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| 25 new of 253 responses total. |
mary
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response 45 of 253:
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Nov 24 01:18 UTC 2010 |
I've worked with phyllo once or twice but never really got it right. It
ended up tasting greasy and heavy. Not what you get when the pros do it.
So I tend to stick with puff pastry which is idiot proof.
Feta is amazing - love it in eggs, on salads, on pizza. Never met a feta
I didn't like. ;-)
Lunch today was leftover pasta from yesterday. I did add 1/8 tsp (a
hearty pinch) of red pepper flakes per portion. Exactly right for our
taste and just what the dish needed.
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keesan
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response 46 of 253:
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Nov 24 03:19 UTC 2010 |
We want to make something with home-grown pumpkin and black walnuts and maybe
pear sauce, to impress the neighbors Thursday. They have seen the first two
growing. Also the rainbow chard but the kids don't seem to like vegetables.
I have red fennel - it resprouted after the drought ended and I picked most
of it today before the big freeze. We never base what we cook on recipes
but on what we have already. I also have coriander and dill and flax seed,
and assorted dry and shell beans (including tepary and runner). It will be
pretty, whatever it is. Red orange yellow green and purple.
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mary
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response 47 of 253:
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Nov 24 16:57 UTC 2010 |
I enjoy hearing about your diet and cooking strategy, Sindi. I can
remember a time long, long ago where food was seasonal. And when local
produce hit the market it was anticipated and appreciated. Tomatoes,
peaches, corn... Now, it's 365. I appreciate the easy availability and
choice though, so it's a trade-off. And I still look forward to peak
season goods.
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mary
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response 48 of 253:
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Nov 24 17:01 UTC 2010 |
Yesterday, the Google masthead had an open bag filled with Thanksgiving
groceries. Today, the banner displays food being prepared and if you
hover over the graphic up comes Ina Garten recipes. Those Brussel sprouts
will be part of our dinner tonight. But don't tell John - I'm going to
surprise him. He loves Brussel sprouts and I hardly ever make 'em.
http://www.google.com/
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keesan
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response 49 of 253:
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Nov 24 17:46 UTC 2010 |
Supermarket tomatoes and peaches are hardly worth eating. They are bred to
be tough and easily shipped. Garden lettuce is also a different creature.
Our little carrots are not at all bitter like the big ones. Real grapes have
10 times the flavor of the giants from California (though they are not doing
too badly with the giant strawberries). You can't buy half of what we are
growing - at least 20 types of beans (I dare you to find fresh shell beans
at Kroger, let alone runner beans, limas, tepary), 10 types of tomatoes (all
picked very ripe), three kinds of mustard greens all tasting different.
I think the lettuce and mustard and beet greens survived last night. Friday
may finish them off. Still also have arugula, carrots, beets, turnips,
radishes, fennel leaves. Today's lunch is a vegetable stew with green
tomatoes, the last of the purple beans, jerusalem artichokes, etc. I have
the refrigerator packed with bags of pea shoots and fava bean tops (there were
no bees but both were happily flowering all month). More Chinese greens.
Just picked the last of the fennel and flax seeds. I really cannot imagine
being stuck eating only what is sold at a supermarket.
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edina
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response 50 of 253:
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Nov 24 19:20 UTC 2010 |
Re 48 I have NEVER gone wrong with an Ina recipe.
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mary
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response 51 of 253:
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Nov 28 19:17 UTC 2010 |
I brought two desserts to a Thanksgiving gathering. Both were rich and
tasty and decadent. We're talking food coma for two days. ;-)
The first was this well received and dead easy fudge right off the Eagle
Brand sweetened condensed milk package:
http://tinyurl.com/2bhh8qz
The second was an amazing French Apple & Cranberry pie, from Simply
Recipes. For the brandy I used Calvados. Before baking my deep dish 9"
pie plate was piled so high I thought my oven would never recover. But
instead the crown dropped some with baking and even more when cooled so
the end results were nicely crowned. And for the very first time I
served a pie that stayed intact when cut instead of the filling
sloughing out.
http://tinyurl.com/27v9jo7
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keesan
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response 52 of 253:
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Nov 28 19:20 UTC 2010 |
We brought pumpkin apple dried pear and black walnut and it came out pretty
good. The first two get cooked first. My madrigal group had a potluck
yesterday and our stuff got mostly eaten despite two huge pans each of squash
and sweet potato, as did the beet greens (they survived the most recent
freeze).
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mary
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response 53 of 253:
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Nov 30 01:13 UTC 2010 |
We're having 25 for Christmas dinner. I've got the night pretty much
down after hosting it for too many years. Many of the dishes are so
imbedded in the holiday that they have tenure. But the rolls... I've
never been happy with the rolls.
So, I went again to Pioneer Woman's site and (drum roll) she had rolls
that looked pretty darn good. A mix of frozen dough, butter, rosemary,
sea salt, and butter. Served with more butter, of course. So I made
four of them to accompany dinner tonight - kind of a dry run.
Rolls for 25? No problem. The recipe is a winner. ;-)
http://tinyurl.com/yjol79j
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edina
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response 54 of 253:
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Nov 30 04:54 UTC 2010 |
OMG. Totally making those this weekend.
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mary
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response 55 of 253:
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Nov 30 12:41 UTC 2010 |
I used the same brand of dough - Rhode's. I'm not sure what difference
that makes though.
I'm curious to see what a master baker thinks of this one. So let me
know, Brooke, please.
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denise
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response 56 of 253:
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Nov 30 17:09 UTC 2010 |
Those rolls sure look delicious!
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edina
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response 57 of 253:
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Nov 30 18:36 UTC 2010 |
They remind me of the rolls we had at Maude's (before the remodel),
which I think Common Grill in Chelsea still does. I'm doing a Jamie
Oliver trout recipe on Saturday for my culinary soul mate, so I'm
thinking this will be an amazing acoompaniment.
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keesan
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response 58 of 253:
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Nov 30 18:38 UTC 2010 |
We dug the beets yesterday so I am making borshcht with kale and the leaves
from the cauliflowers and also a lot of pumpkin instead of water, and some
green tomatoes, and the seeds of Garafal Oro beans (usable as snap or shell
but quite large so also good dry). And carrots and onions. Maybe celery
leaves and jerusalem artichoke and fennel or chervil.
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slynne
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response 59 of 253:
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Nov 30 22:00 UTC 2010 |
My aunt made mashed cauliflower for Thanksgiving dinner. It was AWESOME.
The best part of it though was when someone said, "Mashed cauliflower?
That sounds healthy."
My aunt got this kind of evil grin on her face as she replied, "Yes, it
*sounds* healthy" ;) It was sure yummy though. I guess it included
things like cream cheese and fried onions and probably a lot of butter
too. But oh oh so good.
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denise
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response 60 of 253:
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Nov 30 22:52 UTC 2010 |
I've heard of several places that suggest mashed cauliflower in place of
mashed potatoes [as being healthier]. Well, I'm not a cauliflower fan,
so there is no way that this could take the place of potatoes! If I
want healthy, I'll eat some vegetables that I like... :-)
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slynne
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response 61 of 253:
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Nov 30 23:12 UTC 2010 |
We had these in addition to potatoes *and* stuffing and all kinds of
other things. :)
But I have been thinking about this. I *love* cauliflower and bet I can
make a somewhat healthy version of mashed cauliflower that might find
nearly as satisfying as mashed potatoes. That will be a win for me
nutritionally :)
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keesan
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response 62 of 253:
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Dec 1 01:16 UTC 2010 |
Why mash it? I like the texture. You can nibble off a few flowers at a time.
Brussels sprouts are also fun.
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mary
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response 63 of 253:
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Dec 1 01:19 UTC 2010 |
Get that recipe over here, Slynne. Use threats if necessary.
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slynne
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response 64 of 253:
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Dec 1 16:12 UTC 2010 |
I thought the texture was nice mashed. I *hate* brussels spouts.
Mary, I'll ask my aunt for it but it might be awhile since she is off visiting
her great grandson.
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keesan
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response 65 of 253:
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Dec 1 16:59 UTC 2010 |
We have 20 pumpkins and pumpkin-size squashes from the curb. I am using the
more blah ones in soup and feeding the frozen parts to the neighbors'
chickens. Today they feasted on slightly moldy bread, eggshells, and
applecores, but the pumpkin was also a hit. They are now trained to come
to the door and try to eat out of the bucket before I can empty it. The two
brown ones monopolized the bread, one white one pecked at the eggshells,
and the other (dumb) white one continued eating chicken feed. The brown ones
are laying already. What else can I make with pumpkin besides soup? We don't
cook with sugar. I have baked some (before peeling) that I add to stir fries.
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edina
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response 66 of 253:
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Dec 1 18:24 UTC 2010 |
I love mashed cauliflower...I go so far as to run it through the
cuisinart. Then I add a bit of butter, milk and enough parmesan until
it tastes yummy.
My other favorite thing is to roast cauliflower and serve it with an
Indian style ketchup. See, now I want roasted cauliflower!
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slynne
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response 67 of 253:
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Dec 1 22:50 UTC 2010 |
See, now *I* want roasted cauliflower but unlike you, I am too inept to
make it. Someone needs to make a drive thru with healthy yummy foods
like that ;)
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edina
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response 68 of 253:
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Dec 1 23:32 UTC 2010 |
Seriously, just cut up a cauliflower, toss it with a bit of oil, sea
salt and pepper, and put it on a cookie sheet at 375 for like half an
hour. You're not inept.
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slynne
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response 69 of 253:
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Dec 2 17:21 UTC 2010 |
OH, I can do *that*. Probably a single serving in the toaster oven even.
Thanks Brooke!
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