Forum Replies Created
-
AuthorPosts
-
February 17, 2022 at 10:17 am in reply to: What are you Cooking the Week of February 13, 2022? #33168
I'm going to make Fettuccini Alfredo for lunch, because we have fresh homemade bread. I have grated romano cheese in the fridge, so I'll use that for the Alfredo sauce instead of parmesan.
BTW, I think I may have goofed and not put today's post on the last page of this thread. If so, I hope that doesn't cause any confusion.
I don't recall which cooking show it was, but the chef said to use low-moisture mozzarella for pizza. Anyone have an opinion on that?
My guess is that what I use is a higher moisture, because it's pre-sliced, as for caprese salad. Even though it's pre-sliced, I grate it. I tried cutting the slices into sixths, but I didn't like the way they melted on the pizza.
Mike, that's a LOT of veggie beef soup! The most I've ever made at one time is 8 quarts.
This morning, I'm preparing spicy short ribs to refrigerate until lunch tomorrow. I forgot to buy prepared horseradish yesterday, which is in the recipe. Internet says good substitutes are wasabi products, which I don't have. My husband uses a grainy spicy mustard, so I'm going to use that and hope for the best.
Thanks, Mike, for giving skeptic the link. I wouldn't have known how to do that. The written instructions for the pizza are available somewhere. My husband showed me, since he's lobbying for this pizza, but I don't know where he found them. Skeptic, if you want the written directions, let me know and I'll find out how you access them.
Mike, it turns out that the term "fluffy" for the pizza is my husband's interpretation; it's not in the name. I watched the video, and in the first frame of the finished product, the broken crust does look fluffy.
It's an interesting pizza. It's 5 football-shaped individual cheese pizzas baked as one large flower with 5 petals. My husband wants me to bake this, so I will as soon as two of the cheeses go back in stock.
It's a Tutti a Tavola recipe called Soft Flour Pizza with 4 Cheeses -- on YouTube.
My husband informed me that he's found an interesting YouTube recipe for fluffy pizza dough. I think he wants me to try it. I can't imagine what fluffy means in pizza dough, so I'll probably watch the video if he can find it again.
I made a double batch of The Neely's (Food Network) Asparagus Soup. I ended up with only 2 quarts for the freezer and 3 cups for lunches. This is excellent soup even though washing each asparagus spear (2 pounds) is labor intensive with not much to show at the end of the process. But I'm always happy to have asparagus soup in the freezer for days I don't want to cook. A cup of this soup is like drinking liquid gold. I prefer it with Butterhorn or Parker House rolls but only had foccaccia in the freezer today.
I cooked 2 lbs. Great Northern beans with 3/4 pound cottage ham. I baked an expired Jiffy cornbread mix, and it baked up as flat as I expected. But it still tasted good. Tomorrow, I'll package for the freezer the beans left after lunch.
Last night, I made Chocolate Chip Banana Bread. I added 3/4 cup bittersweet chocolate chips to my grandmother's banana recipe. It was a perfect amount of chips. One cup would have been too many. It's delicious, but I froze all the slices except the taste-test one.
This morning, I made Banana muffins for breakfast.
My husband had purchased one bunch of completely green bananas, one bunch of partially green and one bunch yellow. He thought they'd ripen at different times and prevent a grocery trip. But the green ones all ripened at the same time. So I'm left with a lot of ripe bananas to use up. Unfortunately, I have more ripened bananas than recipes. I'm thinking Banana Pancakes and sausage for dinner. I'll try to use several of the bananas to make banana syrup for the pancakes. I've never heard of banana syrup, so that may be a flop.
For lunch, I'm going to make Rise e Bisi, an Italian rice and pea "soup." It's too thick to be called soup; it's eaten with a fork. It's a first course, but I'm eating it as the whole meal -- after all, it's for lunch. I made this once before with regular peas and didn't like it. Today, I'm going to use Le Sueur peas. They're the only peas I like, so maybe they'll improve the flavor of this meal. If not, it's back to Forget forever. I'll put Romano cheese on top of each serving.
That's quite a fun and exciting story about the wild cranberry plant, BakerAunt. I'm happy you and your husband had this experience. I hope each future crop produces more and more cranberries.
I'm gong to make Pasta Fagiole today. Typing that made me do a mental inventory of my pastina supply. It's precariously low, but I think I have enough for today. Pastina is sold at only one store here, and that's not the store my husband went to yesterday. Maybe I'll break up angel hair pasta and use that instead of dipping into my dwindling pastina supply.
My husband did a big grocery trip yesterday. Because of Omnicron, we decided he should double mask and go to one store only. He says there were a lot of empty shelves. On the stocked shelves, the products were only 2-deep, not completely stocked from front to back. I read an article yesterday that said grocers are doing that to prevent hoarding. So it's impossible to know if our store is doing it for that reason or if they just don't have the product to put out.
He was unable to buy everything in the brand I want, but he was able to buy alternate brands. There wasn't any Jiffy cornbread mix. That disappointed me, because I'm hungry for bean soup, and I only like it with cornbread. The only time I want cornbread is with bean soup, so I don't stock cornmeal. Also, there weren't any grapes or kiwi. A friend who lives in another part of the community has been saying for weeks that there aren't any grapes at her store.
He was pleasantly surprised to find that fellow shoppers were wearing masks. He reported that they all had filled-to-the-top carts, like he did, so we're not the only ones trying to limit grocery trips.
Mike, you may have already thought of this and rejected the idea, but:
When I want soup from the freezer, sometimes I put the container on the counter for half an hour to loosen the sides of the frozen soup from the container. Then I dump the frozen blob of soup into a pan. I turn the heat on low, put on a lid, and let the soup slowly thaw and heat. This is not an instantaneous way to acquire soup, but for us, it usually beats waiting until the next day via the refrigerator.
-
AuthorPosts
