Susan in FL
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Posts posted by Susan in FL
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Andrea, thank you for sharing your recipe and allowing me to play with it.
I had fresh figs, and I used fresh thyme instead of dried mint, so I turned this into Fig-Port Ice Cream with Honey and Thyme. I did triple the amount of milk and egg, since I have a quart size ice cream maker.
Before I go further I will mention that if anybody is so inclined, it would be great for someone else to make this and make modifications in order to refine this "recipe." It was too sweet for me. Russ liked the sweetness, but thought that I should have left it with the mint instead of thyme, and tried using fresh mint. I think that if I had gotten the sweetness right, and maybe used a smaller amount of figs, the thyme is the way to go. Another thing is that the honey is so thick, I have no idea how close to the amount I put in. How in the world do you measure that accurately? So here's what I did. Oh, and Andrea, I did properly scold the milk mixture... "Bad Milk!" LOL...
6 ounces fresh figs
4 tablespoons Port
3 cups whole milk
2 large sprigs fresh thyme
3 to 4 tablespoons thyme honey (or any wildflower honey)
3 egg yolks
1/2 cup granulated sugar
Wash the figs and cut off the steam ends. Cut into quarters, and place them in a small saucepan. Add the Port and cook over medium low heat, stirring often, about 20 minutes, until tender. The figs will absorb the Port. Cool, and then coarsely chop the figs and Port in a mini food processor. Set aside.
In a medium saucepan mix the honey into the milk, add the thyme sprigs, and slowly cook the mixture until hot and almost boiling. Remove from heat, and let it sit for about 10 minutes. Strain, and return to the saucepan.
Beat together the egg yolks and sugar. Whisk some of the milk mixture into the egg mixture, and then add the two mixtures together in the saucepan. Cook gently over medium heat, stirring, until just short of boiling and thickened. Remove from heat and stir in figs and Port. Reheat briefly if needed to restore thickness.
Chill for several hours, preferably overnight. Process in ice cream maker according to manufacturer's directions.
...Suggestions? Any takers on playing some more with the fresh fig version?
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I had some unexpected honey-pleasure today (now that sounds weird. never mind).
LOL, good for you!
Seriously that sounds like a real nice sweet treat you made.
Nobody's mentioned chestnut honey, which is one of my all-time favorites. Look for a nice Italian chestnut honey, which I think is more aromatic than the French version. That's the stuff to drizzle over cheese, preferably a Gorgonzola dolce.Thanks for the suggestion. I have been planning to try drizzling some of this thyme honey on Gorgonzola, but I'm waiting to have some which is of better quality than what's in the house now.
I'm about to report back about the fig and Port and honey thyme ice cream, but first need to get my thoughts and notes in order.
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Wonderful brunch, Racheld! Welcome to this thread, and happy birthday to your hubby.
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Andrea, that is wonderful volunteer work you do. Thanks for all the photos. I enjoyed them. I noticed that the Souper Bowl is associated with the Roadrunner Food Bank. Are you a runner?
Great blog! New Mexico is an area totally unfamiliar to me, so this is a treat.
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Pad Thai!
The plan was to have the Pad Thai first and then "Thai Quail" with Thai stir-fried vegetables, but the Pad Thai was very filling. So now we have much of the prep done for tomorrow night's dinner. The quail are marinating in a heavenly smelling mixture of lemon grass, kaffir lime leaves, garlic, fresh galangal, shallots, bird chilies, fish sauce, a little peanut oil, a a shot of honey.
I went mostly by the Kasma Loha-unchit recipe for the Pad Thai, using shrimp, and added a little less of this and a little more of that, and incorporated some ideas from the Hot Sour Salty Sweet version. It was very good. This dish does indeed have hot, sour, salty, and sweet flavors.
Thanks for thinking of me with the curry idea, Anna. I'll check out that recipe in Bon Appetit. We have had quail quite a few times, but mostly they have been the pre-seasoned and butterflied version that they have in Publix. I was pleased to find these, not butterflied or seasoned. Are you thinking of making a Thai preparation when you have them, or are you up for some other ideas? One of my favorites is to have quail as part of a mixed grill, cooking outdoors.
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Looks good, Wendy!
Most of the ideas I have found for Thai Quail have been from online restaurant menus, with their descriptions of the dishes. I've found only a few actual recipes. This may be my first Thai Improv!
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We finally cooked a breakfast. We have a brand new supply of goose fat from cooking a goose last night, so Russ made "goose skin hash" ...that doesn't sound too appetizing does it? It was tasty, though: little pieces of crispy skin, potatoes, and onions cooked with some of the fat, accompanied by fried eggs over easy and fresh OJ.
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You may see inspirations from these dishes in my upcoming meals
I hope so!
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That is a good question. It changes from time to time, but I guess overall it is the eating because it is all done for that. But, there are definitely times that the planning or the cooking are enjoyed more. Tonight the order of enjoyment was cooking, planning and then eating. It was a delicious dinner and fun to plan, but I did prep work and cooked all afternoon and it was relaxing and the main attraction of my day.
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Recently most of my cooking has been following recipes or using them as guides, so tonight I put my dormant creativity to work and no recipes were involved except the cocktails and dessert.
We started with Honeydew Bellinis. I've been wanting to try these (and other recipes) from the January issue of Bon Appetit since I read it.
Then...
Mussels with a lemongrass and ginger broth
Steamed artichokes and homemade kaffir lime scented garlic mayonaisse
Roast goose with a thyme-infused honey balsamic wine sauce (it's underneath everything in the photo), pasta, and matchstick zucchini and carrots with summer savory
Still to come is dessert. It was inspired by MissTenacity's recipe for fig and port ice cream from the Thyme Honey thread. I used fresh figs instead of dried and thyme instead of mint. If the finished product is as good as it tastes before freezing, we have discovered something!! I'll report back after we freeze and eat it.
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I just discovered that you are blogging and I'm so glad. We're having dessert which was inspired by you tonight... the fig and port ice cream from the thyme honey thread, only I used fresh figs, and thyme instead of mint. More details later. The recipe is made and chilling, and if we have the energy, we'll freeze it later tonight.
Anyway, welcome to blog land, and I will enjoy following this.
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Also sea bass, pompano, mahi and halibut when it comes to buying fish from the market. As for catching and eating, add to the rock: trout, flounder, and blowfish from the Delaware bay. We haven't done much fishing in FL, and after we do, I imagine I will add to the freshly caught list.
And anchovies.
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Freshly caught Chesapeake Bay Rock.
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Ditto, to all.
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Yes. Thank you very much!
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Ling, would your mom share her recipe -- or generally how she does it -- for the "cake" with you, and you share it with us? That sounds just too good.
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Oh yum, looking for Thai quail recipes I found this recipe for frog legs from True Thai. I love frog legs, and the Thai market had them, too. Next time I'll buy them.
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Large radishes hollowed (used one of those carpet hooker thingees) and filled with cultured butter mixed crushed red, green, black, and white peppercorns, served in martini glasses filled with tomato water and vodka granita with a bit of thyme oil.
Parmesan tuile shaped spoonlike with creamed spinach with lardons.
Ziti with a sauce of onion confit with shredded beef and torn oyster mushrooms.
Bone in pork loin chop (seared and bunged) with curry seasonings. Meant to be picked up with the hand and chomped. (Oshibori-rolled hot and damp towels provided.)
Salad of escarole and roasted pear tomatoes (hot house, yellow and red).
Cheese course (paneer with cilantro pesto, ten year cheddar with blanched red onions on biscuits, Stilton on spoons).
I want all that.
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LOL, as in love with Florida as I am, I do recognize that there are some really weird things about the State, it's laws, and certain issues that seem to go unresolved. This is an example!
My car is one of the few vehicles that doesn't have a specialty license plate, and so it has an orange on it. In these parts that is unusual, so I have a special license plate by not having a specialty license plate.
Definitely the State building material should be blue plastic tarps. Some say we should call Florida the Blue Tarp State. It's still everywhere, waiting for shingles which are still on backorder.
And oh those palmetto bugs, too bad they can't be turned into a food. But then again, some people do chocolate coat insects, don't they...
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Anna, no way would you get voted off this thread! Actually, I love the idea of a Thai or Thai style appetizer or first course, and I would do without the rice in that case also. I might copy your idea one of these nights soon. I can't seem to tire of Thai, so that's a good way to keep it in the menus, but not eat Thai exclusively. Oh my, so many foods, so little time.
I hope you keep us posted whenever you fix Thai Anything.
When I was shopping at the Thai market this week, in with their "meats" (and seafood, etc.), there were some really nice quail and I bought some. I'm going to do some searching to see if there is a usual Thai preparation for quail, but if in the meantime any of you know of something, please do tell.
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Thanks, Jinmyo. I think what confused me was picturing trying to cut the legs off the smaller shrimp commonly caught around here. Usually they are like U 20-somethings. Still, I like the idea of deep-frying heads or more so, deep-frying whole ones with heads and shells on. That sounds good for our smaller sizes. Sometimes their shells aren't real hard. .....Yet another food added to my want-to-have list.
Afterburner, we really like Forbidden Rice, and it can turn food purple!! Lotus Foods is where I sometimes order Carnaroli rice, too.
Last night I got back to cooking at home, following some good meals out. After eating appetizers while we were at happy hours, we came home and had a good hamburger and hot dog (Usinger's
) and Meridian Cabernet. -
What a great beer and food day! And the freebies... You hit the jackpot. I love Hazed and Infused.
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The mnemonic she gave us for telling them apart is hilarious: Chaokoh is "A-OK" (its middle 3 letters)...I used this method at the store, remembered it from reading the site!
So did I, and got the correct coconut milk!
It wasn't Thai cooking at home last night, but I went to one of the two decent Thai restaurants in our area. Let's call it research for Thai cooking at home... I haven't made Pad Thai or spring rolls yet, so I wanted to taste good examples in a restaurant before I do make them. Both were really good, and so was the ginger ice cream for dessert.
eG FoodBlog: MissTenacity -The Land of Enchilement - A week in Albuque
in Food Traditions & Culture
Posted · Edited by Susan in FL (log)
Cool!