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USCHO Cooks: Maybe We Can Beat Bobby Flay

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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

leswp1 said:
I make Pepparkauka- Swedish ginger cookies. I have never had a complaint other than they are gone :)
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Alton Brown's ginger snaps are to die for. They're a bit expensive to make though. Crystalized ginger can be pretty expensive if you don't want to make it yourself.
 
For Thanksgiving, I'm cooking for two again. Last year I went traditional and it tasted like sadness. So... instead of turkey, I found these Cowboy Ribeye steaks from Sam's Club. They're 4 inches thick and have the bone in.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

dxmnkd316 said:
Alton Brown's ginger snaps are to die for. They're a bit expensive to make though. Crystalized ginger can be pretty expensive if you don't want to make it yourself.
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I've yet to have better than my mom's recipe, which really isn't her recipe, it came from an old country church cookbook, that I still use for almost all baking that I do. (those old Scandinavian farm wives sure knew how to bake, the meals....much too bland and boring :p) Though, I think, technically, they wouldn't be ginger snaps, that's just the name they're given for some reason. I'd more accurately call them molasses cookies, since this particular recipe is for a softer, chewy cookie, not a crispy one I'd think of for a ginger snap. They're **** good though.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

bigblue_dl said:
I've yet to have better than my mom's recipe, which really isn't her recipe, it came from an old country church cookbook, that I still use for almost all baking that I do. (those old Scandinavian farm wives sure knew how to bake, the meals....much too bland and boring :p) Though, I think, technically, they wouldn't be ginger snaps, that's just the name they're given for some reason. I'd more accurately call them molasses cookies, since this particular recipe is for a softer, chewy cookie, not a crispy one I'd think of for a ginger snap. They're **** good though.
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Ditto
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peach-streusel-slab-pie.html">Peach Streusel Slab Pie</a>. Easy as.... pie. I added blueberries and subbed pecans for almonds.

I have too much fruit in my freezer. Need to clean out stuff to make room for cookies.
 
I'm going to offer peanut and cashew brittle, fudge, no bake cookies, sponge toffee, etc for the holidays. Looking forward to handing out maple praline pecans!
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

2016 cookies. I'm breaking my long-standing "no rollout" rule, so I have to start early. Already made the apple cider (meh), PB maple, ginger jump ups and pignoli.

New:
<a href="http://www.bhg.com/recipe/apple-cider-buttons/?socsrc=bhgpin092113applecidebuttons&crlt.pid=camp.ZXQXeXFRxKKX">Apple Cider Buttons</a>
<a href="http://www.bhg.com/recipe/white-chocolate-and-creme-de-menthe-shortbread/">Crème de Menthe Shortbread</a>
Ginger Jump Ups - not online - Zingerman's
<a href="http://www.bhg.com/recipe/cookies/linzer-pinwheels/">Linzer Pinwheels</a>
<a href="https://www.pillsbury.com/recipes/raspberry-poinsettia-blossoms/11f79330-bc9f-4fa8-a50a-091cd840abec">Raspberry Poinsettias</a>
<a href="http://www.davidlebovitz.com/zimtsterne/">Zimsterne</a>
Pignoli - not online - Zingerman's
Peppermint Chocolate Thumbprints - not online - from old KAF mag
<a href="http://wannacomewith.com/2015/11/brandied-cherry-nut-cookies/">Brandied Cherry Nut</a>
<a href="https://www.babble.com/best-recipes/buttered-rum-cookies/">Hot Buttered Rum cookies</a>

Repeats:
<a href="http://www.kingarthurflour.com/recipes/cherry-pistachio-biscotti-recipe">Cherry Pistachio Biscotti</a>
<a href="http://www.lovefromtheoven.com/2014/11/26/hot-chocolate-cookies/">Hot Cocoa Cookies</a>
<a href="http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-oatmeal-cookies-recipe?utm_campaign=content&utm_source=pinterest&utm_medium=social">Gluten Free Chocolate Oatmeal</a> with cherries and white chocolate
<a href="http://www.crunchycreamysweet.com/2013/12/09/gingerbread-snickerdoodles-recipe/">Gingerbread Snickerdoodles </a>
<a href="http://www.seattletimes.com/food-drink/recipe-grasshopper-cookies/">Grasshoppers</a>
<a href="http://www.kingarthurflour.com/recipes/gluten-free-cocoa-molasses-cookies-recipe#.UQRb5zZiZlI.pinterest">Gluten Free Molasses</a>
<a href="http://www.tasteofhome.com/recipes/peanut-butter-maple-cookies">Peanut Butter Maple</a>
<a href="http://www.kingarthurflour.com/recipes/dark-chocolate-buttercrunch-recipe#.UMScfTa25kw.pinterest">Dark Chocolate Buttercrunch</a>
<a href="http://www.kingarthurflour.com/recipes/peppermint-crunch-bark-recipe">Peppermint Bark</a>
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

jen said:
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peach-streusel-slab-pie.html">Peach Streusel Slab Pie</a>. Easy as.... pie. I added blueberries and subbed pecans for almonds.
I have too much fruit in my freezer. Need to clean out stuff to make room for cookies.
Click to expand...
I'd never heard of slab pie and now this is the second time I've read about it today (Smitten Kitchen also made a slab pie, but I haven't had a chance to read about it yet). Is it freeform? How do you keep liquid from spilling out? Most importantly, was it good?
dxmnkd316 said:
I heard about that. I'm in.
Have you checked out Justin Warner's cookbook from a few years back? It's interesting and fun.
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I have been so disappointed in Food Network's lack of use of Justin, he was a house favorite during his season on Next Food Network Star. I really like his book.
dxmnkd316 said:
Sunday gravy and fresh baked bread.
The house smells amazing.
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I make a loaf of bread every week and I love the way my house smells. And I always feel so accomplished when it rises well and I get a tall loaf without a huge air bubble (I've done a lot of work on my folding technique).

Jen -- I'm always so amazed when I see your list of cookies! Your friends/co-workers/family are so lucky!
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

bostonewe said:
I'd never heard of slab pie and now this is the second time I've read about it today (Smitten Kitchen also made a slab pie, but I haven't had a chance to read about it yet). Is it freeform? How do you keep liquid from spilling out? Most importantly, was it good?
Click to expand...

This particular one, you smoosh the crust into a rimmed jelly roll pan, so the pie is 10x15ish. I don't like baked fruit pie, but several people told me how much they liked it. I wish I knew the answer to the liquid question, because I had to clean my oven after I made it. I put the jelly roll pan on a cookie sheet (not rimmed, though), and some of the juice spilled over. I'm not sure how putting a rimmed pan inside a rimmed pan would affect the heat. I probably used more fruit than it called for, which didn't help either.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I brought in over 50 reject cookies (they taste fine, but they're too thin and flat - too fragile to mail) and they were gone by 3 pm. With a half full office. Going to try again at a higher temp or with less sugar/butter, or maybe part shortening.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

jen said:
I brought in over 50 reject cookies (they taste fine, but they're too thin and flat - too fragile to mail) and they were gone by 3 pm. With a half full office. Going to try again at a higher temp or with less sugar/butter, or maybe part shortening.
Click to expand...

Perhaps refrigerating the dough would give you the thickness you desire.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

ShirtlessBob said:
For Thanksgiving, I'm cooking for two again. Last year I went traditional and it tasted like sadness. So... instead of turkey, I found these Cowboy Ribeye steaks from Sam's Club. They're 4 inches thick and have the bone in.
Click to expand...

I got one, almost 2 lbs. Cooked it like a standing rib roast --500 for 8 to 10 min turn down to 325 ish and weight x 13 equals minutes to cook.
Sorry not very precise. But anyway came out perfect medium rare. More than enough for 2. Had French dips the next day.
 
vizoroo said:
I got one, almost 2 lbs. Cooked it like a standing rib roast --500 for 8 to 10 min turn down to 325 ish and weight x 13 equals minutes to cook.
Sorry not very precise. But anyway came out perfect medium rare. More than enough for 2. Had French dips the next day.
Click to expand...

I ended up buying 2, cooking 2, and my dad had the other one. It felt like I was taking on a Man vs Food challenge. I finished it, but I don't think I can do that again.
 
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