The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 16 of 36
So, in sum, of the white beans the specialty flageolet were phenomenal, but because of price and availability my first choice are great northern (and I'll avoid navy beans unless there's nothing else). And of the brown or speckled beans the pink pearl were spectacular, but again, due to price and availability my first choice are pinto with cranberry behind them.
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
You make me wonder about bean soup, which I have never made from scratch. Any idea what to use for the sauce, or broth?
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Ham and bean soup is usually made with great northern or other white bean. (My personal preference is great northern.) This is a pretty typical recipe.
https://www.allrecipes.com/recipe/17628/basic-ham-and-bean-soup/
1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 each bay leaves
2 cups chopped ham
½ teaspoon ground white pepper
Step 1
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
Step 2
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
Step 3
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
But talking about ham and bean soup is a little like talking about 'people'. There are so many variations! For example, looking at the recipe above, I've never had a home-made soup that used dry mustard powder. And I have NO idea what that would taste like! But everything else looks typical to me.
So I guess 'your mileage may vary' depending on who was making the soups you're familiar with, and what variations they were following.
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)
Beef pot pie
Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.
For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.
At least I used up one terrible piece of beef!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Also, tried a recipe from ATC cookbook: chicken Canzanese.
It has 4 lb thighs chicken, 1 c broth, 2 c white wine, sage, bay leaves, rosemary, and prosciutto.
I've tried a recipe like that before- chicken saltimboca- but the results were underwhelming, so was curious to see how this one turned out. I believe it was better than the saltimboca, but the recipe calls for chicken thighs and hubby hates dark chicken, so I had to adjust the recipe to accomodate chicken breasts by taking the other parts (thighs, drumsticks and wings) thru the whole cooking process but adding the breast pieces very late. (Nothing comes out drier and ickier than overcooked chicken breast; you need to get it JUST to the point of no more pink, but not past that!)
Also turned out well enuf to try again, but the issue with the chicken breast pieces is that they didn't benefit from being cooked in the very tasty sauce, so I would probably marinade them salt, prosciutto, sage and white wine BEFORE cooking, so they absorb some tasty flavor.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Got a bit better pot for my new bamboo steamer.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:No onion? How about peas instead of green beans? Or peas and mushrooms?
Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)
Beef pot pie
Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.
For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.
At least I used up one terrible piece of beef!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:what vegetables did you serve with it?
Originally posted by SIGNYM:
Also, tried a recipe from ATC cookbook: chicken Canzanese.
It has 4 lb thighs chicken, 1 c broth, 2 c white wine, sage, bay leaves, rosemary, and prosciutto.
I've tried a recipe like that before- chicken saltimboca- but the results were underwhelming, so was curious to see how this one turned out. I believe it was better than the saltimboca, but the recipe calls for chicken thighs and hubby hates dark chicken, so I had to adjust the recipe to accomodate chicken breasts by taking the other parts (thighs, drumsticks and wings) thru the whole cooking process but adding the breast pieces very late. (Nothing comes out drier and ickier than overcooked chicken breast; you need to get it JUST to the point of no more pink, but not past that!)
Also turned out well enuf to try again, but the issue with the chicken breast pieces is that they didn't benefit from being cooked in the very tasty sauce, so I would probably marinade them salt, prosciutto, sage and white wine BEFORE cooking, so they absorb some tasty flavor.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:Awesome!
Originally posted by Brenda:
Got a bit better pot for my new bamboo steamer.
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
I have a new recipe which is a lot like jok, but not entirely. I've substituted about half the volume of cooked rice with riced cauliflower, and it also has celery and onion, plus ginger and garlic; and I added chicken as a mild-tasting protein. It came out tasty! to me. The next time I think I'm going to cook it with a ham bone or ham hocks for flavor, the way the Asians I know cook their jok. I could see it being done with turkey, pork (like tiny flavorful meatballs), or even seafood (though the seafood would take it in a totally different direction), and even tofu. The only thing I don't see it going with is beef.
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME