petite tête de chou

For years I've loved to pick up and read Alan Davidson's North Atlantic Seafood: A Comprehensive Guide With Recipes. I'm fascinated with all the spiny, interesting beasts pulled from a stormy ocean I've never met...but would love to.

Black eyed peas with leafy greens added towards the end.

Use it in a sweet and sour tofu dish- vinegar, molasses, soy sauce, water, corn starch, sugar, etc. I like it with lots of pineapple, sliced carrots and bell peppers. Include a few tablespoons in a barbeque sauce for grilled tempeh (or frozen, thawed, sliced tofu). This recipe looks promising. I love chickpeas! Chickpeas with pomegranate molasses

My gent loves, adores even, Philadelphia cream cheese on toasted bagels- preferably the onion or "everything" varieties. Eh. I don't eat bagels nearly as often as he does so my preferred method to prepare them is more involved than a toaster oven, knife and cream cheese but not by much. Smash the bagel halves on a hot grill (lots of char please), drizzle with extra virgin olive oil, lemon juice or vinegar, a thick slice of beefsteak tomato, s/p, fresh herbs (I love them all- summer savory, basils, rosemary, thymes, lovage, chives etc) and shaved parmesan. But I can always *settle* for tons of lox and sliced red onion.

Here's a few links to get you started. The carnitas are one of my favorites. Behold my butt!, Any tips for improving it? Goat (baby goat) Cabrito, Chevon, Kid, The Topic Goat, Calling all goat eaters Carnitas

Use a couple spoonfuls in your bbq sauces. Peanut or almond butter and pepper jelly sandwiches (especially nice if the bread is toasted) Smear on biscuits or cornbread. Add it to a sweet and sour sauce for pork or chicken that also includes pineapple. Replace the usual fruit jelly with pepper jelly when baking thumbprint cookies. Mix with your favorite mustard and use as a glaze for shrimp, roasted winter squash, meatloaf or meatballs. Some folks seem to like it on ice-cream and cheesecake.

Martha Stewart makes a wedding cake that is decorated with very pretty marzipan fruit and has a filling made from...apricots!

I use plain soy milk to make all of my smoothies. I usually add frozen fruit such as blueberries, strawberries or caneberries and a banana. Sometimes I'll a bit of fresh ginger or cinnamon. And since the fruit is plenty sweet for me I don't add sugar or honey. When I had access to fresh bee pollen I'd add a couple tablespoons of that too.

Stale rye or pumpernickel is crumbed and simmered with butter or pork fat, 2% milk, onions, nutmeg, crushed caraway, cayenne, salt and a generous hand with black pepper. Set aside. Cabbage, sprouts, carrot, potato, turnip, rutabaga or winter squash should find a home in your oil rubbed roasting pan for at least 45 minutes in a blazing 425 F oven. Add herbs at your discretion. Make sure that you deglaze that vegetable- sugary pan with apple cider or cider vinegar. Add the reduction to the bread sauce (minding to not add too much milk in the sauces early stages). Serve with ale-simmered brats, at least three different mustards, cabbage and your roasted vegetables of choice. I should add that I've never made my bread sauces with anything but pork fat or butter and I imagine that, being such a thrifty sauce, it would be wonderful with beef drippings or schmaltz.

I think that this one of the friendliest-yet-we-often-disagree threads I've seen. Coolio. I grew up with canned yams that were even further insulted by being dumped into an old aluminum pan (didn't they just escape that fate?) and even further disguised from their natural potatoey charm with what seemed like handfuls of brown sugar, fists of butter, bags of wee marshmallows and a bit too much cinnamon. That said, I don't like "candied yams" at all. Oh lord no... please? One year (hmmm wonder why there isn't "this year" or "last year" ) I baked or steamed (don't remember) the darker, sweeter potatoes and demonstrated a frugal hand with the rest of the ingredients (adding a bit of freshly grated nutmeg- brought my own nutmeg and grater, too ) and...my sweet dears were effusive, kind and...disappointed. They liked the rest of the meal but those "candied yams" of mine did not meet their needs. Perhaps next year?

Chiles en nogada (chilis in walnut sauce) is the only savory use I've used the seeds in. Now I'm thinking that they might be welcome in a salsa with homemade tortilla chips.

I think I remember you purchasing this (these) product(s) during your recent trip to Stockholm. post #18.

Instead of cabbage rolls you could make broccoli rolls. Blanch leaves, stuff and roll your favorite filling inside (rice/buckwheat/pork/barley/vegetables/pine nuts, etc), steam or braise in stock or tomato sauce.

I love this recipe though it takes a bit of work. Very pretty.

Present the salsas in little cazuelas on banana leaves.

Two or three kinds of frosted grapes are quite pretty when used in a winter centerpiece that could also include a variety of...pears!

Sweet, caramelized onions draped over focaccia and drizzled with green gold... olive oil.

Yup, me too. I suspect that it might have something to do with the iron content of the meat. I crave liver, spinach and oysters as well.

Some wonderful ideas can be found on a few past threads. The Perfect Chanterelle Recipe - and Wine Chanterelles, exchange with wild mushroom lover Your favorite mushroom dishes It's Chanterelle Season, Recipes and Ideas

Pumpkin pie from scratch (I wonder where that term originated) will make an appearance on our table. I have a bored Kuri squash hanging around so perhaps I'll use that in the pie or slice and roast for a side dish. I have a five pound bag of frozen blueberries from one of my favorite places in the world and would love to make a blueberry pie. Perhaps cook and thicken a couple cups with bit of lemon zest or juice and cinnamon. Then add a cup of thawed, drained berries, pour into shell and bake? Vanilla/cinnamon ice-cream would pair well with both pies. I love pies. They're like love and comfort in a crust.

Could be these women might need coachamatic. ← It would seem so. I really like the title "How to get over yourself." So true, that.

The only real beef I have concerning the article is the LYING. "...women’s inability to live up to impossible standards is causing them not just inordinate amounts of stress but turning them into liars." "Make a woman feel bad about the food she feeds her kids, and she’ll feel like a failure. Which is why the lies start early." Oh honestly!! Turning them into liars?! Make a woman feel bad about her choices and she must now lie?! These are adults who *choose* to lie. Arg.

If I could get some idea of a recipe for this I'll make it and document it with photos provided I'm not required to purchase special equipment. I adore recipes that include beef, wine and time.

Would the beans stick together enough to handle? It seems like the "patties" would be quite delicate. Aside from that, your idea sounds very nice. Have you considered adding fresh herbs or other ingredients to the beans? eta Hm. Perhaps brown the bean patties in duck fat to create a nice crust? Is a deconstructed cassoulet your aim?

Hmm. What kind of nut would pair well with black liquorice do you think? Walnuts maybe? A dark, earthy, crunchy, chewy, slighty bitter snack. I'm there.