Author Topic: Cooking With Chefist!  (Read 37164 times)

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Cooking With Chefist!
« Reply #630 on: May 05, 2019, 06:33:11 PM »

Cooking With Chefist!
« Reply #631 on: May 05, 2019, 06:34:28 PM »

Cooking With Chefist!
« Reply #632 on: May 05, 2019, 06:36:03 PM »
Love this guy...old school East coast guy...it's where I was taught to cook...heck, even Roswells and I might have something in common...who knows...


Cooking With Chefist!
« Reply #633 on: July 07, 2019, 02:17:41 PM »
Do you ever have a high starch breakfast and wish you could balance the meal (for health), but don't want to add more evil?

Morning "Toast" Balancer:
1c Decaf or coffee
1/8c Pumpkin puree (from can)
1/2tsp Nut butter
Cinnamon to taste
Optional:  Stevia (But the nut butter usually contributes sweetener, too)
Side:  Water with a squeeze of lemon

Directions:  Blend, heat and serve.

The fine print:  The protein, pumpkin fiber & cinnamon and side of lemon water will slow down your digestion & blood sugar spike.

The protein probably will get digested last, so it's not the most efficient use of protein, that's the reason to just use a little.  Technically, pumpkin does add more starch to the meal, but unless you're willing to have salad, it's probably the best under the circumstances.


Cooking With Chefist! Leftover Salmon
« Reply #634 on: July 19, 2019, 09:18:36 PM »
We get a lot because my cousin is a fisherman in Bristol Bay.  Salmon is tricky because you don't want to recook it and reheating always smells a little dicey.

Flake it, mix with cubes of cream cheese (I like about 2:1 salmon to cheese) and warm in a frying pan in a tablespoon of butter until the cheese is soft.  Pour a capful of Wight's Liquid Smoke over.  Raise the burner to med-high and crack 3 or 4 eggs in the pan and scramble the whole thing, barely stirring until the strands of egg white are just set and the yolks are still runny.  Sprinkle with dill, salt, and pepper.

It sounds ghetto with the fake smoke but it cuts the day-old fish smell and heating leaves a pretty subtle smoky aroma.  If you can't do runny eggs, I'd suggest using the fish-and-cheese mixture as filling in an omelette instead.

Cooking With Chefist!
« Reply #635 on: August 25, 2019, 07:13:13 PM »
Speaking of ghetto, I decided since I am being rained out of lawn work today and I have a surplus of Ruffles potato chips leftover from a friens birfday party that I would stop by the grocery store on the way to the hardware store and get some onions and sour cream to make some "French Onion Dip."

Ingredients:
1 very small sweet onion, thinly sliced
12 oz sour cream
1 Tblspoon clarified butter
2 tablespoons Porc Chop fond
3-4 tablespoons chopped chives
2 small cloves garlic, chopped
1 tablespoon sugar*
1 tablespoon reduced liquid from redwine poached pears*
----
more chopped fresh chives, parsley & some tarragon

Method:  In a small pan heat butter and add onions and garlic, sweat and caramelize.  Add chives & porc fond simmer a few minutes.  *I burned it a bit at this stage and added a bit more water & the sugar & poached pear syrup, actually tastes pretty good*  Next step is to cool it (happening now), and zap it in the processor to completely liquifiy, then add the sour cream and chopped herbs.  I may add some fresh thyme to that fresh herb mix.

Will report later, and maybe take a picture of the final product to share with my fellow bellchanners...

Cooking With Chefist!
« Reply #636 on: August 25, 2019, 08:26:02 PM »
Not bad, different than any other French Onion dip I've ever had.  A little runny right out of the food processor, but I threw most of it back into the sour cream container and back into the fridge, where it will tighten up a bit.

I think I put too much fresh herbs in at the end, especially Parsley, but I did pick a lot of parsley out of the herb garden as it needed thinning out.  Threw in a bit of onion powder, black pepper and salt too.  If the parsley wasn't so strong, you could really taste the Tarragon & thyme, and maybe more Sour Cream, 12oz at this ratio of other stuff is awfully tan.  I like it anyhow.



-p

Cooking With Chefist!
« Reply #637 on: October 29, 2019, 01:08:48 AM »
I rescued a green pumpkin from tonight's freeze today.  So far I have found one recipe that seems like it might be worth a try:  "Croatian green pumpkin soup."

Before goggling I figured a Cream of Green Pumpkin Soup would be worth a try.

I don't think I am going to try to sun-ripen it indoors, I keep the house too cold for that.

Anyone have any old fambly recipes for a green pumpkin?

TIA

-p

Cooking With Chefist!
« Reply #638 on: October 29, 2019, 08:47:36 PM »

Cooking With Chefist!
« Reply #639 on: October 29, 2019, 08:50:59 PM »
This is for Roz:


Cooking With Chefist!
« Reply #640 on: November 06, 2019, 09:48:45 PM »

Cooking With Chefist!
« Reply #641 on: November 06, 2019, 10:37:26 PM »

Personally,  I think certain immigrants just try to "pull one over on us." What is the difference between a Stromboli and a Calzone? Doner Kebap, Gyro, Sharwma, Al-Pastor- except I guess religion? So, I assume, some wouldn't have any pork in it (though maybe does and so the spit is a way of deception, mutual, by selling and consumer?) "I didn't know Allah, a bunch of weird, good tasting meat with some sauce and veggies....)

Cooking With Chefist!
« Reply #642 on: November 07, 2019, 01:08:45 AM »

Cooking With Chefist!
« Reply #643 on: November 07, 2019, 01:24:15 AM »
This is for Roz:
....

What does one do with a Green Pumpkin?

Suh-wheat seeds inside, but suck a redemption.



Soup eye say!

Cooking With Chefist!
« Reply #644 on: November 07, 2019, 01:30:29 AM »
What does one do with a Green Pumpkin?

Suh-wheat seeds inside, but suck a redemption.

Soup eye say!

Pumpkin bread?



Naut shore.

Cooking With Chefist!
« Reply #645 on: November 11, 2019, 02:34:15 PM »

Cooking With Chefist!
« Reply #646 on: November 11, 2019, 10:28:43 PM »