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What's cooking?

What's cooking? (post #70361)

ICDOCEAN1 on Sun, 08/01/2010 - 09:30

Cooking Discussion

It has been ages since anyone posted what's cooking on this site, so here we go.

I have been involved in Cook the Issue lately and for the most part, I have enjoyed the recipes, but I can do without all the baking and desserts. I think that I have pretty much cooked what I want from the issues and I took notes on what to make again.

I had some little helpers in the kitchen this summer and it was fun and quite entertaining at times, but now all is quiet and I can get back to the humdrum of everyday cooking for the two us us and some company every now and then, but the sounds of Tom &Jerry, the clanking of the glass candy jar lid, and the series of "grand theft olive" will remain fond memories and those sounds will echo day in and out forever.

So now to settle back into things, I am going to make fried chicken tonight, otherwise known by my grands as chicken on the bone and I will try the recipe in the #106 issue just to wee how it turns out, can't be much different than a lot of other recipes. I am going to make tagliatelle with lemon and roasted asparagus...no dessert, no fancy cocktails with unknown ingredients.

I am feeling the boredom of summer cooking as well, so I will start to explore fall menus soon and cook with the last of the summer goodies around the vegetable stands, bad crop year so it has been slim pickings with some of the locals.

So what is anyone else cooking?

what's cooking indeed! (post #70361, reply #1 of 72)

by Pielove in reply to ICDOCEAN1 [original] on Sun, 08/01/2010 - 18:26

Hey ICD!

Let me know how that fried chicken works out, that is on my list to try also. I'm visiting my parents, so no cook-the-issue for a while, but I am eager to get back to it. After I stopped (for a little while) doing cook-the-issue, my daughter started complaining about how all our dinners were "bo-ring!".

So, what's cooking? Tonight, my mom roasted a turkey (Thanksgiving in August, go figure) and we made a huge batch of Emergency Blender Cupcakes for an aunt's birthday-- great stuff. My daughter and her 3-year-old cousin got to decorate cupcakes for everyone, which was a big hit. My folks have a huge garden, so we have been eating tons of zucchini and summer squash. They have an amazing yield of cucumbers, so lots of ogurki (fermented dill pickles, see pickle thread).

Mom loves to make pie, so we had blueberry glaze pie yesterday-- I love being home with mom and my daughter.

pie

Oh the chicken came out just (post #70361, reply #2 of 72)

by ICDOCEAN1 in reply to Pielove [original] on Sun, 08/01/2010 - 18:41

Oh the chicken came out just fine, not much different than most of my recipes, but I was interested in how crowded the pan could get and still cook and not ruin the pieces of chicken...Worked just fine and be sure to salt and pepper the flour!

I had a time adjusting the heat with my range burners, but a little dark is not quite burnt. Tasty...

Take a look at the zucchini and squash gratin from past issues, love it and also try a tomato zucchini soup, our favorite in the summer. So Italian for me.

Enjoy your time away! I am still hearing echoes of Tom and Jerry!

Lots of seafood (post #70361, reply #3 of 72)

by Marie Louise in reply to ICDOCEAN1 [original] on Mon, 08/02/2010 - 07:59

We've been on a real seafood kick the past week. We made a whole seafood assortment for DH's birthday, using Bouchon's Fruit de Mer recipe as a guide. (It has 3 sauces-mignonette, cocktail, and mustard/ mayo.) On his actual birthday, we had cold lobster, oysters, and cold shrimp. The next day we made a lobster roll w/ the leftover shrimp. Another night we made shrimp cocktail w/ the leftover cocktail sauce, served w/ a big salad from our garden. We had more oysters to use up the mignonette sauce. Finally, we made steamed mussels and used up the last of the mustard/ mayo sauce.

Drooling over seafood! (post #70361, reply #4 of 72)

by ICDOCEAN1 in reply to Marie Louise [original] on Mon, 08/02/2010 - 08:44

Summer is the perfect time for seafood and your feast sounds just wonderful. I'll have to take a look for the sauce recipes, I'm going to celebrate applying for Social Security this week and seafood is at the top of my list. Hoping to find some mussels for me this week, DH just likes shrimp, not too big on lobster, hates oysters, so I'll hope for a nice piece of grouper for him.

Today is greek salad and maybe the pita from one of the issues and a feta, olive lamb burger with cucumber yogurt sauce.

I was on a salad kick and (post #70361, reply #5 of 72)

by Adele in reply to ICDOCEAN1 [original] on Mon, 08/02/2010 - 09:15

I was on a salad kick and made the FC blue dressing from 74 or 75 and then made the buttermilk dressing for coleslaw, courtesy of Wolvie.

But, but, it's SUPPOSED to taste like that!

what I am cooking (post #70361, reply #6 of 72)

by liamsaunt in reply to ICDOCEAN1 [original] on Mon, 08/02/2010 - 12:20

I am really enjoying the cook the issue contest. This week I am going to make the grilled corn salad to go with the fried chicken I made yesterday and probably the chicken and black bean salad from the latest issue also. I do wish that there were not so many desserts this month. I don't have much of a sweet tooth, and I probably won't be making many of the other desserts--though I am considering the fig crostata.

Fig crostatas (post #70361, reply #7 of 72)

by ICDOCEAN1 in reply to liamsaunt [original] on Mon, 08/02/2010 - 12:45

Those were delicious and I will make them again, not much of a dessert person either. I made the fried chicken last night. I am already craving a new issue, but I did go back for the pita bread recipe for tonight so I am still using all of the issues.

I have lamb burgers for dinner so I think a Greek salad or something is in order as well.

fried chicken (post #70361, reply #23 of 72)

by kitchengoddess in reply to ICDOCEAN1 [original] on Wed, 08/11/2010 - 06:19

good to hear that the fried chicken was good. I have it on my "to try" list.

Ps. How do you sign up to the cook the issue challenge. I have no intentions of cooking the entire issue, but everyone seems to be enjoying the challenge...is that something that I would have to sign up issue to issue?

Here ya go (post #70361, reply #24 of 72)

by ICDOCEAN1 in reply to kitchengoddess [original] on Wed, 08/11/2010 - 06:36

Start here, look for create a profile scroll down right side of page. It is fun and I have cooked more from FC rather than just a recipe or two or just skimming the issues. Some winner recipes and some not...enjoy.

http://www.finecooking.com/item/14856/co...

ah! (post #70361, reply #27 of 72)

by kitchengoddess in reply to ICDOCEAN1 [original] on Wed, 08/11/2010 - 10:48

Excellent! I thought I had to actually register somewhere but really is just a matter of getting started on posting. Thank goodness pielove has been asking me to take pictures because I could probably already post 1/2 dozen entries.

thanks for your help!

No go with the pics (post #70361, reply #41 of 72)

by kitchengoddess in reply to ICDOCEAN1 [original] on Wed, 08/25/2010 - 07:24

Hi again,

I tried a few weeks ago to upload my pictures. I wasn't successful. It says that my photos are too big. But I can upload them to this forum...weird. I don't know how to make a jpg file smaller without changing the extension. Any ideas...anyone?

Photos (post #70361, reply #43 of 72)

by ICDOCEAN1 in reply to kitchengoddess [original] on Wed, 08/25/2010 - 12:27

Maybe someone will come along and give you a better answer, but for me, at the moment, I cheat. When I open my pictures from my camera, choose which ones to use, and then I e-mail them to myself, name and save in my pictures in a dedicated folder. Then in Cook the Issue, browse and add to the post.

I have too many photo programs and I always get sick of the time spent in resizing, this seems to work for me and it's quick. Now like I said someone might have a more professional answer for you.

Good luck...

Cook the issue (post #70361, reply #8 of 72)

by Pielove in reply to liamsaunt [original] on Mon, 08/02/2010 - 17:12

liamsaunt and ICD, I am enjoying seeing what both of you are contributing to the challenge. How many posts do you have? You must be getting close to 100!

I agree that the fig crostadas are good and your (both of your) fried chicken posts looked great! Also, for my money, the Barbary Swizzle was the best tiki drink and doesn't require any wierd ingredients-- just mint tea!

pie

At last count, I don't know... (post #70361, reply #9 of 72)

by ICDOCEAN1 in reply to Pielove [original] on Mon, 08/02/2010 - 18:06

I am really not keeping track of the entries...I joined Cook the Issue just to enjoy the magazine to the fullest extent that I could. In other words use it or cancel the subscription and obviously I use my issues and appreciate them more than I have in the past.

I'll be posting my chicken recipes later...take care!

recipes so far... (post #70361, reply #10 of 72)

by liamsaunt in reply to ICDOCEAN1 [original] on Wed, 08/04/2010 - 08:16

I counted on my profile page and I have done 70 recipes so far. It doesn't really matter to me though--I already have all of the special interest publications in my cookbook library--at least I think I do, anyway. I have enjoyed the contest more for the way it is pushing me out of my normal comfort zone--I never would have made the peach pies, for instance. Tonight I think I am making the tea smoked chicken salad. I really liked the tea smoked salmon recipe.

I agree... (post #70361, reply #13 of 72)

by Pielove in reply to liamsaunt [original] on Wed, 08/04/2010 - 17:12

...making things out of your usual comfort zone is one of the best things about Cook the Issue. I'm looking forward to making fried chicken-- I've never done that before! What is wierd is that without a challenge, I revert to just reading FC and not cooking as many new recipes. So, I really like this long challenge.

I think when we are done, we should vote on our favorite recipes of the challenge. So far, that flank steak and the honey mojitos are high on my list. Yours?

pie

Favorites??? (post #70361, reply #14 of 72)

by ICDOCEAN1 in reply to Pielove [original] on Wed, 08/04/2010 - 18:26

Well I would have to go back to the list on my page but there are a lot of really good dishes. A lot of the recipes made me read, understand, and cook the recipes from FC. Refresher techniques are always appreciated and pushing the ingredients list, sometimes a big unwelcome challenge only to discover substitutions.

Fine Cooking is a wonderful magazine and I love it for the most part, but I can see that it can be intimidating...I have given subscriptions and the recipients have not been interested enough to renew their subscriptions. I am going to find out all of the reasons why, but in the mean time, cook on and enjoy.

I still don't know how may recipes I've made! Gotta check that out one day.

What's cooking (post #70361, reply #11 of 72)

by belaine in reply to ICDOCEAN1 [original] on Wed, 08/04/2010 - 12:44

I made a macaroni salad to take to our local "Music in the Park" series tonight. For life of me I could not find a simple recipe that appealed to me so I put one together based on what I had on hand - macaroni, hard boiled egg, chopped roasted red pepper (jarred) celery, green onions, vinegar & mayo - it was a little boring so I added paprika & more salt pepper & a little cream. Should be good by tonight after it sits in fridge. Will roast some chicken to take along.

Most of my summer has been "meals on wheels" to my daughter & daughter in law who had babies :)

Barbara

macaroni salad (post #70361, reply #12 of 72)

by Pielove in reply to belaine [original] on Wed, 08/04/2010 - 17:08

Barbara, that macaroni salad sounds great-- what do you recommend for "meals on wheels" for new moms? My cousin has a 1-year-old and is expecting twins in a few months (!!). So, they're going to need a lot of help...

pie

macaroni salad (post #70361, reply #28 of 72)

by belaine in reply to Pielove [original] on Thu, 08/12/2010 - 10:58

I put frozen meat sauce in their freezers

Roasted chicken & risotto in fridge

tomotoes/onions/parsley/basil/mixed greens/mushrooms

pasta/rice/garbanzo beans/rice in their pantry

a few tortillas

beer for son in law

Pinot Noir for me

They can make dinner out of the above - sometimes they still do take out, but when I come at least there's the basic in the house and I bring a piece of fish or something to grill like sausage & peppers.

love it!! babies are doing well and so are parents.

Barbara

Macaroni Salad (post #70361, reply #15 of 72)

by ICDOCEAN1 in reply to belaine [original] on Thu, 08/05/2010 - 05:55

Oh for just the simple days of macaroni salad! Bless your heart. Wayyy back "in the day" we had nothing but elbow mac, cucumbers, celery, tomatoes, onions, and a good dressing...always the best!

I sure wish that I could share meals on wheels as I feel a little low having just sent all my grands etc, back to Idaho.

Enjoy your family!

Leaving grandparents... (post #70361, reply #16 of 72)

by Pielove in reply to ICDOCEAN1 [original] on Thu, 08/05/2010 - 12:24

ICD, we are getting ready to end our visit to the grandparents too, so I am also kind of sad. I hope you get to see your grandkids again soon-- it was great you had such a long visit.

pie

Heading to Idaho (post #70361, reply #17 of 72)

by ICDOCEAN1 in reply to Pielove [original] on Thu, 08/05/2010 - 13:40

I will be heading out to Idaho in October and then again in December so far as I know. I am glad that you had a good visit with your family.

I am in the middle of trying to get a charm bracelet together for my granddaughter, lots of memories there.

Visiting schedule (post #70361, reply #18 of 72)

by Pielove in reply to ICDOCEAN1 [original] on Thu, 08/05/2010 - 14:44

ICD, I think we are on the same visiting schedule as you. That charm bracelet sounds great-- you are so sweet.

pie

We've tried a few more "FC email recipes" (post #70361, reply #20 of 72)

by Marie Louise in reply to ICDOCEAN1 [original] on Fri, 08/06/2010 - 09:56

Buttermilk Brined Grilled Chicken: http://www.finecooking.com/recipes/butte...

Grilled Steak Salad recipe: http://www.finecooking.com/recipes/grill...

Of course I did not exactly follow the recipes, LOL.

The other night we made grilled chicken that had been marinated in buttermilk overnight. I've often marinated chicken before baking it but never thought use it for chicken I was going to grill. It was excellent. Rather than the rub that was in the recipe, we simply sprinkled lots of Penzey's Vindaloo on it before grilling.

Last night I made the grilled steak salad w/ ginger/ pineapple dressing. Mmmm-the lettuce, cucumber, green onion and herbs were from our garden. We substituted a NY steak for the flank steak. I added a little Thai basil and tomatoes (not ours) to the salad. I really liked this salad!

Taking notes (post #70361, reply #19 of 72)

by ICDOCEAN1 in reply to Marie Louise [original] on Fri, 08/06/2010 - 09:52

I'll be sure to check both of the recipes that you mentioned. The chicken sounds good and I assume that it was nice and moist.

Can you lead me to the recipes.

I edited my post above to add (post #70361, reply #21 of 72)

by Marie Louise in reply to ICDOCEAN1 [original] on Fri, 08/06/2010 - 09:57

I edited my post above to add them. They are both winners IMO.

Buttermilk Brined Chciken Breasts (post #70361, reply #22 of 72)

by ICDOCEAN1 in reply to Marie Louise [original] on Sun, 08/08/2010 - 04:26

Wonderful! I might add that I only had boneless chicken breasts which I normally do not like as they are so dry, but my goodness, these were so moist and tender, I did make the rub and it will surely get used up before the six months is up! Thanks for the recipe!

I was short for time so I made the creamy spinach from FC (a touch of nutmeg), but the trick was to make a classic Alfredo and I added the spinach to the Alfredo. I loved it!

Bonelessl chicken breasts (post #70361, reply #25 of 72)

by Gretchen in reply to ICDOCEAN1 [original] on Wed, 08/11/2010 - 06:48

Bonelessl chicken breasts will not be dry if you don't overcook them. Also the ones you buy frozen in the packages are already "brined", and also tend to be very thin. Buy breasts and bone them out or buy the fresh boneless breasts. Harris Teeter has them here regularly in the meat case for $1.99/lb.

Gretchen

I just don't like chicken breasts (post #70361, reply #26 of 72)

by ICDOCEAN1 in reply to Gretchen [original] on Wed, 08/11/2010 - 08:37

Thanks Gretchen, but chicken breast meat in any form is not usually a favorite of mine. I do cook it properly and I don't buy frozen bone in or boneless. Pretty often I just cut up whole chickens, lately the ones at Wal-mart/Harvestland are my favorites and most of the time I can get about 3 1/2 pounders if I dig deep into the case or just ask.

Brining the chicken breasts with the buttermilk worked for me as did a few other brines that I have used for other recipes. If I have to eat a chicken breast at home, it will be brined especially for grilling.

I have always made a good buttermilk soaking for fried chicken, especially for an old recipe for Lola's Caribbean chicken/ancient PBS days, but never gave a second thought to boneless breast buttermilk brine for grilling chicken.