WFD or What’s for Dinner? is a long-running weekly series here at DKos which publishes at 4:30pm Pacifiic every Saturday night. We’ve got tons of diaries that are full of good recipes, photos, tips, and comments that you can peruse here:
WFD History List View
In light of the current pandemic there has been a flood of helpful diaries and articles shared around this site and I wanted to start a daily post for folks to round-up links and offer tips and such around our virtual table like we do on Saturdays.
I will try to do a daily if folks would like and/or be able to pitch in for hosting duties. If you are already a member of the group great, let’s discuss in the comments who might be interested/able to help out.
If you are new to WFD and would like to contribute a post just let me know via a private message so I can add you to the group.
So, let’s start with some of the links:
Otteray Scribe's A Checklist for an extended quarantine
Auntie B's DKPreppers: Shelter In Place, Shelter in Peace
America’s Test Kitchen has a resource page with 50 of their recipes available in front of their paywall:
Practical Home-Cooking Resources You Can Count On
Serious Eats’ J. Kenji Alt-Lopez put out a very thorough article on food safety last week too:
Food Safety and Coronavirus: A Comprehensive Guide
He answers a lot of good questions although as with any info guidance is evolving as we learn more.
Watch a doctor demonstrate how to safely bring home groceries
I know a lot of people are already gardeners but many more are jumping on the “Victory Garden” bandwagon so here is an opportunity for a free online garden course from OSU’s Master Gardener program:
Master Gardener Series You can sign up for the online vegetable gardening course for FREE right now.
This was from a Facebook page for the Lincoln County, OR area:
There has been a lot of discussion on the Lincoln County Master Gardener Association's annual Spring Plant Sale and COVID-19. Considering everyone's health and safety, the Sale has been cancelled and we've made a few modifications to compensate for it.
1) The spirit of Victory Gardens with a social-distancing spin!
Lets all be a part of a solution by growing our own food and working together. The LCMGA has appreciated your support for the past 20 years and this year we are giving back in a new way! Master Gardeners will keep doing what we do - sharing our love of gardening with others. We'll be growing vegetables to give away to family, friends and neighbors so they can grow food in their own yards and patios. This spring, you may see tomato, vegetable and herb starts in random places around the county with "free vegetable/herbs" signs, that were dropped off by your local Master Gardener. Please take what you can grow and then share the harvest with your friends and neighbors as well!
I will continue to add stuff and we can grow our list of resources with any helpful tips shared in the comments here.
Now, about that corned beef. Here is the recipe I use for making Corned Beef courtesy of How to Cook Everything by Mark Bittman:
INGREDIENTS
- 1 flat end piece corned beef (3 to 5 pounds)
- 1 bay leaf
- 1 head garlic, root end trimmed
- 1 tablespoon black peppercorns
- 1 tablespoon yellow mustard seeds
- 3 whole cloves
- 5 allspice berries or a pinch or 2 ground allspice
- 2 large onions, peeled and halved top to bottom
- 2 pounds small waxy potatoes
- 4 carrots, whole or cut into 1-inch chunks
- 1 small head green cabbage, cut into 8 to 12 wedges
INSTRUCTIONS
1. Drain any liquid from the package of corned beef and put the meat in a large pot with the bay leaf, garlic, peppercorns, mustard seeds, cloves, allspice, and onions. Add enough water to cover by about 2 inches. Bring to a boil and skim off the foam that rises to the surface.
2. Lower the heat so that it bubbles gently. Cover and cook, turning the meat every 30 minutes or so, for about 2 hours. Pierce the thickest part with a thin-bladed knife; the meat is ready when the knife can be inserted to the middle without much resistance. If the meat is not done, continue cooking it, checking every 15 minutes.
3. Add the potatoes to the broth in the pot along with about 2 cups water, and bring to a boil. Cook for about 5 minutes, then add the carrots and cabbage. Adjust the heat so the broth bubbles steadily, cover, and cook until the vegetables are tender, 10 to 15 minutes. Slice the corned beef thin against the grain, and serve in shallow bowls with the vegetables and broth.
Now you might be wondering what do with all that leftover corned beef besides making hash. Which is great, don’t get me wrong! But looking for other ideas?
Slow-Cooker Corned Beef Gruyere Dip with Flatbreads
This potato skin recipe is one I made a few years back for a St. Patty’s Day party but they are delicious and a great way to use up those leftovers!
from challengeu2cook.com
Ingredients:
4 large russet potatoes, 8-10 oz. each, scrubbed clean
oil for rubbing on potatoes
2 Tablespoon unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
2 Tablespoon milk
1 Tablespoon whole-grain mustard
1 1/4 cup rough chopped corned beef
2 cup leftover cooked cabbage
2 cup shredded sharp cheddar cheese
Instructions:
1. Adjust oven rack to the middle position. Heat oven to 400 degrees. Place potatoes on a large rimmed baking sheet lined with foil. Rub each potato lightly with oil. Bake the potatoes until completely tender, about an hour. Remove potatoes from the oven but don’t turn the oven off. Let the potatoes cool for 10 minutes.
2. Halve each potato lengthwise and scoop out the potato flesh into a large bowl using a soup spoon, being careful to leave about a 3/8 inch layer of potato flesh in the skin (this keeps the potato skin stable). Return the hollowed-out potato skins to the oven to dry out and crisp up slightly, about 10 min. Remove from the oven and set aside.
3. Mash the potato flesh until mostly smooth using a fork or a potato masher. Add the melted butter, salt and pepper, mix to combine. Add the sour cream, milk and mustard, mix to combine again. Add the corned beef, cabbage and 1 cup of the cheese, mix thoroughly.
4. Mound the filing into the potato skins on the baking sheet. Sprinkle with the remaining cup of cheese. Return to the 400 degree oven, bake 10 min. Keeping the oven rack in the middle position, turn on the broiler and broil until the cheese turns is bubbly 3-5minutes.
What are you cooking or stocking your pantry with? Please feel welcome to join the table and share some good tips, recipes, ideas, questions, etc. Oh, and we love food p0rn!
Many thanks to jqjacobs for this image: