What to Cook This Weekend - The New York Times |
- What to Cook This Weekend - The New York Times
- COOKING WITH THE SNAP - Zucchini Noodles - The Stanly News & Press | The Stanly News & Press - Stanly News & Press
- Rice cakes, cheesy crepes and jammy cookies: Ottolenghi’s recipes for cooking with kids - The Guardian
- Cooking up a conversation | News, Sports, Jobs - Fort Dodge Messenger
|
What to Cook This Weekend - The New York Times Posted: 28 May 2021 07:30 AM PDT  Good morning. Maybe you'll spend the Memorial Day weekend preparing to picnic, or getting ready to cook outside, or setting yourself up for a potluck. Perhaps you'll make sandwiches and take them on a long walk in the woods or along a beach, up an avenue, across town on a quiet side street, toward a park. I hope so. It's good to cook for others. It's good to eat outside. But I hope that's not all you'll do. Me, I'd like to investigate this slow-cooker recipe for shrimp in purgatory (above), and I hope you'll try it, too. The spicy red pepper and tomato sauce develops its deep flavors over hours, and you add the seafood at the end. (You can make the dish on the stovetop, if you prefer.) And I also want to deploy some store-bought green chutney in this quick, saucy green masala chicken. How about you? Grilled salmon salad with lime, chiles and herbs could be good for Saturday night. Some blueberry muffins for breakfast on Sunday would absolutely be thrilling. With the holiday on Monday, you might take a second big swing on Sunday evening and make lobster mac and cheese. And for Memorial Day itself? You know we have many, many recipes for that. Me, I'd like to steam clams and make some bluefish ceviche, for which you don't really need a recipe. You don't even need bluefish! Just marinate the freshest diced fish you can find in lime juice, olive oil, minced jalapeño, chopped mango and sliced red onion for around 30 minutes, then serve with tortilla chips. I'd like to follow the seafood with barbecued chicken, grilled asparagus with caper salsa, a macaroni salad with lemon and herbs. That's a terrific meal. And then watermelon granita for dessert? Or a poundcake with macerated strawberries and whipped cream? The first if I don't have time for the second. But I'd like to make the time. Strawberry season's a reason to celebrate. There are thousands and thousands more recipes awaiting you on New York Times Cooking. I hope you will consider subscribing so that you can see all of them. Your subscriptions support our work. We will support you in return. If anything goes wrong while you are cooking or using our technology, please reach out for help. We're at cookingcare@nytimes.com. We will get back to you. Now, it's nothing to do with hot ovens or fancy ingredients, but Sally Quinn took to The Washington Post Magazine to declare the end of Washington's society scene, done in by the twin blows of the Trump administration and the pandemic. The photographs are amazing. Here's Leo DeLuca in Smithsonian Magazine with "A Brief History of the Cheez-It," a snack born in Dayton, Ohio, in 1921, and first marketed as "baked rarebit." I liked Dan Chiasson on the Bolinas poets, in The New Yorker. Finally, Jon Pareles got me listening to Carsie Blanton, "Party at the End of the World." Do that yourself and I'll see you on Sunday.  |
|
Posted: 28 May 2021 01:40 PM PDT  Editor's Note: Let's celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook. Zucchini Noodles 1 Large zucchini, rinsed with water and ends cut off Spiralizer From the Kitchen of Lori Ivey  |
|
Posted: 29 May 2021 01:30 AM PDT Cooking with kids: the difference between how that's going to be in your mind (fun, bonding, delicious, a great way to get kids to try new things) and how it can be in practice (bizarrely stressful, incredibly messy, essentially divisive) can, shall we say, be vast. Those who have tried have probably experienced some degree of both and are, as a result, more comfortable dishing out the food than The Advice. I'll hold back on the advice today (though I would whisper that a bit of prep really does pay off, so get all your ingredients out and ready), but hope that this food will lure those little hands to get chopping, mixing, tasting and eating. Good luck! Ham and mozzarella rice cakes (pictured above)These rice cakes are inspired by yaki onigiri, or Japanese rice balls. I often cook with my kids after we've had lunch – they are much more focused when they're not raging hungry – so these are ideal, because they can be made a day ahead, ready to be fried the next day. Prep 15 min For the rice cakes For the dip Put the rice in a medium bowl, cover with plenty of cold water and leave to soak for 30 minutes. Tip the rice into a sieve, run under the cold tap until the water runs clear, then put in a small saucepan with 240ml water and a half-teaspoon of salt. Cover the pan, bring up to a simmer, then turn the heat to low and cook for 15 minutes, until all the water has been absorbed. Take off the heat and leave to rest, still covered, for 10 minutes. Meanwhile, mix the ham, mozzarella, egg yolk and a good grind of pepper in a bowl, then split into eight roughly 20g portions, roll into balls and set aside. Put all the dip ingredients into a small saucepan, whisk to make sure the cornflour gets incorporated with the liquids, then cook on a medium-high heat for three minutes, until the mixture thickens slightly and takes on a glossy sheen. Pour into a small bowl and leave to cool. Spread the rice evenly over a medium-sized tray, drizzle over the sesame oil, scatter with the chives and mix gently with a fork. Have ready a bowl of cold water and, using wet hands, weigh out about 55g of the rice mixture and flatten it to the size of the palm of a hand. Put one ball of the mozzarella mixture on the rice and gather up the sides to make a ball, wetting your hands as you go, so the cheese mixture is totally encased by the rice. Roll the ball firmly in your hands, then flatten slightly, set aside and repeat with the remaining rice and mozzarella mixture. Put all the sesame seeds on a plate, then dip in both flat sides of each rice cake, just to coat. Put the olive olive oil in a large frying pan on a medium-high heat and, once it's hot, fry the rice cakes in batches for three minutes on each side, until the sesame seeds are golden. Drain on kitchen towel and serve warm with the dip on the side. Cheesy curry crepes The crepe batter can be made the day ahead, as can the crepes themselves: keep them in an airtight container in the fridge. These quantities will make a few extra crepes, but that will allow for any crepe-related catastrophes and/or a few extra to snack on. For a meat-free version, try leftover roast vegetables or chickpeas instead. Prep 15 min For the crepes For the bechamel To assemble Put all the crepes ingredients in a blender, add half a teaspoon of salt and blend on high speed until smooth. Pour into a jug and set aside while you make the bechamel. Put all the ingredients for the bechamel except the cheese in a small saucepan, bring up to a simmer on a medium heat and cook, whisking constantly, for about two or three minutes, until thickened and smooth. Take off the heat, add 50g of the grated cheese, a quarter-teaspoon of salt and a good grind of black pepper, and whisk until smooth. Cover the surface of the bechamel with a piece of parchment to prevent a skin forming, then set aside while you cook the crepes. Put a small, 16cm, nonstick frying pan on high heat. Once hot, turn the heat down to medium-high and add a quarter-teaspoon of vegetable oil. Pour about 50ml crepe batter into the pan, swirl it around to spread the batter evenly over the base and cook for 30-40 seconds a side. Transfer to a plate and repeat with the rest of the batter – you should end up with 12 or 13 crepes. (If you like, use two pans, to speed things along.) Heat the oven to 240C (220C fan)/475F/gas 9 and line a large, 37cm x 32cm oven tray with baking paper. Take eight of the crepes (save the rest for a snack), lay them on a flat surface and spread each one with a heaped tablespoon of bechamel. Scatter about 30g of the chicken, beef or ham over the bottom quarter of each crepe, and top that with a teaspoon or so of spring onion and half a tablespoon of grated cheese. Fold the top half of each crepe over the bottom half, to cover the filling, then fold over the left side to cover the right, so you end up with little open-ended triangular parcels. Place the parcels on the lined tray, scatter the remaining cheese over the top and drizzle with half a tablespoon of olive oil. Bake for 10-15 minutes, until golden, then serve hot with the remaining spring onions sprinkled on top and some mango chutney alongside. Raspberry frisbee cookies Is it possible to call a cookie a frisbee and then get cross when food flies across the kitchen? Use another berry instead of the raspberries, if you prefer, and make double the amount of jam so you have some left over for breakfast. Prep 15 min For the cookies For the jam For the icing Heat the oven to 180C (160C fan)/350F/gas 4. In a large bowl or food processor, mix the flour with the icing sugar, ground cardamom, if using, and an eighth of a teaspoon of flaked salt. Add the butter and vanilla paste, and mix or pulse until the mixture looks like breadcrumbs. Pour into a bowl and use your hands to bring it all together into a ball. Put the dough between two sheets of greaseproof paper and, using a long rolling pin, roll it out to ¾cm thick, pushing together any cracked edges as you roll. Peel off the top sheet of paper and save to bake the cookies on later. Lift up the bottom sheet of paper on either side, with the dough on it, transfer to a large, flat tray and refrigerate for 30 minutes. Meanwhile, make the jam filling. Mash the fruit with a fork until smooth (or blitz it in a food processor), then pass the resulting puree through a fine sieve set over a bowl, using a spoon to push it through, until you are left with just the pips in the sieve. Pour the puree into a large saucepan, add the caster sugar, lemon juice and an eighth of a teaspoon of flaked salt, then cook on medium-high heat for 10 minutes, until bubbling furiously. Pour into a bowl, cover and leave to cool. Take the cookie dough tray out of the fridge, lift up the sheet of paper with the dough still on it and transfer to a work surface. Using a 5cm round cookie cutter, cut out 18 cookies and place them on a large tray lined with the reserved sheet of paper. (If there are any scraps, put these on a second tray, then bake and save for crumbling over desserts and/or yoghurt another time.) Bake the cookies for 17 minutes, until lightly golden at the edges, then use a spatula to transfer them to a rack and leave to cool. Mix the icing sugar and water in a small, flat-bottomed bowl, and crush the freeze-dried raspberries in a second small bowl. Once the cookies are cool, spoon half a tablespoon of the jam on to the centre of nine of the cookies, top with the remaining cookies, and press lightly to sandwich. Roll the edges of each cookie sandwich in the icing, as if you were rolling a wheel, let any excess drip off, then roll the iced edges into the crushed raspberries, so you get a pretty pink line all around each cookie. Set aside until you're ready to eat them.  |
|
Cooking up a conversation | News, Sports, Jobs - Fort Dodge Messenger Posted: 28 May 2021 10:56 PM PDT -Messenger photo by Chad Thompson When Steve Clayton, of Fort Dodge, started selling his ribs and chicken to Fort Dodgers in the 1990s, his place of business was a 1971 rusty orange Chevrolet pickup truck. "I started pulling a camper behind an old raggedy truck — Fred Sanford style (from the popular American sitcom Sanford and Son)," Clayton recalled. "It was a rust bucket." The most common spot that Clayton would park his camper to sell his barbecue was in the Mister Money (EZPAWN, 1626 Fifth Ave. S.) parking lot. Eventually, word got around that Clayton's ribs were something special and he found a more permanent location along First Avenue South. Then in 2011, Clayton moved his business to its current location along busy North 15th Street (807).  -Messenger photo by Chad Thompson Now the orange paint isn't on his vehicle, it's splashed on the side of the building along with steamboats floating on bright blue water. "You don't see many steamboats and it was something I thought would stand out and people would like passing by seeing it," said Clayton, a U.S. Army veteran. "About five weeks ago I looked at it (wall) again and thought because the building was a dull white. And I wasn't going to come back this year and a friend of mine said you might as well go back because you ain't doing anything anyways. And as I was looking at the building — I needed something to brighten it up and I thought orange would. And then I thought might as well put a little water in it." Clayton, a 1977 Fort Dodge Senior High graduate, played an unlikely position on the high school football team. "I was a 170-pound nose guard," Clayton said. "Smallest nose guard in the division. But I might say I was one tough cookie. I loved football. My three sons were running backs at FDSH and my baby son (Dayson) just graduated Saturday." Following high school, Clayton served in the military for 24 years, from 1978 to 2001. He was a cavalry scout, worked in artillery, was a drill instructor, worked in transportation and then retired as a postal clerk.  -Messenger photo by Chad Thompson The military took him to places like Germany and South Korea. Clayton described his visit to Germany as "one of the best experiences of my life." "Seeing a country so laid back and relaxed," Clayton said. "And 60% of the crime rate there was Americans." During a 200-mile trip to Wildflecken in the early 1990s, Clayton recalls experiencing almost every type of weather in one day. "I had never seen all the seasons in one day until I was there," Clayton said. "It rained, sleet, snow, sunshine, cold, fog." During his time in the U.S., Clayton had duties in Minnesota and Wisconsin. "I came home to the guards and just traveled with the guards," Clayton said. "Then we ended up in a trip to Korea. Volunteered twice for operation Desert Shield and Desert Storm. On duty for 30 days with both of them. Then retired out as a postal clerk." Service to one's country through the military is something Clayton believes should be mandatory. "I think America should have — it's too late now — these kids 18 years and older should have spent two years in the military," Clayton said. "We'd have a lot better bunch of kids. Wouldn't be as much disrespect and lack of love." He added, "Not saying the military was gravy because it's got its problems, too. But I stuck it out, the career deal, the 24 years. Then I started tinkering around, did some construction till I landed a job at Friskies. And stayed with them for 13 years." Then in 2008, Clayton worked as a corrections officer at the Fort Dodge Correctional Facility. He worked there for about seven years. Clayton's brother-in-law convinced him to start selling what he was cooking. "Me and the fellas always would get together in the summer and we would have about four grills going and I just kind of pondered this and threw it up in the air and no big deal," Clayton said. "I remember my brother-in-law saying if you cook good enough people will buy it. So I've fed people from all over and they thought I was pretty good, so here I am. But that time is coming where you start to thinking is it getting close to retirement time again. Because all my sons are occupied." In terms of the menu, Clayton offers ribs, smoked chicken, pork loins and beef brisket. Sides include: cole slaw, baked beans, potato salad and cheesy potatoes. "Everything is cooked fresh daily," Clayton said. "It's not instant. Nothing is instant. Everything is (done) with love. I am not a millionaire and I don't have a lot of money but I love putting out a good product." He knows what the customers like. "It depends on their taste buds," Clayton said. "I've gone through more ribs and chicken than anything. And cheesy potatoes, because they love the cheesy potatoes." Over the years, it's been a learning experience. And Clayton has always appreciated the truth, whether harsh or not. "Back when I started cooking and I was pulling my motor home behind the old truck and I parked at the old Mister Money pawn shop, this little old lady came there and got half a rack of ribs," Clayton recalled. "She came back the next day and she said, 'Clayton I'm gonna tell you something,' she said, 'them ribs weren't any good. I couldn't eat them.' I said, 'well did you bother to bring them back?' She said, 'No, I fed em to the dog.' I said, 'well you want your money back?' She said, 'hell no, I want some more ribs.' And we started laughing." Patience is a good quality to have as a cook, Clayton said. "Patience and love," Clayton said. "Got to have a lot of patience with your meat. You're gonna make mistakes. My customers made me good because when I screwed up they would tell me." Not all customers that have come through the door have left Clayton with a good feeling. But it had nothing to do with the food. "I've had people come into the door here and there's three or four people standing in the doorway and they would stop," Clayton said. "And I got a bell that rings pretty loud and when they heard my voice and I made it over to the serving window, they would see I'm Black and turn around and leave. And they still do it today. I've seen it done this year already. But it's just a part of life that we have to smile and move on because nobody's perfect. We may think we are but nobody's perfect. But I still enjoy the cooking part of it." The Lord and love are important to Clayton. "Everything you do, you have to have a passion," Clayton said. "Everything is love in my world. And I stick with that. So I try to do the same. Sometimes it don't always work. Sometimes you can love people and they will still kick you right in the head and walk off and leave you. But that's just the way the world is anymore. The old people used to say it takes a village to raise the children, that meant everybody looked out for each other. Now days we are so quick to stab each other in the back. That's why nothing lasts anymore. We've got to learn to stick together and that's not just one race, that's the country."  |
| You are subscribed to email updates from "cooking" - Google News. To stop receiving these emails, you may unsubscribe now. |
Email delivery powered by Google |
| Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States | |
from What to Cook https://ift.tt/3i15sSU