lovebenton0
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spicy pineapple/rhubarb chutney
i love chutneys with all kinds of meat, fish and even simple chutney sandwiches, as Monica Bhide suggests in Everything Indian. thanks, snowangel, for suggesting this one i concocted would be good with a sharp cheddar grilled cheese sandwich; it is. this is especially good also with pork, chicken and salmon.
makes one pint chutney.
- 2-1/2 c rhubarb, diced 1/2 inch
- 1 c unsweetened pineapple, sliced and chopped
- 1/4 c golden raisins
- 1/4 c cider vinegar
- 3/4 c sugar
- 2 T ginger, minced
- 1/4 tsp ground cloves
- 1/4 tsp curry powder
- 1/4 tsp ground cardamom
- 1 tsp hot thai chile flakes
- 2 garlic cloves, minced
- 1 T grapeseed oil
- 1/2 tsp kosher salt
mix fruits with sugar and vinegar. allow to set for about an hour to extract juices and soften raisins. stir in spices, oil and salt.
i wanted to try out the jam setting on my kneadful thing and did so. that was great, no muss, no stirring. otherwise i would have cooked this on medium low heat for about 30 to 45 minutes (depending on preference), stirring as needed to keep it from sticking.
store in jar in fridge up to two months.
Keywords: Condiment, Fruit, Easy, Hot and Spicy
( RG1975 )
- 2-1/2 c rhubarb, diced 1/2 inch
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Ahh I see Mooshmouse has explained it already. It's a great dipping sauce for fried spring rolls and fried chicken. Though I have never used it as a marinade sauce like what MooshM suggested. I wonder what brand you got lovebenton? UFC? Marca Pina? Del Monte?
i have the jufran bran. product of phillipines by heinz. really glad i picked this up. thanks to all for info.
I hope your adventure paid off
Also, it's great with fried fish. fish + banana ketchup + rice = Staple of millions of Filipinos. Tilapia in particular I could never say no to.
fish was my first adventure.
so maybe this is common usage, but i mixed a couple tbsp of the hot banana sauce with juice of one lime, let it set for an hour or so in fridge where it thickened back up. delicious drizzled on fish, which happened to be broiled tilapia filet served with rice. 
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i have access to lots of beautiful rhubarb and i'm craving chutney. anyone have tips or recipes for me?
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brown sugar/brown rice pudding, loaded with cinnamon.
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Thanks for the feedbacks and that warm welcome
I havn't tasted pecan pie in my entire life. But i will be making this because i have a friend who loves pecan pie. I'm gonna surprise him.
But do u think the majority loves pie with only
1 brown sugar or
2 pie with cornsyrup+ sugar
for the majority of folks, since i'm assuming you don't know if your friend has special favs for pecan pie, i'd have to go with [2] corn syrup and brown sugar. i make mine with both and they are always stand up smooth, not soft, gooey or liquidy.
ooops... edited for typo.
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g'day all,
can I point out that a basic frittata is, traditionally, a mixture of eggs cooked on both sides until light brown in a pan (no oven or grill) while an omelette is a mixture of eggs cooked on one side only.
I could be wrong but it seems to me that this topic is describing more an omelette than a frittata.
cheers
Dario
well, i can't answer for everyone here, but i think we're discussing fritattas. i know i am. maybe we're just not bothering to say ''i flipped it''...
the other point of a fritatta, as i have understood it from eg and other sources, is that all ingredients, including the starch of your choice, are added to eggs to be cooked together and never folded. in contrast, with an omelette the eggs are filled after cooking and the omelette is folded.
having said that, as one of the world's great makeover foods, i posted here about a fritatta made for yesterday's brunch with some potato green chili gratin from 150 best american recipes.
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this is a makeover story... er, stories...
snatched this book from the local library and having all ingredients available i had to try potato and green chili gratin first. i was ready for a zesty, creamy soft potato gratin [or why bother to peel all the potatoes].
i was less then pleased with the original result. the potatoes didn't feel or taste done. i ended up adding a can of evap milk with a scant tbsp of flour stirred into it to give the potatoes enough creaminess and body to be a gratin. the flavor was good in the end although the texture was never right to me. my oven temp was correct, i baked them an additional 45 minutes to make them edible. could something be wrong with all my potatoes in the dish...
however... a slice of this made a tasty fritatta the next morning after nuking the hell out of the gratin in parchment before mixing them with eggs and sliced scallions. i baked the fritatta slowly on stovetop in a small cast iron skillet. served with toasted sourdough sunflower seed rye bread [bba] smeared with soft wisconsin brick cheese and grape tomatoes.
the remainder of the dish i riced to mush and made two wondrous loaves of no knead garlic/poblano potato bread with my barm, loosely based on reinhart's bba potato rosemary bread. this is the most delicious potato bread i've ever had, mine or anyone's.
several other people i fed today moaned in pleasure also. -
You're right, Sheena. It's banana ketchup, just like strictly tomato-based ketchup except lighter and sweeter; as you've already noticed, Judith, it comes in regular and hot varieties. Aside from traditional dipping use, it's also an interesting addition to marinades for a lighter, fruitier note and as an accompaniment for grilled meats, particularly chicken and pork.
thanks, sheena and mooshmouse. will definitely give this a go.
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Chewy is the way to go. If it's cakey, then it's a cake.
What about a cheesecake brownie? You know, some cheesecake batter swirled into a rich and dark brownie.
personally i like a cheesecake marbled brownie sometimes. i've made them for many years, don't remember where my recipe was inspired from. probably lack of enough chocolate to do a whole pan. in my house they're ''tuxedo brownies''... half ''white'', half ''black.''
whether full chocolate or tuxedo, definitely chewy gooey, not cakey. if nutted, i prefer pecans. love the edge, and must have that crispy top. other variations i like... cinnamon is good, especially with espresso.
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miz ducky, fabulous news. congratulations on all counts. losing is winning and you've obviously been doing a great job with that. and turning pro, what a coup. lots of hard work there too.
looking forward to the rest of the week's blog. i think you and i must have a fairly similar approach to food. and we love it, don't we.
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spring = fresh greens and leg o' lamb
summer = real tomatoes and an abundance of chilis [which always means fresh salsa], cherries by the pound, corn on the cob and salmon just seared on the grill
fall = roasted squash, turkey, clam chowder, chicken 'n dumplings and pecan pie
winter = glorious soups and tamales
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saturday... low 'n slow turnip greens simmered with smoked pork hock, red potatoes and garlic. served with generous splash of homegrown/homemade tabasco vinegar and cornbread wedges.
tonight... chicky leg browned then baked with rice. used the rest of country mushroom soup [cremini/carrots/onion...] i made last week for rice broth. broccoli and onion stir fry on the side.
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bread crumbs
croutons
so easy. better, especially if you make your own bread, but even bakery bread makes these better and certainly cheaper to use your end of loaf left overs.
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definitely a snack as a kid, and for my kid too.
for me, there was always a couple glasses filled with water in the fridge, one for carrot sticks, one for celery sticks. or i could have an apple. and spoonful of peanut butter was always allowed. mother was not a baker and cookies or anything sweet was saved for special occasions.
for my son, i was more lenient than my mother was for me. we didn't eat candy or drink many sugar sodas, but he could have anything i'd baked, leftover pizza [we made lots of homemade pizza], a sandwich, fruit, smoothies, pretty much anything he wanted. it never kept him from being hungry enough for dinner.
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thank you, carrot top for this thread... and to all the posters who have had much to say and said it with passion and open hearts.
i love to cook, started quite early as a child. i was fortunate to have a mother who did well with the basics [including lots of veggies and salads, no fried food], a stepfather who was a gourmet cook who wanted to teach/cook with me and a mom [stepmother] who cooked with love. [thanks, mom.
] so i didn't grow up thinking ''cooking was a lesser job to be done by anyone who didn't have better things to do.''while married i ''trained'' my husbands [and son] to eat what i cooked and spoiled them to homemade breads. they all learned to love different cuisines, lots of veggies and realized you didn't have to fry it to make it good. not that i never cooked things they were craving, of course i did, but mostly it was my lead. neither hubby had mothers or former wives that actually cooked much you'd want to eat if given the choice between theirs and almost anything else.
they didn't grow up knowing how glorious a vegetable can be. hubby 2 did, in fact, most of the cooking for his ex and daughters while married out of what he referred to as ''sheer fright and self-defense''. he can whip up a fine meal when inspired and did so while we were married. he was especially good on the grill and most of the time when he was being grill master i cooked the ''inside stuff''... veggies or salads, etc. hubby 1 learned some basics from me and came already well-experienced in pizza making. i mean really great pizza. not a skill i'd ever discount and i learned a lot from him about pizza. i did contribute a better sauce, but that's another story. 
my point here is that as a cook i had an appreciative audience.
my son spent days and evenings in the kitchen with me from birth. by the time he was only a toddler he was ''helping'' me in ways a toddler can. he grew up enjoying learning how to cook. he enjoys it still, cooking for his own family [and occasionally for me now that i live in the same town
]. he cooks on an irregular basis, but he does the clean up when his wife cooks. now i'm on my own again and still cooking. it gives me pleasure and fills my body and spirit. like snowangel i enjoy the rummaging for what inspires me, going to market and thinking up good things to do with the treasures i find.
i don't try to cook for one unless it's something individual such as eggs or fresh greens salad. i like ''makeovers''... usually eating the excess once and freezing the rest to enjoy again or most often to makeover into something else.
i bake all my own bread, often supplying son and family also, make my own stocks and try to treat myself as good as i would a guest. i deserve it, i'm good company at dinner.
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'body else have an elderly female relative that swore you had to have 3 types of greens in the pot for good luck? I'm most partial to mustard greens, but always felt a little guilty about omitting the collard and turnips.......
My real question is, if you simmer your hocks first and separate from the greens, do you then throw out the water in which it was boiled and then add greens with fresh, or no?
i like smoked pork hock the best with low 'n slow greens, but smoked turkey neck is good too, as well as just about any left over smoked pig or bird you might have. i never discard that lovely smoky stock. use it to cook the greens. i saute sliced onions and chopped garlic to add to the pork hock while cooking.
tomorrow night i'm cooking turnip greens. will add red potatoes to the pot with pork hock/onions/garlic till almost cooked. then large dice potatoes and near the end return them while greens are simmering with hock. remove and cut up the smoky hock, add meat to greens. splash with tabasco vinegar [i grow and make my own], or with hot mustard vinegar. depends on taste test whether i add a touch of sugar or not.
served with wedges of cornbread this is a meal for me.
kale is my favorite for adding to soups; love the texture and the flavor. spinach is still my favorite for stir frys or add-ins to frittatas, etc. and fresh spinach on most sandwiches beats lettuce for me any day.
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simple country mushroom soup tonight with chicken stock as broth base, abundant sliced and sauteed cremini/onion, roasted baby carrots and several cloves of chopped garlic, a bit of ground allspice. served over sourdough bread rounds baked with evoo and herbs, flat leaf parsley and grated fontinella cheese.
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great blog, doddie. i'm enjoying see your mix of food traditions and life in korea.
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having a good time exploring the 'hood. we [quinn, my service dog and myself] are living in a new state, new town and so much is suddenly within walking distance. and we have to walk. the ''collectible'' store downtown is a few blocks from me and st. vincent de paul thrift store is about a mile away. what great cheap entertainment to paw through looking for hidden treasures.
i've found some goodies at both places. highlights... st vince recently gave up a romertopf [bay w-germany 110, the one with the handles on top and bottom] for five bucks, a krups sandwich maker for 2 bucks and stoneware baguette baker for six. also from both places i've snatched up an assortment of big measuring cups, pitchers, cool old silverware/serveware, pasta bowl and the ever present baskets. oh, and several cookbooks from st. vince and the local library sale, for 50 cents to a dollar each.
spring should be fun in the new 'hood for yard sales too.
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i was thinking only yesterday how much i was craving falafel. one of the few things i will fry and say who cares. and with fresh baked pita... great cook-off idea.
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just to try an experiment i thought i'd see what this particular no-knead method does without the pre-heated dutch oven or alternatives.
so, stirred up sourdough barm, water, bread flour, salt, 2/3 cup stone ground whole wheat and a tbsp brown sugar. did the usual except for pre-heating any vessel in the oven. shaped the loaf sort of slipperish, wrapped in towel with cornmeal. when ready i slipped it onto sheet of parchment on underside of sheet pan. baked at 450f for 20 minutes. checked it, decided it needed a foil tent to protect it from browning further. the sugar probably contributed to that, but i like the stone ground wheat addition better with a touch of sweet.
turned oven off after 5 minutes and baked another 15 minutes. that's what i usually do after loaf has baked for 30 minutes in vessel. works for my oven.
not a bad experiment for a free standing loaf using this method. nice flavor, crispy crust, good holes for wheat bread. think i'd bake it at 425f if i do this again... maybe foil tent mid-way in the first 30 minutes, then 15 minutes uncovered. and i didn't think to flip this loaf when i put it on the pan to bake. i'd do that with the next one too because i got some nice cracks on the bottom side of the loaf.
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friday night... oven-fried fish and chips with a little experimental no-knead light wheat sourdough bread
red grapes for dessert
monday night... soft tacos with turkey and corn tortillas
marlene... souffle looks great, but those cinnamon rolls are gorgeous. love that book.
edited to add comment
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there are no asian markets in the town i recently moved to.
my new local grocery store opened with no asian or asian/pacific ingredients available. now they are trying to stock some, a little more each week.this week i noticed hot banana sauce from the phillipines. confessed ignorance... i have not seen this before. it looks like a typical chili sauce. i'm intrigued. is this considered a general use condiment, or does anyone have suggestions for enjoying this?
tia
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i did a filled chicken breast earlier this week. since it was just for me, and the breast was generous from a large chicken, i made four portions so i have three more for later.
one whole breast skinned, de-boned, quartered and gently pounded with side of knife to 1/2 inch thick. two fresh hot italian sausages, slipped from casings and half of each pressed on breast portions to cover de-boned side. saute smooth side of breast down in evoo until golden, then turn carefully and let the sausage filling set a few minutes. pour simple crushed plum tomato/balsamic vinegar/red and black pepper/basil/oregano sauce over all and cook just under simmer for about 30-35 minutes.
sliced one breast portion, fanned, with a little sauce over it and served with angel hair tossed with onion/garlic/mushrooms/spinach in evoo/balsamic reduction, a little parm reg grated on pasta. and a slice of sourdough boule i baked that afternoon.
Rhubarb Chutney
in Cooking
Posted
maggie dear, wish i could share some of this bounty with you. i am rolling in rhubarb heaven right now. almost impossible to get these ruby sticks in central tx, but now that i'm back north again, it's wonderful to have rhubarb in the garden plot here in the yard. and my neighbor gave me some of her massive amount of rhubarb today too. i'll even have enough to share with my dil, another jealous rhubarb lover.
thanks, all. good ideas from everyone. i'll be using some on the next batch tonight or tomorrow.
i jumped right in a few nights ago with one of my old fav rhubarb fruit combos and concocted spicy pineapple/rhubarb chutney. i added the recipe to rg just now. i tried out the jam setting on my kneadful thing for the first time while making this. i definitely plan to utilize jam thing more this season. and this indeed is a fine chutney for pork, chicken, salmon, and sharp cheddar grilled cheeses sandwiches.
i had this last night in green leaf lettuce wraps with salmon croquettes and jasmine rice.
hmmmm... may be switching ingredients around and using onion and serranos [i have serranos in fridge], in the next rhubarb chutney with dried apricots and some sweet bell pepper.