Recipe and Cook's Corner

[ImEnnisShesJack]

Parsnip fan here!

Another thing to do with parsnips: roast them.

Peel, cut into whatever size pieces you like, drizzle with olive oil, sprinkle with coarse salt, spread in single layer not touching, roast at 400 until soft and slightly browned, 30 - 45 minutes, maybe.

Yum!

DING! DING! DING! 

You've got my attention!  Get a bigger pan and put in quartered baby artichokes, halved baby leeks, halved shallots, morels....continue to baste with butter/oil and broth/wine.....

YUM!

(jack, I think the parsnips have more nutritive value than potatoes - even if their carb count is the same.  More fibre too possibly?)

[jack]

thats what i need to know, carb minus fiber.  nutrition is negotiable.  i just like a full belly and a happy tongue.

i still don't know what the count is per cup, or whatever.

[Castro]

... i just like a full belly and a happy tongue....

Me too.  (Smirks.)

[ImEnnisShesJack]

***reads from the inernet***

a 60g serving of parsnips has approx. 3g of fiber

1/2 cup cooked parsnips has 12.04g of carbs.

[jack]

***reads from the inernet***

a 60g serving of parsnips has approx. 3g of fiber

1/2 cup cooked parsnips has 12.04g of carbs.

is that as opposed to the outernet?

okay bearing down on the question of the day's answer, lacking critical translation still though.  so a half cup is 12 grams of carbs, how many grams of dietary fiber in the same quantity, since i don't know the ratio of grams to "cups".  if i get a chance tonight, maybe i can track this down for myself too.  thanks all of you.

jack

[RobsGalPal]

Parsnips 1/2 cup slices, boiled

Total carb count = 15.2 g
Dietary Fiber = 3.8 g
Net Carbs = 11.4

If you are only counting Net carbs then subtract the fiber.

 

[Castro]

I know this isn't an ice, but it has handed on to me as "Buttermilk Ice."  Couldn't be simple:  Mix until sugar is dissolved:

[Castro]

A hot-weather treasure: tart/sweet buttermilk ice.  (I know, it isn't really an ice, but I honor the name by which it was passed on to me):

Mix until sugar is dissolved: 1 C buttermilk
                                      1 C sugar
                                      1 C orange juice 
Freeze in a shallow pan.  Stir once  to smooth it a little, if you like.  Or freeze in a gel machine with a paddle.

Other citrus juices are fine, though sugar may need adjusting.  When I buy buttermilk this week, I'm going to experiment with a glass of sweetened  buttermilk and raspberry puree; if it tastes okay, will try freezing a batch of that.  Sweeta can be subbed for some or all of the sugar, and I think I've even seen a fat-free buttermilk which ought to be all right, since richness isn't an issue here.

[jack]

unless i remember incorrectly, buttermilk is made from skim milk anyway.

[jack]

Parsnips 1/2 cup slices, boiled  If you are only counting Net carbs then subtract the fiber.
Total carb count = 15.2 g
Dietary Fiber = 3.8 g
Net Carbs = 11.4

thank you sherry.. i knew i could count on you     

when i am living a physically active lifestyle,  that works at least as well as sweet potatoes.

jack

[dante]

Hey ya'll.  Just wanted to drop in......I'm still here.  Hope everyone's good.  Just cooked up a great salmon last night and had several guests over.  Whole salmon gutted and scaled, stuffed with corn bread stuffing, lemon slices and butter coat the inside of the fish add salt and pepper to taste..  Wrap the whole thing up in double tin foil, and bake at 375 for about an hour on a cookie sheet.  It's great served with a creamy shrimp sauce over the top....looks great too.  Sauce is just simple white sauce with fish stock and diced shrimp, a little tomato paste for color, should be nice and thick like a gravy.  Yummy  There's not that many carbs either, unless you take a double helping of the stuffing.  This is usually served with an array of vegetables, and now during the summer months some great sliced tomatoes in balsamic vinegar, lemon juice, fresh minced garlic, one package of splenda and salt and pepper, a dash of Worcestershire, and those tomatoes are great.

[ImEnnisShesJack]

unless i remember incorrectly, buttermilk is made from skim milk anyway.

buttermilk is what's left after all the butterfat is churned into butter.

[jack]

yeah.. like that 

[Castro]

Buttermilk: The house-brand I bought from Safeway this morning (the only brand they had) labels it "Cultured Reduced-Fat Buttermilk," which leaves you to wonder whether it's lower-fat because it's buttermilk or because it's been further tinkered with.  Doesn't much matter, I guess.  In any event, I used it with a mix of orange and lemon juices and their grated rinds to make the recipe above; excellent.

Appliance recco: Recently I had to quit cranking a little manual  Donvier ice-cream maker.  I've replaced it with an electric Cuisinart,  used  three times so far, and love it.  Only four pieces, almost casually easy-to-assemble. Lets you watch progress, lets you stop it for a taste-test.  Of course, there's the  disadvantage of having to plan ahead and freeze its container, and it's a noisy rascal - but heck, if you can make do with about a quart-and-a-half, and don't want the backyard salt-and-ice nostalgia thing, it's great!

[trascendenza]

Melli directed me over here, so I thought I'd share a recipe that I made for my fellow Brokeback-ians on June 11th for our pre-BBM dinner.

It's not an exact recipe because I sort of came up with it on the fly one day, but here's what it is roundabouts:

Tahini-crusted tofu

Firm or extra firm tofu (best to press the liquid out of it if you have time)
Tahini + soy sauce
Optional to add in some powdered ginger and toasted sesame seed oil, as well

Cut the tofu into 1 1/2 by 1 1/2 inch pieces, about 1/2 an inch thick (just a guideline, not exact, I've made it all sorts of different sizes before).

The tahini and soy sauce should form a pretty thick paste.  You want to add in enough soy sauce to change the color of the tahini, maybe a ratio of 3 parts tahini to 1 part soy sauce?  Not totally sure of the amount as I usually just eyeball it.

It should taste really salty--a lot of this flavor cooks out, so if it tastes too salty, it's probably right.  Coat the tofu in the paste, marinate for awhile (doesn't have to be long, this step is optional), and then fry at a medium-high to high temperature depending on what kind of crust you want to make. (Higher temperatures will form a crispier crust, lower temps you can brown it more and have less chance of burning, but too low and the crust won't form.)

I actually use Liquid Aminos instead of soy sauce, myself, which isn't as salty as regular soy sauce.

Be sure to have lots of rice with this tofu, it's salty, but good.  At least that's what they said at dinner