Whats cookin
- Thread starter Lou Mowan
- Start date
Leatherstockings
Well-known member
Breakfast and Lunch: Chanterelles from the backyard, fried eggs, bulgur and beans, kale, bacon.
RHensley
Resident Hand Model
I really don't know what half of that is but It looks good.
RHensley
Resident Hand Model
I'm not as artistic as you folks but I cooked it I can eat it. Country ham red eyed gravy homemade biscuits over medium eggs and black coffee. Butter and strawberry jam. need I say any more. Oh I eat the biscuit butter and jam before I took the photo. couldn't help myself.
RMenas
Member
Can I ask what herbs or spices do you use?
RMenas
Member
Top!!!
Last edited:
Salamander
Well-known member
I am smoking a nice chuck roast using apple and mesquite.
RHensley
Resident Hand Model
If scotch is mentioned it must be good
drmoss_ca
Is there a Doctor in the house ?
I made a couple of these today:
But to explain how and why, I must tell you about Dewey and his brother, who are a pair of bachelors who live at the end of the road (an increasingly unrepaired dirt road that gets less and less like a road as you go along) up the local mountain. Almost all their lives they have had no running water and no electricity, although maybe they now have electricity - it's been a couple of years since I last was up there. Probably the happiest and most contented people I know, they seem to come to town (Ahem! 600 souls is certainly a town!) once a week or so by hitching a ride from neighbours they must walk down to. You know when they are coming, much as with a bear or a skunk, and that's all I need say about that. Lovely, kind, generous guys. Each summer, Dewey goes across his lane to the enormous blueberry fields (not his, as he openly admits) and spends a few minutes raking and brings me the results. So I make two pies, or this year, two tarts. One for me, and one for him. One of these days I should go and claim back the nice non-stick pie dishes that he has acquired from me over the years; I've only one left. So these were made in disposable tin trays.
Crust is my standard short crust pastry, with a tablespoon of sugar added since it's not a savoury pie we're making.
1⅓ cups white flour
¼ tsp salt
1 TBSP sugar
4oz shortening (I use Parkay brand veg. shortening, because of SWMBO), COLD, cut into tiny cubes
Place all in a food processor and pulse until the resulting crumb is like breadcrumbs. Maybe 30 seconds in all. Open the lid and start to add ice cold water I TBSP at a time while you pulse. Somewhere between 4 and 6 TBSP the pastry will form into a ball and then you stop. Whether it's 4 or 6 depends on the brand of shortening: Parkay is 4, and Imperial is 6, depends on the water content in the grease. Either way, you add until it goes into a ball. Scoop out your pastry, divide into two equal halves, and wrap each in clingwrap and place in the fridge for a minimum of 30 minutes. Wash the food processor and grease a couple of pie dishes. The paper wrapper the shortening came in will do for this.
After 30 minutes or longer, take out the pastry and roll out on a floured surface until it has a diameter of 9-10" (pie dishes are usually 9" diameter). Place pastry on dish, press down into the base, and trim off excess. Prick the pastry in the bottom with a fork in five or six places, as this lets out steam and stops the pastry rising off the bottom. Now we blind bake them, that is to say, we cook the pastry and the filling separately, unlike the way your mom made apple pie.
Cover each dish with aluminum foil, shiny side down, folding the edge down around the edge of the dish and pastry. We have to weight down the foil, and I have a large canister of old pennies for this, but you could use rice or beans. Just keep them for repeat use in the future, as you won't want to make chili with them after they have been baked. My oven will bake these pie crusts at 350ºF in 30 minutes, but you may need to take one out and look under the foil at 20, 25 minutes; ovens are all different. When done, let them cool a bit and then carefully separate the foil and its load of old coins/beans or rice. Leave the crusts to cool down while you make the filling.
Filling is 3 cups of blueberries per crust, 2 TBSP cornflour (or cornstarch depending on where you live) per crust, ¼ cup sugar per crust and 1 tsp lemon juice per crust. So I put twice of all those in a pan since I have just made two piecrusts. Shake or stir it a bit to coat the blueberries in the cornflour and sugar. Put it on medium heat, put a lid on it, and stir gently every few minutes. Once it simmers, the filling will thicken and be ready in 5-8 minutes. Pour into the pie crusts when it has cooled a little, then leave them to cool completely.
I've wrapped one in a plastic bag and put it in the freezer for the next time Dewey comes to town. The other will be served tonight after a curry. It will go nicely with cream, ice cream, or custard.
But to explain how and why, I must tell you about Dewey and his brother, who are a pair of bachelors who live at the end of the road (an increasingly unrepaired dirt road that gets less and less like a road as you go along) up the local mountain. Almost all their lives they have had no running water and no electricity, although maybe they now have electricity - it's been a couple of years since I last was up there. Probably the happiest and most contented people I know, they seem to come to town (Ahem! 600 souls is certainly a town!) once a week or so by hitching a ride from neighbours they must walk down to. You know when they are coming, much as with a bear or a skunk, and that's all I need say about that. Lovely, kind, generous guys. Each summer, Dewey goes across his lane to the enormous blueberry fields (not his, as he openly admits) and spends a few minutes raking and brings me the results. So I make two pies, or this year, two tarts. One for me, and one for him. One of these days I should go and claim back the nice non-stick pie dishes that he has acquired from me over the years; I've only one left. So these were made in disposable tin trays.
Crust is my standard short crust pastry, with a tablespoon of sugar added since it's not a savoury pie we're making.
1⅓ cups white flour
¼ tsp salt
1 TBSP sugar
4oz shortening (I use Parkay brand veg. shortening, because of SWMBO), COLD, cut into tiny cubes
Place all in a food processor and pulse until the resulting crumb is like breadcrumbs. Maybe 30 seconds in all. Open the lid and start to add ice cold water I TBSP at a time while you pulse. Somewhere between 4 and 6 TBSP the pastry will form into a ball and then you stop. Whether it's 4 or 6 depends on the brand of shortening: Parkay is 4, and Imperial is 6, depends on the water content in the grease. Either way, you add until it goes into a ball. Scoop out your pastry, divide into two equal halves, and wrap each in clingwrap and place in the fridge for a minimum of 30 minutes. Wash the food processor and grease a couple of pie dishes. The paper wrapper the shortening came in will do for this.
After 30 minutes or longer, take out the pastry and roll out on a floured surface until it has a diameter of 9-10" (pie dishes are usually 9" diameter). Place pastry on dish, press down into the base, and trim off excess. Prick the pastry in the bottom with a fork in five or six places, as this lets out steam and stops the pastry rising off the bottom. Now we blind bake them, that is to say, we cook the pastry and the filling separately, unlike the way your mom made apple pie.
Cover each dish with aluminum foil, shiny side down, folding the edge down around the edge of the dish and pastry. We have to weight down the foil, and I have a large canister of old pennies for this, but you could use rice or beans. Just keep them for repeat use in the future, as you won't want to make chili with them after they have been baked. My oven will bake these pie crusts at 350ºF in 30 minutes, but you may need to take one out and look under the foil at 20, 25 minutes; ovens are all different. When done, let them cool a bit and then carefully separate the foil and its load of old coins/beans or rice. Leave the crusts to cool down while you make the filling.
Filling is 3 cups of blueberries per crust, 2 TBSP cornflour (or cornstarch depending on where you live) per crust, ¼ cup sugar per crust and 1 tsp lemon juice per crust. So I put twice of all those in a pan since I have just made two piecrusts. Shake or stir it a bit to coat the blueberries in the cornflour and sugar. Put it on medium heat, put a lid on it, and stir gently every few minutes. Once it simmers, the filling will thicken and be ready in 5-8 minutes. Pour into the pie crusts when it has cooled a little, then leave them to cool completely.
I've wrapped one in a plastic bag and put it in the freezer for the next time Dewey comes to town. The other will be served tonight after a curry. It will go nicely with cream, ice cream, or custard.
Looks nice..So the piece missing was your slice , right?
?
I have not heard of that before
It is amazing.
Is it available everywhere or just regional ?
I get it from Amazon. Its made in Wyoming. We use it for tacos also.
Lynn just got some too
I will have to check about online ordering some.
drmoss_ca
Is there a Doctor in the house ?
Talking of chili, Hurricane Teddy is coming to visit tomorrow, so today I cooked up a big pan of (vegetarian ) chili, which can be easily reheated on the rocket stove if the power goes out.
The wife having been a vegetarian since she was 15, I don't get to cook the other kind. For this I cook 3 cups dried red kidney beans in a pressure cooker. Then in my big wok, I fry some chilli powder, some paprika and some English mustard powder. Then add chopped onion, a pack of "veggie ground round", some tomatoes, plus a can of diced tomatoes. I have some shredded cheese, and made some salsa and guacamole. If the power does go, I take the guacamole from the fridge and command everyone to start eating. Also baked an ovenful of potatoes as they will serve instead of rice and can be eaten cold. With the rocket stove, a Kelly kettle and a few handfuls of twigs (and they are plentiful after a hurricane) I'll be good to keep everyone fed.
) chili, which can be easily reheated on the rocket stove if the power goes out.The wife having been a vegetarian since she was 15, I don't get to cook the other kind. For this I cook 3 cups dried red kidney beans in a pressure cooker. Then in my big wok, I fry some chilli powder, some paprika and some English mustard powder. Then add chopped onion, a pack of "veggie ground round", some tomatoes, plus a can of diced tomatoes. I have some shredded cheese, and made some salsa and guacamole. If the power does go, I take the guacamole from the fridge and command everyone to start eating. Also baked an ovenful of potatoes as they will serve instead of rice and can be eaten cold. With the rocket stove, a Kelly kettle and a few handfuls of twigs (and they are plentiful after a hurricane) I'll be good to keep everyone fed.
