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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

Sweet potatoes are easy because they are so versatile. Sweet, savory...whatever. Can't lose.

Bourbon, maple, bacon sweet potatoes - cook your taters, mash em up, add a shot of bourbon, a shot of maple syrup (MAPLE syrup, not maple flavored pancake goo, you heathens), some crumbled bacon, a little cinnamon and nutmeg if you like. Stir it up and you're golden.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I'm going to do mashed potatoes of course but I might see what kind of variations are out there and try to do something a little different. I might not make as much as I am thinking about doing a scalloped potato as well. Did some homemade ones a week or so ago that turned out really great. Beyond that I'm not yet sure. Have to keep my eyes on here to see what you are all doing.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Thanksgiving side dishes (besides the usual stuffing and potatoes and green bean casserole). Discuss.

Looking for a sweet potato dish. Most of my family doesn't like sweet potatoes, so I have a little more leeway.
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I make these from time to time. Very easy and very good.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Cuban sandwiches. Put the pork shoulder in the slow cooker and let it cook while I answered the door to hand out candy. Even dusted off the old foreman grill.

Good stuff but it was still missing something. Could have been the Cuban bread. I used French because I couldn't find Cuban. It's just not the same. .
 
Re: USCHO Cooks: Open Your Mystery Basket.

You know the best thing about running out of bread for Cuban sandwiches but you still have extra pork shoulder?

Pulled pork sandwiches.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Thanks for the suggestions. Normally I make a spicy sweet potato recipe (like the one mel suggested - actually I've made that exact one and love it :)), but I think I'm going with <a href="http://www.epicurious.com/recipes/food/views/Garnet-Yams-with-Blis-Maple-Syrup-and-Maple-Sugar-Streusel-350428">this sweet potato</a> recipe, except mashed and with pecans added to the topping (pretty much what DC suggested - can't use bacon, though).

One question - does freezing mashed sweet potatoes (plain) change the texture at all? Never done it before, and I'd like to do as much as possible ahead of time.

Somehow I also volunteered to make an apple-cranberry tart, four cheese spinach manicotti (for the vegetarians) and cupcakes. I feel a little odd making cupcakes for Thanksgiving dessert, but my aunt has her heart set on them (she doesn't like apple or pumpkin pie). I found a new buttercream recipe (less sweet and holds really well) and she's in love. My nephew, cousin and sister-in-law will also be very pro-cupcake, so it's probably better to go with a non-traditional dessert everyone will like. We're still having pumpkin pie, which is my favorite (after pumpkin cheesecake.. which I am not making).
 
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Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
I went to Zingerman's in Ann Arbor for baking classes last weekend at <a href="http://www.bakewithzing.com/">Bake!</a>. I did Biscuits and Scones on Friday, then the Pastry 2.0 Bake-cation on Saturday and Sunday (8 am-5 pm). Cannot recommend highly enough - it was SO much fun. They do all the prep and cleaning, so you get to do the best parts of baking. They also do all the actual oven work (except for the doughnuts, which we got to fry). Can't wait for the next one.
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Ok, now I'm going to have to take one of the Zingerman's classes. I just have to decide which one.

My friend took the croissant class and brought his delicious creations to share with us. They were heavenly.
 
Re: USCHO Cooks: Open Your Mystery Basket.

wolverineTrumpet said:
Ok, now I'm going to have to take one of the Zingerman's classes. I just have to decide which one.

My friend took the croissant class and brought his delicious creations to share with us. They were heavenly.
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Very jealous - let me know which one you pick. :) If I lived closer, I would take every single one of their classes. They have a huge variety, even if you don't like sweets and desserts. I've been looking for places around here for baking classes, and there's nothing quite on that scale for amateurs, even in Chicago.

I've thought about going to Vermont for some KAF classes, but that trip is quite a bit more expensive than a drive to Ann Arbor, and I really can't imagine the experience is that much better.

edit: OMG <a href="http://www.frenchpastryschool.com/ce-class/pastry-camp-21">Pastry Camp</a> at the French Pastry School in Chicago. Pricey but a cheap train ride away. hmmmmmmmmm. it's a 10 minute walk from the train station. it's like FATE or something.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Very jealous - let me know which one you pick. :) If I lived closer, I would take every single one of their classes. They have a huge variety, even if you don't like sweets and desserts. I've been looking for places around here for baking classes, and there's nothing quite on that scale for amateurs, even in Chicago.

I've thought about going to Vermont for some KAF classes, but that trip is quite a bit more expensive than a drive to Ann Arbor, and I really can't imagine the experience is that much better.

edit: OMG <a href="http://www.frenchpastryschool.com/ce-class/pastry-camp-21">Pastry Camp</a> at the French Pastry School in Chicago. Pricey but a cheap train ride away. hmmmmmmmmm. it's a 10 minute walk from the train station. it's like FATE or something.
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French pastry school sounds amazing.

I'm thinking of starting with scones and biscuits. http://www.bakewithzing.com/class/164 I feel I could use those recipes often. I imagine I will love the class and end up back for more.

In non-baking news. Made this chicken stew for a pot luck at work and had many people ask for the recipe. I found the basis online and changed a few things. It was delicious, filling, and perfect for a Fall day.

2 cans cream of chicken soup
2 cups diced & peeled butternut squash
2 cups diced potatoes
2 cups sliced carrots
1 1/2 cups chopped onion
1 cup frozen corn
2 celery ribs, chopped
1/2 teaspoon of pepper
4 large chicken breasts (I used frozen)
3 T flour
1/4 cup water
3 T sour cream

Dump all but last 3 ingredients into crockpot, with chicken placed on top. Cook on low 7 hours.
Remove chicken and shred.
In small bowl, combine flour and water. Add sour cream. Stir into crock pot.
Add chicken back in and cook 30 minutes on high.

The first time I made it, I served it over egg noodles. The second time I just served it as a stew. It is great either way.
 
Re: USCHO Cooks: Open Your Mystery Basket.

wolverineTrumpet said:
French pastry school sounds amazing.

I'm thinking of starting with scones and biscuits. http://www.bakewithzing.com/class/164 I feel I could use those recipes often. I imagine I will love the class and end up back for more.
Click to expand...

Scones and biscuits was great. I've made scones a ton of times, but still learned helpful things. Had never made biscuits - we made buttermilk biscuits, sweet potato-pecan biscuits, and ginger scones.

I signed up for a less-intense <a href="http://www.cook-au-vin.com/cooking-classes/pastry-class/">pastry class in Chicago</a> in December - I think I'll see how I like that one before I sign up for the camp at the French Pastry School, but I am pretty convinced I'd love it.
 
Re: USCHO Cooks: Open Your Mystery Basket.

FadeToBlack&Gold said:
I was never big on sweet potatoes, I may have to try that lime juice trick sometime.
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Grilled fish, white rice, sweet potatoes w/ lime -- all you need is some boat drinks, mon! :cool:

jen said:
Somehow I also volunteered to make an apple-cranberry tart, four cheese spinach manicotti (for the vegetarians) and cupcakes. I feel a little odd making cupcakes for Thanksgiving dessert, but my aunt has her heart set on them (she doesn't like apple or pumpkin pie). I found a new buttercream recipe (less sweet and holds really well) and she's in love. My nephew, cousin and sister-in-law will also be very pro-cupcake, so it's probably better to go with a non-traditional dessert everyone will like. We're still having pumpkin pie, which is my favorite (after pumpkin cheesecake.. which I am not making).
Click to expand...

Cupcakes at Thanksgiving . . . . . . . thinking . . . . . . . you know what, I like it!

(Maybe you could make those widdle biddy Bichon Frise cupcakes. Don't google the image! The cuteness can *kill* right through the screen!)
 
Re: USCHO Cooks: Open Your Mystery Basket.

wT, just in case you needed more convincing, I brought my Zingerman's ginger scones in today to share, and all 12 were gone by 10 am. They were delicious - reheated a little bit in the microwave, they were perfectly soft and buttery. :) They kept really well in the freezer. I plan on making some cranberry-chocolate chip ones tonight (have some heavy cream I need to use up).
 
Re: USCHO Cooks: Open Your Mystery Basket.

Made pork stuffed pepper tonight. Actually better than a beef or turkey stuffed pepper, and the only improvements I can think of: next time, use quinoa over rice, and use a tastier cheese than Monterey Jack.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Since rhe Vikings won, I didn't cook. 50% off papa johns worked for me
 
Re: USCHO Cooks: Open Your Mystery Basket.

I think I'll smoke a couple chickens tomorrow to have for the coming week. I may do a pork shoulder too, though that'll take way longer than the beer can chix.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I did some baking today. I do not normally bake. First I did a simple apple crisp. It is low carb I guess using flax meal, almond flour and Splenda (for my dad). I don't even like apple based baked desserts (something about the texture of the apples after they are cooked) so I have no idea how this will taste (the fam hasn't tried it yet). But we had apples that needed to be used.

Second I did a double chocolate cranberry cookie. Just a basic chocolate cookie with chocolate chips and dried cranberries. Actually came out pretty good. I would have liked them to be a touch more chewy but it won't prevent me from enjoying them. I had bought a cookie cookbook (for $3 at a used book store) and these were the first to catch my eye.
 
Re: USCHO Cooks: Open Your Mystery Basket.

goldy_331 said:
I think I'll smoke a couple chickens tomorrow to have for the coming week. I may do a pork shoulder too, though that'll take way longer than the beer can chix.
Click to expand...

There were pork chops on special at the store when I got the chickens so I smoked 6 of those. Had one for lunch and it was yummy....
 
Re: USCHO Cooks: Open Your Mystery Basket.

cc to wT: New <a href="http://www.bakewithzing.com/calendar"</a>Zingerman's class schedule</a> is out.

The bread bake-cations sound great. I'm deciding between a weekend and a week-long. Or maybe the week-long savory class.
 
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