What's Cooking?

[rps]

11 hours ago, Gavin said:

You all have mad cooking skills! Do you take requests? Neighbors are coming over for diner Monday night and their little one (Cindy Lou Who) asked if I was making Lasagna for Xmas again. There will be some!

https://www.ozarkrevenge.com/2017/01/cannelloni-florentine-with-puttanesca.html

[Foghorn]

On 12/22/2023 at 5:39 PM, ness said:

This cookie was the prettiest cookie of all the cookies!

That would be a good cookie to put on one of my brother's plates. 

[rps]

I splurged. I ordered a Serrano ham from Costco. Now what do I do with the rest?

 

 

[ness]

A few of the highlights of the last few days. 

The mother in law is in town for a week or so. Before you think 'poor ness', she is a great house guest. Fun to be with, never asks for a thing, goes with the flow. She's a full-blooded Iowegian and up there oyster stew is very common for the holidays. Each year she makes a batch for us. Butter, milk, oysters and juice, salt and pepper. 

Included in this picture is my new Martyware® wine stopper!  

Christmas Eve is our big get-together each year. We broke out the ol' fondue pot for the first time in a long time. We did cheese fondue with Emmentaler, Gruyere, white wine, nutmeg, garlic, etc. Very tasty!

My tiny little baby brother came through with prime rib again this year, and it was excellent as usual. That guy just flat knows how to cook, and he seasons stuff perfectly. Served it with a port reduction and a horseradish cream sauce. 

Of course, there are all the treats. This is actually a pic from last year.

At 11:00 is my grandmother's Date Nut Pudding. Dates, nuts, sugar, flour, egg. It's like a cake but very moist. The sauce in the middle -- butter, sugar, cream -- goes over the top. We know my grandmother was making it well before 1956. She made it for many years, them my mom carried the torch, and I've been making it since 1988 when she passed.

At 2:00 is Robel Family Rum Cake. My wife taught the Robels kids way back when. There was a special bond with that family and they gave her this cake every year until she retired last year. We went to the daughter's graduation a couple years back and I finagled the recipe from them. That's a tradition that we'll keep going. 

At 4:00 is shortbread. My dad loved it and I've made it every year for a very long time. Many years before he passed in 2004. 

At 8:00 is fruitcake, which I didn't make this year. The other stuff just seems to be enough!

Anybody still reading?

We all love biscuits and gravy here, but we don't eat that way much anymore. But, heck, it's the holidays and, I know my MIL loves it. Christmas morning:

I've got two aunts and uncles that are basically homebound, and I take the Date Nut Pudding and shortbread to them each year the day after Christmas. They're up in years and who knows what the next year will bring. 

And finally: Today we had some very dear friends over. They were the third set of grandparents for our kids, and since the blood-relative grandparents are all gone now I'll go ahead and say it: these were the *best* of the grandparents. Just amazing people. I made a soup called Hawkeye Chowder that I got out of a magazine years ago. Onion, celery, butter, flour, vegetable broth, parsley, thyme, cayenne, potatoes (hand peeled and sliced!), zucchini and cream. Delicious! 

Anyhoo -- I hope everyone had a wonderful Christmas!

[BilletHead]

1 hour ago, ness said:

A few of the highlights of the last few days. 

The mother in law is in town for a week or so. Before you think 'poor ness', she is a great house guest. Fun to be with, never asks for a thing, goes with the flow. She's a full-blooded Iowegian and up there oyster stew is very common for the holidays. Each year she makes a batch for us. Butter, milk, oysters and juice, salt and pepper. 

Included in this picture is my new Martyware® wine stopper!  

Christmas Eve is our big get-together each year. We broke out the ol' fondue pot for the first time in a long time. We did cheese fondue with Emmentaler, Gruyere, white wine, nutmeg, garlic, etc. Very tasty!

My tiny little baby brother came through with prime rib again this year, and it was excellent as usual. That guy just flat knows how to cook, and he seasons stuff perfectly. Served it with a port reduction and a horseradish cream sauce. 

Of course, there are all the treats. This is actually a pic from last year.

At 11:00 is my grandmother's Date Nut Pudding. Dates, nuts, sugar, flour, egg. It's like a cake but very moist. The sauce in the middle -- butter, sugar, cream -- goes over the top. We know my grandmother was making it well before 1956. She made it for many years, them my mom carried the torch, and I've been making it since 1988 when she passed.

At 2:00 is Robel Family Rum Cake. My wife taught the Robels kids way back when. There was a special bond with that family and they gave her this cake every year until she retired last year. We went to the daughter's graduation a couple years back and I finagled the recipe from them. That's a tradition that we'll keep going. 

At 4:00 is shortbread. My dad loved it and I've made it every year for a very long time. Many years before he passed in 2004. 

At 8:00 is fruitcake, which I didn't make this year. The other stuff just seems to be enough!

Anybody still reading?

We all love biscuits and gravy here, but we don't eat that way much anymore. But, heck, it's the holidays and, I know my MIL loves it. Christmas morning:

I've got two aunts and uncles that are basically homebound, and I take the Date Nut Pudding and shortbread to them each year the day after Christmas. They're up in years and who knows what the next year will bring. 

And finally: Today we had some very dear friends over. They were the third set of grandparents for our kids, and since the blood-relative grandparents are all gone now I'll go ahead and say it: these were the *best* of the grandparents. Just amazing people. I made a soup called Hawkeye Chowder that I got out of a magazine years ago. Onion, celery, butter, flour, vegetable broth, parsley, thyme, cayenne, potatoes (hand peeled and sliced!), zucchini and cream. Delicious! 

Anyhoo -- I hope everyone had a wonderful Christmas!

                        Dang, 

    Cannot and will not even try to compete with this. All looks wonderful and bet it tasted the same. Good looking stopper BTW 😆.

[ness]

8 minutes ago, BilletHead said:

Good looking stopper BTW

I agree! A work of art!

[Mitch f]

On 12/27/2023 at 7:20 PM, ness said:

A few of the highlights of the last few days. 

The mother in law is in town for a week or so. Before you think 'poor ness', she is a great house guest. Fun to be with, never asks for a thing, goes with the flow. She's a full-blooded Iowegian and up there oyster stew is very common for the holidays. Each year she makes a batch for us. Butter, milk, oysters and juice, salt and pepper. 

Included in this picture is my new Martyware® wine stopper!  

Christmas Eve is our big get-together each year. We broke out the ol' fondue pot for the first time in a long time. We did cheese fondue with Emmentaler, Gruyere, white wine, nutmeg, garlic, etc. Very tasty!

My tiny little baby brother came through with prime rib again this year, and it was excellent as usual. That guy just flat knows how to cook, and he seasons stuff perfectly. Served it with a port reduction and a horseradish cream sauce. 

Of course, there are all the treats. This is actually a pic from last year.

At 11:00 is my grandmother's Date Nut Pudding. Dates, nuts, sugar, flour, egg. It's like a cake but very moist. The sauce in the middle -- butter, sugar, cream -- goes over the top. We know my grandmother was making it well before 1956. She made it for many years, them my mom carried the torch, and I've been making it since 1988 when she passed.

At 2:00 is Robel Family Rum Cake. My wife taught the Robels kids way back when. There was a special bond with that family and they gave her this cake every year until she retired last year. We went to the daughter's graduation a couple years back and I finagled the recipe from them. That's a tradition that we'll keep going. 

At 4:00 is shortbread. My dad loved it and I've made it every year for a very long time. Many years before he passed in 2004. 

At 8:00 is fruitcake, which I didn't make this year. The other stuff just seems to be enough!

Anybody still reading?

We all love biscuits and gravy here, but we don't eat that way much anymore. But, heck, it's the holidays and, I know my MIL loves it. Christmas morning:

I've got two aunts and uncles that are basically homebound, and I take the Date Nut Pudding and shortbread to them each year the day after Christmas. They're up in years and who knows what the next year will bring. 

And finally: Today we had some very dear friends over. They were the third set of grandparents for our kids, and since the blood-relative grandparents are all gone now I'll go ahead and say it: these were the *best* of the grandparents. Just amazing people. I made a soup called Hawkeye Chowder that I got out of a magazine years ago. Onion, celery, butter, flour, vegetable broth, parsley, thyme, cayenne, potatoes (hand peeled and sliced!), zucchini and cream. Delicious! 

Anyhoo -- I hope everyone had a wonderful Christmas!

Looks fantastic but I can’t do white wine for some reason.

[Daryk Campbell Sr]

On 12/27/2023 at 7:20 PM, ness said:

.....

Anybody still reading?

Yup, read the whole thing. What is an Iowegian?  The food all looked great, and I'm glad you all got to share time together.

 

Tonight's dinner.  Quartered potatoes from The Little Potato Company.   Baked in melted butter, in a casserole dish,  (I  was trying to channel the potatoes from jigfest).  Sprinkled some garlic salt, let them bake at 425 for about 25 minutes.   Added some shredded parmesean cheese and shredded mozzarella.   

Grilled steaks on a cast iron griddle, over the stove.  Bag of broccoli and cauliflower microwaved wirh zome velveta cheese.  A kings Hawaiian roll to serve as the bread portion. 

[BilletHead]

23 minutes ago, Daryk Campbell Sr said:

 What is an Iowegian?  

 

                     Yum Daryk!

What is an Iowegian? 

   Iowa native of Norwegian descent I would guess but Ness can straighten this out.  Iweegen is what I heard.  

 

[ness]

3 hours ago, BilletHead said:

                     Yum Daryk!

What is an Iowegian? 

   Iowa native of Norwegian descent I would guess but Ness can straighten this out.  Iweegen is what I heard.  

 

Well, I’ll explain it the way I understand it, which might not be right. 

Since there are a lot of folks with Scandinavian heritage in the upper Midwest there have been some nicknames come about. One you hear is Scandahoovians. Another is Iowegians, which applies to folks from Iowa in general. It’s just a fun nickname, certainly not derogatory.

Is the spelling I used correct? I dunno. I’ve never seen it written. I just tried to spell it like a combination of Iowans and Norwegians. But it’s pronounced like Marty spelled it - Iweegens. 

My resident Iowegian doesn’t know how to spell it. She just said ask Google.