Are you a Mother in Law? can I have your advice? cooking.?!
Hello!
me and my mother in law do not get on too well and we are fiercely competitive when it comes to entertaining!.
recently we have purchased a new oven (an aga) she thinks that I will be incompetent cooking on it!. - I am taking lessons!.
What I would like to know is!.!.!.
as a mother in law and probably a nice one - what would you cook in this case to upstage your daughter in law!?
It would be a meal for 10 adults and one child!.
ideally 3 courses starter - main - pudding!.
around christmas time!.
the ingredients would have to be accessible (live in the u!.k)
the cost does not matter!.
please try and help me score some brownie points!
Thank you!.
Www@FoodAQ@Com
me and my mother in law do not get on too well and we are fiercely competitive when it comes to entertaining!.
recently we have purchased a new oven (an aga) she thinks that I will be incompetent cooking on it!. - I am taking lessons!.
What I would like to know is!.!.!.
as a mother in law and probably a nice one - what would you cook in this case to upstage your daughter in law!?
It would be a meal for 10 adults and one child!.
ideally 3 courses starter - main - pudding!.
around christmas time!.
the ingredients would have to be accessible (live in the u!.k)
the cost does not matter!.
please try and help me score some brownie points!
Thank you!.
Www@FoodAQ@Com
Answers:
I am a mother in law, and a good one too, I will cook what ever my children love, I never have any idea to upstage my daughter in law, usually when they just married and come to my house (to visit for a few days) I will ask them what they want to eat and if they tell me what they want to eat I will tell them how to cook and I love what they cook, I can not expect them to cook like me who have to cook for my family more than 20 years, I am sure they try their best and I am sure you do too!.
Meal for 10 + 1/2 starter should be some thing light, like shrimp salad which is easy to do, boiled shrimps shelled and marinade in lime juice, salt, sugar and if you like chopped mints, for main course grilled fish on butter rice and served with green salad, you get ready mix pudding from any supermarket, save your time, mix as instructions on the box and pour into mold or individual cups!. You will became a great daughter in law as soon as they finish the dinner!. Good luckWww@FoodAQ@Com
Meal for 10 + 1/2 starter should be some thing light, like shrimp salad which is easy to do, boiled shrimps shelled and marinade in lime juice, salt, sugar and if you like chopped mints, for main course grilled fish on butter rice and served with green salad, you get ready mix pudding from any supermarket, save your time, mix as instructions on the box and pour into mold or individual cups!. You will became a great daughter in law as soon as they finish the dinner!. Good luckWww@FoodAQ@Com
Why don't you two combine your passion for entertaining!. Invite her to help figure out your new oven together!.
Yes, I am a mother-in-law and would never think of competing with my daughter-in-law!. Yes, I am a better cook but she likes my recipes and I love to share them!. I am just as happy going to their home and having burgers on the grill or carry out for that matter!. It took me years to get to where I am too!. I had great fun cooking with my mother-in-law!. Now she was a wonderful cook!.
Sounds like the two of you together could put out an awesome meal and it just might be fun!.Www@FoodAQ@Com
Yes, I am a mother-in-law and would never think of competing with my daughter-in-law!. Yes, I am a better cook but she likes my recipes and I love to share them!. I am just as happy going to their home and having burgers on the grill or carry out for that matter!. It took me years to get to where I am too!. I had great fun cooking with my mother-in-law!. Now she was a wonderful cook!.
Sounds like the two of you together could put out an awesome meal and it just might be fun!.Www@FoodAQ@Com
I've got an idea!. Why don't you try and make peace instead of competing so hard against one another and ask her if she wants to help you cook dinner for everyone at Christmas!. You never know!. You might enjoy spending the time together and it will also give you the moral high ground and your family will love you for it!. Www@FoodAQ@Com
ask her for cooking advice she probably dosent like you because she is used to looking after her kids and because her kid maried you she fiels that she is being replaced as the person who looks after themWww@FoodAQ@Com
With an aga you can't fail with slow cooked dishes!. Like lamb tagine, I think that le crueset have a great recipe for it!.Www@FoodAQ@Com
cook HER!.
THAT'LL teach her!.Www@FoodAQ@Com
THAT'LL teach her!.Www@FoodAQ@Com
No , I'm not a mother in law , but I understand the whole "mother in law/out-law" thingy!.
Here are the recipes that my mother in law still asks for!.~~~~~~
Slap your momma fried chicken~
Ingredients
1/2 cup kosher salt (do not use table salt for brining)
2 quarts cold water
1 three-pound chicken, cut into 8 pieces
1 quart buttermilk
hot sauce to taste
1 pound lard
1/2 cup (1 stick) unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Procedures
1!. To make the brine: Stir kosher salt into cold water until dissolved!. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely!. Refrigerate 8 to 12 hours!.
2!. Drain the brined chicken and rinse out the bowl it was brined in!. Return chicken to the bowl, and pour the buttermilk over!. Dash /Hot sauce to taste!. Cover and refrigerate for 8 to 12 hours!. Drain the chicken on a wire rack, discarding the buttermilk!.
3!. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan!. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned!. Use a slotted spoon to remove the ham carefully from the fat!.
4!. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees!. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper!. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour!.
5!. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat!.
6!. Fry until juices run clear 7!. Drain well
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Christmas ham/very flavorful:
1 fully-cooked, spiral ham, 10-12 pounds
2 cups orange juice
1/4 cup honey
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard
1 tablespoon coarsely ground black pepper
Position rack in the lower third of the oven; heat to 325 degrees F!. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F!., about 1 1/2-2 hours!.
Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes!.
Stir in honey, molasses, brown sugar, mustard and pepper!.
Simmer slowly until thickened, about 25-30 minutes!. Set aside!.
When ham reaches 130 degrees F!., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham!.
Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F!.
Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes!.
Baste with the drippings in the bottom of the pan a few times before carving!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turkey:
1 (14 to 16 pound) turkey
For the brine:
1 cup kosher salt
1 tablespoon black peppercorns
1 gallon iced water
Brine turkey overnight
Remove bird from brine and rinse inside and out with cold water!. Discard brine!.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels!. Add rosemary , sage 1/2 onion , 2 ribs celery and a carrot to cavity!.Put butter pats under skin!.
Tuck back wings and coat whole bird liberally with canola oil/butter/broth basting liquid
(basting liquid1/3 each-canola oil/butter/broth)!.
Roast on lowest level of the oven at 500 degrees F!. for 30 minutes!. YES 500 degrees! Remove from oven and cover breast with double layer of aluminum foil
*REDUCE TEMPERATURE to 350 degrees F!.
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting!. Let turkey rest, loosely covered for 15 minutes before carving!.
Your turkey will look too pretty to eat!
Very juicy bird recipe!
~~~~~
Best mashed potatoes/serves 16
6 lbs yukon gold potatoes, peeled and quartered length-wise
2 teaspoons salt
1 cup heavy cream
8 Tbsp butter
4 Tbsp milk
Salt and Pepper
A potato masher
Method
1 Put potatoes into a saucepan!. Add 1/2 teaspoon salt!. Add water until potatoes are covered!. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them!.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove!. Drain water from potatoes!. Put hot potatoes into a bowl!. Add cream and melted butter!. Use potato masher to mash potatoes until well mashed!. Use a strong spoon to beat further, adding milk to achieve the consistency you desire!. (Do not over-beat or your potatoes will get gluey!.)also:
http://www!.bakingdelights!.com/2007/08/27!.!.!.
http://www!.bbc!.co!.uk/food/christmas/esse!.!.!.Www@FoodAQ@Com
Here are the recipes that my mother in law still asks for!.~~~~~~
Slap your momma fried chicken~
Ingredients
1/2 cup kosher salt (do not use table salt for brining)
2 quarts cold water
1 three-pound chicken, cut into 8 pieces
1 quart buttermilk
hot sauce to taste
1 pound lard
1/2 cup (1 stick) unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Procedures
1!. To make the brine: Stir kosher salt into cold water until dissolved!. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely!. Refrigerate 8 to 12 hours!.
2!. Drain the brined chicken and rinse out the bowl it was brined in!. Return chicken to the bowl, and pour the buttermilk over!. Dash /Hot sauce to taste!. Cover and refrigerate for 8 to 12 hours!. Drain the chicken on a wire rack, discarding the buttermilk!.
3!. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan!. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned!. Use a slotted spoon to remove the ham carefully from the fat!.
4!. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees!. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper!. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour!.
5!. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat!.
6!. Fry until juices run clear 7!. Drain well
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Christmas ham/very flavorful:
1 fully-cooked, spiral ham, 10-12 pounds
2 cups orange juice
1/4 cup honey
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard
1 tablespoon coarsely ground black pepper
Position rack in the lower third of the oven; heat to 325 degrees F!. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F!., about 1 1/2-2 hours!.
Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes!.
Stir in honey, molasses, brown sugar, mustard and pepper!.
Simmer slowly until thickened, about 25-30 minutes!. Set aside!.
When ham reaches 130 degrees F!., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham!.
Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F!.
Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes!.
Baste with the drippings in the bottom of the pan a few times before carving!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turkey:
1 (14 to 16 pound) turkey
For the brine:
1 cup kosher salt
1 tablespoon black peppercorns
1 gallon iced water
Brine turkey overnight
Remove bird from brine and rinse inside and out with cold water!. Discard brine!.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels!. Add rosemary , sage 1/2 onion , 2 ribs celery and a carrot to cavity!.Put butter pats under skin!.
Tuck back wings and coat whole bird liberally with canola oil/butter/broth basting liquid
(basting liquid1/3 each-canola oil/butter/broth)!.
Roast on lowest level of the oven at 500 degrees F!. for 30 minutes!. YES 500 degrees! Remove from oven and cover breast with double layer of aluminum foil
*REDUCE TEMPERATURE to 350 degrees F!.
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting!. Let turkey rest, loosely covered for 15 minutes before carving!.
Your turkey will look too pretty to eat!
Very juicy bird recipe!
~~~~~
Best mashed potatoes/serves 16
6 lbs yukon gold potatoes, peeled and quartered length-wise
2 teaspoons salt
1 cup heavy cream
8 Tbsp butter
4 Tbsp milk
Salt and Pepper
A potato masher
Method
1 Put potatoes into a saucepan!. Add 1/2 teaspoon salt!. Add water until potatoes are covered!. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them!.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove!. Drain water from potatoes!. Put hot potatoes into a bowl!. Add cream and melted butter!. Use potato masher to mash potatoes until well mashed!. Use a strong spoon to beat further, adding milk to achieve the consistency you desire!. (Do not over-beat or your potatoes will get gluey!.)also:
http://www!.bakingdelights!.com/2007/08/27!.!.!.
http://www!.bbc!.co!.uk/food/christmas/esse!.!.!.Www@FoodAQ@Com