Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 6-Ingredient Easy Cream Cheese Peach Galette
Categories: Desserts
Yield: 8 Servings

I believe I'll make this tonight. Without worrying about all the vegan
bush-wa. It's a lot simpler than the one I was going to make, having
already raided my neighbour's tree. Bv)=

A super easy but mouth1wateringly delicious summer galette that uses
up all your peaches!

I do beg to doubt that statement, though. That tree is fairly prolific.

Here's what I was going to do before I saw your much-less fiddley-butt
version. I'll save this one for when I'mm feeling more ambitious. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peach Galette
Categories: Pastry, Desserts, Fruits
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c Flour
1 1/2 ts Sugar
1/2 ts Salt
4 oz Butter; in small cubes,
- chilled in freezer at
- least 15 min, preferably
- an hour
4 tb (to 6 tb) ice water

MMMMM--------------------------FILLING-------------------------------
2 lg Not-over-ripe yellow peaches
- pitted, sliced 1/4 - 1/2"
3 tb Sugar
1 tb Flour
1/2 ts Vanilla extract
1 tb Almond paste (opt)
1 ts Butter

MMMMM---------------------------GLAZE--------------------------------
1 lg Egg
Sprinkle coarse sugar (opt)

Make the crust dough. In a food processor, pulse the
flour, sugar, and salt, until well mixed. Add the cubed
butter, and pulse 8 times. The butter should still be the
size of peas in the mixture. Slowly add the ice water, a
tablespoon or two at a time, pulsing after each addition,
until the dough just begins to clump. Turn out onto a
clean surface. Use your clean hands to form into a disc.

Do not over-knead. Work the dough only enough to bring it
barely together into a disk. Sprinkle with a little flour
on all sides, wrap with plastic, and place into the
refrigerator to chill for an hour.

Preheat the oven with the rack in the middle position to
425┬║F/220┬║C. Place the peach slices in a bowl and sprinkle
with the flour and sugar. Toss gently to coat. Sprinkle
vanilla extract over the peaches.

In a small bowl, whisk the egg until smooth and set aside.

On a lightly floured, clean, smooth surface, roll out the
dough to about a 12" diameter. Gently lift up the rolled
out dough and place it on a rimmed baking sheet.

If you are using almond paste (not necessary, but a nice
addition if you have it), dot the middle 6-inch circle of
the dough with the almond paste. (If you can spread it,
great. Otherwise, just dot with little bits.) Arrange the
peach slices in an overlapping pattern in a single layer
in the center of the dough, forming about a 7 or 8-inch
circle. Dot with a little butter.

Fold the outer edges of the dough round over the filling,
by about 2-inches all the way around, in an accordion
fashion. Use a pastry brush to coat the exposed dough with
an egg wash (you can cook up the leftover egg as a little
scrambled egg, by the way), and sprinkle with coarse sugar
if using.

Place in the oven and cook for about 15-20 minutes, until
nicely browned. Remove from the oven and let cool on the
baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream.

Makes 8 servings.

From: http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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Ben Collver wrote to Dave Drum <=-

Re: 6-Ingredient Easy Cream
By: Dave Drum to Ben Collver on Mon Aug 26 2024 10:03:00

Title: 6-Ingredient Easy Cream Cheese Peach Galette

I believe I'll make this tonight. Without worrying about all the vegan bush-wa. It's a lot simpler than the one I was going to make, having already raided my neighbour's tree. Bv)=

Fun! I would like to read how it turns out.

Sweet, tasty and filling. My house-mate's kid ate half of it - so there
were no left overs.

Yesterday someone gave me some old, frozen bacon and salt pork. I
never cook with those ingredients. I imagine they would go well with beans in a crockpot. Maybe some kind of chili. I just need to select
a recipe.

Try this one and sub the salt pork for the ham chunks. If you do - you
will want to ditch the Miso Paste in favour of another TB of soup base.
The salt pork (or bacon) wsith the miso would cause salt overload.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Red Beans & Rice
Categories: Beans, Pork, Rice, Chilies, Herbs
Yield: 12 Servings

1 lb Red beans; rinsed, rocks
- picked out and discarded
1 lg Onion; peeled, chopped
1 lg Bell pepper; cored, chopped
2 Ribs celery; chopped
1 tb Garlic; minced
1 California bay leaf
1/2 ts Thyme
1 tb GFS (Minor's) chicken base
+=AND=+
1 tb White miso paste
+=OR=+
2 tb GFS (Minor's) chicken base
1/2 ts Chilli spice
Salt & pepper
Cayenne
Hot pepper sauce
1 Smoked ham hock
1 lb Ham chunks
+=OR=+
1 lb Smoked sausage; in 1" pcs
1 c White or brown rice
1 bn Green onions; chopped,
- for garnish

You may soak your beans or not. Put beans in a pot
and boil hard for five minutes to get starches to
start converting.

Drain the beans and put them with water, onions,
bell pepper, celery, garlic, seasonings and ham hock
into a large crockpot. Set the pot to high and cover.

Once the pot has come to a good simmer stir in the
rice and soup base(s) re-cover the crockpot and go
check your email for an hour or so. Then add the ham
or sausage.

Cook until beans are tender. If the dish appears too
"soupy" add a tablespoon or two of arrowroot mixed
with an equal amount of cold water to thicken.

Some people smash some beans on the side of the pot to
thicken gravy.

Serve in bowls and garnish with the chopped green onion.
Pass the hot sauce for those who like some more spice.

Uncle Dirty Dave's Kitchen

MMMMM

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Re: 6-Ingredient Easy Cream
By: Dave Drum to Ben Collver on Tue Aug 27 2024 05:37:00

Try this one and sub the salt pork for the ham chunks. If you do - you
will want to ditch the Miso Paste in favour of another TB of soup base.
The salt pork (or bacon) wsith the miso would cause salt overload.

Title: Dave's Red Beans & Rice

Thanks for the recipe, i plan to try it. I am not sure how soon. I'll let
you know how it turns out. I figure i will use the salt pork in your
recipe and the bacon to make Frijoles Charros. See recipe below.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Frijoles Charros (Pinto Beans With Bacon And Chiles)
Categories: Mexican
Yield: 8 Servings

1 lb Dried pinto beans (450 g)
Kosher salt
12 oz Diced bacon (340 g) (see
-note)
1 md White or yellow onion; diced
2 Serrano chilies; minced -OR-
1 Jalapeño; minced
3 cl Garlic; minced
28 oz Diced fire-roasted tomatoes;
-(2 cans) (see note)
6 c Homemade, or store-bought
-low-sodium chicken stock
-(1.4 l)
2 Bay leaves
2 Epazote sprigs (optional)
Fresh cilantro leaves and
-fine stems; chopped

Active time: 20 minutes Total time: 1 hour 10 minutes, plus overnight
soaking time for beans

Place beans in a large bowl and cover with water by double. Add 2 tb
(30 g) kosher salt and stir to dissolve. Let soak 8 to 12 hours.
Drain and rinse.

Heat bacon in a large Dutch oven over medium-high heat, stirring
constantly, until fat is rendered and bacon is just starting to brown
around the edges, about 5 minutes. Add onion and chilies and cook,
stirring, until softened and just starting to brown, about 4 minutes.
Add garlic and cook, stirring, until fragrant, about 30 seconds. Add
tomatoes (see note) and cook, stirring and scraping up browned bits
from the bottom of the pan, until the liquid is thick and the mixture
begins to sizzle, about 3 minutes.

Add beans, stock, bay leaves, 2 ts (10 g) kosher salt, and epazote (if
using). Bring to a boil over high heat, reduce to a bare simmer,
cover, and cook until beans are just tender, about 45 minutes. Remove
lid and continue cooking, stirring occasionally, until beans are
completely creamy and liquid has thickened into a rich, creamy broth.
Season to taste with salt. Discard bay leaves, stir in cilantro, and
serve. Beans can be stored in the refrigerator for up to 1 week.

Notes:

In place of the canned fire-roasted tomatoes, you can also use 1-1/2
lb fresh Roma tomatoes. Char the tomatoes directly over a gas flame,
on a grill, or with a torch to remove the skins. Split into quarters
and cut out and discard the cores. Dice and use as directed in the
recipe.

Epazote is a Mexican herb that can be found in Mexican specialty
shops. If fresh epazote is unavailable, use a large pinch of dried in
its place, or omit.

This recipe is great over a campfire. If cooking over a live fire,
you can use salt pork in place of the bacon for a more naturally
smoky flavor.

MMMMM
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Ben Collver wrote to Dave Drum <=-

Re: 6-Ingredient Easy Cream
By: Dave Drum to Ben Collver on Tue Aug 27 2024 05:37:00

Try this one and sub the salt pork for the ham chunks. If you do - you
will want to ditch the Miso Paste in favour of another TB of soup base.
The salt pork (or bacon) wsith the miso would cause salt overload.

Title: Dave's Red Beans & Rice

Thanks for the recipe, i plan to try it. I am not sure how soon. I'll let you know how it turns out. I figure i will use the salt pork in
your recipe and the bacon to make Frijoles Charros. See recipe below.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Frijoles Charros (Pinto Beans With Bacon And Chiles)
Categories: Mexican
Yield: 8 Servings

This one looks like someone swiped it from Serious Eats and filed the
cereal numbers off of it. It probably was written by J. Kenji Lopez-Alt
who is all over the cooking worl including Simply Recipes and New York
Times cooking section. BTW - those are also called "Cowboy (or Mexican
Cowboy) Beans.

Later ... I checked my database and I was right. It's a lightly edited
(by leaving a few things out in the directions) crib from Serious Eats
and Mr. Lopez-Alt.

Here's my chilli beans recipe for when I'm feeling frisky and don't have
a supply of Brook's Chili Hot Beans in a can handy. Bv)=

This recipe (and most dried beans recipes) works in a crock pot so long
as you boil the beans hard for fifteen minutes to get the starch
conversion started.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Chilli Beans
Categories: Beans, Chilies
Yield: 4 Servings

2 c Dried pinto beans
1 ts Oil or bacon dripping
1 md Onion; chopped
3 cl Garlic; mashed
8 oz Can tomato puree or paste
2 ts Ground cumin
1 tb Chilli spice *
Salt & pepper
1 md Bell pepper; cored, diced
1 Dried red chile; ground
Water; as needed

* Mexene, Baron's, Ray's, etc.

Soak beans overnight, if desired. Then drain and add
fresh water. Boil the beans hard for 10 to 15 minutes
to kick start the conversion of the starches. Reduce
the heat to a nice four bubble simmer and cover the
pot. Cook until tender but not mushy.

Saute onion and garlic in oil. Add tomato, chilli
spice, salt & pepper, parsley and ground red pepper
with a little water.

Boil for 10-15 minutes. Add to beans and add the cumin
at this time, cook for 25 minutes or longer.

Recipe and MM Format by Dave Drum - 04 July 1996

Uncle Dirty Dave's Kitchen

MMMMM

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Re: 6-Ingredient Easy Cream
By: Dave Drum to Ben Collver on Wed Aug 28 2024 05:22:00

Later ... I checked my database and I was right. It's a lightly edited
(by leaving a few things out in the directions) crib from Serious Eats
and Mr. Lopez-Alt.

Interesting! Would you be willing to post the Serious Eats recipe?

With your Red Beans & Rice recipe, how would you cook the salt pork?
Ahead of time in a frying pan? Or just chop it and cook with the
other ingredients in the crockpot?
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Ben Collver wrote to Dave Drum <=-

Later ... I checked my database and I was right. It's a lightly edited
(by leaving a few things out in the directions) crib from Serious Eats
and Mr. Lopez-Alt.

Interesting! Would you be willing to post the Serious Eats recipe?

Done deal - see below.

With your Red Beans & Rice recipe, how would you cook the salt pork?
Ahead of time in a frying pan? Or just chop it and cook with the
other ingredients in the crockpot?

I'd just do it like pork and beans - cook it right in w/the beenz. You.
of course, may suit yourself.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Frijoles Charros (Mexican Pinto Beans w/Bacon & Chilies)
Categories: Beans, Herbs, Chilies, Pork, Vegetables
Yield: 10 servings

1 lb (450 g) dried pinto beans
Salt
6 c (1.4 L) low-sodium chicken
- stock
2 Bay leaves
2 Sprigs epazote (opt) *
12 oz (340 g) diced bacon *
1 md white or yellow onion; diced
2 Serrano chilies; minced
+=OR=+
1 Jalapeno;, minced
3 md cloves garlic; minced
28 oz (400 g) 2 cans diced fire-
- roasted tomatoes *
lg Handful chopped fresh
- cilantro leaves & fine
- stems

Place beans in a large bowl and fill with enough cold
water to cover by at least four inches. Add 2 tb (18 g)
kosher salt and stir to dissolve. Let soak 8 to 12
hours. Drain and rinse.

In a large Dutch oven, add beans, stock, bay leaves, 2
ts (6 g) kosher salt, and epazote (if using). Bring to a
boil over high heat, reduce to a bare simmer, cover, and
cook until beans are just tender, about 45 minutes.

Meanwhile, heat bacon in a 12" stainless steel or
cast iron skillet over medium-high heat. Cook, stirring
constantly, until fat is rendered and bacon is just
starting to brown around the edges, about 5 minutes. Add
onion and chiles and cook, stirring, until softened and
just starting to brown, about 4 minutes. Add garlic and
cook, stirring, until fragrant, about 30 seconds. Add
tomatoes (see note) and cook, stirring and scraping up
browned bits from the bottom of the pan, until the
liquid is thick and the mixture begins to sizzle, about
3 minutes.

Remove lid from Dutch oven, add bacon-tomato mixture,
and continue cooking, stirring occasionally, until beans
are completely creamy and liquid has thickened into a
rich, creamy broth, about 20 minutes. Season to taste
with salt. Discard bay leaves, stir in cilantro, and
serve. Beans can be stored in the refrigerator for up to
one week.

* NOTES:

In place of the canned fire-roasted tomatoes, you can
use 1 1/2 pounds fresh Roma tomatoes. Char the tomatoes
directly over a gas flame, on a grill, or with a torch
to remove the skins. Split into quarters and cut out and
discard the cores. Dice and use as directed in the
recipe.

Epazote is a Mexican herb that can be found in Mexican
specialty shops. If fresh epazote is unavailable, use a
large pinch of dried in its place, or omit.

This recipe is great over a campfire. If cooking over a
live fire, you can use salt pork in place of the bacon
for a more naturally smoky flavor.

Makes: 8 to 12 servings

BY J. Kenji Lopez-Alt

RECIPE FROM: https://www.seriouseats.com

Uncle Dirty Dave's Archives

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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Re: 6-Ingredient Easy Cream
By: Dave Drum to Ben Collver on Thu Aug 29 2024 09:57:00

Done deal - see below.

Thanks!

I'd just do it like pork and beans - cook it right in w/the beenz.

That sounds easier, i'll do it that way.
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Ben Collver wrote to Dave Drum <=-

Re: 6-Ingredient Easy Cream
By: Dave Drum to Ben Collver on Thu Aug 29 2024 09:57:00

Done deal - see below.

Thanks!

I'm not the only guy who files the serial numbers off of recipes. But,
when I do it I note that in the notes/credits section. I used to think
that Lopez-Alt was a NY Times guy ... because that's where I first saw
his imprint. And because his ecipes are a frequent thing in their food
section (I'm a subscriber). Then I noticed his output all over the "big" cooking and/or food sites - like Chowhound, Serious Eats, etc. Sort of
like Emeril or Marfa Stewart.

I'd just do it like pork and beans - cook it right in w/the beenz.

That sounds easier, i'll do it that way.

Sometimes the simplest things are the best. To wit - this 3 ingredient snack/appetiser recipe which will be moved from Archives to Kitchen in
the very near future. Bv)= Got a b'day party for a friend coming up
in September.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: 3 Ingredient Sausage Balls
Categories: Pork, Breads, Cheese
Yield: 35 balls

1 lb Pork sausage; room temp
2 c Bisquick baking mix
1 lb Shredded Cheddar cheese;
- cold

Set the oven @ 350oF/175oC and line a large, rimmed
baking sheet with parchment paper.

Add the room-temperature sausage and Bisquick to a large
bowl. Use your hands to mix until mostly combined. Add
half the cheese and knead it in, followed by the rest of
the cheese, until a cohesive mixture forms.

Form the mixture into walnut-sized balls, placing them
about an inch apart on the sheet. Bake until browned on
the bottom and cooked through, 20 to 25 minutes.

Yield: 35 balls (approx)

NOTE: temperature is key. Your sausage has to be room
temperature and your cheese has to be cold. Otherwise,
it's too hard to mix and all of the cheese will melt out
as soon as it hits the oven. For extra tidy balls, stick
them in the fridge for 30 minutes after forming them and
before baking. temperature is key. Your sausage has to
be room temperature and your cheese has to be cold.
Otherwise, it's too hard to mix and all of the cheese
will melt out as soon as it hits the oven. For extra
tidy balls, stick them in the fridge for 30 minutes
after forming them and before baking.

Recipe by: Laurel Randolph

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

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Re: 6-Ingredient Easy Cream
By: Dave Drum to Ben Collver on Fri Aug 30 2024 04:59:00

Sometimes the simplest things are the best.

I made your Red Beans & Rice recipe yesterday and it was delicious.
I am happy with how it turned out, thanks!

The salt pork was plenty salty. It did not need any soup base nor
any additional salt.

I used jalapenos instead of a bell pepper. I de-seeded and de-veined the jalapenos, so i could serve it to my housemates. They liked it too.
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