Cooking thread, anyone?

begreen

Mooderator
Staff member
Nov 18, 2005
87,092
South Puget Sound, WA
We had Pi Day pizza, note the pepper arrangements.

pi-day-pizza.jpg
 
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PaulOinMA

Minister of Fire
Oct 20, 2018
913
MA
Looks like Stonehenge, too. You could make it for the solstice. :)

There was a story on Stonehenge on BBC World News America last night, and I was just looking for it online. That's why I have it in my head.
 
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begreen

Mooderator
Staff member
Nov 18, 2005
87,092
South Puget Sound, WA
That P Day Pizza looks terrible what are all those black things in it.? clancey
Kalamata olives, artichoke hearts, onions and red peppers. It tasted great.
 

begreen

Mooderator
Staff member
Nov 18, 2005
87,092
South Puget Sound, WA
I take it you don't like olives. Too bad, they're wonderful.
 

DuaeGuttae

Minister of Fire
Oct 26, 2016
820
Texas
Kalamata olives, artichoke hearts, onions and red peppers. It tasted great.
Quadruple yum on that, and I loved the pepper arrangement. I showed the picture to my husband, and he just thought I was showing him a pizza. Then he looked closer and laughed and laughed in appreciation. I’ll need to show my kids tomorrrow.
 

begreen

Mooderator
Staff member
Nov 18, 2005
87,092
South Puget Sound, WA
Quadruple yum on that, and I loved the pepper arrangement. I showed the picture to my husband, and he just thought I was showing him a pizza. Then he looked closer and laughed and laughed in appreciation. I’ll need to show my kids tomorrrow.
I'm glad he got a kick out of it. The tomato sauce was from our garden tomatoes too. Pizza dough was King Arthur pizza flour.
 

DuaeGuttae

Minister of Fire
Oct 26, 2016
820
Texas
I'm glad he got a kick out of it. The tomato sauce was from our garden tomatoes too. Pizza dough was King Arthur pizza flour.
We used our last garden sauce long ago. I hadn’t had much to put up, but I’m trying a new determinate sauce tomato this year (Rio Grande) to see if I can get some more. We have found a brand in our local store—Pomi—that has really good flavor. We used that on Sunday to make a big batch of spaghetti sauce. Today I used the leftover sauce to make a goat-cheese lasagna. (It’s really not that hard when the sauce is already made. Usually I’m cooking the sauce at the same time, and it’s a big project from start to finish. I need to remember that lasagna isn’t so bad when the sauce is already done, and maybe I’ll make it more often.)
 

PaulOinMA

Minister of Fire
Oct 20, 2018
913
MA
Easy Easter dinner for the two of us. Plum-sauces pork medallions and corn pudding-stuffed tomatoes.

Bought a 2 1/4-pound pork loin roast and cut four, 4-ounce pieces. Froze the rest for Chinese food, pork with onion. Easy to hollow the tomatoes with a grapefruit spoon. Will have leftover plums and plum sauce with chicken breast.

Plum-sauced Pork Medallions

Stir-Fry Etc. Meals for Life. From the Kitchens of Healthy Choice® Foods. Minnetonka, MN: Cy Deycosse Incorporated, 1996.

Ingredients

¼ cup chopped onion
½ teaspoon vegetable oil
½ c. red plum jam
1 tbsp. wine vinegar
1 tsp. reduced-sodium soy sauce
¼ tsp. ground ginger
2 small plums, each cut into 8 wedges
1 lb. pork tenderloin, cut into 8 pieces
Cayenne powder

Directions

Spray 8-inch nonstick skillet with nonstick vegetable cooking spray. Add onion and oil. Cook over medium heat for 4 to 7 minutes, or until onion is tender, stirring occasionally. Reduce heat to low. Stir in jam, vinegar, soy sauce, and ginger. Cook 1 to 2 minutes, or until jam is melted, stirring occasionally. Stir in plums. Set aside.

Pound pork pieces lightly to 1-inch thickness. Sprinkle both sides of each with cayenne. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium-high heat. Add pork. Cook for 6 to 8 minutes, or just until meat is no longer pink, turning over once. Serve topped with plum sauce.

Corn Pudding Stuffed Tomatoes

From the Test Kitchens at Taste of Home.

Ingredients

8 medium tomatoes
1 teaspoon salt, divided
½ teaspoon pepper, divided
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder

2 eggs, lightly beaten
1 cup half-and-half cream
1 cup whole kernel corn
2 tablespoons butter, melted
Minced fresh parsley

Directions

Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle inside of tomatoes with half of the salt and pepper. Invert on paper towels to drain.

In a large bowl, combine the flour, sugar, baking powder, and remaining salt and pepper. Combine the eggs, cream, corn, and butter; stir into dry ingredients. Spoon into tomatoes,

Place in a shallow baking dish. Bake, uncovered, at 350 ºF for 38–40 minutes or until a knife inserted near the center of corn pudding comes out clean. Sprinkle with parsley.
 

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DuaeGuttae

Minister of Fire
Oct 26, 2016
820
Texas
That sounds delicious. I’ve heard of stuffed tomatoes but don’t believe I’ve ever had them.

We had baked asparagus in bechamel sauce (with diced ham and mushrooms and pecorino Romano) served in crepes for our Easter dinner yesterday afternoon. We had the leftover filling today with bread and butter.

688EA63C-2543-4B95-BD9F-EEF82A167048.jpeg
 
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begreen

Mooderator
Staff member
Nov 18, 2005
87,092
South Puget Sound, WA
We bake stuffed tomatoes and peppers frequently during the summer. They usually are stuffed with a variation on a rice pilaf mix.
 

DuaeGuttae

Minister of Fire
Oct 26, 2016
820
Texas
We bake stuffed tomatoes and peppers frequently during the summer. They usually are stuffed with a variation on a rice pilaf mix.
I grew up with stuffed peppers (rice, tomato, and ground beef, I think) but not stuffed tomatoes. My mother grew tons and tons of tomatoes, and we ate them fresh and processed jars and jars of juice, soup, and sauce. I’ve just never had a stuffed one.
 

PaulOinMA

Minister of Fire
Oct 20, 2018
913
MA
Nan made a butterscotch pie over the weekend. Never made it before. I did the crust for her.

Aunt Myra's Butterscotch Pie

Fobel, Jim. Jim Fobel’s Old Fashioned Baking. Ney York: Ballantine Books, 1987.

An incredibly rich pie filling is lightened by mounds of meringue in this very old and much favored family recipe.

Makes one 9-inch pie.

1 cup packed light brown sugar
1/3 cup all purpose flour
¼ teaspoon salt
One 12- to 13-ounce can evaporated milk
Water
4 egg yolks (reserve whites for meringue)
4 tablespoons (1/2 stick) unsalted butter, cut in pieces
1 teaspoon vanilla

1 single-crust pie shell, baked and cooled

MERINGUE

4 egg whites at room temperature
¼ teaspoon salt
¼ teaspoon cream of tartar
1/3 cup granulated sugar

Place the brown sugar, flour, and salt in a large bowl. Add enough water to the evaporated milk to measure 2 cups. In a small bowl, beat the egg yolks and then whisk in ½ cup of the diluted milk. Whisk the egg-milk mixture into the dry ingredients until thoroughly blended and then whisk in the remaining milk. Transfer to the top of a double boiler over simmering water. Whisk or stir constantly until very thick, 10 to 15 minutes. Remove from the heat and stir in the butter and vanilla, continue to stir until the butter melts. Place a round of waxed paper directly on the surface and cool for 15 minutes. Pour into the baked pie shell and cover with a round of waxed paper. Let cool to room temperature and then refrigerate until well chilled, about 3 hours.

Prepare the meringue: Preheat the oven to 350 ℉. In a large bowl, beat the egg whites with salt and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until the whites are stiff and glossy. Do not overbeat of the meringue will be dry and lumpy.

Remove the waxed paper from the pie filling and pile the meringue on top, mounding it in eth center, swirling decoratively, and spreading it out to overlap the crust slightly all around to discourage shrinking.

Bake the pie in the center of the oven until golden, about 12 to 15 minutes. Cool on a rack, and then refrigerate for 2 to 3 hours before serving. When slicing, dip a sharp knife in very hot water before making each cut.

Our Notes: Used whipped cream topping. Make whipped cream following the recipe from Chocolate Cream Pie. Use only 1 cup heavy cream for the topping.
 

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