Smithy

Chimichurri was my first thought. I'm afraid I've just grabbed one recipe, then another and another, thought they were all good and not come up with a favorite. If you'd like I'll post one of them, but somebody else may have a true favorite they'd like to share.

I bought a few of these last year as an experiment. Like @JAZ, I found them to be pretty tasteless and useless. I wish I'd thought to try their juice in mayonnaise. Thanks for that suggestion, @Lisa Shock. The adjustment in the sugar is a good note, given the sugar content of this fruit.

I'm glad to know these freeze well. We had some for dinner last night and thought they were excellent. Bruschetta's a great idea. Hmmm, I might have to make even more. Hmm, where to get those tomatoes? (I'll book a seat next to Shelby )

ElsieD, while we're waiting for @Thanks for the Crepes to answer, I'll say that samoun, according to my copy of Delights from the Garden of Eden, has to be hollowed out to make sandwiches like that. It looks like a flaked-open pocket because it's pinched at both ends before baking. The photo in Crepe's link does look delicious. I'll be curious to hear what she has to say about the samoon she had, and whether it was flaky.

That makes me glad I didn't follow the recipe exactly. I spotted it in a New York Times article (maybe the same source of your inspiration) yesterday but opted to omit the anchovies. I left them out partly because I didn't want yet another open jar of some condiment taking up refrigerator space, but also because the article noted a "Provençal funk" from them and I thought it might not go over well in our household. Instead, I used some hot Italian sausage from our local butcher. It took the gratin in a different direction, but we liked it very much.

On further inspection I see that the Table of Contents has active hyperlinks but the index at the end does not - nor does it have page numbers. It will be interesting to see whether anything comes of that investigation.

My Kindle version of the River Cottage Preserves book has hyperlinks. I'm using a Samsung Galaxy Tab tablet.

Last weekend it was cucmber pickles and roasted beets. Yesterday is was corn: 4 dozen ears shucked, blanched, cooled then hulled. That corn is all now in the freezer. Today it's been peppers and tomatoes. Peppers are a piquant roasted mixture (with some tomatoes, onion, garlic, herbs, oil and vinegar) that is vaguely related to piperade. The tomatoes are from Dorie Greenspan's version of Tomatoes Provencal. Next up: pepper mix into jars with oil (it's quite vinegary and salty); tomatoes into airtight containers, unless someone has a better suggestion. How well will these tomatoes keep if we don't use them all soon?

Almost certainly too cute for the eater's good! Irresistable!

That's a heck of a price.

I've been on a beet kick lately, and now I'm sorry I have them already cooked and peeled. They're delicious, but scooping them out and stuffing them with meat and nuts is a new idea to me, too. Thanks for the additional information on how to scoop them out, @ninagluck. I'd have had the same question if @Anna N hadn't asked first.

One other question: this is wild rabbit, right? Is that why the pressure cooker is a good thing for it? Would the meat be tough without a long slow cook (or a pressure cooker)?

I know you've talked about this in the Instant Pot topic, somewhere, but that's already in its fourth segment. Please remind us of the sequence of events for pressure frying that rabbit. You fried it first and then pressure-cooked it after, right? Did the crust stay crisp, or get soggy? What happens if you do it the other way around? This looks like a grand hunting party. I must say, the food my buddies and I used to eat was never as elaborate as what you're serving; on the other hand, there were only 3 of us, all outside, with nobody willing to stay home and cook!

I'll bet it's more lucrative for the vendors, too.

Sorry! I just reread my post and saw that I had accidentally edited the time and temperature right out of the post. I used 60C for 1 hour. The Anova app has a time-and-temperature chart for pork tenderloin according to the doneness you want, and I went for medium: for that they specify 60C/140F for 1 - 4 hours. It is probably not a coincidence that the time and temperature were exactly as @haresfur describes for a universal starting point. Thanks, haresfur.

I managed a nice bit of sous vide pork tenderloin the other day. I posted more about it here, in eG Cook-Off #73: The Fruits of Summer, since I was determined to try a riff on pork with peaches I read about here. The tenderloin had a sprig of rosemary between the two tenderloin halves, and a bit of salt and pepper on the outside. Per my Anova app, I gave it This was my first satisfactory pork sous vide result so far. The texture is nice, the pork juicy. Browned it afterward in a pan before serving. Broiled bourbon peaches weren't appreciated by my DH as an accompaniment - I thought it had promise - but the pork itself is quite nice.

I finally got around to trying pork with broiled peaches. The peaches were halved, sprinkled with sugar, given a drizzle of bourbon, and broiled until caramelized and collapsed. The pork tenderloin was cooked sous vide then quickly browned in a hot pan. Aside from salt and pepper, I think the main seasoning on the pork was a sprig of rosemary between the two tenderloin halves during the sous vide step. (This was several days ago and I wasn't taking the time to take notes.) Proof of concept: good. I think the hasselback pork treatment noted earlier would have been even better, but my kitchen time is limited these days. My other half wasn't crazy about the sweetness of peaches with pork (he's more of a salt guy than a sweet guy) but I'm enjoying the leftovers. There's a method to my madness.

Gaah! The Perfect Peach: Recipes and Stories from the Masumoto Family Farm is only $1.99 today! Of course it's in my tablet now. For those of you who don't know, David Mas Masumoto and his family are peach farmers in California's Central Valley, not far from where I grew up. His essays and books make lovely reading, and I have at least one other of his books. I didn't know they had a cookbook out, until now. If I like the Kindle version well enough, I'll be buying a hardbound copy or two. For gifts, of course. I simply must stop looking at that darned Amazon website. If my tablet were a shopping bag, it would be bursting with today's prizes.

*Sigh* Greenspan's book is on its way to my tablet, along with Jenn Louis' Pasta by Hand. $2.99 Kindle books are difficult to resist! I look, say, at a recipe or a map, and think: "Yeah, I'd pay 3 bucks for that." And I can travel with it. What more justification could I need?

Are you two talking about the above-linked bookdepository.com? I only see paperback and hardbound books as an option.

Wow. I can see why they'd be referred to as ABT's, but they do look delicious. Thanks for the links!

This is good to know. I've gone overboard (as usual) buying produce and now have another idea! Shelby, if you can say more about teal and how it compares to other wild duck, I'd appreciate it. Does all wild duck taste the same, more or less? Is there one breed that's especially the best? Could you confit any of that meat, given another source of fat?

I hope you still aren't waiting! How did you like it?

I am delighted that (a) you're doing a hunting/fishing (and the resulting meals) blog and (b) that Ronnie and his buddy are into it too. Your salsa and enchilada fixings, above, look wonderful. Care to share how you made the salsa? Are those tomatoes from your garden? Did any of the precious Hatch chiles make it into that salsa, or did you save them for the enchilada filling?

Just last week, the radio show The Splendid Table did a spot on pawpaws. I don't think I've ever seen one. I hope at some point you'll take us on a virtual foraging tour (in your spare time!) and show us some pawpaws.