kayswv

Aliaseater, I was born and raised in Rhode Island and these are family recipes dated 1908. They are written in the old narrative style. Unless you have a lot of storage space or a lot of people to share your product with, you may want to cut the recipes down. I have made them and they are quite good. The first is labeled Chili sauce but I believe it may be what your wife is looking for. "To one bushel tomatoes add 24 large green pepper, one gallon of vinegar, 6 cups of sugar, 4 cups salt, 12 large onions, 4 tablespoon of nutmeg, 4 tablespoons allspice, 4 tablespoon of cinnamon. Chop peppers and onions fine. Peel tomatoes. Boil all together for 2 hours." The second is from the same August 1908 timeframe. "1 peck of green tomatoes, 6 large onions chopped fine. Mix together 1 cup salt, 1 cup sugar, 3 tablespoons of ginger, 3 tablespoon allspice, 3 tablespoon cloves, 3 tablespoon cinnamon, 3 tablespoon mustard and 8 green peppers. Boil 3 hours." The last is labelled Piccalilli but is more green colored than what I think of as traditional. "1 peck green tomatoes put through food chopper. Put in bag with 1 cup salt and let drain all night. To solids add six sweet green peppers, 6 red sweet peppers, 6 medium onions put through food chopper, 2 quarts and 1 pint vinegar, 4 cups sugar. Add a small bag containing 2 tablespoons celery seed, 2 tablespoon mustard seed and 1 tablespoon whole cloves. Cook until everything is soft." Hope one of these will meet the need. Kay Edited to fix spelling error.

Is the piccalilli of her memory red or mustard based? Kay

Thanks Kim, I am looking forward to it. Kay

Kim, Will you be posting the Parmesan mac and cheese recipe in your cookbook? It sounds like it would be perfect addition to a ham dinner for a group of Habitat for Humanity volunteers that is scheduled for July 4th weekend. Thanks, Kay

MiFi, thanks a lot. Have added it to our menus for the week. Kay

Everything looks absolutely great but the "Bulgur pilaf with lamb, beets and tahini" really is something that I think we would like to try. Did you create this yourself or do you have a basic recipe you would be willing to reference? Knowing where you live, (we lived in the same area for about 15 years), I know the Washington Post ran a "grains" column in the last few years. Wondered if that was the basis. When we moved "west" I really missed the WP Wednesday edition food section. Occasionally still find some of the articles on line. Thanks, Kay

I just tried this - what fun. But huge. I tried again at half the quantities, and it worked fine. Then I did a gluten-free version, which was even better - more smooth and fudgy. Needed more water though. For the GF version I used 2 T cornflour 1/4 teas GF baking powder 2 T sugar pinch salt 1 T oil 1 and 1/2 T water 1/4 t vanilla. How much cocoa? Am making this tonight with our granddaughter as we enjoy New Year Eve while her parents go to dinner. Suddenly found the cocoa missing. Kay

We had lunch on Saturday at Connelly's at 14 E. 47th Street. It is an Irish Pub, casual and food is OK. Not great but passable. Have a fire burning in the back room. It is just a few doors off 5th Ave. Prices are low to moderate for NYC. Wide range of food. Skip the fish and chips. We needed a place close to Radio City Music Hall for the 2 pm performance. Kay

The recipe is on the NY Times webpages as Stir-Fried Sweet Potatoes with Brown Butter and Sage. I found it by doing a "Google search". Looks really fast and simple and is going on our Saturday menu. Hope that helps. Kay

Believe this is what you are looking for: QUOTE(Holly Moore @ Nov 14 2008, 05:00 PM) Here's the recipe from a 1991 column for the Philadelphia City Paper. QUOTE Melt some butter in a heavy stock pot, add two diced onions, two chopped celery stalks and four minced cloves of garlic. Saute until soft, about five minutes, and toss in the split peas. Cook for another five minutes. Then add a pound of smoked ham hocks, 6 cups of water and 2 cups of chicken broth along with a few bay leaves, salt and a hearty sprinkling of coarsely ground pepper, lots of pepper. Simmer away, covered, for a couple of hours. Then remove the ham hocks and salvage the ham from the bones. Now comes the fun part. Shun your Cuisinart or blender in favor of a wire mesh sieve. Pour some of the soup into the sieve and using the back of a spoon and a spatula, force it through the wire mesh into a bowl. Keep going until it's all pureed. Repeat the process a second time - much quicker and easier - from the bowl back into the soup kettle. If you insist, you can use a food processor or blender - works just as well and is much easier. Too mechanically soulless for me, though. Add the meat from the ham hocks, to the pot. Bring everything back to a simmer. For some inane reason, in the City Paper column recipe, I added sliced kielbasa along with the ham hocks to the finished soup, topped the bowls of snert off with grated aged cheddar and served it with horseradish on the side. I think the kielbasa was in homage to my mother's lentil soup which was packed with sliced frankfurters, but I haven't done that lately. No idea where the cheddar or horseradish came from. Nowadays I add a couple of sliced carrots to the onions and celery stalks sauté and guiltlessly use a Cuisinart. I'll probably toss in some kielbasa to this weekend's batch. Sounds kinda good. It was on another thread in the cooking section. Hope that helps, Kay

I just found the recipe on Epicurious but there are very few details on how it should be served. Is it a soup? A sauce? A side dish? ← The lead-in paragraph in the magazine, says it is a side dish, as in creamed spinach type. Kay Edited to add where paragraph was for clarification. Kay

The September issue of Gourmet has a recipe for Creamed Parsley based upon a recipe from Spring Restaurant in Paris that uses 12 cups of parsley. Sounds worth trying for something new and different. Kay

Reuben salad is the answer to me. Basically it is canned corn beef (leftover fresh would be better but good canned works) broken into small pieces , plastic packaged saurkraut (rinsed and drained), grated swiss cheese, croutons, chopped onions, caraway seeds amount dependent upon your choice) iceberg lettuce broken into pieces or sliced and some kind of an thousand island dressing (homemade or a good substitute). Toss everything together and serve. It is substantial, delicious and not something that most people have ever had. Just an idea, hope it helps. Kay

Thanks a lot. Hope you find it in Vancouver. Kay

I'm sorry I can't help with where to find it in Vancouver but I would like to know where you found it in Portland? I am headed there next month and would like to pick some up as I can't locate it here. Tried in Italy in April but we were too far North and it is a Southern Italy seasoning. Was surprised to learn that. Thanks, Kay

http://www.gourmetsleuth.com suggests the following: "Truffle Salt A specialty imported from Italy. This blend of ground Italian black truffle and sea salt is irresistible in the kitchen. Try over cooked egg dishes, tossed in pasta, on pâté or foie gras, or sprinkled on buttered popcorn and served with a glass of spumante! A “special occasion” condiment!. sea salt with black truffles (buy truffle salt) Suggested Uses Eggs Sprinkle truffle salt in your egg-based dishes—scrambled eggs, baked eggs, omelettes Risotto Truffle salt adds a subtle richness to creamy risottos Potatoes Use truffle salt in place of regular salt on baked potatoes or French fries Bruschetta Make bruschetta with extra virgin olive oil or butter, sprinkle with truffle salt Salad Dressings Mix with olive oil before making vinaigrette to make a “truffled salad dressing” Baked Pasta Stir a teaspoon into a cup of ricotta cheese and use the truffled cheese for baked pasta dishes Accent Foie Gras Sprinkle over foie gras or pate Sushi Use truffle salt instead of soy sauce to add flavor to sushi or other raw fish dishes Cream Sauce Truffle your cream sauces with this easy condiment Truffle Salt on Pasta Toss pasta with Truffle & Salt and truffle oil for a dish with simple elegance Truffled Marinades Use in marinades to add deep truffle flavor to cooked meats Popcorn with Truffle Salt Open a bottle of chilled champagne and pour into glasses, pop some popcorn, add butter and truffle salt and toast to this fun idea!" I am sure you can find some great use in this list without regifting it. Kay

that's a great suggestion, who wouldn't love that! i'm a little afraid of customs though...I have to read up on what's allowed. dried musgrooms could look suspicious, maybe if they are sealed and labeled. We came back from Italy including stops in Siena and Florence in early April. Brought back a large package of dried porcini with no problems. It was sealed and I left the label on the top. Kay

Nakji, I have been looking for the Champagne tastes, Beer budget thread but can't find it. Would you please post the link to it as I love collecting these ideas. Your broccoli looks wonderful and broccoli was on sale this week and I have a lot of that and also cauliflower for which I have wonderful ideas, past roasting, all from this thread. Thanks, Kay

I need some clarification: So, when I added the chicken for the first time, wouldn't the water stop boiling almost immediately? Am I supposed to only leave the chicken in there for a very short time, for a minute or so? ←

Anna, I have done this for several years and it yields a very moist chicken which can be deboned in very little time: Fill a pot with water and bring to a boil. Then add the whole cleaned chicken. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place chicken back into the pot. Cover the pot and turn off the heat. Leave the chicken in the pot and the pot on the burner. After an hour the chicken is done. If chicken is larger than 3 pounds, it might take a little longer then an hour. Really is a great way and the bird retains its flavor. Kay

We love lamb shanks cooked pretty much anyway. However, our preferred way is when they are roasted in a brown paper bag with lemon slices and rosemary sprigs. It is similiar to the Greek recipe for "Stolen Chickens" which is what I adapted for the lamb shanks. We buy lamb shanks tht are as large as possible, trim them of the thin membrane covering and some of the fat if really fatty. Salt and pepper the shanks. Take a large brown bag and coat the inside with cooking oil. Roll the oil around to coat all of the interior. Place shanks in the bag, place rosemary sprigs on top along with thin slices of lemon. Tie the bag tightly with twine. Place in a greased roasting pan. Put into preheated 325 degree oven and roast for approximately 2 1/2 - 3 hours, based on size of shanks. Let sit out of oven for about 10 minutes. Open bag and serve shanks with polenta etc. Absolutely melt in the mouth. Our daughter that lives outside London loves this so much that we bring over large brown grocery bags so it can be made in her home. Kay

Pille Thanks for your "tour" of Tallinn. We visited there two summers ago after a cruise from Moscow to St Petersburg. We found the architecture and decorations so colorful and vibrant after many drab buildings in Russia. We stayed at a hotel a few blocks from Stockmanns. My husband, Al, enjoyed verevorst at a nearby restaurant. Kay

"I saw on one of the Food network TV shows once... forget the name of the show, but the lady goes in to a family's house and show's them how to get the whole family involved in cooking. She made butter chicken in a slow cooker... no cream, but yogurt instead if I remember correctly... and it seemed really straightforward." Believe that this is the reference to the show you saw: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7298 It has yogurt, milk and half & half. Haven't tried it so not sure how it compares to other butter chicken recipies. Kay

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