What are you cooking the week of April 22, 2018?

[Mike Nolan]

Not an exciting cooking week for me last week, either. Too early to say how this week will go, but here's a place to talk about it.

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[Joan Simpson]

Only cooking going on here today was toast and oatmeal for breakfast.Made a Banana pudding from scratch with meringue piled high.

[Mike Nolan]

Beef stroganoff for supper tonight here. Used too much wine in the sauce, though.

[BakerAunt]

Sunday dinner was Maple-Glazed Pork Roast, a favorite recipe of mine from Cook's Illustrated (March/April 2003). I make it without the spices. Usually I make this recipe for Easter every year, but I could not find a pork tenderloin at the grocery that week, only the overpriced, small, seasoned Hormel ones. Last week, the store finally had what I wanted, so the "Easter" dinner happened today. I made mashed potatoes to go with it, and we also had peas.

• This reply was modified 5 years, 12 months ago by BakerAunt.

[navlys]

I decided to mix things up so I found an old gourmet recipe that I had saved for chicken satay. The recipe called for “white vinegar so I used regular distilled white vinegar . When I tasted the peanut sauce it was too vinegary so I added more peanut butter. Well while stirring (over heat)I noticed the sauce separating and I tried to remove some of the oil. Not my best moment or meal.

[Joan Simpson]

We all have days like that Navlys.

When I was separating 3 eggs yesterday for the banana pudding one of the yolks dripped in the egg whites.So knowing they surely won't beat up for meringue I put all them in the fridge and started over with the eggs.All was well,that's why I baked cinnamon rolls today ,used them 3 eggs,recipe calls for two but three was fine.

Today we had the rest of the smoked chicken to reheat I put it in a steamer boiler and heated it on low,it was almost as good as it was Saturday,we had shoe peg corn and rest of baked beans.Now time for coffee and a cinnamon roll.

• This reply was modified 5 years, 12 months ago by Joan Simpson.

[Mike Nolan]

I always break eggs into a custard cup, whether I'm separating them or not. That way if there's a bad egg or if I break the yolk, I haven't ruined the batch. The only thing I have to remember to do is to transfer the yolk and the white to the proper containers, and I've been known to mess THAT up! 🙂

[BakerAunt]

I also separate my eggs one at a time.

Tonight's dinner will be leftover salmon patties on freshly baked Wheat-Oat Flax Buns, with all the trimmings, and steamed broccoli on the side.

[RiversideLen]

I'm making pizza tonight. Topping will be ground chicken. Homemade sauce.

I don't know if I mentioned this before, but a while back I bought some KAF Italian style flour. I've been using that in my pizza dough (along with some semolina, white whole wheat and a touch of rye) and that has really made the dough easy to handle. Virtually no snap back when stretching or rolling it out.

[Joan Simpson]

Tonight we had cube steak,green butter beans,rice and gravy and carrot and raisin salad.

[BakerAunt]

It's been a long time since I had carrot and raisin salad. If Joan lived nearby, I'd be tempted to "drop in" for leftovers.

Riverside Len--Thanks for letting us know about the KAF Italian flour. I find that durum wheat flour also helps control snapback.

• This reply was modified 5 years, 12 months ago by BakerAunt.

[Joan Simpson]

BakerAunt you'd be welcome anytime!

[navlys]

I found some leftover (3 mos.) frozen meatballs, an Italian sausage and a block of good parmesan cheese. So I sautéed onions and peppers with a little oil and added some vodka and a jar of marinara sauce. I then threw in the meatballs and sausage with some Italian spices and let it simmer a while. At the end I added a Tbls. of half & half and served with shredded parmesan. Lots of kudos came my way.

[Joan Simpson]

Sounds good Navlys.

Tonight we had the Mexican casserole and bread and butter.

[chocomouse]

Joan, I'd love to know what you put in your Mexican casserole! It sounds like something we would eat.

I made mango gelato today, and it is really tasty. It's a KAF recipe, and also uses lime juice. I used frozen mango chunks, since I don't trust myself selecting really ripe sweet mangoes. I add about half a bottle of brandy, the little "airplane" size bottle to help prevent it from freezing too hard, but it still hard as a rock!

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