Posted: 16 May 2021 10:01 AM PDT

The Northern Solano Democratic Club is hosting a virtual fundraiser, "Cooking with Alice," at 5 p.m. May 22

Alice Fried, native of New Orleans, invites you to cook along with her on the Zoom platform, while she makes her family bread pudding recipe. Join Alice and special guest John Garamendi, D-Solano,remotely from Washington, DC.

Admission to Alice's Kitchen Zoom event is $25.

What to Cook This Week - The New York Times

Posted: 16 May 2021 07:30 AM PDT

Good morning. Fifty years ago today the front page of The Times brought news from Cairo and Vietnam, and from President Nixon's compound on Key Biscayne, Fla. There were reports from Chicago and London, from Dublin and from Fifth Avenue in New York, where on Saturday 10,000 members of the nation's military had marched in the 22nd Armed Forces Day Parade.

Inside the massive Sunday newspaper — more than 500 pages! — Craig Claiborne brought forth a recipe for Texas-style roasted baby goat, cooked for two hours at 450 degrees in a covered pan with no fat or liquid, then uncovered, sprinkled with dried oregano, cooked for an additional 20 minutes, then cooked and basted for another 30 with five cups of "Texas salsa": onions, garlic and green pepper sautéed with cumin seeds and two pounds of peeled tomatoes. The dish serves 12, he wrote, noting that baby goat was usually available at Mara's West Indies Market, 718 Nostrand Avenue, in Brooklyn. (It's a condo building now.)

Alternatively, and still to eat with your hands, take a look at Melissa Clark's fine new recipe for chile-roasted chicken with honey, lemon and feta (above). The sticky, schmaltzy, sweet-and-sour drippings on the bottom of the pan are one of the best things about it, so be prepared to sop them up with bread. Or you can spoon them over rice or potatoes.

On Monday, how about another new recipe, this one from Yewande Komolafe, for glazed tofu with chile and star anise. It's a take on the technique behind Sichuan hui guo rou, or twice-cooked pork. The blocks of tofu are seared first, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can impart even deeper flavors.

Tuesday: Mark Bittman's shrimp burgers. I'd hit the buns with mayonnaise at the end, mixed with Texas Pete hot sauce and plenty of lime juice. And to go with them, oven-fried patatas bravas.

For Wednesday's meal, I like this spring-vegetable japchae from Kay Chun, made with the Korean sweet-potato noodles known as glass noodles.

On Thursday, consider Millie Peartree's real-deal brown stew chicken built on a base of store-bought browning sauce, a caramel-hued burnt sugar concoction seasoned with vegetable concentrates. Caribbean umami! It's terrific.

And then on Friday, maybe you can take a look at this spring feast from David Tanis: an arugula salad with chopped egg and prosciutto to start, followed by a main course of mustard salmon with spring vegetable stew and strawberries in red wine for dessert, with pistachio biscotti.

Thousands and thousands more recipes to cook this week are waiting for you on New York Times Cooking. You need a subscription to access them all, but I'm hoping you'll find that of value: These are good recipes we've assembled! Subscriptions in any case support our work and allow it to continue. Please, if you haven't already, subscribe today.

We are as always standing by to help, should something go wrong with your cooking or our technology. Just write cookingcare@nytimes.com. Someone will get back to you, I promise.

And if you've got some extra time today and want to spend it scrolling, check us out on Instagram, and on Facebook as well. On Twitter, you'll find links to our news articles. And you should absolutely visit us on YouTube, where you can watch Melissa make gooey, bittersweet brownie shortbread.

Now, it's a far cry from a discussion of the benefits of induction cooking, but Desus Nice interviewed Vince Staples for GQ and it's just great.

I loved Ligaya Mishan's deeply reported and very beautiful article about the supermarket H Mart, in The Times.

As people continue to get vaccinated, are we headed into a "Roaring 2020s"? Historians tell Smithsonian Magazine that the answer is … complicated.

Finally, some music to play us off and into the kitchen: Beppe Gambetta and Dan Crary, "Thunderation." I'll be back on Monday.

A Cooking With Ease sweet farewell | People | wyomingnews.com - Wyoming Tribune

Posted: 16 May 2021 07:14 AM PDT

I began Cooking With Ease more than a year ago to offer readers ideas for simple recipes to cook while quarantined at home due to the COVID-19 pandemic.

The 32 plus columns I have written shared some of my late Mom's recipes, which I also prepare, as well as some of my own creations. I also like to change up recipes that I come across by switching ingredients that I think might be better, and make it a completely different meal. I might also change cooking styles, such as turn some stew ingredients into a sheet pan meal.

This is my last cooking column, and I hope they have provided you with ideas for your own meals. It has been an enjoyable experience to write this column.

I leave readers with some sweet desert recipes. I usually do not cook deserts, but my Mom used to bake crumbles, and I just changed this recipe up by using a sheet pan instead of a baking dish, and used blueberries instead of her standard apples.

Dump cakes are something so simple, and by using different pie fillings or other fruits, and changing up the type of boxed cake mix, your options are only limited by your imagination.

SHEET PAN BLUEBERRY CRUMBLE

Ingredients:

Approximately 3 pounds of fresh blueberries (you could also use peaches, apples, pears or any fruit of your choice)

2 cups old-fashioned rolled oats

1 ½ cups all-purpose flour

1 ½ cups packed brown sugar

Two sticks butter, melted

1 tablespoon fresh lemon juice

2 teaspoons ground cinnamon

Salt to taste

— Preheat to 425 degrees Fahrenheit.

— If you use pears or apples, peel and core, then cut into ¼ -inch-thick slices. If you use peaches slightly blanch to make skin easier to peal, and then cut into ¼-slices.

— Place fruit on an 18 inch by 13 inch sheet pan and toss with the lemon juice, half of the brown sugar, 2 tablespoons of the melted butter, half of the cinnamon, and a pinch or two of salt.

— Spread fruit evenly on the pan, cover with foil and bake for about 10 to 15 minutes (depending on the fruit you use) until the fruit has softened and released some liquid.

— Combine the oats, flour, remaining brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.

— Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes.

I serve with either ice cream or fresh whipped cream.

DUMP CAKES:

BLACK FOREST DUMP CAKE

— One 21 ounce can cherry pie filling

—One 18 ounce box Devil's Food cake mix

One and one-half sticks butter

PEACH DUMP CAKE

One 21 ounce can peach pie filling

One 18 ounce box yellow cake mix

One and one-half sticks butter

— Preheat the oven to 350 degrees Fahrenheit.

— Dump the pie filling a 9 inch by 13 inch baking dish.

— Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

— Bake until the tops are brown and bubbly, about 45 minutes to 1 hour.

I serve with ice cream or fresh whipped cream.

from What to Cook https://ift.tt/3w9lApi

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Northern Solano Democratic Club hosting cooking fundraiser - Vacaville Reporter

Northern Solano Democratic Club hosting cooking fundraiser - Vacaville Reporter

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