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Susan in FL

eGullet Society staff emeritus
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Everything posted by Susan in FL

  1. Susan in FL

    Dinner! 2004

    Thank you! It really does make a difference. I've created a place by a window that I can quickly adapt to be my "set" for photographing food. The only thing is that we are late dinner eaters, usually 7-ish at the earliest. And of course, since I thought of this idea, we've had lots of clouds and rain... Sounds delicious!
  2. Susan in FL

    OBF 2004

    NICE! It sounds like an awesome event. Thanks for the great pictures.
  3. Susan in FL

    Dinner! 2004

    Very mild sage flavor, like the ground version, and crispy like a chip. I use olive oil, so there is that flavor, too, and I sprinkle a little salt on them. There is way lots more in my herb garden (two varieties) than we have use for... too bad I can't give you some!
  4. I imagine that's true!Good job. What's your major?
  5. I appreciate the encouragement. I think I just don't have enough desire to master the art of making pizza dough. It's one of those things I keep saying I'm going to do and don't. If I made it a priority, I guess I would, but as I mentioned in a recent post I don't enjoy baking of any kind nearly as much as I do cooking other foods. I will use those topping ideas on a pizza with purchased dough sometime, though!
  6. Susan in FL

    Dinner! 2004

    I think this will catch me up. The Caribbean Turkey Burgers and Chutney from last week were as wonderful as they smelled... so good I'm posting the recipe, which we followed exactly. This was the first that I knew Hawaiian sweet sandwich rolls existed. We had used the round loaves, but these were a new pleasant surprise. Caribbean Turkey Burgers With Honey Pineapple Chutney (Preparation 20 minutes, cooking time 1 hour 30 minutes) 1 ripe fresh pineapple, peeled and cut into 1/2-inch thick slices 1 large onion, peeled and sliced 1/2-inch thick 1/3 cup honey 1/4 cup red-wine vinegar 1 tablespoon grated orange peel 1 tablespoon grated fresh ginger 1/4 teaspoon allspice 1/4 cup red bell pepper, minced 20-ounce package extra-lean ground turkey 1-1/2 teaspoons Jamaican jerk seasoning 4 Hawaiian sweet sandwich rolls or potato hamburger buns, toasted Butter lettuce leaves To make the chutney: Grill pineapple and onions on lightly oiled grill for about 5 minutes per side over medium-high heat or until lightly charred; remove and let cool slightly. Discard tough pineapple core. Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice; stir well. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Add bell pepper and cook for 10 minutes more; let cool. In a medium bowl, stir together the ground turkey, 1/2 cup pineapple chutney, jerk seasoning and pepper. Shape into 4 large flat patties. Grill over medium coals for 5 to 8 minutes per side or until cooked through. Serve on toasted buns lined with lettuce leaves. Place a heaping spoonful of chutney on top of each burger. Makes 4 servings. Nutrition information per serving: 460 cal., 6 g fat (1 g saturated). Recipe developed for the AP by the National Honey Board. The grilled pineapple and onions looked so good, I had to take a picture. The finished sandwich. That thingie on the side was an avocado salad roll from the sushi bar at Publix.
  7. Susan in FL

    Dinner! 2004

    Last night... Melon & Prosciutto Roasted red peppers, anchovies, Parmigiano-Reggiano Stravecchio, aged balsamic vinegar, bread, etc. Seared garlic & sage veal chop, on a bed of swiss chard and garlic & lemon potatoes, and fried sage leaves
  8. Made the slushy watermelon and vanilla vodka drink today (mmm, good)... next up, JAZ's idea for the freshly squeezed OJ and vanilla vodka.
  9. Susan in FL

    Dinner! 2004

    Jason, they are great photos of that grandmother's food. If I were her, I would have been flattered for you to take them. Matthew, that's a beautiful plating of your duck breasts! It looks delicious. We had our first course of Gravlax, and this was one of the best batches I ever made. It was fresh sockeye salmon, on sale at Publix, and we thought Gravlax might be just the thing for it. I made a mustard-dill sauce to go with it, in the style of homemade mayo. Russ is just about to serve the duck, which he took charge of. We're making a mango-cabernet sauce for it. I felt pretty sure you all have seen enough photos of our rotisserie-grilled ducks, since we have them so often, so tonight I didn't photograph that. I've got some catching up to do, so I'll take it in reverse, and next report on last night's dinner.
  10. Susan in FL

    Dinner! 2004

    I don't know why either, but I do the same thing. I have some pappardelle right now, too, and I'm itching to make a sauce for it. Maybe tomorrow... tonight is homemade gravlax and dill sauce, followed by a grilled duck -- the duck prepared how, besides grilled, and what served with it, we're not sure yet.
  11. Oh, yum.... Gotta have pizza like that soon; however, I'm sure no dough I would make or buy would come near yours. Thanks for the inspiration, though!
  12. Susan in FL

    Dinner! 2004

    That is the first tuna melt that has sounded good to me! I now have that on my ever-growing "list," and a SNPA will be the perfect beer.
  13. What great questions... I'm looking forward to the replies, in anticipation of our brief visit to London during the holidays. My husband has told me a lot about such pubs, and he is looking forward to going back to his favorites. However, it was during the Vietnam war that he was stationed in England (thankfully), and we're wondering about the changes since then.
  14. Susan in FL

    Anchovies

    What are some of your favorite ways to eat these little gems? This dip can be addictive, especially if you're a garlic lover and an anchovy lover. I got this from a Prodigy Food Board friend many years ago. 8 ounces cream cheese, softened 1 2-ounce can of anchovies, smashed, or to taste, or anchovy paste to taste 2 cloves of finely minced garlic or to taste A dash of Worchestershire Enough cream to make this a nice soft dip consistency Mix all ingredients together and let it sit for a while for the flavors to marry. Another favorite of ours is to lay one or two fillets on good bread and butter. Our all time favorite anchovy snack is to eat them from the can, washing them down with beer. We enjoy various anchovy sauces for pasta. An uncooked Puttanesca sauce might be our favorite of those, but often it's whatever we're eating at the time that is our favorite!
  15. Susan in FL

    Dinner! 2004

    Carrot Top, we do love pastas with anchovy sauces. Sometimes we make "red" sauce, with the tomatoes much like you described, and sometimes "white" with just the olive oil, garlic, crushed red pepper, anchovies, and parsley. These are good dinners from the pantry, when nothing is planned and you can fix it quickly at the last minute. I finally remembered to search for an anchovy thread, but didn't find one devoted to them, so... Edited to add a link to the new anchovy thread.
  16. Thanks! Even though I'm not a baker, it was good to see the transformation of your night-before preparation into the rolls and coffee in the morning. Yum. Have a great day... looks like you're off to a good start!
  17. I'm in the Craig Camp camp about wine glasses. I agree that the Riedel glasses and similar fine crystal enhance the quality of wine. I too don't agree about so many different glass shapes being necessary. As for the tasting glasses, good idea about taking then to a wine tasting. They really do not serve a great purpose at home, but at the price, we couldn't resist joining in with the masses and snapping up two of them. Talk about rugged... they really are. LOL, Drinking out of big glasses can be fun, but some are to the extreme. I wouldn't pay that much money for them. We're familiar with the huge ones for the huge prices only from when we moonlighted at a wine shop in DE, and gotta laugh and agree with you on that, Rien!
  18. I just found this information about the tasting glasses. It sounds like they might have been originally designed for those who swirl and view and smell and taste, and then spit rather than swallow.
  19. Thanks for the link. That is an interesting article, and notion, about the various glasses. I am aware of that opinion, and aware of the various shapes, but I am still curious about this tasting glass, specifically.
  20. Susan in FL

    Blue Fish

    We used to catch lots of blues, and have one among our recipes that is our favorite... Deviled Bluefish with Corn and Tomato Salsa. I am trying to find the recipe. Since this is a resurrected post, if anybody wants to see it, please let me know and I will post it if/when I find it.
  21. Susan in FL

    Shrimp shells

    Well, it does look pretty. And, I do sometimes eat it when it's left on, unless it's too offensively hard or abrasive.
  22. Mmmm.... sounds good. Thanks, Janet!
  23. To add to our supply of Riedel glasses, we just acquired two Tasting Glasses for a real good price. What's up with them? Tonight we drank our wine (Shiraz) for dinner with these glasses. As good wine always does in Riedel, it tasted wonderful. The design of the tasting glasses is more practical than pretty, I'm sure. I get it, that for a tasting, these glasses precisely measure the amount of wine poured by filling the hollow stem. Beyond that, what is the advantage? Any other comments about Riedel, or Riedel vs. Spiegelau or others?
  24. Susan in FL

    Dinner! 2004

    That is such beautiful food, not to mention well photographed. How appetizing! Looking like that, it HAS to taste good! Our life takes on an every other week thing as far as how much effort we put into cooking on week nights, because of our second jobs. This is the week for less effort. Monday night we brined a chicken and cooked it on the grill's rotisserie, with rosemary, garlic cloves, and 2 lemons inside. We had baked potatoes, broccoli, and a real good New Zealand Pinot Noir (!) with it. Last night we didn't fix dinner, we each grabbed something on the run. Tonight I worked for two hours and Russ is cooking. The chutney part is a recipe which would cause Emeril to say the too often repeated, "Call your cable company and tell them you want smellivision"... Caribbean Turkey Burgers with Honey Pineapple Chutney. It is from the National Honey Board. If it turns out tasting as good as it looks and smells, I'll be back to post more. Tomorrow we each work our day job and our other job. It looks like I'll be meeting with someone over dinner at The Olive Garden. Then it's Friday, and dinner is happy hour food! Time flies when you're having fun.
  25. Beans, you sure do link us to some good sites. Thanks! Do you have a favorite use for vanilla vodka? We were given a bottle of Grey Goose La Vanille. I know... I can and will do a search for some recipe ideas, but you often give good suggestions, so I wondered if you have one. I like this idea of putting an inventive twist on traditional cocktails, to make it a summer drink... I put some pieces of watermelon in the freezer, and I'm thinking of somehow making a slushy "martini."
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