Smithy

Our "garden" -- that is, potted tomatoes and herbs -- is about done for the season. We'll be having frost soon. I've been surprised at the tomatoes. My farmer friend gave me several that were too leggy for her to sell. "Put them as deep in the soil as you can," she said; "the stems will just develop more roots." I thought that a strange suggestion, but she was right. I think I've posted photos of the monster tomato plants threatening to tip over their pots earlier in this topic. They've been promising all summer to produce ripe fruit, but it has generally stayed a stubborn green. Until now, when the frost is about to set in. I rescued a bunch last week and cooked them down / preserved them. Here's the latest take. A few of them went into tonight's puff-pastry dinner "pizza" but I'm not sure how I'll use the rest. They are delicious. Their predecessors have been delicious on grilled cheese sandwiches, cheese and salami sandwiches, salads, and eaten out of hand. But I think I'll need to roast some more for later use.

"Write up what you did," he said. "It was really wonderful," he said. "Make sure you can repeat it," he said. Then he went to bed, still not fully grasping that it was a use-up-stuff-in-the-fridge-and-freezer meal. Still, it was good and worth trying to document. Ingredients: an ancient package of Pepperidge Farms Puff Pastry, moved this morning from the freezer to the refrigerator to thaw. a jar of frozen egg whites, ditto. a bunch of tomatoes, rescued from our container garden before tonight's freeze. a red onion from a farmers' market, peeled and mandolined (safely) into thin slices. balsamic vinegar, sugar and olive oil to assist that onion's caramelization. sun-dried tomato paste. a lone Polish sausage whose brethren had left us unimpressed, cut into quarter-coins. chunks of mozzarella. shreds of parmesan. The onion slices went into medium-warm oil and I began to cook them down. While they cooked down, I tried to coax the badly-mistreated puff pastry into opening. I stirred the onions and added balsamic vinegar and sugar to assist in their caramelization. I went back to coaxing the puff pastry. I stirred the onion/vinegar/sugar mixture; when I deemed it properly cooked down I removed it to a bowl. I pried the puff pastry open. It broke into several pieces. I loaded chopped tomatoes into the oil remaining from the onions, and began cooking them down with the assistance of tomato paste. I shredded parmesan, and sliced mozzarella. I loaded the puff pastry onto a sheet of parchment paper, and pasted its broken pieces together. I set the oven to 400F. Ready! I brushed the pastry with the thawed egg white, then loaded it with about half the onion...then the tomatoes interspersed with the sausage chunks, then the rest of the onion. Into the oven it went for 20-30 minutes, then the cheese was added until it melted. Success all around! We both liked it, a lot. I got rid of a package of old puff pastry, one lone Polish sausage, and part of a jar of egg whites. He'll ask me to repeat it. I'll do my best, but I don't intend to keep puff pastry around for 10 months. Aside from that, the process wasn't difficult.

I used this "pressure quick soak" method to cook a batch of RG's Rebosero beans that have been sitting in my pantry for far too long. I think the method overcooked them a bit -- that is, they were about to fall apart by the time I finished cooking them. That said, I used them to cook the above-linked Smoky Confit'd Beans with Olives (sans olives, since my darling dislikes them) for dinner tonight. They were a hit! My darling insisted on adding white wine worcestershire sauce to sweeten them to his taste. I thought they were fine as they were. Those beans, along with pan-fried salmon, were tonight's dinner. I'm not crazy about this method of cooking salmon, but hey -- it was easy, and he thought it all right too. Anything, in his opinion, to disguise the taste of salmon. (It's true: he doesn't like olives. He doesn't like salmon. Fortunately, his good qualities outweigh these shortcomings.)

What did you use to get the smoky flavor?

Would bleach in the tank help? I'd be inclined to try that, but the next question would be: at what dilution?

@blue_dolphin, that is a beautiful dish. I am mightily resisting the purchase of another cookbook (perhaps our library has it??) but you're tempting me. What citrus did the recipe specify? It looks like you used pink grapefruit in addition to lime slices. I wouldn't think to pair grapefruit with those other ingredients, and wonder whether that was their choice or yours.

Please tell more about the Calabrian sausage. There is a sausage I can buy in Southern California by the name of New York Style Calabrese Sausage. I stock up on it when I'm out there. Despite its brand name ("New York Style") it's made in the Bay Area. It's delightful stuff...coarse grind, with a bit of red pepper heat but not much, and plenty of other flavor besides...and not available in most places I travel. I don't know what makes it "Calabrese". Is that the same as "Calabrian"? What are the characteristics of said sausage? I'd like to try making it if/when I run out and am not near a source.

Those beans and the recipe look wonderful. Thanks so much for posting a link to the recipe!

What a timely post! Last night we had perhaps the last of the season's corn on the cob. Some kernels were beginning to go dark with what's called "smut" around here. I noted that some folks think it a delicacy, but for the life of me couldn't remember the Spanish for it. Am I correct in thinking that's what Huitlachoche is?

My family and neighbors grew citrus and other tree crops in California. My sister's best friend learned during her college years to be careful when she brought friends home to visit. Her parents, given adequate warning to plan the prank, were wont to greet her and her first-time visitor friends in American Gothic style costumes. They assured the new visitors that there were sausage trees around back. They also convinced said visitors to try olives fresh off the trees. 😄 (For those readers who aren't in on the joke: olives that haven't been cured somehow are incredibly bitter. And no, sausages. don't grow on trees.)

Thanks for the reminder of that IP Muffaletta cheesecake! It's delicious and should be kept in the eG consciousness! I can't get your wonderful doves to feed people, but I can surely share that cheesecake.

Like blue_dolphin, I have zero fond memories of Sloppy Joes. Never really understood the point, and the name still evokes unhappy memories from childhood when I'd be at a picnic or a friend's house and was expected to delight in those things. That said, this does look good...as long as I don't have to put it on a burger bun and eat it that way! Thanks for the link.

I'm sure you'll do wonders with that "sad little garden pick," Shelby!

My husband likes to tell a story on himself, from before I met him. He and his boss were discussing their housekeeping habits. His boss said, "My floor looks like I could eat off of it." Darling said, "My floor looks like I have!"

I've never seen those, much less tried them! I agree that it would be nice not to be taking up freezer space, although in our household the shelf / cupboard space is also at a premium already heavily occupied. I totally get the convenience factor. Last year I demonstrated to my darling that it's no work at all to grate potatoes for hash browns (for 2, anyway) and that the frozen shredded spuds are unnecessary. He believed me. Have I made hash brown since? No.

Holy smoly, Shelby -- I am incapable of decorating even at the best of times. I'm very impressed with yours, and your ambition! I'm sure you and Ronnie and your hunter friend will have a grand time. Like many others here, I'll be eager to read about your hunting season! I have to ask: what is this crazy mask-beast-thing made of? Did you make it?

Binta demonstrates and discusses some of her cookery in this "Food Meets Science" video from Amsterdam, about a year ago.

That link takes me to a "404 page not found" notice. I can go to the Home page and see the website is still alive, but even a search doesn't turn up that particular recipe. I might be willing to try that one, if I can see what she does. Got any more clues?

...and, @Shelby take note: the Sunset Pink is $50 less than the other colors! Edited to add: listed for $50 less than the others, listed as "coming soon" AND listed as "Sold Out". Huh?

I must admit that the price tag has been one impediment but so has the lack of color choice. Oh, dear!

This article tells a great story about a Fulani woman, Fatmata Binta, whose culinary ambitions led to a pop-up restaurant she named "Dine on a Mat" and then to recognition and awards in Europe. Now she is using her fame to share more about Fulani culture via food, and she wants to use her award money to help communities in other ways as well. "Dine on a Mat" comes from her people's eating traditions. The photos are wonderful, too. In Ghana, a celebrity chef spotlights Fulani culture The article is on the website of the Institute of Current World Affairs.

*swoon* I am continually amazed by (a) the hours you keep (I operate at the other end of the day) and (b) your organization and timing (which points to your starting your day so much earlier than mine, and running by start-time rather than finish-time) and (c) the beauty of your breads. I wish I were there to experience them. What size are the "Claude-sized" breads, please?

Hello and welcome, @CookBot! We have had private chefs here in the past; I've lost track as to whether we still do (except for you) but there are plenty of skilled professionals as well as interested amateurs like myself. We'll all enjoy learning more about your cookery styles. If you have any questions about how to use the forums, or where (or whether) to post something, feel free to ask a host by PM (Personal Messenger). We usually get back quickly, although as volunteers sometimes we're away at our Day Jobs.... There is also a technical support forum for members. Do you rely much on cookbooks, or have your own repertoire and methods?

1. Have you asked the bakers about the seasoning? 2. Any chance it's zaatar?

In fairness, I'd like to note that I did not do the documenting. I simply pinned a link to that wonderfully helpful post. @Shelby deserves the credit for the post itself and the work that went into making it.