The Cookbook

[Mik]

It's a new pasta, not Italian, called Cascatelli. Interesting story, like below. Right now it's only available from Sfoglini and pretty pricey.

https://www.eater.com/2021/3/22/22344801/dan-pashman-creates-new-pasta-cascatelli-with-sfoglini

[George K]

@Mik said in The Cookbook:

https://www.eater.com/2021/3/22/22344801/dan-pashman-creates-new-pasta-cascatelli-with-sfoglini

OK, so being the philistine I am, is there really a difference in pastas beside the shape?

I mean, I understand how one might want a specific shape to grab and hold whatever sauce you're making with it.

But, spaghetti, linguine, fettuccine....they're all the same, right?

Philistine...

[Mik]

They're pretty much all made out of the same stuff, yeah. I think the variations are in the bite and mouthfeel. I personally don't care much for fettucine, preferring bucatini which is essentially fat spaghetti.

Me, I'm not all that fond of cascatelli, but had to buy some to find out.

[Mik]

MFR again requested a recipe she found. Since I made her eat grilled trout last night, I guess I will make it for her. It does sound good. Using pork tenderloin that has been in freezer for like 3 years. Vacuum sealed so should be fine. Will be substituting agave and maple syrup for some of the honey.

https://www.thereciperebel.com/honey-garlic-pork-tenderloin-recipe/#wprm-recipe-container-28473

[Mik]

This was very, very good. Would make again.

By the way, the Recipe Rebel site l linked above has some really great, fast delicious looking dinners. One more I ordered the stuff for is one George would like. Pierogies and smoked sausage.

https://www.thereciperebel.com/perogies-and-sausage-skillet/

[George K]

@Mik thanks for that link.

Lots of good stuff there, some of which Mrs. George might like. She doesn't like "saucy" things.

I know, I know, Cicero girl....

[Mik]

Thought you might like it. I see a lot of the food blogs, but not many that I think are pretty great.

[89th]

As requested in this thread: https://nodebb.the-new-coffee-room.club/post/183097

Our pizza process:

Ingredients:

• Dough - Buy from Trader Joes, looks like this. It can can keep in fridge for a few days, otherwise put in freezer. I have found keeping it in fridge right before rolling it out makes it easiest to work with. For years I would let it come to room temperature first.
• Sauce - We use this sauce. Used to buy it in-store but haven't found it in Minnesota, so we just buy it in 6 packs on Amazon.
• Flour - Used when rolling out the dough
• Cornmeal - Used to keep pizza from sticking to pizza peel
• Cheese - We use normal shredded mozz, but you can mix it up
• Olive oil - Brush on crust to make it crispier
• Other toppings - Such as spinach, pepperoni, red pepper flakes, sliced pepper, ok that's a lot of pepper... onion, etc. You know what you like.

Tools

• Rolling pin
• Pizza peel (like this)
• Pizza stone (like this)

Process

1. Preheat oven to 500, place pizza stone in the oven
2. Roll out dough using flour, flip once or twice as needed until desired width
3. Place light coating of cornmeal on pizza peel (this will keep dough from sticking and will make sliding it onto the hot pizza stone easy)
4. Manually transfer dough onto pizza peel
5. Add sauce, then cheese, then toppings, then a little cheese on top. Whatever you want.
6. Brush olive oil on crust
7. Reduce oven to 460 (no need to wait for it to get there)
8. TIP: Do a few practice "slide/shake" of the pizza on the peel to make sure it slides enough to be able to transfer onto the stone. Suggest doing this over the sink since cornmeal will fall off a bit
9. Transfer pizza by sliding it onto the hot pizza stone while it's in the oven.
10. Usually about 11-13 minutes should do the trick

TL;DR Version

• Preheat to 500
• Roll out dough from Trader Joes
• Transfer to pizza peel
• Add toppings
• Reduce oven to 460
• Slide pizza from peel to stone
• Bake for 11-13 min

Final note. The temperature and time are not exact. I have done everything from 425 to keeping it at 500. Sometimes it takes 11 minutes, sometimes 15.

[Mik]

Made the Pierogi sausage thing last night. Very good.

[jon-nyc]

That's what she said.

[Mik]

Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.

https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/

[89th]

@Mik said in The Cookbook:

Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.

https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/

Oh I used to make that often. Man it really was very good. I should start doing it again.

[Mik]

I made it for pork belly tacos, but think I like it better just by itself. Tacos turned out great.

[89th]

@Mik said in The Cookbook:

I made it for pork belly tacos, but think I like it better just by itself. Tacos turned out great.

Mmm that looks good.

[Mik]

It's fall, so comfort food rules. I'm making my beloved mother in law's equally beloved Chicken Casserole. The recipe is in here somewhere. I'll just post it again, in her handwriting.

[Mik]

Pretty much perfect Shrimp Scampi.

https://www.foodnetwork.com/recipes/food-network-kitchen/classic-shrimp-scampi-8849846

[Mik]

I feel like chicken tonight...

With a side dish of herbed angel hair pasta.

https://www.alisoneroman.com/recipes/vinegar-chicken-with-crushed-olive-dressing

[George K]

@Mik looks wonderful. Mrs. George is not a fan of green olives, so I might do without. OTOH, when serving, I'll just not give her any LOL.

[Mik]

Try black olives? I don’t think it would make a lot of difference.

Turned out really good.

[Aqua Letifer]

Chicken and veggies were all local. Spices used were Hungarian sweet paprika, black pepper and parsley. Broth was 50/50 Japanese rice lager and organic broth from the store.