Post by meoskop on May 8, 2010 22:15:38 GMT -5
My michigan people love rhubarb, and I am all about pie.
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Post by laurenjean on May 8, 2010 22:30:07 GMT -5
I bought a pie plate. I've never made pie without the supervision of dad or grandma, so I'm excited, but also nervous about the results.
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Post by fairysari on May 11, 2010 14:12:46 GMT -5
Any suggestions on where to buy Aleppo pepper? I checked the farmers market, there's one stall that sells all sorts of spices, but no luck. Or maybe a substitution? Could I use extra paprika or maybe smoked paprika or something...?
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Post by Rhinovirus on May 14, 2010 9:34:47 GMT -5
I just can't understand my camera problems. I was waitin to post a picture of that awesome chili and cornbread but I'm havin issues. Made the cornbread and tossed some diced green chilies on top of it...mostly cause I forgot to mix it with the batter before pouring. Also I used dried beans instead of canned beans for the chili. Oh man, I am never using canned beans again, dried are awesome. I am excited for this pork and scared to death of the pie. I have zero experience with crusts but strawberry rhubarb is my favorite pie ever. Definitely gonna have to go with my grandpa's stained, yellow recipe though. Rhubarb pie was his thing. The hunt for Aleppo will be a great excuse for me to go here www.thespicehouse.com/ been lookin for one for awhile now.
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Post by mike on May 14, 2010 10:15:04 GMT -5
My michigan people love rhubarb, and I am all about pie. where i live is in a tiny area known as "the rhubarb triangle", which is the only place where you are legally allowed to grow yorkshire forced rhubarb, the poshest rhubarb in the world.
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essbee
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Post by essbee on May 15, 2010 18:24:22 GMT -5
Any suggestions on where to buy Aleppo pepper? I checked the farmers market, there's one stall that sells all sorts of spices, but no luck. Or maybe a substitution? Could I use extra paprika or maybe smoked paprika or something...? The internets tell me that a substitute is four parts sweet paprika plus one part cayenne pepper. And I just noticed that the Spice Trader people (see below) say it's similar to ancho chili. If you come into Toronto at all, you can get it at Spice Trader (877 Queen St. W.) or you could order it online from them. www.thespicetrader.ca/detail.aspx?ID=97
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Post by fairysari on May 16, 2010 8:26:13 GMT -5
That's awesome, thanks! I'll probably just use the substitution. I miss living in Toronto so much....
I did notice that rhubarb just showed up at the Farmer's market, so I should be able to make the pie this week.
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