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Posts posted by Janedujour

  1. I also love a pumpkin or butternut squash filling with brown butter and sage. Try crushing an amaretti cookie or almond biscotti into the filling with a bit of ricotta. Or how about goat gouda with apple and a creamy white wine sauce?


  2. Hi everyone! I never have time to post anymore but I had this recipe in "word" so I'll copy it for you. It's really good. I created it for a "Maille Dijon" contest. I didn't win (dammit!) but hope you enjoy. (If you don't want to grill the meat, pan saute on high, then finish it in the oven)

    Jane :cool:

    Dijon Marmalade Grilled Pork Tenderloin

    with Bitter Greens and Crystallized Ginger Jane Maher Oxford, CT


    Two lean pork tenderloins (about 1 lb. each)

    4 cups mixed baby greens

    3 cups mixed bitter greens such as frisee’, raddicchio, Belgian endive, and curly mustard green tops (if available) cut into thin strips

    1/3 cup sliced Vidalia onion

    ¼ cup chopped walnuts

    ½ tsp. mustard seeds

    3 Tbsp. Maille Dijon Mustard

    3 Tbsp. English Orange Marmalade

    4 Tbsp. Extra Virgin Olive Oil

    3 Tbsp. Balsamic Vinegar

    2 Tbsp. fresh squeezed orange juice

    1 Tbsp. crystallized ginger cut into very thin strips or pieces

    Sea salt

    Fresh ground pepper

    Rinse and pat dry the pork, then sprinkle both sides with salt and pepper. In a medium bowl, whisk together 2 Tbsp. Mail Dijon mustard, 2 Tbsp. Marmalade, 1 Tbsp. vinegar, and 1 Tbsp. olive oil. Add the pork to the bowl and massage the marinade into the meat well. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight.

    Place the walnuts and mustard seeds in a skillet and stir gently on low until they begin to toast, and the mustard seeds begin to pop. Set aside to cool.

    Pre heat the grill to medium-high.

    Arrange the baby greens on a serving platter and top them with the bitter greens and Vidalia onions.

    Grill the pork tenderloin on medium until nicely charred on each side, but still a bit pink in the center. Remove from the grill and let it rest.

    Make a vinaigrette using the remaining ingredients (1 Tbsp. of Dijon, 1Tbsp.marmalade, 2 Tbsp. balsamic vinegar, 2Tbsp. orange juice, 3 Tbsp. olive oil) and drizzle the vinaigrette over the salad greens.

    Slice the pork tenderloins on a diagonal into 1/4-inch thick slices and arrange overlapping in a row down the center of the salad greens. Sprinkle the crystallized ginger slices, walnuts, and mustard seeds over all.

    Serve immediately. Serves about 6 people.

  3. I'll occasionally make myself a tuna melt on fresh rye with cheddar and fontina, pesto and aioli, bacon and tomato. The sandwich is pressed and subsequently fried in a foaming panful of butter. I like to add alarming quantities of Maldon salt as I eat. And after every crisp and oozing bite of sandwich, I munch on dill pickles. Cleanses the palate.

    Here in the Emirates, when the garlic in the markets is in too poor of a condition to make aioli with, I'll often hit up shawarma joints for a tub of the invariably delicious garlic mayo that they slather on sandwiches. The guys are more relaxed in the mornings because shawarma-making never begins before 5pm, and they're usually happy to fill my Tupperware for tuppence. Then, I'll make a platter of bacon to dip in it and call that breakfast.

    I also can never get enough kibbeh nayeh (a velvety mezze dish of the freshest raw minced lamb with bulgur wheat, garnished with raw onion and a generous splash of olive oil. Scooped up with warm pita. It's wonderful but now that I'm back in the Gulf after a long hiatus, I'm eating it four times a week. 

    Lipitor, here I come.


    Ok, my name's Jane and I drink YooHoo.

    God, I still love smoked oysters, and I'll eat a whole tinful in a minute. The oil is nice on a salad too with grapes and shaved reggiano. Thank god someone decided to add the new "peel off" ring lid to canned sardines and oysters and I don't have to fiddle with the damn can opener anymore!

    I have a small container of duck fat in my fridge, and sometimes I'll dip a spoon into it and just feel it melt on my tongue.

    Bad? never! :wink:

  4. Many Natural Food Stores sell dried figs in bulk and they're not terribly expensive. I've been getting them (organic ones) through my Food Coop which orders from United Natural Foods, usually in 5 or 10 lb. cartons. I've been making some chutneys with them like "Fig, apricot, raisin, with fresh mint, and ginger" No need to add sugar because the fruits are so sweet!

  5. But canned ones are mushy and falling apart.

    I know. They're supposed to! I mean in England they're proud of "mushy peas" right?!

    I think the canned ones are good to eat while watching something like "Father Knows Best". It's the whole experience thing. haha

    Frozen is good. Heard a tip on Faith Middleton (NPR)yesterday. Lay out fresh berries individually on cookie sheet (or whatever fits into your freezer). Then when completely hard, pop into freezer bag.


  6. I've missed you guys!

    It is strange that a lot of us feel the need to defend our eating habits. I'm sure some caveman poo pooed Thor when he refused to eat the innards of the dead boar (were they around then?) because they were "icky" or "not cooked". Maybe a few members of an ancient Indian tribe laughed at one brave because he wouldn't eat pemmican after it was more than a year old :wink: Oh that's right. It was about survival back then!

    The peaches are soooo amazing now. At least so many organic ones I've gotten at the farmers markets. There's nothing like a just picked peach, juice dripping down my chin, so sweet.

    But in the middle of winter I will crave those overly sweet, tinny canned ones, swimming in syrup, topped with cottage cheese! It's that "takes me back to my childhood" taste that is also necessary.


  7. If I couldn't occasionally eat at a fabulous restauant, or read amazing recipes and gaze at photos from a renowned chef's cookbook, or hear about someone elses' recent memorable dining experience that makes my mouth water, and occasionally try to cook something myself that vaguely mimics the masters, then I might as well be dead. :cool:

    Surely, you're being hyperbolic. You must have had ancestors who fought in wars or were otherwise in constant thread of being killed. And you surely know about people who survived attempts to wipe out their people and were so thankful for being able to survive on potato skins, rainwater, and so forth. Frankly, the very great majority of the human race does without expensive meals, and many of them are able to experience joy and appreciate life. So let's not get too carried away. I'm sure you wouldn't actually want to kill yourself if you could never eat an expensive meal again. :laugh::smile:

    Pan, I didn't say anything about suicide nor did I use the word expensive.

    I do believe, however, that if I would lose some of my zest for life if good food didn't play a part in it.

    I've had fabulous food in some tiny out of the way inexpensive places, some of the most luxurious places, and in my own kitchen.

    As a matter of fact I was picking weeds in my yard the other day and decided to make a salad with dandelion greens, mint, and a sweet orange vinegrette that I'm sure my ancestors would have appreciated since they had passed this info down to my mom's mom, then to my mom, and then to me.

    It was yummy! :smile:

  8. Exactly!

    I might spend $3.50 for one piece of uni sushi as an "extra" treat during lunch. But maybe the next day I'll eat at my desk or at Subway!

    On Pay Day I tend to splurge more as I'm sure a lot of people do. My version of splurging might be $25.00 for lunch, while someone else will pay that for one glass of wine they HAVE with lunch!

  9. If I couldn't occasionally eat at a fabulous restauant, or read amazing recipes and gaze at photos from a renowned chef's cookbook, or hear about someone elses' recent memorable dining experience that makes my mouth water, and occasionally try to cook something myself that vaguely mimics the masters, then I might as well be dead. :cool:

  10. Mac's Seafood on the Wharf in Wellfleet for the best "drive-in" seafood in the area. It's attached to their fish market where they also have a sushi bar!

    It may sound hokey but I never leave miss eating at The Lobster Pot in Provincetown. The chowder, kale soup, lobster bisque are wonderful. My favorite entree is the blackened tuna sashimi. My son's favorite is the bread basket with extra pumpkin bread!

    Have fun!

  11. I've also had "white tuna" as it is called on the sushi menus in CT. I absolutely love it. It's very creamy and buttery rich which is obviously due to the oil, and also makes sense as far as the "runs" it causes.

    I've never eaten more than two pieces of escolar sushi at a time, so it never bothered me. $$ being the reason I stop at two!

    Remember the old "castor oil" cure? People used it as a laxative, and wasn't it made from fish oil????

    TV Ad: New Ex-Lax "sushi" flavored. Comes wrapped in seaweed with a creamy wasabi center! :laugh:

  12. BIG bellies......GOOD

    OYSTERS fried......GOOD

    Y U M M Y




    It must be that certain scent in the air that smells of the ocean and flairs the nostrals and tells us summer's coming and so is all that great seafood!

    Soft shells....spider rolls!

    or with no flour, sauteed in butter, garlic, shallots, white wine.....my mom and I used to get them in the 1980's in New Haven for $.50 each!!!! at the Whalley Ave. Food Coop (long closed). I don't think they knew what they were! And monkfish was cheaper than cod, like $.99 lb!

  13. Thanks Trish! I'll get your info next week. There's also the CT Herb Fest in Coventry on June 6th  that should be fun and I'll be there too.

    Change that Herb Fest date to June 5th.

    GOOD NEWS! I sold every tub of my Snootyfood organic garlic herb butter (snobby cuisine in a tub!) at the Fairfield(CT) Garlic Fest! We bought a cheap toaster oven because they had power in the tent, and made little samples of garlic bread and the aroma drew people to us. We had to turn people away when we sold out! It was a big hit and even other vendors were buying it! It was my first event so I'm really excited... :rolleyes:

    I can't make any more till this Sunday (at a friend's restaurant) and then I'll be sending samples to some of you.

    Thanks to the eGullet folks who stopped by!

  14. I've also been to the one in East Hartford and don't know the name. It's in a Dunkin Donuts plaza.

    There's another on the Post Road (name?) in Orange on the same side as that plaza where Hitchcock Furniture is, sort of next to the Indian Restaurant that used to be called Sangam.

    Sorry about names!


  15. Hey Fellow eGulleters:

    Don't miss the annual Fairfield Garlic Festival this weekend: Friday Apr. 30-Sunday May 2nd . It's held at Notre Dame High School grounds at 220 Jefferson St. Fairfield CT(203.374-4053) Friday 5-11 pm, Sat 12-11pm and Sun 12-6pm.

    I will be there introducing my new little Company "SNOOTYFOOD" (snobby cuisine in a tub!) and my first item: Multi-Tasking Garlic Herb Butter. for yummy garlic bread, pasta, veggies, everything. All organic too. It's REALLY GOOD. ( You know, when you're rushing to make pasta and salad for dinner and want some garlic bread too but just don't want to take the time to chop the garlic and herbs and soften the butter so you buy that crappy stuff in foil in the grocery store?)

    I haven't been posting because I have been super busy with this project and my "day" job at an insurance company.

    When I have more time I'll tell you my life story in the "Bio" section but for now I just want to say THANKS to you guys for letting me feel like I maybe could actually one day end up doing something for a living that has to do with food/cooking , my true love.

    Hope to see you local folks there. There will be a tent, so even if it rains you have no excuse!

    P.S. Sometime soon I (prob next week) I want names of about 20 of you to be my guinea pigs and I will send you samples to try(Jason and Fat Guy, you're already on my list!)


  16. My 79 year old mom was a member of the mycological society here in CT until recently. She just can't do the long walks anymore.

    Growing up in Wisconsin, we were always foraging for mushrooms and one Mother's Day I came upon a great find of beautiful morels and picked them for my mom. She was thrilled! I haven't had them for years but they are the best.

    My son is now used to his grandmother suddenly pulling off the side of the road to examine and pick mushroom clumps growing on stumps or in the grass

    If she finds morels one day, I'll leave work immediately!

  17. No suggestions for the single malt scotch, I'm afraid.  Perhaps that should wait a few months. :laugh:

    Or at least until the child is a teenager! You'll need it then!

    It's not wine but I LOVE Martinelli's sparkling apple cider. We always drink it around the holidays or whenever. And, it's really good for you!



  18. Oh yeah, probably the blowfish sashimi that if prepared incorrectly causes instant death. :shock:

    You did, I presume, watch Tony Bourdain on this dish? Enlightening..... :unsure:

    A little background, if you missed "A Cook's Tour": (scroll down to the item on Fugu ...)


    Thanks for the cool link, GG.

    Yes, I did see the CT episode (also read the book of course)

    Well, I guess if the chef would be willing to take his own life if I croaked from the fugu, then I'd give it a try!

    But then what if he was having a bad day anyway, like his wife left him, and he felt he had no reason to live? And then he drags himself to work and sees this stupid American lady with a big grin on her face, ready to enjoy the scary Japanese fugu. It might be enough to put him over the edge! :laugh:

  19. I've been talking to a few farmers here in CT about garlic.

    It's planted in the autumn(like other bulbs) and starts to sprout garlic grass and flowers in early summer.

    I believe they harvest the bulbs in mid to late July thru late summer/falll(depending on the season of course-last summer being the worst in years!)

    There's usually a drying or curing process after picking them for about 3 weeks, then they're ready to eat.

    I'd like to hear what the best way(s) to store garlic are. Room temp, fridge, freezer? Sometimes those braids really get dried out.

    And DON'T store in olive oil-unless it's refrigerated! There could be a risk of botulism.

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