On this bright morning, I greet you from across the newsprint table. And here is a request, born of a praise heard for the cast iron kitchen. An anonymous exchanger wrote: “My neighbor says pork chops in a cast iron skillet are the best. He also says that cast iron cooking is the best. Are there any readers who agree? What makes cast iron cooking different, all the more of a pain when cleaning cast iron pans? Please convince me and give us some recipes. “
Here’s a reminder of the last lines of last week’s column, to tell us what you have in your kitchen that is a precious masterpiece in someone else’s kitchen.
COMMENTS ON THE MAS
Chances are some of you missed Mr. and Mrs. Sunday’s expert Wednesday commentary. Rest assured that they are still paying attention but that they are stocking up some recipes for the colder days. (We can look forward to the black bottom pie, lamb marinade, and roast cabbage, but not until fall.) Read on for Sunday’s seasonal corn tips.
“Let’s talk about corn. We’ve seen recommendations in this column for the Whirlybird corn popper and agree it’s fine but it has a few drawbacks. It’s bulky and really shouldn’t be dishwasher safe (gears can corrode) An alternative is Salbree Microwave Popcorn (salbree.com/collections/salbree-microwave-popcorn-popper). Yes, Amazon offers it.
“While you don’t need to add any salt or oil, we like 1 teaspoon of corn oil and a little Flavacol Butter Seasoning for every 1/4 cup of unpopped corn. Three to four minutes in the microwave on high power and you’re good to go; no cranking or other hacking needed. “Flavacol? That’s what most commercial popcorns use for the buttery flavor, often mixed in with it. coconut oil (which we don’t like popcorn).
“Flavacol can be purchased locally at Holder Concessions & Wholesale (1312 S. Willow St. at East 14th Street) for approximately $ 3.25 plus tax per liter. Www.holderconcession.com.
“Holder carries a lot of other stuff (Sno-Cone syrup and machines, loose snacks, lots of popcorn flavors, etc.), so take the time to check them out. The Sussmans (owners and good people) will explain all their rental equipment if it is not too busy, we have rented popcorn machines and Sno-Cone makers for the holidays, their main market is entrepreneurs who resell their products.
“. minutes if it has been in the refrigerator. If your microwave does not have a turntable, you will need to change positions several times in this interval. Let it sit for a minute before eating or you will burn your lips. “
ALL THINGS PESTO
Pam from Soddy-Daisy writes a blog, Sidewalk Shoes.com. And she has several answers to the demand for pesto varieties.
“I love pesto and I make all kinds of it. I use it fresh and also freeze it for year round use. Servings from 2 cups to 1 cup for saucing pasta.
“On my blog I have a lot of pesto recipes to choose from. Some are just the pesto recipe and some pesto recipes are part of a main course.”
Here are his links to recipes for his pesto varieties:
* Parsley Pesto: I do this all year round; it’s great to use store-bought parsley you have left over from another recipe; www.sidewalkshoes.com/parsley-pesto
* Cilantro Pumpkin Seed Pesto: www.sidewalkshoes.com/cilantro-and-pumpkin-seed-pesto
“Carrot pesto on top: “Ideal when buying carrots with gorgeous tops – no waste. Www.sidewalkshoes.com/carrot-top-pesto
* Spinach pesto: “I do this when I have bags of baby spinach that I have to use up before they go bad.” www.sidewalkshoes.com/spinach-pesto
The blog has main course recipes that include homemade pesto recipes. The pesto can of course be prepared separately. One of Sidewalk Shoes’ favorite recipes follows, and we’ll be sharing more in the days to come.
Chicken with fresh tarragon pesto (or basil)
This fresh herb pesto, which can be made with tarragon or basil, adds such flavor and keeps the chicken moist.
For the pesto:
4 green onions, cut into 1-inch pieces
1/2 cup parsley leaves
1/4 cup fresh tarragon or basil leaves
2 tablespoons of walnut pieces
4 garlic cloves, peeled
1 1/2 teaspoons finely grated lemon zest
1/3 cup olive oil
Pass the first 6 ingredients in a food processor until finely chopped. With the engine running, add the oil through the tube and make it into a coarse paste. Season with salt and pepper.
For the chicken:
3 1/2 pounds whole chicken, cut into pieces
Heat the oven to 450 degrees.
Oil a large baking sheet. Pat the chicken dry and sprinkle with salt and pepper on both sides. Spread the pesto over the chicken, coating both sides. Arrange the chicken, skin side up, on the baking sheet. Cook chicken until tender, about 30 minutes. Makes 4 servings.
The following paragraphs of great advice have come from Valerie Bowers, who advises us on healthy shopping choices.
“Some of the best and healthiest tuna and salmon come from vitalchoice.com. Salmon is wild Alaskan salmon, and there is both pink and sockeye. Albacore tuna comes from smaller fish (this which means less mercury) and is packaged in cans and pouches.
“The tastiest tuna I’ve had in a while is probably from CS Fishery, and it can be ordered at store.177milkstreet.com.
“I know… you can’t just buy them in your local market, but the trade-off is guaranteed quality, safety and taste for your family as well as support for hard-working Americans.”
Finally, here is a short and sweet recipe from one of these legendary recipe collections, this one is a long favorite ranking box of a lifetime from MHV.
Oatmeal shortbread bars
1 stick of softened butter
1/2 cup of sugar
1/4 cup flour
1/3 cup rolled oats
1/4 teaspoon of salt
Heat the oven to 325 degrees. Butter a 9-inch square pan.
In a medium bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add the flour, oatmeal and salt and beat until blended. Press the dough evenly into the bottom of the prepared pan.
Bake, 25 to 30 minutes, until golden brown. Cut into bars while hot. Transfer to a wire rack and let cool in the pan. Makes about 2 dozen.
Remember the principle of transmission for what is going on in your kitchen. If you have done it, tasted it, copied it: Pass it on. We will wait here until you do.
* Advice on cast iron
* Valuable cooking hobbies
TO JOIN US
Fare Exchange has been a long-standing hangout for people who love to cook and eat. We welcome both your recipes and your requests. Be sure to include specific instructions for each recipe you send.
Address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
E-mail: [email protected]