Recipe update
I realize I haven’t done one of these since way back in August. I need to find a better way to track all of the things I have tried, because the current document doesn’t have a good search function. The last thing I posted about was Kotle Gushte (an Iranian meat patty) that my daughter loves and has asked for again. So, keeping that list is really handy. She couldn’t remember what it was except that it was sort of like the frikadillen I had served that night.
Yesterday I made English muffins, and today I made creamed turkey (with olives, in a rice ring!), an asparagus salad, and cranberry and chocolate scones, so posting an update seems very timely.
2019
August 14 - http://www.midcenturymenu.com/2013/08/easy-margarita-pie-with-a-coconut-pretzel-crust-a-mid-century-recipe-redone/ - I had to tweak this a bit as my daughter couldn’t find frozen margarita mix or frozen lime juice. I settled for concentrated lime plus margarita mix (together). Also, Canadian cans of sweetened condensed milk ar about 3-4 oz smaller than the American version, but I didn’t notice any significant difference.
August 16 - https://www.allrecipes.com/recipe/242012/steak-dry-rub/ I don’t think I have made this one before
August 21 - Schitzel Beans Und Schpeck (cut-up beans and bacon, fro Food that Really Schmecks)
August 24, 2019 - Lemon Chicken and Potatoes (https://www.peakmarket.com/remoterecipe.cfm?rid=6871). I kind of messed this up. My lemon was too big and too hard to squeeze out the juice and then put the rinds in the chicken, so I added extra lemon juice and stuffed the lemon halves in as well as I could. I forgot to add bouillon to the cavity. Then I forgot to sprinkle it on top. Ditto the soy sauce. My parsley was half dried. I only had a medium sized green onion with a stalk so it all went in. I used a bit more potato (only one small, the rest cut up) partly because I didn’t have any mushrooms.
September 1 - chopped liver from du fait du cuisine (http://medievalcookery.com/recipes/liver.html)
September 2 - hummous (https://cookieandkate.com/best-hummus-recipe/).
September 6 - https://ourbestbites.com/hawaiian-fried-breakfast-rice/
September 3 - Kusherie (Egyptian Rice and Lentils, More-With-Less, a Mennonite cookbook on how to eat better and consume fewer of the world’s food resources)
September 15 - https://www.ediblewildfood.com/lemon-balm-cookies.aspx I finally found a use for my lemon balm!
October 2 - Ginger Plum Chicken (https://www.peakmarket.com/remoterecipe.cfm?rid=6918&legacy=1)
October 6, 2019 - https://minimalistbaker.com/simple-baba-ganoush/, https://www.foodnetwork.com/recipes/ellie-krieger/pork-tenderloin-with-seasoned-rub-recipe-1917382
October 10, 2019 - https://feelgoodfoodie.net/recipe/creamy-roasted-red-pepper-pasta/ This was not creamy, nor were the peppers roasted enough and there wasn’t enough spice. It might have been better if cooked for a bit, or with a whole lot of cheese added. The best I can say is that it used up a whole bunch of red peppers, and I don’t like red peppers very much.
October 17 - https://www.bridgetsgreenkitchen.com/2015/03/lemony-ukrainian-poppy-seed-cake.html with https://www.seasonsandsuppers.ca/glazed-lemon-pound-cake-loaf/. The loaf took at least 20 minutes longer than promised. I have been promising myself a lemon poppy seed loaf for several years (using a recipe on my computer at work). I finally printed it out (several times) today an then forgot it at the office. I needed something for the calorie cart at work, so this was the closest I could find in a hurry. It’s ugly, thanks to the fact that the middle didn’t cook properly and it had to go back in the oven, but it tasted okay.
October 25 - https://myitalian.recipes/recipe/egg-pasta-with-gorgonzola-and-leek-sauce. I think I used a huge green onion instead of leek, and plain spaghetti instead of egg pasta, and milk instead of cream, and I didn’t measure anything, but it was totally the same recipe.
October 31 - https://www.foodrepublic.com/recipes/penne-pasta-with-celery-root-sauce/
November 2 - Ukranian kielbasa (Jane’s recipe)
November 3 - kettle worms (An Early Meal)
November 4 - creme fraiche (https://www.epicurious.com/recipes/food/views/creme-fraiche-106036)
November 5 - skyr and berry sauce for beef (An Early Meal)
November 6 - malt patties (An Early Meal)
November 7 - ricotta cheese (https://www.culturesforhealth.com/learn/recipe/cheese-recipes/whey-traditional-ricotta-cheese/), traditional cheese (An Early Meal), rye bread with Smoked Barley, hazelnut treats (An Early Meal),
November 8 - Norwegian whey fudge cheese (https://www.culturesforhealth.com/learn/recipe/cheese-recipes/mysost-cheese/)
November 9 - frumenty with fruit, fish poached in ale, beef with berry sauce, buttered turnips, kale and other greens in pottage, peas in a bag, (An Early Meal)
November 12 - zesty chicken chili (https://www.peakmarket.com/remoterecipe.cfm?rid=6960&legacy=1)
November 15 - olives (https://www.giverecipe.com/how-to-brine-olives/)
Combined with this (the instructions were less clear in some ways, but gave me a salt:water proportion that was useful https://www.thespruceeats.com/brining-and-curing-olives-1808582)
Preserved lemons (https://www.daringgourmet.com/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking/)
Pom Poms (https://www.delish.com/cooking/recipe-ideas/recipes/a51011/chocolate-pom-poms-recipe/) Interesting idea, but it was hard to figure out quantities (how big is a mini muffin pan? How many cups in a pomegranate?). Also, tedious as heck to get the seeds out of a pomegranate and I just wanted to eat them, not put them in chocolate.
November 19 - https://copykat.com/instant-pot-beef-stew/
November 24 - crispy chickpeas with beef (plus sauteed kale) https://cooking.nytimes.com/recipes/8024-crispy-chickpeas-with-beef
December 14 - Nostradamus’ Quince Jelly recipe
December 21 = https://dinnerthendessert.com/pickled-turnips/
December 24 - https://littlespicejar.com/shawarma-seasoning/
Garlic sauce for shawarma https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/, onion salad for shawarma: http://www.cooksandkid.com/chicken-shawarma/ The recipemade enough garlic sauce for about30 people, and tended to separate. Next time, I would use 1/2 a bulb of garlic, an 1/2 a cup of oil, or possibly even less.
December 27 - tourtiere (https://www.cbc.ca/amp/1.5405174?__twitter_impression=true&fbclid=IwAR2_0tAV7L2CaIPrUMNCM9fzbMusPt_BULj5brM5eO82ntbMHSfKtt8wgcQ)
December 28 - boursin cheese (I have made this before - not sure if it was the same recipe though). https://www.food.com/recipe/boursin-cheese-homemade-80675
December 31 - pickled mushrooms. I did mushrooms in brine for winter use (very good) from Modern Cookery for Private Families, first published in 1845. I just did the brine part, leaving out the mace, cloves, peppercorns and ginger.
January 7 - Peas Juliette (Del Monte recipe from about 1960)
January 17 - Meat Loaf (Good Cooking Made Easy and Economical, 1933) plus a mushroom gravy I made up based on the suggestion that it would be tasty with the meat loaf (it was!)
January 25 - Broccoli Chicken Divan (https://www.allrecipes.com/recipe/8854/broccoli-chicken-divan/). I used cream of mushroom soup instead of cream of broccoli. Cream of chicken would have worked too.
February 2? = Corn Chowder (The Joy of Cooking)
March 3 - Canadian bacon (gammon, The Charcuterie Book)
March - Southern Peanut and Rice Dish
March 26 - https://thepioneerwoman.com/food-and-friends/how-to-make-crackers/
April 1st - Graham Kerr’s Liver Rolls (so good!)
Slice beef liver about 1 inch wide. For the grill, try to have your 12" long strips at least 1 /2 inch thick, for indoor cooking thinner is better.
Soak the strips until it isn't quite so dark. That will cut the iron taste. Dry them well.
Rub your dry sage so it's very fine. I like a LOT of sage but a tablespoon is standard per liver strip.
Lay out a strip of uncured, smoked bacon and absolutely cover it in the sage. I put the strips in a bag with sage and a little flour. Lay it out flat and put a strip of liver on each slice.
Roll them up and skewer them.
The grill should have been started just before working with the actual food.
Cook the rolls, checking frequently, until done. My liver is usually ready when the outside of the roll has caramelized. The interior may be slightly pink. Put the rolls when done on a plate or something and use the resulting juice over the individual rolls.
Also April 1st, https://www.allrecipes.com/recipe/236040/bacon-and-egg-muffins/
April 6 - Ashmedai’s Frikadellen (see below) (forgot the salt, could have used more mustard, didn’t have any nutmeg - still good and will try again)
April 9 - curried eggs (https://www.epicurious.com/recipes/food/views/curried-egg-salad-11510), Matzoh (https://www.allrecipes.com/recipe/213682/matzah/)
April 10 - bagels (A Jewish Cookbook)
April 11 - baked leeks (https://www.peakmarket.com/remoterecipe.cfm?rid=7474)
April 17 - sourdough English Muffins (Sourdough Cookery)
April 18 - chocolate and cranberry scones (https://www.canadianliving.com/food/baking-and-desserts/recipe/chocolate-cranberry-buttermilk-scones). I have made chocolate and cranberry scones before but my notes show “some random internet recipe”. That was a little frustrating as I had to track all the way back to 2014 or 2015 to find that note. I know it wasn’t this one though, because I would have remembered the instruction to grate the butter. I have never seen that before.
Also April 18 - Creamed Turkey in a Rice Ring, with a side of Asparagus Salad (all from the 1964 edition of The Joy of Cooking)
Ashmedai’s Frikadellen. Here's the recipe:
500 grams ground meat, ideally pork and beef mixed half and half, but any ground meat works
1 medium onion, chopped fine
2 garlic cloves, chopped fine
a handful or two of chopped parsley
1 egg
1 bread roll, either stale or dry**, soaked in broth until it's mushy, then squeezed out as well as you can and added to the above ingredients. Discard the broth. I guess a few slices of white bread would work too, main thing is you get a tennis-ball size lump of bread soaked in a strong broth, with as much liquid squeezed out as you can. This makes the patties very light, juicy and fluffy.
Spices of your choice in the amount you like. I used a good tablespoon or so of bullion powder (gives it oomph and replaces part of the salt), pepper, nutmeg, curry, about a half teaspoon of dry mustard, and a good slosh of Worcestershire sauce.
Breadcrumbs
Mix everything but the breadcrumbs, but don't work the meat too much or it'll end up dry - just squish it around until everything is mixed well. Depending on how moist and sticky it is, add breadcrumbs to make it a little more manageable, but not too much - you still want it a bit sticky, but not *runny*. When it's mixed, get your hands wet with cold water (reduces the sticky) and form round patties a little smaller than a tennis ball, press them a little to flatten, and fry them in a pan containing a bit of very hot oil. They should be well-browned on both sides.
Yesterday I made English muffins, and today I made creamed turkey (with olives, in a rice ring!), an asparagus salad, and cranberry and chocolate scones, so posting an update seems very timely.
2019
August 14 - http://www.midcenturymenu.com/2013/08/easy-margarita-pie-with-a-coconut-pretzel-crust-a-mid-century-recipe-redone/ - I had to tweak this a bit as my daughter couldn’t find frozen margarita mix or frozen lime juice. I settled for concentrated lime plus margarita mix (together). Also, Canadian cans of sweetened condensed milk ar about 3-4 oz smaller than the American version, but I didn’t notice any significant difference.
August 16 - https://www.allrecipes.com/recipe/242012/steak-dry-rub/ I don’t think I have made this one before
August 21 - Schitzel Beans Und Schpeck (cut-up beans and bacon, fro Food that Really Schmecks)
August 24, 2019 - Lemon Chicken and Potatoes (https://www.peakmarket.com/remoterecipe.cfm?rid=6871). I kind of messed this up. My lemon was too big and too hard to squeeze out the juice and then put the rinds in the chicken, so I added extra lemon juice and stuffed the lemon halves in as well as I could. I forgot to add bouillon to the cavity. Then I forgot to sprinkle it on top. Ditto the soy sauce. My parsley was half dried. I only had a medium sized green onion with a stalk so it all went in. I used a bit more potato (only one small, the rest cut up) partly because I didn’t have any mushrooms.
September 1 - chopped liver from du fait du cuisine (http://medievalcookery.com/recipes/liver.html)
September 2 - hummous (https://cookieandkate.com/best-hummus-recipe/).
September 6 - https://ourbestbites.com/hawaiian-fried-breakfast-rice/
September 3 - Kusherie (Egyptian Rice and Lentils, More-With-Less, a Mennonite cookbook on how to eat better and consume fewer of the world’s food resources)
September 15 - https://www.ediblewildfood.com/lemon-balm-cookies.aspx I finally found a use for my lemon balm!
October 2 - Ginger Plum Chicken (https://www.peakmarket.com/remoterecipe.cfm?rid=6918&legacy=1)
October 6, 2019 - https://minimalistbaker.com/simple-baba-ganoush/, https://www.foodnetwork.com/recipes/ellie-krieger/pork-tenderloin-with-seasoned-rub-recipe-1917382
October 10, 2019 - https://feelgoodfoodie.net/recipe/creamy-roasted-red-pepper-pasta/ This was not creamy, nor were the peppers roasted enough and there wasn’t enough spice. It might have been better if cooked for a bit, or with a whole lot of cheese added. The best I can say is that it used up a whole bunch of red peppers, and I don’t like red peppers very much.
October 17 - https://www.bridgetsgreenkitchen.com/2015/03/lemony-ukrainian-poppy-seed-cake.html with https://www.seasonsandsuppers.ca/glazed-lemon-pound-cake-loaf/. The loaf took at least 20 minutes longer than promised. I have been promising myself a lemon poppy seed loaf for several years (using a recipe on my computer at work). I finally printed it out (several times) today an then forgot it at the office. I needed something for the calorie cart at work, so this was the closest I could find in a hurry. It’s ugly, thanks to the fact that the middle didn’t cook properly and it had to go back in the oven, but it tasted okay.
October 25 - https://myitalian.recipes/recipe/egg-pasta-with-gorgonzola-and-leek-sauce. I think I used a huge green onion instead of leek, and plain spaghetti instead of egg pasta, and milk instead of cream, and I didn’t measure anything, but it was totally the same recipe.
October 31 - https://www.foodrepublic.com/recipes/penne-pasta-with-celery-root-sauce/
November 2 - Ukranian kielbasa (Jane’s recipe)
November 3 - kettle worms (An Early Meal)
November 4 - creme fraiche (https://www.epicurious.com/recipes/food/views/creme-fraiche-106036)
November 5 - skyr and berry sauce for beef (An Early Meal)
November 6 - malt patties (An Early Meal)
November 7 - ricotta cheese (https://www.culturesforhealth.com/learn/recipe/cheese-recipes/whey-traditional-ricotta-cheese/), traditional cheese (An Early Meal), rye bread with Smoked Barley, hazelnut treats (An Early Meal),
November 8 - Norwegian whey fudge cheese (https://www.culturesforhealth.com/learn/recipe/cheese-recipes/mysost-cheese/)
November 9 - frumenty with fruit, fish poached in ale, beef with berry sauce, buttered turnips, kale and other greens in pottage, peas in a bag, (An Early Meal)
November 12 - zesty chicken chili (https://www.peakmarket.com/remoterecipe.cfm?rid=6960&legacy=1)
November 15 - olives (https://www.giverecipe.com/how-to-brine-olives/)
Combined with this (the instructions were less clear in some ways, but gave me a salt:water proportion that was useful https://www.thespruceeats.com/brining-and-curing-olives-1808582)
Preserved lemons (https://www.daringgourmet.com/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking/)
Pom Poms (https://www.delish.com/cooking/recipe-ideas/recipes/a51011/chocolate-pom-poms-recipe/) Interesting idea, but it was hard to figure out quantities (how big is a mini muffin pan? How many cups in a pomegranate?). Also, tedious as heck to get the seeds out of a pomegranate and I just wanted to eat them, not put them in chocolate.
November 19 - https://copykat.com/instant-pot-beef-stew/
November 24 - crispy chickpeas with beef (plus sauteed kale) https://cooking.nytimes.com/recipes/8024-crispy-chickpeas-with-beef
December 14 - Nostradamus’ Quince Jelly recipe
December 21 = https://dinnerthendessert.com/pickled-turnips/
December 24 - https://littlespicejar.com/shawarma-seasoning/
Garlic sauce for shawarma https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/, onion salad for shawarma: http://www.cooksandkid.com/chicken-shawarma/ The recipemade enough garlic sauce for about30 people, and tended to separate. Next time, I would use 1/2 a bulb of garlic, an 1/2 a cup of oil, or possibly even less.
December 27 - tourtiere (https://www.cbc.ca/amp/1.5405174?__twitter_impression=true&fbclid=IwAR2_0tAV7L2CaIPrUMNCM9fzbMusPt_BULj5brM5eO82ntbMHSfKtt8wgcQ)
December 28 - boursin cheese (I have made this before - not sure if it was the same recipe though). https://www.food.com/recipe/boursin-cheese-homemade-80675
December 31 - pickled mushrooms. I did mushrooms in brine for winter use (very good) from Modern Cookery for Private Families, first published in 1845. I just did the brine part, leaving out the mace, cloves, peppercorns and ginger.
January 7 - Peas Juliette (Del Monte recipe from about 1960)
January 17 - Meat Loaf (Good Cooking Made Easy and Economical, 1933) plus a mushroom gravy I made up based on the suggestion that it would be tasty with the meat loaf (it was!)
January 25 - Broccoli Chicken Divan (https://www.allrecipes.com/recipe/8854/broccoli-chicken-divan/). I used cream of mushroom soup instead of cream of broccoli. Cream of chicken would have worked too.
February 2? = Corn Chowder (The Joy of Cooking)
March 3 - Canadian bacon (gammon, The Charcuterie Book)
March - Southern Peanut and Rice Dish
March 26 - https://thepioneerwoman.com/food-and-friends/how-to-make-crackers/
April 1st - Graham Kerr’s Liver Rolls (so good!)
Slice beef liver about 1 inch wide. For the grill, try to have your 12" long strips at least 1 /2 inch thick, for indoor cooking thinner is better.
Soak the strips until it isn't quite so dark. That will cut the iron taste. Dry them well.
Rub your dry sage so it's very fine. I like a LOT of sage but a tablespoon is standard per liver strip.
Lay out a strip of uncured, smoked bacon and absolutely cover it in the sage. I put the strips in a bag with sage and a little flour. Lay it out flat and put a strip of liver on each slice.
Roll them up and skewer them.
The grill should have been started just before working with the actual food.
Cook the rolls, checking frequently, until done. My liver is usually ready when the outside of the roll has caramelized. The interior may be slightly pink. Put the rolls when done on a plate or something and use the resulting juice over the individual rolls.
Also April 1st, https://www.allrecipes.com/recipe/236040/bacon-and-egg-muffins/
April 6 - Ashmedai’s Frikadellen (see below) (forgot the salt, could have used more mustard, didn’t have any nutmeg - still good and will try again)
April 9 - curried eggs (https://www.epicurious.com/recipes/food/views/curried-egg-salad-11510), Matzoh (https://www.allrecipes.com/recipe/213682/matzah/)
April 10 - bagels (A Jewish Cookbook)
April 11 - baked leeks (https://www.peakmarket.com/remoterecipe.cfm?rid=7474)
April 17 - sourdough English Muffins (Sourdough Cookery)
April 18 - chocolate and cranberry scones (https://www.canadianliving.com/food/baking-and-desserts/recipe/chocolate-cranberry-buttermilk-scones). I have made chocolate and cranberry scones before but my notes show “some random internet recipe”. That was a little frustrating as I had to track all the way back to 2014 or 2015 to find that note. I know it wasn’t this one though, because I would have remembered the instruction to grate the butter. I have never seen that before.
Also April 18 - Creamed Turkey in a Rice Ring, with a side of Asparagus Salad (all from the 1964 edition of The Joy of Cooking)
Ashmedai’s Frikadellen. Here's the recipe:
500 grams ground meat, ideally pork and beef mixed half and half, but any ground meat works
1 medium onion, chopped fine
2 garlic cloves, chopped fine
a handful or two of chopped parsley
1 egg
1 bread roll, either stale or dry**, soaked in broth until it's mushy, then squeezed out as well as you can and added to the above ingredients. Discard the broth. I guess a few slices of white bread would work too, main thing is you get a tennis-ball size lump of bread soaked in a strong broth, with as much liquid squeezed out as you can. This makes the patties very light, juicy and fluffy.
Spices of your choice in the amount you like. I used a good tablespoon or so of bullion powder (gives it oomph and replaces part of the salt), pepper, nutmeg, curry, about a half teaspoon of dry mustard, and a good slosh of Worcestershire sauce.
Breadcrumbs
Mix everything but the breadcrumbs, but don't work the meat too much or it'll end up dry - just squish it around until everything is mixed well. Depending on how moist and sticky it is, add breadcrumbs to make it a little more manageable, but not too much - you still want it a bit sticky, but not *runny*. When it's mixed, get your hands wet with cold water (reduces the sticky) and form round patties a little smaller than a tennis ball, press them a little to flatten, and fry them in a pan containing a bit of very hot oil. They should be well-browned on both sides.