andiesenji

I'm not sure if it is the same as Lisa Shock's "Slippery pot pie" but in mid and southern Appalachia there is Chicken and Slicks - a chicken stew with flat, homemade "noodles" also called "rolled dumplings" although the similarity to regular dumplings is decidedly distant. I believe Alton Brown did a show about this dish a few years ago, although a cursory search did not locate it.

This was once a Lenten dish popular in Germany, Austria and etc, and often served with a side of stewed prunes. I first tasted it during the brief time I lived in Wisconsin in the mid-1950s. That's when the Catholics really paid attention to the dietary restrictions during Lent. A few years later I met a Hungarian family who told me it was also a very popular dish in their part of Hungary, which is close to Austria.

I forgot about timpano. I have prepared it a few times - when I was still catering. It is certainly "iconic" - I also have a recipe for the "pasta pie" dessert, Torta Ricciolina. I think it is from one of Marcella Hazen's books.

I use a combination of ground caraway, allspice and black pepper - especially long pepper or one of the other "fruity" flavored peppers. I have also used a small amount of Szechuan or Sichuan pepper and sumac along with allspice. I've also added a bit of lemon balm or anise hyssop syrup and cooked the apples prior to assembling the pie. For a savory pie with apples, sausage, sweet potatoes and onions, (or shallots) I use a combination of sage, rosemary, thyme and pepper - with minimal salt as the sausage is usually already salted quite enough. P.S. My grandmother often prepared an apple tart with lavender flowers - fresh or dried, but I haven't thought of this for decades and am not sure if the recipe is in the box of cards I inherited.

Last Saturday I was given a nice trout. I used the TMX - cooked a sauce in the bottom, vegetables in the inner basket and cooked the fileted trout in the Varoma basket on top. I rarely do this type of combo cooking but as someone on ForumThermomix had posted the process a year or so ago and I had printed it out, I decided now was the time. This morning I made a banana/oatmeal/walnut batter for quick bread and without cleaning the bowl tossed in the ingredients for a batch of cocoa/coconut brownies.

The Penn Dutch side dish: Browned Butter Noodles with Onions and Breadcrumbs

I've owned my Thermomix since November 2009 - as I live in the US, I had to order it from Canada and teach myself how to use it, but the "learning curve" is not very steep. I don't use it as much as some enthusiasts do, but for some tasks, it has become, for me, essential. (Particularly for risotto, which I love, but seldom felt like standing over the stove, stirring for long periods.) I have a friend who has lived on her boat in a marina (Ventura, CA) for many years. A few months after I got the Thermomix, she visited me for a day (on her way home from Las Vegas) and I demonstrated some of the features of the TM after she saw it on the kitchen counter. She has a TINY galley in the boat and for all of the years she has lived aboard, she found it was easier to eat out most of the time rather than cope with the limited space in order to produce a reasonable meal. She ordered a Thermomix and by the time it was delivered, had printed out a stack of recommended recipes (besides those in the cookbook that comes with it) and began teaching herself how to use it. Within a month she had mastered the basic procedures and even began inviting one or two people for dinners on the boat. (She said she had years of payback to folks who had entertained her to catch up on). Since then (mid-2010) a couple of other marina residents have purchased the machines which work even with generator power when at sea. Some people deride it as an "expensive toy" but as it takes the place of a blender, food processor, steamer, etc., for those who can afford it and USE it, it is wonderful.

Cilantro has long been the common term in NORTH AMERICA for the fresh leaves of Coriandrum sativum, while the dried seeds are identified as coriander. This has become more common with the increase in population of Spanish-speaking people all over the U.S. However, it is not ONLY Hispanic people who use this herb. When I was a child in the 1940s and into the early 1950s, the growing plant was called Chinese Parsley and was used sparingly (because of its distinctive flavor, quite different from the dried, ground seeds) in just a few dishes prepared by my grandparent's cook, a Gullah woman from the lowcountry. One was a fish and rice stew. The cook sowed coriander seeds in pots on the porch outside the kitchen (along with many other herbs). Names evolve when things are in constant use and are introduced by immigrants or imported by merchants to offer to consumers. Consider that 50 years ago, here in the U.S., there was only black pepper, white pepper, cayenne and "chili powder" on offer in regular markets. NOW you can choose peppercorns of a particular variety, from a particular regional source and hundreds of types of chiles, fresh, dried or powdered. Foods evolve and names evolve and they ALL are correct. Sometimes the names are used to identify a flavor, not the plant itself. One example: A couple of local "ethnic" markets sell Rau ram labeled as "Asian cilantro" or Vietnamese cilantro/coriander and this is a totally different plant - Polygonum odoratum - but has the same flavor (almost) as fresh cilantro.

I have grown a lot of the small eggplants, the white ones, the golden and the lavender, all don't grow much larger than an egg. I cut them in half, toss with oil and seasonings - I often use a little za'atar seasoning. My Griddler with the grill plates (with ridges) is heated to 400° and the split eggplants are placed cut side down on the bottom plate and the top plate is pressed down for about 4 minutes, which grills them to the perfect doneness. They are tossed with chopped tomatoes and fried onions and stuffed into pita pockets and drizzled with yogurt dressing.

Several decades ago, in 1959 and '60, I lived with a family of Orthodox Jews and one breakfast dish was noodle kugel, delicious, filling and good hot or cold.

I dry and grind my own bay leaves - and there are many online vendors who sell bay leaf powder and some have recipes for rubs, marinades and other applications on how to use it. Even Amazon has several choices. It has to be used sparingly because it can overpower a dish if too much is used. There are spice and herb combinations that compliment and enhance each other and there are several commercial spice mixtures - and several curry powder mixtures, that include ground bay leaves. They have to be completely dry before grinding. I break them to remove the central rib when it is thick and tough but grind them in a regular spice grinder.

I've always used bay leaves in stews, roasts - under the skin of roast poultry. I have two bay "trees" - actually big bushes - and as they are evergreen in this climate, I can pick them all year. I do dry some because there is a subtle difference in flavor (less sweet) in the dried leaves. I lightly crush the fresh ones and simmer them in the milk or cream which will go into a custard - the flavor is distinct and complementary to both sweet and savory applications.

I make my own yeast muffins (called English muffins here) and crumpets, made with milk and baking soda. Baked on a griddle in rings to contain the batter - otherwise they are unsweetened pancakes... The muffins are baked on both sides, the crumpets only on the bottom, no turnover. A cupcake is cake batter baked in a "cup" - originally, back in the later part of the 19th century in what were called "gem" pans. I believe in England they are called "Fairy Cakes" as that is the way ex-pat Brits I have known refer to them. Sometimes these are leavened with egg whites, like a sponge cake but most are leavened with baking powder. A muffin is a "quick bread" leavened with baking powder OR with baking soda and buttermilk, and are much heavier and denser than a cupcake. The recipes are essentially the same as are made into loaves, pumpkin, banana, carrot, zucchini, spice, bran, etc.

There are really easier ways to heat plates. Since you have to wipe them anyway, why not just run hot water on them and dry them and stack them with a towel around them so they stay warm.

The julienne cutter is not just for garnish. More and more people are using them to make zucchini, carrot, jicama and etc., "slaw" julienne sweet potatoes for deep frying or for making something similar to latkes. I use it on celery root, parsnips, daikon radish. If I am doing more than one or two items, I have the rotary cutter which makes finer "strings" as well as the same size as the julienne cutter.

I've gone through several of these cutters - used to depend on the Kuhn Rikon but several months ago got this Uber Chef model which works a tad better I was never satisfied with the other brands. I wear a cut-resistant glove on my left hand - which for someone with arthritis, like me, or just a bit clumsy (and I have big hands - wear a size 9 regular glove) is ESSENTIAL with such tools. You can still cut yourself if you really try, but for the ordinary slip and turn - for me when distracted, it is great protection - I always use it while using a mandolin or box grater or similar cutter.

I don't use pan spray. There is enough butter in the mix to keep it from sticking, usually. Possibly it was the sugar in the coconut caramelizing and sticking.

unsweetened coconut would probably cut the sweetness considerably.

I have a recommendation for hemp seeds - actually hemp "hearts" the "shells" have been removed. Manitoba Harvest Hemp Hearts, Raw Shelled Hemp Seeds I have been using hemp seeds in cooking for some time and have been rather ambivalent about the results - some were okay, some were iffy and a few were quite good. A couple of the products were unacceptable - there was a rancid odor as soon as I opened the bags. I began using hemp seeds on the recommendation of my nutritionist because of my diabetes. Along with the rest of the regimen, I have had excellent results and the medication (Metformin) has been discontinued so that my diabetes is controlled by diet and exercise alone. I'm not recommending it for others with diabetes, they should consult their doctors before making any changes. Following is the review I just submitted to Amazon. This product is exceptional. I am very enthusiastic about this product. I have tried many hemp seed products from various suppliers, many of the whole seed variety and most were okay and a few were quite good but there were always limitations - the seeds were sometimes hard and annoying so my use was limited. I was given a sample of the Manitoba Harvest Hemp Hearts a few months ago and subsequently have ordered the product which is so much better than the others I have tried and is extremely versatile. I have added it to baked goods - yeast breads, quick breads, pancakes and muffins, to rice and other grains after they were cooked, to hot and cold cereals, to salads - including a fruit salad that was nicely enhanced by the slightly nutty flavor. If you like "plain" pasta - I love linguini with oil and garlic - a generous sprinkle over the top enhances the flavor beautifully. I sprinkled them on top of a custard pie ten minutes after it had gone into the oven. And I rolled peanut butter cookies in it before flattening and baking. I made dried fruit "sugarplums" and rolled them in the hemp hearts and they were very tasty. Since it is available via Subscribe and Save, I am setting up a subscription because I want to make sure this is always on hand. And these are non-GMO and sustainably harvested.

Because of the sugar in the coconut, it might get a bit burnt - not such a bad thing if it doesn't go too far. So perhaps reducing the temp by 25 degrees and WATCHING it while baking would be best. I haven't weighed the cookies. I generally toss a bunch in a ziplock bag and bang them into small chunks and then just use dip some out with a measuring cup. I don't eat the cookies, I only use them in baking or sprinkled on top of desserts that look a bit "plain" or need a touch of texture.

I don't care much for graham crackers paired with coconut. For similar 9 to 10 inch pies I make a crust with vanilla wafers and coconut (unsweetened) and a little sugar plus the butter needed for it to hold together. Crush enough vanilla wafers roughly to make 1 1/4 cups - add 1/3 cup flaked coconut 1/4 cup granulated (use less if you are using superfine) put in blender or food processor, pulse till small crumbs and completely blended add 5 tablespoons of butter, cut into thin pats. pulse just till butter is completely blended. dump into pie plate and using something flat press down to even the bottom and then work it up the sides to the top edge - I use a measuring cup. Bake in a 375° oven for 5-6 minutes. Cool completely before adding the filling. Works for all cream pies - for banana cream you can use dried banana flakes instead of the coconut. The same ratio can be used for chocolate wafers for a crust for chocolate pies, Boston cream, etc. When I know I will be doing several pies over a period of a few weeks, I make this stuff up in "bulk" and store it in the freezer so it is ready to use. I only bake in 9 and 10 inch glass or ceramic pie plates - I've found the thin metal ones cause a bit of scorching on the bottoms of the crust.

My first microwave was an Amana RadarRange purchased at great expense in 1968 when they still sent a person (a nice lady) out to give you a 3-hour session on how to use it. I've never been without one since and that RadarRange lasted for 20 years, until one came out that was significantly larger. When the first Sharp with the rotating tray became available I bought one the first DAY it was demonstrated in the May Company dept store in Topanga Plaza. I like them. I have four at present, all Sharps. One is a combination Convection/Microwave, another is an extra-large with the 15 inch turntable but not quite as tall inside as the combo and one is a cube-shaped "half-pint" which is here in my office handy to reheat my coffee or tea or whatever. Another one is in my storeroom a small one that I take when I travel because the ones in motel rooms are often non-functional, cheap jobs that I don't trust are clean. I have done a lot of experimenting with cooking, heating and melting and some things are just so much easier with the MW. I prepare yogurt often, at least once a week - half a gallon at a time - and heating the milk in the MW is so much easier with ZERO chance of it scorching - which results in yogurt with a "vulcanized" flavor that is awful. Some custards can be cooked in the MW but you have to experiment to know how to get the correct result. I cook bacon in the MW on one of the ridged "pans" specifically made for cooking meats - that way I can save the drippings. I cook simple syrup in the MW and have developed a way of candying citrus peel. Fresh vegetables are wonderful cooked in the special plastic bags made for that purpose. (also works for frozen) Fruit compotes and purees are easy in the MW and the ceramic or glass vessels are a heck of a lot easier to clean than the stove-top pans. If I absolutely had to get along without one I could do so but I don't want to.

The folks I mentioned, my ex-next-door neighbors, a Mexican family originally from Durango that moved here in the early '80s, moved a few miles away to a small "ranch" and are now raising goats, both dairy and "meat" goats. I phoned and they are presently packing for a trip to the ranch near Durango that they still own so don't have time to help me but Celia said as soon as they get back - in mid-August, she will translate some of her mother's "famous" goat recipes for me, including the "cabra enchaladas" - which I have tasted, made with stacked large corn tortillas in a large cazuela with green molé sauce and also the recipe for a fantastic Cabra Birria - which has about 20 ingredients and is hot enough to blow your socks off - I can only eat a little mixed with a lot of rice and tempered with sour cream but the flavor is so wonderful I am willing to suffer a bit for it. I know that Celia uses a pressure cooker to initially cook the tougher cuts of meat with the bones because they add flavor. They butcher only the does or "cabras" - "chivo" is the buck or male and the meat is often gamy after they have reached sexual maturity. If they are going to raise a billy for meat, it is castrated while still immature, probably 3-4 months. Celia said that Mexconnect has some good authentic recipes, she has contributed some as has her sister, a "Molera" in Puebla.

No. Don't have that one. I think it appeared well after I bought mine - haven't purchased a new one for at least two years, maybe longer. I think it is the "two-way" or push-pull grater.

To find goat meat, try meat markets in Greek, Armenian, Lebanese and Mexican neighborhoods as well as Jamaican, other Caribbean ethnic enclaves. A friend who lives just outside Chicago has mentioned buying goat meat at a Carniceria - I think in Avondale if I recall correctly. Possibly they had to order it but they did get it. Check the Yellow Pages online or the books themselves.