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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

Also, aside from having no clue why I never post in this thread, I've got zucchini and pepper relishes all set to deliver to the Minnesota State Fair tomorrow. Should be interesting to see how it pans out as those are two of the least entered categories and I catered things to (ideally) excel in the stated scoring categories. Gaming the system? Hopefully.
 
Re: USCHO Cooks: Allez Cuisine!

XYZ said:
Also, aside from having no clue why I never post in this thread, I've got zucchini and pepper relishes all set to deliver to the Minnesota State Fair tomorrow. Should be interesting to see how it pans out as those are two of the least entered categories and I catered things to (ideally) excel in the stated scoring categories. Gaming the system? Hopefully.
Click to expand...
The only thing I've competed in at the state fair is beef, before it is turned into food.
 
Re: USCHO Cooks: Allez Cuisine!

jen said:
hosting an annual family gathering this weekend. I'm making mushroom turnovers for appetizers, chicken with bacon, cheese and mushrooms (for the meat eaters), lasagna cupcakes (for the vegetarians), green beans with caramelized onions, honey glazed carrots, fruit salad, wild rice with almonds, soft garlic knots, and lemon chiffon cake for dessert. I feel like I am missing something.
Click to expand...

I added caramelized shallot mashed potatoes. Still there was way too much food (but now I don't need to cook all week). Everything was pretty good - the cake was a pain in the *** (Italian meringue) but very good, probably my favorite thing. Two lemon chiffon cake layers, drizzled with lemon simple syrup, with lemon curd between the layers, slathered with lemon-flavored meringue, and it still wasn't too lemony. I can't find the recipe online, but it's from <a href="http://www.amazon.com/Roses-Heavenly-Cakes-Rose-Beranbaum/dp/0471781738">Rose's Heavenly Cakes</a>. The lasagna cupcakes were good, but a little plain. Not too impressed with any of the sides - nothing special.
 
Re: USCHO Cooks: Allez Cuisine!

Cooked 32 lobsters yesterday, had a few folks in a for a feed:) also made raspberry ice cream that was excellent
 
Re: USCHO Cooks: Allez Cuisine!

walrus said:
Cooked 32 lobsters yesterday, had a few folks in a for a feed:) also made raspberry ice cream that was excellent
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:eek:

You can keep the lobstah but I love rasp ice cream!!

Posted this recipe awhile ago and I think it got purged. For those of you with an overabundance of zucchini.

Chocolate Zucchini Cake

2 ¼ C Flour
½ c unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 ¾ c sugar
1 stick butter
½ c vegetable oil
2 large eggs
1 tsp vanilla extract
½ c buttermilk
2 c grated unpeeled Zucchini
1 cup semi-sweet chocolate chips

Oven 325F, butter/flour 13X 9 pan
Sift Flour, soda, cocoa and salt together. In separate bowl beat sugar, butter and oil. Add eggs 1 at a time, then vanilla.
Add dry ingredients alt with buttermilk in 3 additions. Add zucchini.
Pour into pan, sprinkle Choc chips on top.
Bake 50 min or until tester comes out clean from center of cake.
 
Re: USCHO Cooks: Allez Cuisine!

leswp1 said:
Posted this recipe awhile ago and I think it got purged. For those of you with an overabundance of zucchini.
Click to expand...
Made this cake today, very good. The kid even likes it and he says zucchini is ucky
 
Re: USCHO Cooks: Allez Cuisine!

Looking for good pizza sauce and tomato sauce recipes. I know there are a ton out there, it's hard to weed through them.

Also, I have a lot of poblano peppers. What do I do with them? None of the recipes I've found interest me too much (maybe poblano pesto).
 
Re: USCHO Cooks: Allez Cuisine!

jen said:
Also, I have a lot of poblano peppers. What do I do with them? None of the recipes I've found interest me too much (maybe poblano pesto).
Click to expand...
How about pickling poblano peppers so Peter Piper can pick them?

And I've been thinking hard about this: Michigan has a new "cottage food" law which allows anyone to sell non-temperature controlled food from home, roadside stands, or farmer's markets. I wouldn't be able to mail anything under the Piper's House 920 label, or sell something like a bacon-chocolate cookie, and I would have to label everything. However, I wouldn't be subject to the same inspection laws as regular food producers.
 
Re: USCHO Cooks: Allez Cuisine!

No recipes to report, but I did have the best corn and tomatoes of the season this past weekend. Those don't need a recipe, you know what to do with them. :)
 
Re: USCHO Cooks: Allez Cuisine!

tonight I made a version of sole Veronique with whitefish. Needs a little work, but I think I got the concept down.
 
Re: USCHO Cooks: Allez Cuisine!

Grilled me up a home raised ribeye tonight. Had it with some fresh red skin potatoes and fresh sweet corn. No recipe needed here either. ;)
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
How about pickling poblano peppers so Peter Piper can pick them?

And I've been thinking hard about this: Michigan has a new "cottage food" law which allows anyone to sell non-temperature controlled food from home, roadside stands, or farmer's markets. I wouldn't be able to mail anything under the Piper's House 920 label, or sell something like a bacon-chocolate cookie, and I would have to label everything. However, I wouldn't be subject to the same inspection laws as regular food producers.
Click to expand...
I've thought about it, and I'm going to do it. After the Chicago Marathon, Piper's House 920 will be a reality.
 
Re: USCHO Cooks: Allez Cuisine!

I think I picked the perfect week for my first attempt at making a large batch of chili.

It was spectacular. Perfect amount of cumin and chili powder (among other spices). Perfect meat:bean ratio. I'm a bit curious to experiment with ratios of the various beans. I used 1:1:1 pinto:dark red:black. Almost nailed the heat level with a pair of serranos. I'd probably go with three next time around.

I will admit, I feel it's missing something. Can't quite put my finger on it though. Argh.
 
Re: USCHO Cooks: Allez Cuisine!

Trying to think of a good application for a can of evaporated milk I've got in my cupboard. I'm thinking maybe a sauce of some sort. (Something more fun than Alfredo sauce, if I can)
 
Re: USCHO Cooks: Allez Cuisine!

Was pining for a bleu cheese burger from the Michigan House Cafe in Calumet (the only place I know that will cook a burger medium-rare). Didn't want to make the 10-hour drive :p, so I made my own version - half-pound patty of ground sirloin, homemade bleu cheese sauce, red onion, tomato, and lettuce on a toasted onion roll.
 
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