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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

I've been going through all my cookbooks and updating <a href="https://www.eatyourbooks.com/">Eat Your Books</a> with the recipes I marked so I can search them online.

Final analysis:
I buy way too many cookbooks.
It's interesting to read through what recipes I marked 15 years ago, vs. what I would mark now, since my cooking skills have changed drastically.
Often the only way I remember that I've made a recipe is because the page is dirty. :)

And I just bought <a href="https://www.amazon.com/Patisserie-Mastering-Fundamentals-French-Pastry/dp/0847839621">Christoph Felder's 770 page book on Patisserie</a>. :eek:
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I try not to buy cookbooks, since literally any recipe can be found online now. However, I couldn't resist buying Bourdain's cookbook last year, in hardcover.

Still haven't made a single recipe in it. :o Sure does look nice sitting on my coffee table though.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I have a couple DASH cookbooks, as well as my grandmother's Betty Crocker cookbook from 1951.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

FadeToBlack&Gold said:
I try not to buy cookbooks, since literally any recipe can be found online now.
Click to expand...

Sometimes I get cookbooks from the library before I buy them, so I can see how many recipes I'd actually use. If I only find 1 or 2 recipes I like, I look for them online instead of buying the whole book... there are a lot that aren't available online.

And sometimes there are cookbooks where I like LOTS of the recipes, so obviously I am required to buy those. :)
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

jen said:
I've been going through all my cookbooks and updating <a href="https://www.eatyourbooks.com/">Eat Your Books</a> with the recipes I marked so I can search them online.

Final analysis:
I buy way too many cookbooks.
It's interesting to read through what recipes I marked 15 years ago, vs. what I would mark now, since my cooking skills have changed drastically.
Often the only way I remember that I've made a recipe is because the page is dirty. :)

And I just bought <a href="https://www.amazon.com/Patisserie-Mastering-Fundamentals-French-Pastry/dp/0847839621">Christoph Felder's 770 page book on Patisserie</a>. :eek:
Click to expand...
This. Now I have a favorites folder full of recipes online
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

A puzzle - I have the following items I need to use up: almonds, pecans, pine nuts, raisins, crystallized ginger bits, caramel chips, peanut butter chips, "salted caramel crunch", caramelized cacao nibs.

So far I have cookies with the nibs, caramel crunch and PB chips. Will probably just use the pine nuts in a crapload of pesto, since I have a lot of basil right now. Debating the merits of ginger + raisins. Not sure I like that combination (although, I am generally anti-raisin in baked goods anyway).
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I tried my hand at making homemade spaghetti sauce last night, starting only with actual tomatoes and no pastes or sauces from a can. Two things to remember going forward:

1) I need a stock pot with a lid that fits, to help control the loss of moisture.
2) Turn down the heat after browning the Italian sausage.

I've yet to taste it, but I think I have some sort of Italian chili on my hands at this point. My girlfriend sent me a link to fix that issue, which I'll have to review when I get home from work. Hopefully, I've not gone beyond the point of no recovery.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

St. Clown said:
I tried my hand at making homemade spaghetti sauce last night, starting only with actual tomatoes and no pastes or sauces from a can. Two things to remember going forward:

1) I need a stock pot with a lid that fits, to help control the loss of moisture.
Click to expand...

Get one with the little air pressure hole. It helps regulate the moisture as well.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Kepler said:
Get one with the little air pressure hole. It helps regulate the moisture as well.
Click to expand...

I bought one on Amazon earlier today. Its lid has a venting hole that can be opened or sealed, depending upon need.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

St. Clown said:
I tried my hand at making homemade spaghetti sauce last night, starting only with actual tomatoes and no pastes or sauces from a can. Two things to remember going forward:

1) I need a stock pot with a lid that fits, to help control the loss of moisture.
2) Turn down the heat after browning the Italian sausage.

I've yet to taste it, but I think I have some sort of Italian chili on my hands at this point. My girlfriend sent me a link to fix that issue, which I'll have to review when I get home from work. Hopefully, I've not gone beyond the point of no recovery.
Click to expand...

Cooking Light has something about Red sauce in it this month. I usually slow simmer the tomatoes until they are broken down (or, yummier- slow roast them in the oven at 200 for a few hours), add fresh garlic and simmer for a little bit.
use a blender stick til everything is smooth, sieve the seeds out,
add a little salt, fresh basil, olive oil whirr again,
simmer a bit more.
Freezes well. Add a bit of cream and yummy soup.

The one in cooking light has all sorts of other stuff.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Made <a href="https://www.browneyedbaker.com/sweet-and-salty-brownies/">Sweet and Salty Brownies</a> from Baked and they were very well received. Super fudgy, and just a hint of salt. I didn't add the fleur de sel and sugar on top, because I was transporting them, and figured it would all fall off.

leswp1 said:
Cooking Light has something about Red sauce in it this month. I usually slow simmer the tomatoes until they are broken down (or, yummier- slow roast them in the oven at 200 for a few hours), add fresh garlic and simmer for a little bit.
use a blender stick til everything is smooth, sieve the seeds out,
add a little salt, fresh basil, olive oil whirr again,
simmer a bit more.
Freezes well. Add a bit of cream and yummy soup.

The one in cooking light has all sorts of other stuff.
Click to expand...

I do the slow roast thing with Romas and balsamic vinegar, then puree, and freeze. I add spices later (in case I'm not using it for something Italian). Can get big baskets of Romas at the end of the season at the Farmers' Market.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Fried in olive oil, tossed with pasta and and freshly grated parm.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I slice them up fairly thick (about 1/2"), drizzle with olive oil, sprinkle with black pepper and garlic salt, and grill them. They turn out great grilled.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Made this last night:

https://www.thespruce.com/classic-fresh-salsa-3060434

I substituted parsley for cilantro, and I used ground red pepper because I had no chiles. I jammed it all in the blender, because it was getting late and I didn't feel like dicing tomatoes at 11:30 pm. Be careful with that. I almost wound up with salsa soup.

A bit too sweet at the start, but the flavor kicks in late. If I can find a way to really cut back on the early sweetness, this one is on point.
 
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Hammer said:
Made this last night:

https://www.thespruce.com/classic-fresh-salsa-3060434

I substituted parsley for cilantro, and I used ground red pepper because I had no chiles. I jammed it all in the blender, because it was getting late and I didn't feel like dicing tomatoes at 11:30 pm. Be careful with that. I almost wound up with salsa soup.

A bit too sweet at the start, but the flavor kicks in late. If I can find a way to really cut back on the early sweetness, this one is on point.
Click to expand...

a wee bit of soy sauce. For some reason it fixes anything with tomatoes
 
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