FRC: Old thread from PatNoCA - "Do you ever find yourself saying "I'm going to make this some day"?"

C

colleenmomof2

Well-known member
Have been gearing up to make tamales with our sons so I found this thread searching for tamale recipes here and it got me NY Resolutions thinking. What's on your TTM list? Colleen

From Pat in 2008

"For some reason the last 2 days I've found myself thinking about a variety of things I'd like to make and actually sat down this morning to jot them down. Here are some that came to mind.

tamales

raviolis with a variety of fillings

fresh pasta, plain and flavored

tasty pasta sauces

Dawn MO's salsas and sauces

more homemade sausages

paella

phyllo...and other appetizers to have on hand in the freezer

new-to-me salads, soups

dolmas (stuffed grape leaves)

Zuni Cafe roast chicken

more biscotti flavors

sorbet, frozen yogurt, and ice cream

creme brulee

molded chocolates

I'm curious to know what others have on their lists to try."

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=76276

 
A few I'm currently working on

I welcome any and all advice on my list! Colleen

blind tamales (bought masa, need husks) - want to be able to add ingredients to tamale tops
quick, small batch soups
sheet pan Mediterranean-style meals
frozen yogurt (have 3 expiring quart whole-milk yogurt containers)
cauliflower
grains
creme fraiche from scratch
yogurt/buttermilk based muffins
meals from freezer leftovers
carrot soup - simple like favorite restaurant

 
REC: Beth's Revised 6-week Bran Muffins

Loved this revision now made with easier ingredients - bran flakes and oil/banana/applesauce/yogurt/butter to reduce the fat content a bit! Colleen

Beth's Revised Bran Muffins (1/2 batch)
(see King Arthur link for ingredient weights)
2 cups dried fruit - raisins, dates, Craisins, etc.
1 cup boiling water
1 cup broken shredded wheat
1 cup boiling water
2 cups AP flour
1/2 cup white whole wheat flour
2 1/2 tsp baking soda
1/2 tsp. salt
1 cup granulated sugar
1/4 cup packed brown sugar
(1-2 TBS molasses - optional)
1/2 cup oil (can use butter, banana, yogurt)
2 beaten eggs
2 cups + 1 tsp buttermilk (extra buttermilk for whole wheat flour sub)
3 1/2 cups bran flake cereal
(1/2-1 cup chopped toasted pecans or walnuts, optional)
(ground flax seeds sprinkled on top, optional)

Pour 1 cup boiling water over the dried fruit, let cool. Drain dried fruit (I save "water" to use in other recipes)
Pour 1 cup boiling water over the shredded wheat, let cool.
Stir flours, salt, soda, together in a medium bowl. Set aside.
Stir oil (banana, yogurt) into cooled cereal mixture. Set aside.
In a large mixing bowl, cream sugar and beaten eggs.
Stir flour mixture into sugar mixture until just mixed.
Alternately add half portions of buttermilk, cooled shredded wheat, bran flakes, and drained fruit, stirring just to mix. Add remaining half of each (and optional nuts), stirring just to mix. Cover the bowl and refrigerate overnight.
Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once. Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
Bake 20-25 minutes in a 350 degree oven. For mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
Remove from the oven, and tip the muffins in the pan slightly to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
Refrigerate leftover batter.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=269952

https://www.kingarthurflour.com/recipes/zella-lanes-2-week-bran-muffins-recipe

https://www.kingarthurflour.com/sites/default/files/styles/featured_image/public/2019-08/zella-lanes-2-week-bran-muffins.jpg?itok=z6iuzVIA

 
just a heads up that in my experience whole milk yogurt lasts long after its sell by date.

Twice I bought quarts of Chobani as there weren’t smaller amounts available and used them in cooking up to a month past the date. There was no change in taste.

 
Thank-you! I have found this, too.

I usually run past the exp date on our plain yogurt because I always buy fat free quarts to sub for sour cream in dressings and dips as well as in lower fat baking of cakes and muffins. I do throw yogurt away from time to time but I really try to use it up. Colleen

 
Also made GLOGG (pretend there is an umlaut over the O)

I already tossed the recipe because I'll never be making THAT again either, but here's an approximation of the recipe from an old Gourmet magazine...

Oh hold on...you have to love the Internet. Here's the exact recipe and I didn't even have to invoke St. GayR of the Holy Order of Internet Search Angels. I had everything but the aquavit, and its description sounded very herbaceous, so I added Triple Sec instead because if you're going to have five booze elements in the recipe, you may as well have five booze elements in the recipe. Your liver's shot anyway.

We chose to look upon it as a daily fruit serving and rickets preventative.

INGREDIENTS
1 lemon
1 navel orange
1 (750-ml) bottle dry red wine
1/2 cup sugar
3 whole cloves
1 (1-inch) cinnamon stick
1/4 teaspoon allspice
1 green cardamom pod
1 thin slice fresh ginger
1/2 cup Tawny Port
1/2 cup aquavit
1/4 cup kirsch
1/4 cup vodka
1/2 to 1 cup raisins (to taste)
1/3 cup blanched sliced almonds

PREPARATION
Remove zest from lemon and orange with a vegetable peeler, reserving fruit for another use.
Heat half bottle of red wine, sugar, zests, spices, and ginger in a 2-quart saucepan over moderate heat, stirring to dissolve sugar, until just barely simmering (do not boil). Simmer gently 10 minutes, then cool. Pour through a fine sieve into a bowl.
Stir in remaining wine and other alcohols. Heat in a cleaned saucepan over moderate heat until just warm.
Divide raisins and almonds among 6 small coffee cups or heatproof glasses and ladle in glogg. Serve with small spoons for eating raisins and almonds.

https://www.epicurious.com/recipes/food/views/glogg-201083

 
Very disappointed with Anne Byrn's Queso Fundido from *Skillet Love*

Queso Blanco was $14.99 a pound, then there was pepper jack cheese and cheddar cheese and heavy cream and whole milk and onions and other stuff...and it was....not creamy. The recipe does warn that you can't overdo the amount of cheese, but I used a scale and followed the recipe exactly. Not sure what happened. Photo in book looks amazing. What I served did not. Way too expensive to not work out.

Besides, my poor taste buds were going crazy, waiting for that creaminess to happen.

 
On the other hand, duck fat Gonzo homefries were great.

A Gonzo is a breakfast dish we used to get in ABQ during the 80s. It's a heaping pile of crispy cubed home fries, sauteed onions, diced green chilies, crispy bacon pieces, with cheddar cheese melted on top, served with an egg of choice, warm flour tortillas and red Coronado sauce on the side.

You felt like going out and climbing the Sandia Mountains after a plateful of those.
Or taking a nap. No judgement here.

PS: Found duck fat at Whole Foods.

 
Really wish I'd been at your gathering!

Think you will be enjoying plain lettuce leaves like me after the 1st to atone for a decade-worthy celebration. Thank-you for sharing smileys/wink.gif Colleen

 
I think "special" crab is about as good as lump--and maybe a bit more flavor. I used

to use lump in my crab cakes exclusively but have been converted, not only by price but by flavor. Just an opinion.
And TJ's has shelf stable whipping cream which is great to use for soups, etc. $1.25.

 
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