Spring has officially arrived according to the calendar, but not so much according to the weather forecasts. Nevertheless, it is time for a new thread to usher in the new season. Around here, we have been on the go-go-go counting down the days to graduation and making college plans for the fall, but I'm also hankering for some traditional spring foods, especially asparagus and berries. (Not together :-). So what's for dinner at your house?
Evidently spring has eliminated Wisconsin from it's agenda as we are expecting yet another round of snow and cold. Last year it was 60* at this time. This has been the 5th coldest March since the 1800s. Gee, thanks mother nature.
However, being that cold inspired me to slow cook a couple of nice beef short ribs, which were reduced to tenderness after about 8 hours. The last hour I covered them in some leftover BBQ sauce I made before Christmas. Good to save those small portions that aren't enough to feed the mob. Made rice as a side and steamed up some fresh cauliflower. My old home ec. teacher told us we shouldn't serve two whites at a meal because it wouldn't look pleasing, so I drowned the cauliflower in a nice cheddar cheese sauce. So there, Miss O'Hare.
M5, I need to root in the chest freezer... pretty sure I have some short ribs buried in there somewhere, and those will be good for the upcoming snow days here.
Here's the veal shanks for Osso Buco after only browning. I just cooked 3 shanks because there's only my sis and me... and she's not sure if she'll like it or not. The photo after cooking them in liquid (dry white wine, veal stock, mirepoix and herbs) is still waiting to be taken... they need to cook a little bit more to tenderness after being refrigerated overnight.
I think I may take Laurel's suggestion of serving it over creamy grits.
1 C. SELF RISING FLOUR
1/2 TSP SALT
2 TBS SUGAR WHISK ALL TOGETHER UNTIL WELL BLENDED
IN SEPARATE BOWL:
1/2 C. BUTTERMILK
1 STICK BUTTER (MELTED )
1 0Z CREAM CHEESE (MELTED )
3 OR 4 GREEN ONIONS (USE ALL ) WHISK TOGETHER AND ADD TOGETHER WITH DRY INGREDIENTS. MIX WELL AND
12 OZ CRAB MEAT
1/3 C. SHREDDED SHARP CHEDDAR CHEESE
1 MINCED JALAPENO PEPPER ( OR 2 IF MILD)
1TBS MINCED GARLIC MIX WELL
HEAT PEANUT OIL IN POT FOR DEEP FRYING TO 350°
SCOOP INTO BALLS AND COOK IN HOT OIL UNTIL GOLDEN DRAIN WELL ON PAPER TOWELS , BLOT TOPS AND SERVE
THESE ARE LIGHT AND TENDER . IF JALAPENOS ARE NOT HOT ENOUGH , AND YOU WANT MORE SPICE,ADD CAYANNE PEPPER TO DRY INGREDIANTS
iF YOU DON'T USE SELF RISING FLOUR, ADD 1/2 TSP BAKING POWDER TO DRY INGREDIENTS
Thanks for the new thread Terry! I'm back from a long day visiting a nursery a few hours each way. Came home to DH working on clearing the living room. Big reno project is starting Tues with replumbing of hot water radiant heating to make demo etc easier the week after. I have about 3wks left with my kitchen, such as it is now.
We're doing a beef & broccoli stir fry for dinner. Your dinners all sound so good!
Its not the under-foot radiant type. Its the radiator around the room periphery type. But still very nice! We're getting under the floor (tile) electric radiant heat for the new kitchen. DH has a problem with circulation and tile will be over a concrete slab (w/o basement underneath) so gets really cold. So its practically a medical purpose. :-) I'm so excited to have the warm floors!!!! (I'm kinda hoping the cats prefer the floor to the counters too)
I have a DG friend in the very cold (higher elevation) NC mountains. Her husband installed the periphery-type hot water heating when they built the house many years ago. I've stayed there numerous times and always been comfortable. A year or two before he died, he tapped into the boiler and ran pipes to heat a GH for her. No extra heating costs except the initial materials, and a few extra chunks of wood for the boiler every winter.
We're going to a ham and fried oyster dinner at a nearby firehouse tomorrow night, so we will get our fill of oysters there. Yum!
Tonight we served the cassoulet to a friend who came over to attend a symphony with us afterwards. I made one-crust blackberry pie with crème fraîche topping for dessert. It was all very good. I think it's time to put the leftover cassoulet in the freezer for a bit, though. You can keep those things going forever if you can stand it to keep eating it!
We had another blast of winter yesterday and last night. Tonight we are having a few friends over for a "spring" meal, ham with a pineapple, orange glaze, creamed new potatoes and peas and a German chocolate decadent brownie dessert. Debating whether try and do fresh dinner rolls, or slice last night's sour dough potato bread.
How did the osso bucco go over with your sister, Darius? It's one of our favorite foods when we can manage to find veal shanks.When we worked in Kansas City I could count of McGonigles having veal, but in small town Kansas it's a rarity.
My sis hasn't tried the osso buco yet. She didn't get home from work until 11:30 last night, too late for me to fix a plate for her and I don't know her work hours for today or tomorrow. I'll need to make some fresh gremolata (and more grits) when she's ready, but she'd better hurry. Fortunately, my flat parsley has sprouted just enough to clip a few more tiny sprigs... Italian parsley is rare in the stores here.
I had family in Clay Center many, many years ago, and I'm sure it was a LOT smaller then! My grandfather graduated from the university in Manhattan, but most of my family was in Delphos. (I think we talked of this once before.)
Hey guys...thought I was chopped! Took a few minutes to catch up once I found you. In brief, Sally I'm with Darius on the oyster envy. Ditto the redfish but you can definitely get world class trout in North Georgia streams. Those camps in our neighborhood that charge thousands to fish for a weekend are a testament to that. Maybe your DS needs to come fishing here. I wish SO would break out his waders and spend a day at Panther's Creek. He might need his new hip first.
M5, been lusting for short ribs so much that I've been considering taking already roasted beef ribs and braising them a la short ribs.
Darius, what did you think of the creamy grits as a side? Did you make cheese grits? That's what I do.
Tam, I've not been stir frying much lately. Beef and broccoli will undoubtedly be on the horizon with garden broccoli underway.
Leslie, I never tire of cassoulet. Maybe it's because I don't make it as often as you do.
We are having a chicken and vegetable pot pie with lots of mushrooms. With Passover starting tomorrow evening I am getting in all the grain dishes we won't be able to eat during the holiday. The lamb shanks are braised and done in a style similar to osso buco. They will get served with gremolata too. I used sweet vermouth instead of white wine. The chicken soup is done. Needs matzo balls. The ritual foods for the seder plate are finished. Will do a dressed room temp platter of roasted and grilled veggies including peppers, onions, Brussels sprouts, cauliflower and broccoli. I'm going to make baked apples with a spiced matzo meal, pecan, brown sugar and maple syrup filling for dessert. Dollop of home Greek yogurt on top. We were going to have our seder at Maypop but decided to leave for Miami a few days earlier so not time to make a trip up to the cottage.
Laurel, I adore cassoulet but you haven't seen the size of my pot, plus I keep adding to it to balance out the ingredients. I only make it once a year, and I didn't even do that last year so it's been a while. We had it twice in France this past fall, but I actually like my version best.
Laurel , there is a hole just below our place in the Chestatee that gives us 18 to 23" rainbows . My boy has never eaten fresh water trout ,I don't think . He used to fish the bass tournaments but when he went out and caught his first bull red , he was hooked on salt water fishing.Johnny caught a 26" rainbow out of that hole a few years ago , but the walk down and back up is so steep , he rarely goes anymore.
I like wade fishing and catching a limit of trout 18 to 24".speckled trout, that is. I have all my own gear but need new waders .May get him to try Panther creek
I'm thinking chicken pot pie for tomorrow night - maybe it'll fight off the chilly temps...brrr! Then maybe some chili 3-way on Tuesday, just because I haven't made any this year and I've got a hankering - and the temperatures MIGHT become more springlike if I wait much longer.
I've lived in and around the Appalachian mountains for so long that I forget not all trout are freshwater. I DO prefer the freshwater trout from our pristine mountain streams, but the last steelhead I had wasn't too shabby.
I bought some used waders at a yard sale last year (too large, but cheap and still watertight) and I have a lovely small graphite rod I've owned for 30+ years... maybe this year I'll buy a license and a trout stamp and do some fishing. I'd like to try some fly fishing, but it's difficult here because all the creeks are narrow and have overhanging trees.
A DG friend and I bought several pieces of pork belly and I'm now curing them for bacon. I'm doing one small (about 2#) piece with a savory cure... crushed juniper berries, bay leaf, fresh thyme, garlic, and lots of black pepper (plus the salt cure itself). It should be interesting to use a chunk of it in a pot of beans.
I'm not inspired in the least about something for supper...
I was going to make deer steaks with mashed potatoes and salad for DH, DS and two DGDs. But it's snowing now and I think it calls for something heartier, so I've got crockpot chicken with black beans, corn and salsa simmering away instead.
Well now , after Consumer Report and a lot of shopping , around for Ninja products , I decided to go with the one advertised on T V .1500 watts and 2hp motor . Same price as the 1200watt that you find in stores . Called mega kitchen unit . 72 oz pitcher ,64 oz bowl , two single serve cups 6blade for pitcher,4blade for bowl ,single serve blade and dough blade for bowl . This is heavy duty and not a toy .Even makes ice cream , snow cones . I'm going to enjoy it . Can chop cabbage fine enough for coleslaw . ( I'm picky about that ).
Love it , love it , love it !
Porterhouse for Johnny tonight and think I'll have a peach smoothie .
The blackberry pie is wonderful. It's a one-crust pie with a crème fraîche topping and it's very easy to make. Since I have lots of blackberries (and raspberries, which work in that recipe too) in my freezer it's become my go-to dessert.
Do you use a crumb or traditional pastry crust for the single crust pie? That does sound wonderful :-) I stumbled over a recipe for an upside-down apple PIE (yes pie) with a sticky pecan bottom (that becomes the drippy top once you invert. That might be our downfall dessert later this week.
We had chicken and chicken - pot pie on Monday night, and enchiladas tonight. Tomorrow night is a beef tips-and-mushrooms over papardelle noodles, then something in the crockpot for Thursday and Friday meals. It snowed again today...most of the morning, although nothing stuck. Crazy weather. I finally took down the snow village in the dining room. Maybe if Bedford Falls is packed away until next winter, Mother Nature will pack it in until next winter, too.
Terry, I confess that I have never been very successful with pie crusts, although we took a class recently at Sur la Table which included a tart, and their crust seemed pretty easy. I do plan to try it out in my own kitchen. But normally when I make pie I use Oronoque deep-dish frozen crusts, and so yes, it's a traditional crust. Here's the recipe. The crushed anise is my secret ingredient; used in any berry pie it seems to enhance the flavor without taking over and making its presence known.
Berry Pie à Ma Façon
1 qt. fresh or frozen raspberries or blackberries
2/3 cup sugar
4 tbsp Minute Tapioca (to add thickening to the juice)
1/2 tsp crushed anise
1 tbsp lemon juice
Mix ingredients together lightly; pour into 9 or 10" unbaked pie shell. Place upper crust over pie, sealing edges well. Cut steam vents. Bake 15 minutes at 450 and 40 minutes at 350 or until crust is golden. (I use crust protectors to prevent overcooking of the edges.)
One-crust Variation: Make the usual berry pie recipe, but chill the pie and filling once the lower crust is golden and then mix 1/4 cup of sugar in with 8 oz of crême fraîche and spread it over the top. Can be served with whipped cream on the top.
We had snow the other day, too. It was pretty but it's definitely getting old!
Do you have a good recipe for chicken enchiladas? We love them but they seem like a lot of bother to make!
I made some simple ones last night with flour tortillas (I prefer corn tortillas that have been flash-fried before rolling and stuffing), with a couple cups of shredded chicken and a cup of cheese.
The sauce for these is simple (if not authentic :-). Make a roux with 3 tablespoons butter + 3 tablespoons flour. Add 2 cups of chicken broth; allow it to thicken, reduce heat or move off heat and stir in a small can of diced green chiles and a cup of sour cream. Pour over the top of the enchiladas and sprinkle another cup (give or take) of shredded cheese. Bake for about 20-25 minutes, then broil for a minute to get the top good and golden. The cheese can be Monterey Jack or cheddar; I use whichever I have on hand, or a combo.
It makes a full 9x13 pan. As I said, they aren't my favorites, but they are simple and fast, since I almost always have a bag of frozen diced or shredded chicken on hand. And my family likes them.
No. For the more traditional enchiladas (beef, chicken, cheese or some combination) with corn tortillas, I use a red chile sauce or green chile sauce, but I never a tomato-based sauce. This one is more of a homestyle dish - very American-ized version of enchiladas.
Tammy, I have tomatoes, eggplant, peppers, basil, parsley, onions, chard, cabbage and Brussels sprouts coming up in flats but the English and sugar snap peas I planted the beginning of March haven't broken ground yet. I guess it's just been too cold for them to germinate.
We had some of the cassoulet for dinner tonight and the rest is going in the freezer and will help feed DH's old college friend when he comes to visit in mid-April.
A brisket will simmer all day, then get shredded and made into a heaping pan of beef hash. I haven't made a batch of beef hash in a very long time...when the boys both lived at home and were bottomless pits, it regularly appeared as a weeknight menu item (guess I got burned out on it, but every once in a while, they'll ask for it and I acquiesce.)
Tam, I don't envy you having to do "camp cooking" while renovating, even though you'll love the eventual results.
I rented a huge old house in Asheville when I first moved there. I soon discovered the kitchen had a bad water leak going on for years and even the floor joists were rotted. After just a week of cooking on a hotplate and washing dishes in the bathroom sink, I made an agreement with the next-door neighbor.
She was a very busy real estate agent, divorced, grown kids living out of state, but she loved to eat. Our agreement was that she'd buy all the food (I made the lists), and I'd cook (supper only) and do the clean-up in her kitchen. Turned out to be a win-win situation, but not having my own kitchen for nearly 2 months was a real bear.
I struck up that sort of arrangement during Hurricane Ike! My DH and I had 8 HUGE pine trees felled, and spent a week from 7 a.m. until 6 p.m. daily, cutting them up and hauling trash to the front.
My industrious husband broke out this industrial-sized generator, and managed to keep three freezers full of food frozen for 3 weeks. Our neighbors directly across the street lost all their food, but they had gas appliances. I was trying to cook on a one-eye hotplate. Managed to do a whole dinner with that one-eye, too.
But, home girl across the street did NOT like to sweat, so she wasn't about to help with the tree-cutting job. She stayed inside with her emergency air conditioner. But, she DID like to cook!
Soooooooooooooooo...We provided the food, and she cooked it!
Each evening after we'd cleaned up and dressed, we'd walk out our front door and straight across the street into her front door. We walked into a different restaurant adventure each day! Candlelight, mood music, and salads and dinner service that looked like Martha Stewart put them together. And, we were eating off the GOOD china, LOL!
Ike brought many of us neighbors together in very special ways!
You, know, Meezersfive, I'm from New Orleans. When I grew up, everybody knew everybody for at least 10 blocks. When we were little and did something wrong away from home, our neighbors could grab us and beat our butts, and then our parents would get home, thank them, and beat our butts again!
We held "suppers" to raise money for relatives and neighbors who fell on hard times. I remember fish fries and card parties in our back yard to help someone raise some rent or bill money.
If you were sick, the neighbors came with soup AND medicine. We played games and ran up and down the street with our friends 'til we were dog tired. We played marbles in the dirt til it got too dark to see, skated on the newly poured concrete pads we could find, climbed trees, and fought, cried, and made up with each other, all in 20 minutes.
Not every place is like that...and, times have truly changed.
Now, people are too busy, distances are too far apart, homes are locked down like Fort Knox fortresses, and, everyone's suspicious of who lives in the house next door. Forget about kids playing together, if there are even kids in households to be played with!
I'm glad I had my time. And my neighbors. And my friends. And my family.
Want German? I have a couple of good ones, My basic mayos vary with each version. As in, whatever is in the crisper..I've even thrown in zukes...
I grew up in neighborhoods like that, smaller towns etc. all the way through high school. When I moved after HS to a large city, I was stunned to realize you didn't talk to everyone. This subdivision, after 13 years, I know three neighbors to stop and chat with occasionally. The rest of them are locked in their homes or passing by in their vehicles. We could be dead for days before anyone noticed the mail box overflowing or the pets screaming for food.
However I still chat with people waiting in line, or sitting in a waiting room and if they don't like it they don't have to answer. Surprisingly, many do.
We had London broil, baked potatoes, and oven-roasted brussels sprouts for dinner - all organic. Our supermarket has been offering organic beef from Australia so I tried it. I brushed it with olive oil, balsamic vinegar, garlic powder and coarse salt first, and it was excellent.
We moved the freezer today so I can pull the wall paper out behind it & prep for the work in that area starting next week. The freezer is gonna have a place in the kitchen proper and we'll get a new pantry off the dining room where the freezer was. Leftovers for dinner here. I'm plotting all the meals that require several burners while I have 'em working and then will live out of that freezer for the rest of the reno.
I'm having Chef Keith's fries. A nutritionally deplorable food in every way. Fresh cut, seasoned fries, sprinkled with chopped fresh jalapenos, sliced green onion, diced tomatoes, covered in colby jack cheese (not some canned sauce, actual cheese) and served with a side of homemade chipotle ranch. Because deep fried potatoes covered in cheese don't have enough fat.
Before my next door neighbor moved, we used to both cook enough for both families, and then split the food so we could cook every other night or every third night if we planned for some leftovers. I was so sorry when they moved away!
I love berries in my smoothies! I ran through all that I'd frozen in a couple months and now am buying the frozen organics and they are pricey! I sure hope I find time to pick more raspberries this year.
We did a fridge clean up dinner. Split a pint of beef vegetable soup and the little bit of cabbage & beef. Weird to see how empty the fridge looks.
I love to cook. I love to eat. I would eat sweets / baked goods all day long if I didn't want to live a healthy long life!
Forgive the OT post... but I just had to share a pic of one of my new cabinets. The wall oven/microwave cabinet and pantry in first and the corner cabinet next to the wall oven for cookie sheets & tray storage.
I picked up my meat package, and it has a cross section of a leg of lamb. How do you cook that? Is it tender enough to roast? If it is, I think a garlic-rosemary-lemon-ish marinade would be good, maybe?
I missed the potato salad request, here's mine if it's not too late...
* Exported from MasterCook *
Rosemary New Potato Salad With Roquefort
-------- ------------ --------------------------------
2 lbs. new potatoes
1/4 lb. red onions -- minced
1/4 cup plus 1 Tbl. white wine vinegar
1 1/2 tsp. fresh rosemary -- crumbled and
1 Tablespoon Dijon mustard
1/2 cup olive oil
1/4 cup roquefort or feta cheese
1/4 lb. toasted and largely chopped walnut pieces
Rinse the new potatoes well and place in cold salted water. Bring to boil and boil til tender about 15 minutes. Drain and transfer to a large bowl and toss with 1/4 cup white wine vinegar and rosemary.
Combine the 1 tablespoon vinegar, Dijon and salt and pepper. Whisk or using blender, pour oil in a thin stream to emulsify.
Mix everything together and toss well and serve.
Note: I use more cheese and vinegar than the original recipe calls for.
I have everything needed, including some feta I made about 2 weeks ago. I need to ask my sister if she likes rosemary, though. My single rosemary plant has grown to almost 2 feet tall, first time one has lived more than one season in our winters... but ALL the growing tips are turning brown lately and I'm afraid it might be toast. Best to use what I can now...
I found a recipe that's a riff on gremolata, using pecans and Parmesan in addition to lemons and parsley. Want it?
I kill a rosemary every year by bringing it in. My compromise this year is to get a Hill's Hardy rosemary and site it against a warm South wall and see if it'll overwinter well. If callas and cannas do, it *should*.
Rosemary Arp is supposed to be the hardiest. I have one in the herb garden and it looks like it's still alive after the winter's stresses. I also have a different variety in a rectangular clay planter, which I bring into the closed-in porch every winter along with parsley and thyme. This year the parsley hung on, although it was never lush, but the thyme succumbed. The rosemary always does well and it's so nice to be able to step out of the kitchen for some fresh rosemary whenever I want it! My outdoor thyme plant often gives me fresh herbs almost throughout the winter, because it gets covered with leaves which protect it. I'm curious to see how that and my chervil withstood the cold. Last year I was very surprised to see the chervil bounce back, green as ever. Now if I only knew what to do with it!
I love chervil, it's like mild parsley plus a touch of anise. I cut anise and chervil leaves and toss them in salad, or use them in light soups--like a cream of asparagus soup, or make pasta with butter, poppy seeds, and chervil. You can chop it and add it to biscuits, savory muffins or savory biscotti, too. It has zero flavor dried, so it's always a springtime treat to have chervil and anise.
Totally try chervil. It reseeds (not in a bad way), so you don't have to replant, it has attractive lacy foliage on a small plant that you can tuck anywhere. Mine fills in around the rocks that line my flower beds.
I forgot to add, it makes good mayo, too. Cucumber sandwiches with chervil and lemon mayo-mmm.
I tried growing some chervil from seed last year. Must have had bad seeds... my thumb isn't very green, but it's not THAT brown either!
Leslie, one of my flat-leaf parsley plants has managed to survive the winter, but just barely. New growth is about 4" tall right now, but I'll need to replant as it is a biennial. I'd love to have fresh herbs growing all winter long but my zone is just too cold and I have no indoor space applicable. I miss fresh thyme a lot.
My flat leaf came back two years in succession, planted on the north side of the house, my jaw dropped when I saw it coming up. Rosemary never survives, even though I take it into the garage. I usually have a big planter full of herbs on the deck where I can step out and clip what I want. Might have to try Chervil.
When I was young married , I used to raise both chukker and bob white quail . We raised phesants too . They are like turkeys , if it rains and they can't get under the mother , they stick the beak straight up and drown .The phesant won't live long in the wild in N Texas where we were .
Don't feel bad, I'm trying to make English Muffin Bread, the packet of dry yeast which was not even close to expiration wouldn't proof so I got out some frozen fresh yeast and tried that, doesn't look a whole lot better, stirred another packet of dry yeast into the dough and if it doesn't rise this time, it's hitting the trash.
Oh dear! Doesn't sound like you all had a very good Easter! My leg of lamb turned out really well; I inserted garlic slivers into the fat, brushed it with mustard and covered it lightly with oil and breadcrumbs and then added some chopped rosemary and some garlic powder. It was delicious. Along with that I had oven-roasted potato wedges and a salad with avocado. No dessert since everyone had plenty of candy!
We had a quick-fix afternoon dinner of ham (a pre-sliced one slathered with a dollop of apple butter before I slid it in the oven to bake), homemade mac-n-cheese, deviled eggs, heat-n-serve rolls (WHAT is the world coming to when I let Sister Shubert into my kitchen???) and strawberry shortcake. We were definitely deficient in greens this year - I would have liked some asparagus or fresh peas.or at least a green bean or broccoli dish, but I spent Saturday pulling weeds and barely squeaked in a grocery store run before bedtime that night. The two resident offspring awoke to find their baskets filled with candy. Some things never change.
I still do baskets for kids and grandkids, too, although this year I cut back. I used to get them each one or two spring-like tops - Marshall's is always a good source of Ralph Lauren polos at a decent price. But this year I just did some candy, little toys for the toddler, and some eggs that we dyed with sixteen-year-old DGD.
I think the last Easter Basket I ever got was when I was about 7, and living in a foster home in California. My mother and her boyfriend came to visit and brought an Easter Basket that had a Brownie camera nestled in among the edible goodies.
Growing up, we always got new dresses or dressy outfits, hats and short white gloves for Easter. Not much emphasis on candy, thankfully.
Sad memories . I have a few , but a loving father that thought I hung the moon . He loved cooking for me and provided me with all the watermelon I could eat each summer . My saddest Christmas was when he got me a tree and couldn't buy me more than a plastic whistle to hang on it . I was about seven and even back then , I felt so bad for him .
Having deep fried speckled trout and red fish . I'm trying to get things out of the freezer so I have room to pack the rest in another freezer ( 5 cubic ft) for the trip back to Georgia . I found out a freezer that went on the blink makes the food stay frozen , rather than using coolers .Re purpose
I guess mothers who put their kid in a foster home are feeling pretty guilty. It must have been a lot tougher for you, though.
We had Tuscan sausage with beans and fennel for dinner. The two kids both like it and we had them over tonight. It's a nice meal; served a green salad with avocado along with it. I had some matzoh ball soup that I wanted to use up but it seemed like there was already enough to eat and I didn't want to complicate things anymore!
Okay, after prime rib, twice baked potatoes, asparagus and banana cream pie over the weekend (Sat. night rather than Sunday) to fit schedules, tonight we are doing shepherd's pie. I thin sliced the remaining rib-eye and froze it and since the day was only 42 degrees and the wind is certainly nippy, we rotated between spring type menus and winter comfort foods. We had friends over the week end before and did the traditional ham, new potatoes and peas..etc. after the last snow storm in March. I think I have some confusion between winter and spring! That is Kansas weather for you.
We had pan-fried wild-caught alaskan salmon & green beans from last years' harvest.
Counting down the days with a working cook top. The estimate is 4/15 they will disconnect the gas and take out the rest of the kitchen. Its exciting to have action here - there is progress in just the two days the crew has been here. Lots of prep work on other areas first so I have the most time with my partial kitchen.
Now reviewing posts since being away I've learned there are others who have not had perfect lives and those with disappointments. I've had a far from a perfect life and a fair share of disappointments. At the end of the day life is a job...vita est lavorum. http://www.youtube.com/watch?v=0AKvRvL5r3A I might as well have been fostered as I was brought up by the help and educated as a social accessory. I'm grateful that I succeeded when considering others I loved and respected did not. That makes it important to me to bring it forward by mentoring.
We are in Miami. The house is still standing. Passover has just ended. I have dinner to celebrate with much bread and pasta but am lobbying for Chinese take in.
Laurel, your characterization of being brought up by the help and educated as a social accessory certainly strikes a chord with me. I'm sure my mother wouldn't have viewed it that way, but it seemed to be what was happening from my standpoint. My mother was always busy playing bridge and I spent a lot of time with the live-in help; also I wasn't supposed to wear glasses because it didn't look pretty on a girl, and I was supposed to attend a playgirl's college and get married after my sophomore year!
We went over to the home of some friends tonight and feasted on fresh shad. I brought ice cream with salty caramel sauce for dessert. Lovely time catching up with them, and at their house our pup is welcome so she was very glad to go visiting too.
Laurel, glad you're back - hope your week was good :-)
Regarding the rosemary - I should share whatever behemoth grows on the west side of our house. I pulled it up when we moved and it has decided it really likes its new home. It has spilled out of the bed and is sprawling over half the sidewalk. Hot and dry or cold and wet, it just gets greener and happier by the month.
Tonight was a beef and mushroom stroganoff over those big chewy pappardelle noodles. The sweet finish was the upside apple pie, which was declared a winner by Mr. Official and Middle Son. (Swimmer Girl is cabin-camping with a group of friends until Thursday, then home in time to wash clothes and repack for a weekend retreat with her church youth group.)
I might just be cajoled into frying catfish before the week is out but tomorrow is a crockpot BBQ chicken dish I've been wanting to try.
My prediction for next week is seafood and plenty of it. We'll be in Myrtle Beach by Sunday evening, and hopefully enjoying some local-caught fare all week long.
Interesting - I was raised by two very "nerdy" academics. Mom wanted her kids to be have all essential life skills (sewing, cooking, typing, cleaning & playing a musical instrument) but she was a far from a socialite as you could be so there was no hope of being a social accessory. And no help in the household. It was a "fend for yourself" environment.
Tonight I'm making some ground beef w/roasted tomato sauce over whole wheat pasta and maybe a side of green beans again. We have a lot of produce from last summer to eat through. :-)
My mother was 16 when I was born, she wanted a girly baby doll and got me--what a disappointment that must have been. lol I would have been the worst social accessory ever.
I redid roast lamb from Sunday into lamb rogan josh, with some paneer makhani and dal (from the freezer). Made a pilau and a salad of halved cherry tomatoes, sliced Persian cucumbers, mint, cilantro, lime, and ginger.
I need to be chompin' my way through more of the home-canned goods still on the shelf, but Oh... fresh salads! I am SO anticipating the emergence of salad greens around here. (I can forage wild greens from the yard in a few more days, some of the dandelions already have blooms.) There probably won't be tomatoes before July since the ground is/has been so cold.
One of my asparagus beds is alongside the walkway to the house, and I'm eagerly checking it every day now for signs of spear tips emerging. (I should quit looking... all kinds of things happen when we're not looking!) The french sorrel is putting out new growth, and some of my fruiting shrubs have buds!
My neighbor-friend Buster asked me yesterday if he could come and pick a mess of watercress out of the spring overflow "pond". The water from the spring is really, really cold, but clean and clear, and never freezes. I haven't even been over to that part of the yard since Fall, but I need to see how it's doing. I hope there's enough for him, plus some for me to use in a cream of watercress soup. It will grow better if we pick a bunch of it.
I had no idea what watercress was when I moved here. I cleaned out the spring fed pond and it is no more. My neighbor had asked me about it a few years after I'd done this. Oh well. Should probably buy some to get it going again as it is also very clean and never freezes like yours Darius
Pooh. Buster wasn't home so I let my fingers do some walking on Google.
eHow has a pretty good (basic) post on growing watercress, but the suggestion is to start seeds in the fall and transplant in February-March to a pond or marshy area. The seeds (and the plants when they sprout) have to remain in water.
I think it's probably too late in the season to dig some to send to you. Sorry.
When we bought Maypop I went to the local farmer's market and bought a bag of watercress. I tossed it along the spring fed creek that feeds Maypop pond and anchored some among the rocks. It grew for years until several years of drought dried up the spring creek and the watercress died. I've wanted to get some more going and would try finding water cress with roots still attached.
I brought a veggie pot pie from our freezer and have a salad made. Will add hard boiled eggs, olives and marinated artichokes to the salad.
I made lentils & rice last night and they were just fabulous! The last batch were awful as I think the onions were going bad. I should have pitched them but tried to peal off the bad parts 'cause I didn't have enough otherwise.
The plan is to take our gas cook top down next week. So it'll be just one burner meals from here on using a caterer's single gas burner a friend loaned us. (Or freezer meals - I've been stocking up so there's a good variety of options there too).
We will begin our return to Atlanta next Wednesday. Hoping to get up to Maypop and the garden by the coming weekend. Got the house signed with a new agent today after a very bad experience with our last agent. The owner of the company will represent the property.
I took my sister out to lunch for her first time try of roti. She had a veggie roti and I had curried goat. The stuff of dreams! When we were finished eating a man came in the front door, walked over to the table, scooped up our dishes, and asked how everything was. I asked if he was the chef. He said he was the roti baker. This roti shop is Trini (Trinidadian) style. http://www.yelp.com/biz/l-c-roti-shop-miami-gardens Before we left we chatted with the owner, LC, about growing our hot peppers. There's a Jamaican patty shop next door that we like. I'll return in a few days for another roti and maybe patties for the road(i).
Still somewhat full from lunch but there is a lot of food in the fridge needing eating.
Stupid me . Said Sat above , meant Sun . A M
G G , I guess we'll just see you at your house unless you tell me different . We're leaving around 8:oo am in the morning . If we get there first and I don't think we will , we can just wait ,no problem .
Leslie, I don't have a snowballs chance in h*** of getting the quality he is able to get, but maybe at some point I can purchase a pittance from him (if he sells to the public) and see how I like them. Most of us may never be able to purchase such fresh and authentic spices as he gets.
I would hope the difference is at least as great as going from "boughten" dried herbs like thyme, to growing and using the real thing... fresh thyme!
Good article, Darius. I have brought spices home from all over the world and have to say we have a fine selection right in Atlanta. A large Indo-Pak, Asian (Korean, Japanese, Chinese), Eastern European (former Soviet bloc countries) and Caribbean communities keep the flavors flowing. I really don't see how a shop like Penzeys will survive in Atlanta. There is one blocks from our house but with so many ethnic purveyors selling large quantities of very fresh spices they can't possibly compete with selection or freshness. I know you have fond memories of the Dekalb International Market. That is one of many options today and not necessarily the best.
For peppers I usually have four or more kinds of whole peppercorns and grind them as I use them in a mortar; Tellicherry, Malabar, green, white and pink (which is really not a pepper and I use whole). For general use I keep Tellicherry course ground on hand. I've met many people who don't like black pepper. If it's ground instead of cracked or course and comes from that big company carried in your favorite grocery store I can understand why. Ground pepper tastes like dirt. It may mostly be dirt since the mass produced berries are harvested and left by the side of roads for later processing. Varietal paprikas are important in my cooking too. You know the Spanish smoked I sent you and then there is the hot Spanish smoked, the hot or sweet Hungarian and the various Mexican chilies that are smoked and ground. Salt...I love cooking with and getting special salts as a gift. We love our spices! I buy most whole and make mixes for everything from chai spices for iced tea blends to blends for Latin-style yellow rice dishes. BTW, excellent, fresh whole Tellicherry peppercorns are available at most Costcos in bulk.
Laurel, Tellicherry are my favorite peppercorns, and the ones I use the most. I love them! I do use a few other peppercorns, but one of my grinders stays full of Tellicherry peppercorns. I just took 30 pounds of bacon out of the curing containers. One piece of about 3 pounds was cured with lots of herbs, garlic, and freshly-ground Tellicherry pepper. It should be great in beans, soups and stews.
I'm not nearly as familiar with paprikas as you are, but I'm slowly learning a little bit. I'll never be as adept as you, though. Impossible at my age to replicate your many, many years' experience with various cuisines.
My digestive system doesn't do heat well at all, so sometimes I don't experiment when I probably should.
I met my future MIL when I was a late teen and used to cook for future SO's family. She thought it funny that I would wave my hands from the pots to my nose. I was not aware I was doing it but it was/is something I do every time I approach a pot; lift the lid and wave the smells toward my nose. Tasting is important but I can tell a lot about what's going on before I taste. A physician friend has argued with me that humans can't smell salt. It can't be true. I can smell the salty ocean very far away and smell the salt in food. I can tell as soon as the food hits the table if it's been over salted but not if there is too little. I can tell many different kinds of salt and can no longer eat commercially fine grained salt like Morton's. It is way too salty for me compared to sea salts or kosher salt.
I use Kosher salt at the table and for much of my cooking, and sea salt and various peppercorns also. People used to think I was strange having so many different salts and peppers and vinegars and such but I may have been ahead of my time. I am very pleased with Penzey's products, Bill shops all over the world himself to buy the best of what he can find. They offer many benefits that Asian markets don't, free samples regularly in good size containers, and I've never been disappointed in any of their herbs or spices. And their turnover is rapid enough that nothing sits on the shelves or in the warehouse for long. They may not survive in Atlanta, but they are going gangbusters everywhere else.
We don't use much salt at all, and I almost can't use store-bought spice mixtures, because of too much salt. I make my own rubs and marinades, as well as salad dressings, etc. because of our dislike of strong salt taste. Tonight I made a pork tenderloin that my wonderful husband grilled, and we had a black bean, mango and quinoa salad with it. Recipe from Skinnytaste.com
Cream of mushroom soup tonight, (needed to use the mushrooms) and fresh loaf of homemade bread. Have a rack of baby back ribs, but if we get the "April" snow mid week, they may be around for several days before we fire up the grill. Found a different recipe for shrimp and grits that we will try this week some time. I find the "spice" information interesting, here in the mid-west the spices come from those who ship from other parts of the US, the nearest we have is Penzey's in Kansas City.
Penzey's does mail order, you can go to their website and then also get the magazine which is free and often has a coupon for a free or discount sample.
The first time I saw one of those little packets of spices, maybe Durkee's??, which has a mix of spices in separate little compartments at a hefty price for what you get, I thought "What???" Enough to make one dish ...is this what passes for cooking these days?? If it's not prepackaged or measured out, or you just add water, nobody wants to cook?
I still do the hand wave to pick up the aromas of what I'm cooking. The nose knows. I can smell sugar, salt, and lots of other things in the supermarket and I don't think I have a particularly sensitive nose but those are distinct to me. I avoid the powdered detergent area...
Where do you get sea salt in 100# bags? I really like the Sel Gris From Guerande, Brittany as a finishing salt.
I keep around 25-30# or so each of salt and cane sugar on hand, plus a smaller assortment of brown and confectioners sugars... and a good bit of molasses and local honey. The salt I store is just iodized salt, which I use mostly in charcuterie. I'd like to store more of the salts I use in cooking and finishing but they are SO expensive.
Just 25 miles from me is a town named Saltville, and they supplied the Confederate Army with salt from ancient deposits, despite frequent battles with the Union Army for control. They are now defunct and I don't know if the deposits ran out, or it just wasn't economically feasible to continue.
Celene, I probably have 20+ kinds of vinegar on my shelves. Not so much in flours as I don't bake much anymore,
I haven't used iodized salt in years; I keep fine sea salt in a little ceramic lidded box that I made, so it's handy when a recipe calls for a pinch or a teaspoonful. How do you use Guérande salt for finishing? I've never done that, but I have several small boxes of it from visits to France.
I've been raking the leaves out of my herb garden to see what's survived. I still have rosemary and parsley that overwintered on the porch, but the thyme I had in that planter died. I'm hoping that the outside plant will revive!
Did you all know that raw sugar and raw honey are alkaline, compared to the regular kind? They don't seem to sweeten quite as much but I use them for my tea because it's hard to find other alkaline foods to balance your system.
Last night I made the lamb merguez sausage and couscous dish for some friends; their enthusiasm was very heart-warming!
I have a veritable flour collection! I keep it in the small freezer above my seed & bulb fridge. All sorts of flours, including teff, almond, pecan, whole wheat: pastry, AP & bread, white pastry, AP & bread and a few other specials. And I don't bake all that much - its just nice to have all those options for when the mood hits.
I cooked 4 lbs. of Camelia Brand RED KIDNEY BEANS with sausage for my class last night. Cooked 3 lbs. of long-grained white rice. Should 'a went ahead and cooked up some plantains or fried bananas on the side, but, no time.
Most of them managed to stay awake, and I heard someone mention bringing his own Tupperware to class next week...
Long time since I had cooked red beans from scratch, and, seems like I haven't lost my touch!
Maybe spaghetti and meat sauce next week -- WITH the fried bananas...
I have a salt grinder filled with the salt from Guerande that I keep handy to add a grind on top of anything on my plate that needs a touch. Occasionally I'll add some without grinding it... it's rather chunky and looks pretty on things like sliced tomatoes.
I made corned beef and cabbage, with potatoes and carrots, in the crockpot. I got two nitrate-free corned beefs at Trader Joe's, but when I cooked the first one I left all of the peppercorns and other spices in the liquid, as the package advised, and they were a real pain in the neck when we were eating it. So this time we rinsed them off before I put the meat in the crockpot and it was a much better experience. DS called yesterday morning and asked if he could bring littlest DGD over for dinner. I was getting ready to leave for a meeting an hour away but I raced around and stuck the meat in the crockpot so it could cook while I was gone. Then when I got back at 1 I took it out and sliced it, and then added the veggies. That worked out very well. I've found if I wait until it's done to slice it, it shreds terribly.
I drove up to Roanoke yesterday to trade plants (I got cipollini onion starts, far too many) with a DG friend, and we went to a lovely little gourmet place for lunch. First time in a long time that I've had difficulty in choosing, but it was an extensive menu (just the lunch menu). I ended up with fried NC oysters. Turned out not to be the best choice as they were heavily breaded, although jumbo size even after I took off most of the breading. Tasty though.
After lunch we went to one of her favorite nurseries and I picked up a couple of thyme plants. Mine seldom make it through the winter here. Most of their herbs were not put out yet because the weather has been so iffy.
I brought home some really great looking greens from The Fresh Market in Roanoke (like a smaller Whole Foods): lacinto kale and some rapini (broccoli rabe) plus a sourdough boule. Oh... and some baby zucchini about 3½" long! Then I stopped in the Asian market in Blacksburg on the way home and picked up a bunch of pea shoots to go in a salad with some avocado and goat cheese. That market carries a lot of local organic veggies and grass-fed meats.
One last night to enjoy fresh seafood before we head back to Tennessee. It's been a wonderful week in SC but our children are all getting a little anxious, wondering if we are coming home this time, or if we are just going to stay here *grin*. I'll start a new thread for us on Monday when I'm back at my actual desk :-).
Whew, doubt I'll want any supper. The recent Arby's ads for Reubens have hooked me into having a Reuben again (it's been years), and the Amish Pantry in Rural Retreat makes a GREAT Reuben so I got one this afternoon. It's large enough for 2 meals, and quite tasty!
I'm a bit out of sync but so happy to be home I can't express. We traveled down and back with food in tow and are trying to create meals from what's on hand rather than create compost. It would be great to purge the current contents of the fridge and move on to the farmer's market.
I will be putting in the first twenty tomatoes this week. Our temps are good. I planted a bunch of greens before we left for Miami. Will see if the deer stayed away when we return. I also have red and green cabbage seedlings and broccoli to plant out. It will be a very busy few weeks.
Laurel, I'm a bit behind you in planting... zonal differences. I did manage to get some seeds into flats today: 4 kinds of beans, and both yellow and zuke summer squash.
The DG friend I meet up in Roanoke gave me some seeds last month of a black KY Wonder pole bean. I'd never seen them. I also sowed some scarlet runners on my tall trellis just for the color.
Many more seeds to start, but when I opened the box for the small GH a friend gave me last year, there were a zillion parts and NO directions (nor fasteners). I'll figure it out, but it's just frustrating how little attention companies give to their products.
Dinner at Indigo's Coastal Shanty, in downtown Brunswick. Outstanding! I had Sesame Catfish with Isla Coleslaw and rice, homemade tartar sauce, and a plum wine sauce. Hubby had MahiMahi with black beans, corn cakes and pica de gallo. I love that place!
I came home with a yummy-sounding assortment of tomato plugs to get planted next weekend. Hoping the weather cooperates so we can get them in on Saturday...and hoping I keep them watered and healthy until then!
Went to King's Biergarten in Pearland on Sunday. Was surprised to discover it was their 2nd anniversary - German bands we knew were playing, beer prices were reduced and all menu food items were half-price. Had a great time and wonderful food.
Plan on going back this evening for the Ham Shank dinner for 2 - the sign quoted $15 on Monday.
Saw one served while we were there - already salivating thinking about it.
I made a blackeyed pea salad and SO is going to grill fresh veggies. There will be cornmeal crusted talapia with that. I dip the fish in yogurt first. It does the same thing as buttermilk. Lots of veggies in salads, soups and lighter fare is welcome after being away these last weeks.
Personally I'd rather not eat flesh foods than eat soy foods made to look like flesh foods. My sister lives on fake eggs, cheese, hot dogs, shrimp, poultry, etc.. She's vegan because of animal rights issues and doesn't really care about the health component of her diet. Juicing is another thing I don't get. If concentrating fructose and other foods is bad for you, and I believe it is, why is concentrating vegetable juice and throwing out the roughage good? I've heard the arguments but I'd rather eat whole foods thanks.
I eat fake meat occasionally, but for the most part, I'd rather eat a vegetarian dish that is genuinely good on its own instead. Every now and again, I do like the veggie bacon or veggie hot dogs. For me, not eating meat is moral, but I am not one of "those" vegetarians.
Laurel - I was with you on juicing until I read recently about how nutrients are released when cell walls are broken down and mixed in... can't recall the whole deal but for veggies like kale & other greens, bruising or juicing increases the amount of nutrients available/absorb-able.
We have a completely clear first floor now. They jack hammered out the tile after pulling the sink & its cabinet. All deconstruction is complete and its all construction from here on. I may have fried eggs & toast for dinner. I pulled some cabbage & beef (with my roasted tomato sauce) from teh freezer but we have a lot of eggs and I'm in the mood for the nice runny yolks on toast.
I need to get back into some creative meals, but for now my docs have me on a plan with tons of greens (spinach, kale, etc,) to help my low red blood cell count. The other item is grass-fed meats and I'm limited because of chewing ability to mostly ground meats... or long, slow cooked meats that are tender. Those slow cooked meats mean planing ahead.
I do a little juicing, and probably should do more since my chewing ability is so poor. I seldom juice things high in sugars (like carrots and fruits), though.
Our garden has included arugula for over twenty years. Once you plant it you can't get rid of it. Darius, get some seed now and just broadcast. You will have it forever. We have grown kale for even longer. I remember having to order from specialty companies to get kale seed and it was described as an exotic European vegetable.
Darius, love your right to the left avatar though I reserve the right and left to agree/disagree.
The resolution on the avatars is awful. I'm not doing it until that's fixed.
Celene, kale is good to save seed if you can assure purity but I don't go for reseed because I grow a lot of crossover greens. However, arugula readily reseeds. I let it flower (the flowers are white and look like mustards). I harvest the flower stalks and let them spend time drying in a hollowed log as a dried arrangement. I can winnow the seed and leave the stalks strewn where I want it to grow and still have tons from the scrap stalks. The remaining seed allows me to broadcast throughout the cooler planting months. The later planted seed delays flowering by many weeks and allows for a later harvest. Arugula is very temp controlled so once the heat ramps up there is no way to delay flowering but later planted seed will delay flowering by three or four weeks. It is more heat tolerant than cilantro but grows in a similar fashion.
I will let some go to seed and see how it goes. I'm more of a "rattle those seed pods over the row" kinda gardener, I'm excited to see if they overwinter. I grow too many plants in the kale family, I agree that they'd probably cross.
Last night we had pasta alla vodka, green beans and garlic-buttered toasted French baguette rounds - it was a quick (and somber) meal after a late afternoon of gardening, and we kept the tv on to catch up on the bombing news, since none of us knew much about it.
Tonight is looking like meatloaf meets Salisbury steak, with the obligatory mashed potatoes and a veggie on the side. If I really get motivated, I might throw in some banana bread bars with browned butter frosting for dessert.
Well pooh, Leslie. I thought they were YOUR cupcakes!
My supper will be some sautéed kale and a burger patty. Maybe some sweet potato fries if the SP's are still good in storage. I have a new bag of Charleston Gold Rice, gift from a friend, but it needs something other than a burger with it.
My sis is off tomorrow and we have planned a trip to visit an antique/junk shop in the middle of Nowhere (Mouth of Wilson, VA), then a cheese factory across the line a few miles into NC for fresh cheese curds (I hope they squeak like fresh ones from Wisconsin do), and then a couple of fabric outlets back 2 hours north, into VA. We'll pass by an award-winning artisan cheesemaker in Galax, VA but I just found they only have fresh cheese June-October, so we won't stop. Rats.
We had the three-year-old and the sixteen-year-old DGDs over for the afternoon and dinner tonight, so I made tortellini with pesto and a big green salad for dinner, with leftover blackberry pie with crème fraîche topping for dessert.
We've been in and out of the garden all day. The out part is because we are in terrible gardening shape and had to keep taking breaks. At several points I came in and sprawled on the floor. Pitiful. The first of the tomatoes went in and all the red and green cabbage seedlings. The kale is up and looking good. I seeded in more chard. Carrots are sprouting. Young arugula can be picked. I'll thin pea sprouts and greens tomorrow for a crossover chicken soup/pho. I planted radishes before we went to Miami. There were eight or ten marble-sized ones for our salad tonight. We planned a nice fire in the fire pit and were going to cook salmon over a wood fire but weird weather has moved in with big thunder boomers. While imbibing in a little liquid pain reliever I'll rethink the dinner plan.
I have arugula from last fall going to seed now as well as new spring seedlings. Meant to take photos for those interested. Will try to get some shots tomorrow.
I checked my garden - I need to spend days to get it ready to plant!
The kale from last year is sprouting from the stubbles of last year. Onions & Garlic look good. No signs of asparagus at all! I have a lot of tomato & peppers going in the greenhouse. Tomorrow I'll bring some bales of potting soil & grow bags for the kids at the Allentown middle school garden club. We're going to try growing potatoes in grow bags, hale bales and the garden.
I didn't get any supper last night, just a couple pieces of cheese and a slice of sourdough, and then conked out about 7:30. Slept 13 hours.
My sis and did a very long jaunt all over the mountains yesterday, first down to NC to a cheese factory (with typical factory cheese), then back up to VA through Galax. The artisinal cheese dairy (Meadow Creek Dairy) doesn't sell their national award-winning cheese until the summer months (when it's made using milk from their grass-fed Jersey cows) so we didn't try to stop there.
Hit 2 fabric stores 50-75 miles apart. First one was an outlet for fabric and pottery along the interstate... junk. The 2nd one was one in Floyd I had driven by many times but never stopped, and it turned out to be a real find (for this area at least, but certainly not haute couture fabrics). I'd guess we drove around 250 miles, maybe even 300.
Night before last, I sautéed some lacinto kale with shallots as a side dish, but it was tough even with the ribs removed. I think I'll make the rest of it into kale chips. Looking forward to fresh pea shoots with goat cheese tonight, and I think I still have a small piece of ham steak in the freezer. It will have to suffice.
The weather turned foul last night. We thought all gardening plans were quashed but it cleared this morning. While we were running garden errands and enjoying a drive on our country roads, the spring breezes dried the garden out nicely. I was back to planting by noon. The first round of tomatoes are in; all twenty three. I got beets planted, weeded the carrot seedlings and transplanted cucumber seedlings that are popping up everywhere. No need to start anew. Unfortunately the weather is not to hold so this may be it for this trip. Very disappointed since we were originally supposed to have a week of good weather.
We are going to throw the two salmon fillets that did not get cooked onto the grill tonight. I jerked it with some of our homemade jerk sauce. I'm making smashed garlicky potatoes with garden parsley and topped with grilled onions. Lots of parsley has overwintered. A salad with more radishes from the garden and there is now enough arugula to start picking.
Oh, that sauce sounds good! How did you make it? We had wild-caught salmon, too, but I just cooked it in foil with a bit of butter and teriyaki sauce. Along with that we had baked potatoes and peas from last year's garden. I love salmon but I'd also like some better recipes for it.
GG, it was a throw-together: a couple tablespoons of butter with a dash of lemon juice and white wine (probably a tablespoon each - feel free to more if you want a little more lemon or tang from the wine.)
I tossed in a handful (probably 1/8 of a cup) of Parmesan, let it melt, then stirred in a tablespoon or so of flour, a bit of dried dill, a little dried basil and a little parsley. Let that bubble a bit then add half and half until I got the consistency I wanted, which was thick enough to not slide off the filets, but thin enough to pour.
Your mileage may vary. If had had fresh herbs at my disposal, I would have used them :-)
Read the reviews on the Nutribullet.com website...you stand a better chance of getting an audience with the new Pope than you do getting the customer service line to answer -- EVER!
Don't get me wrong. I LOVE, LOVE, LOVE my Nutribullet. It's just that, according to the reviews I've read (after the fact), it will not last me more than 6 mos. to a year, if that long. And, even though I bought the 26-year extended warranty that guarantees a replacement if ANYTHING goes wrong with it, Customer Service will NEVER, EVER, answer the phone so I can file a claim.
It's the Mega Kitchen System 1500. It cost the same as the 1200 in the Wal Mart , plus shipping . I looked everywhere for the 1200 and found it in W M . Then went to the advertised one on T V and it's stronger and has more "stuff" . for use . Even a dough blade .
Consumer Reports really liked one of the Ninjas; it was a best buy.
We had moules and frites for lunch today. The supermarket had mussels on sale and they looked good so I bought a bag. And I made oven-fried potatoes with them. I wish I knew how to stop the potatoes from sticking to the aluminum foil, though. I brushed them with olive oil but some still stuck.
I bought a box (18 pcs) of Champagne Mangoes (Ataulfo variety) yesterday, and I'm busy peeling and slicing a few at a time to freeze. My freezers are so full that I can only get 1 cookie sheet in at a time. http://www.champagnemango.com/
They taste mostly like a Florida mango with some lime juice on them.
The rain has stopped and it's now cooling off. I'm making a creamy potato, carrot and fennel soup topped with cheddar. It's great how long fennel bulbs store 'cause this one was accidentally left here five weeks ago and still looks perfect.
I take C Report too . It was a blender that they reported . It's built into the system I got . Makes sno cones out of ice cubes .
Had ho made chicken strips with cream gravy to dip in and found some corn on cob in freezer . My dil furnished us with her perfect biscuits a few days ago , so I rescued them from the freezer also. Garden salad with three lettuces , dried dates , pecans ,frozen english peas, cranberries , carrots, grated squash and poppy seed dressing.Johnny ate some of everything . I'll have the salad again tomorrow and add some diced chicken .