All Things Food

[midwestyankee]

Hmmmm.....let's see now....what foods is my part of the country well known for? Hmmm....

We can start with pizza, as Chicago deep dish pizza (all trout-swinging heretics aside) is well known to be the best available in the English-speaking world.

Beyond that, Chicago style hot dogs are unique in the way they are served.

Eli's Cheesecake is developing a national reputation as well.

Two other food items come to mind that are identifiable with Chicago: gyros sandwiches (some claim that the concept was invented here though there may be some doubt about this) and Italian beef sandwiches.

All that said, as I still claim Maine roots, I should also list boiled lobster, steamed clams, lobster rolls, lobster stew, red hot dogs, and whoopie pies.

 

[silverwhisper]

[coughs mildly politely but otherwise says nothing]

i always think of sausage & pepper sandwiches as being chicago-related, oddly enough.

ed

 

[Sarojaede]

MWY: For some reason, whenever I think of Chicago, I think of deep dish pizza, Chicago hot dogs, and stuffed pretzels

Since I would most probably claim that I am from southwest Virginia, because that is where my parents grew up and my entire family lives now, (My father was in the military, so I grew up all over the country, and don't really have one state that I call home.) I would say that part of the country is best know for its Virginia ham and soup beans. As far as produce goes, it's known for its apples, especially the little green sour ones--not granny smith, they are much smaller and tarter but I have no idea what kind they are, and for it's walnuts and chestnuts.

 

[bobsgirl]

Marinated Tomatoes Recipe courtesy Paula Deen

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges


Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

I don't use the plastic bag--I think that's an accident waiting to happen. I also use fresh garlic and reduce the amount of salt in the marinade. I use olive oil instead of vegetable oil.

 

[Sarojaede]

One of my favorite ice cream or pound cake toppings:

Cranberry Chocolate Sauce

1 cup whipping cream
¼ cup sugar
1 cup fresh or frozen cranberries
1/3 cup crème de cassis
6 ounces bittersweet chocolate, chopped

1. Combine whipping cream, sugar, cranberries, and crème de cassis in a small saucepan.

2. Bring to a boil over medium heat, stirring constantly until sugar dissolves.

3. Reduce heat, and simmer, uncovered, 12 minutes or until cranberries pop.

4. Remove from heat; add chocolate and stir until smooth. Note: Place over low heat if necessary to melt the chocolate.

5. Press mixture through a wire-mesh strainer and into a clean glass jar.

6. Discard cranberry skins.

Yield: About 2 cups sauce.


To Reheat Sauce

Place sauce in a saucepan over low heat or cover the glass jar with plastic wrap and microwave on HIGH for 30 seconds or until smooth.

 

[bobsgirl]

Chocolate Mousse

Serves 6; Prep time: 30 minutes; Total time: 1 hour

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

1. In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.

2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.

3. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.


BTW, don't choke on the antlers.

 

[bobsgirl]

Corn, Tomato, and Scallion Salad
Recipe courtesy Gourmet Magazine

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 pound cherry tomatoes, halved
2 bunches scallion greens, coarsely chopped to yield 1/2 cup

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn, seasoning with salt and pepper, to taste, stirring, until tender, about 4 minutes.

Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute. Remove skillet from heat and stir in scallions.

Transfer vegetables to a large plate to cool and season with salt and pepper.
Salad can be made 1 day ahead and chilled, covered.
Yield: 4 to 6 servings

 

[Sarojaede]

Ohhh...BG...that salad sounds really good.

 

[bobsgirl]

Ohhh...BG...that salad sounds really good.

It is! I make it with white corn. I serve it with grilled London broil or grilled chicken.

 

[bobsgirl]

GREEN ONION SMASHED POTATOES
(Recipe courtesy of Bobby Flay)

12 scallions
1/4 cup olive oil
Salt and freshly ground pepper
16 new potatoes, quartered
1 head roasted garlic
1 stick unsalted butter, softened

Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop.

Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roaste until just a bit overcooked but not brown. As soon as they come out of the oven, place the poates in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.

Yield: 8 servings

I think a whole stick of butter is overkill, delicious overkill, but still... I shaved the amount by a couple of Tbsp.

 

[Sarojaede]

Pineapple Mustard Sauce

2/3 cup pineapple preserves
1/3 cup prepared mustard
1 tablespoon teriyaki sauce
1 teaspoon peeled and grated gingerroot

1. Combine all ingredients in a small bow; stir well.

2. Store in a glass container in the refrigerator for up to 10 days.

3. Serve warm, chilled, or at room temperature with pork, chicken, egg rolls, or shrimp.



**This doesn't last 10 days in our house.**

 

[Sarojaede]

Hoisin Ginger Sauce

3 tablespoons peanut oil
1 bunch green onions (for about 1/3 cup finely chopped)
1 1/2 cups hoisin sauce
1/2 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons bottled fresh ginger
2 tablespoons bottled minced garlic
2 teaspoons red pepper flakes, optional

1. In a 1-quart or larger saucepan, heat the oil over medium heat.

2. Rinse and thinly slice the green onions, using all the whites and enough of the tender green tops to make 1/3 cup.

3. Add the sliced onions to the pan; stir and cook until the green tops are tender, about 1 to 2 minutes.

4. Add the remaining ingredients and stir well.

5. Cook over medium heat until the sauce is slightly thick.

6. Remove the sauce from heat and cool slightly before serving.

 

[Feistyred16]

This was my Grandmothers recipe and since Thanksgiving is coming soon...I thought I'd share with you all.
(I only use 1/2 cup of sugar. 1 cup makes it very sweet.)



Granny’s Sweet Potato Casserole

4 cups Sweet Potato or yams (2 large cans)
1 cup sugar
1 stick butter, melted
2 eggs, room temp.
¼ cup milk
1 tsp vanilla
1 tsp pumpkin pie spice

Mix together until creamy, pour into 2 qt. Lightly buttered casserole dish, bake @350 for 25 min.

Topping
1 cup chopped pecans
1 cup brown sugar
1/3 cup butter, melted
1/3 cup flour

Top and bake for an additional 15 min.


BG, this is a wonderful idea for a thread! Great to see you!

Hi MWY

 

[bobsgirl]

Feistyred!! You're a sight for sore eyes!

 

[Sarojaede]

Cannellini Bean and Tomato Salad

4 large tomatoes (a mix of red, yellow, and orange if possible)
2 14-ounce cans cannelloni beans, drained
½ bunch Italian parsley, chopped
Herbs of choice (fresh basil, dill, etc.)
2 cloves finely minced garlic
¼ cup extra virgin olive oil
1/3 cup white balsamic vinegar
Salt and freshly ground pepper to taste

Combine the tomatoes, beans, herbs, parsley, and mixed garlic.

Drizzle with olive oil and white balsamic vinegar. **Red vinegar will discolor the beans.**

Let marinate overnight.

Salt and pepper to taste just before serving.

Serve as a hearty salad or put on crostini to make bruschetta

 

[silverwhisper]

i love cannellinis! :>

ed

 

[Sarojaede]

i love cannellinis! :>

ed

They are my favorites. They make for a great white chili--turkey or chicken chili.

 

[silverwhisper]

they're also lovely when infused w/ the flavor of truffles. :>

ed

 

[Sarojaede]

they're also lovely when infused w/ the flavor of truffles. :>

ed

Ohhh...I'll have to try that.

 

[midwestyankee]

T<snip>


BG, this is a wonderful idea for a thread! Great to see you!

Hi MWY

Hey, Feisty, how're you doing? We haven't run across one another since the internet was running over tin cans and string. Hope all is well is Feisty-world.

 

[Guest]

Unstuffed peppers

 

[silverwhisper]

my wife has an allergy to bell peppers but we've found that swapping in a chili of some kind (e.g., poblano or a large banana pepper) works pretty well, too.

ed

 

[Sarojaede]

Ohhh...Scaly...that sounds good.

 

[bobsgirl]

Pumpkin Cranberry Bread

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
2 In a mixing bowl, combine flour, pumpkin pie spice,
baking powder and salt.
3 Combine eggs, sugar, pumpkin and oil in small mixing
bowl, beat until just blended. Stir the wet mixture into the
dry with a wooden spoon until batter is just moistened.
Fold the cranberries and walnuts into the batter. Spoon the
batter into the prepared loaf pans.
4 Bake in preheated oven for 50 to 60 minutes. (If using
mini loaf pans, begin checking bread after 25 minutes.)

 

[bobsgirl]

OLD-FASHIONED PAN ROLLS

1/2 cup sugar 2 cups water
2 tsp. salt butter or margarine
2 pkgs. dry yeast 1 egg
About 6 cups flour salad oil

Up to 1 week ahead:

1. In large bowl, combine sugar, salt, yeast, and 2 1/4 cups flour. In
1-qt. saucepan, over low heat, heat water and 1/2 cup butter until very
warm (120 to 130). Butter does not need to melt.
2. At low speed, beat liquid into dry ingredients until just blended.
Increase speed to med.; beat two minutes. Beat in egg and 3/4 cup flour
to make a thick batter; continue beating two minutes. With spoon, stir in
enough additional flour (about 2 1/2 cups) to make a soft dough.
3. Turn dough onto lightly floured surface and knead until dough is
smooth and elastic, about 10 minutes. Shape dough into a large ball and
place in a greased large bowl, turning dough over so that top of dough is
greased. Cover and let rise in warm place, until doubled, about 1 1/2
hours.
4. Punch down dough. Turn dough over; brush with salad oil. Cover bowl
tightly with plastic wrap and refrigerate, punching down dough
occasionally until ready to use.

2 1/2 Hours Before Serving:

5. Remove dough from refrigerator; grease 15x10" roasting pan. Cut dough
into 30 equal pieces; shape into balls and place in pan. Cover and let
rise until doubled, about1 1/2 hours
6. Preheat oven to 425. Bake rolls 15 to 20 minutes until golden brown.
In small saucepan over low heat, melt 2 Tbsp. butter. Lightly brush
butter over hot rolls. Remove rolls from pan and serve immmediately.
Makes 2 1/2 dozen rolls.