msphoebe
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Posts posted by msphoebe
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Stopped by the Asian market yesterday to pick up some things...the manager was bringing out cases of round, greenish-brown fruits. I asked what they were and the answer -- fresh dates -- surprised me! A far cry from the brown chunks of dates shrink-wrapped and packed in a cardboard carton.
Now tell me...how are these eaten? Peeled? Cooked? Roasted? And with what would you serve them?
TIA
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bloviatrix - I'm in south Kansas City, on the Kansas side. If anyone knows of a good market or bakery that specializes in kosher, please let me know. I think a gift cert. would make a nice housewarming gift.
AND, the basket of apples (with a bottle of local honey!) sounds like a great gift! They will know I've put some thought into the gift...and there are several apple orchards on the outskirts of town, many of them either produce their own honey or have honey farmers near by. Excellent suggestion and a good excuse to get out of town this weekend!
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Ground beef ground fine. More pinto beans than meat. Thick but Soupy...chunks of tomatoes and hot peppers. Smoky hot flavor. Chipotles...little bit a corn meal to thicken...can't wait!
And yes...Tabasco at the table.
I abhor crackers smushed up into the bowl. I don't even like crackers on the side. Just a nice hot bowl of chili, thank you.
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Martha Stewart has a recipe for Squash Gratin that is fabulous. Acorn squash layered with kale, cream, parmesan and bread crumbs, seasoned with garlic, pepper, nutmeg, thyme. Really good. Worth looking for the recipe.
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That caldo verde sounds right up my alley! Love potato soup and this sounds like an interesting variation.
Now tell me...I've got some chorizo (about half a tube) in the freezer. What is a good brand? The first time I used it, I cooked it up and a lot of orange grease bubbled out...any comments on what makes a good chorizo?
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mmmmm...the fig tart sounds like a dream. So do the roasted figs. I WANT FIGS!!!
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LOVE fresh green beans. Grew up with them simmered in a pot with bacon and new potatoes till they were almost mush. Of course, as a kid, I thought they were great. (Still "comfort food.")
These days I love to blanch them, then saute in a little olive oil and a garlic clove. Lightly salt and wa-laa. Delish.
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Hey belly, thanks for the laugh this morning. I can just picture the ongoing "food fight"...
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tks, Jane!
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Appreciate the continuing input. A fruit basket! Why didn't I think of that?
And Jason, from your friend's response and from my reading, I've concluded that it is a lot of work to keep kosher. Sure, in many cases it's family tradition (what you grew up with), but in my eyes I see it as pure devotion to the faith. I have a new admiration for those keeping kosher!
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Malawry, after reading the link provided by dougery (above) I agree with you 100%. I had no idea the extent of the rules of keeping kosher. Although I may purchase Kosher products and try to prepare a dish for them, I now understand there is much more to it...the utensils used for cooking...even the cooking method (oven, microwave, etc.)
So thank you all for your input and I really appreciate this opportunity to learn! Flowers sound like a great alternative...and I'll bet the little girl will especially enjoy them.
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I just love to learn about other practices and beliefs. Big fan of diversity!
Forgive choppy sentence strucure...cat on lap..one finger typing!
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New neighbors have moved in next door and are the nicest people I've met in a long time. A father, his son (about 22), and the son's 5 year old daughter.
A couple of days ago the son and his little girl knocked on my door and gave me a Rosh Hashana card. These are just going to be the best neighbors I've had since moving to this neighborhood four years ago.
My point. This morning I made a pot of homemade soup...was thinking of taking some next door for them to enjoy, but thought I'd better inquire first as to whether they are strictly kosher. So this afternoon I asked. I was told they keep dairy kosher (?)
Can anyone briefly explain this to me, perhaps point me to a website that explains kosher concepts, and even perhaps give me some ideas of the types of food I could prepare in my kitchen to share with these bachelors and a little girl? I don't want them to accept food gifts to be polite, then not be able to eat them.
Thanks in advance for any information. I love learning!
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Just wanted to thank everyone for the input. I look forward to playing with my new toy.
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Thanks everyone, for the input. I envy those who can get really fresh figs...
I recently saw a recipe for a dried fig compote. Would you think dried figs could be found at either Whole Foods or Wild Oats? Certainly not in bulk??? Anybody ever use dried figs?
TIA
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It's 97 degrees outside but I just HAD to roast a chicken. It's covered in fresh rosemary and chopped garlic and smells heavenly.
The AC is valiently trying to keep up with the oven....
Baked, stuffed squash....especially pumpkin: stuffed with bread and gruyere in a lovely custard. I can't wait for the temps to drop to do that . It'll be late October.
Edited to add: rhubarb and apple crumbles! How could I forget those??
Funny, I did essentially the same thing. 7 am it was raining and pea-sized hail was falling. Seemed like a great day to bounce out of bed and put on a pot of soup. Lentil/Brown rice soup with veggies.
Not too long after the soup started simmering...the clouds broke...the sun came out...and it is about 85 degrees out!
Can't wait for fall...
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As I live alone, large slabs of roasted meats aren't something I do a whole lot of. Not to say I don't love a good roast beef!
My favorite things to prepare in fall/winter are:
Any kind of soup - bean soups, chili, potato soup, Vietnamese Soup, Thai Soups...
Freshly baked bread...plan to practice lots more this winter
Cajun foods -- Red Beans and Rice, Gumbo
Carnitas -- Although this falls under the "big slab of roasted meat" category, I plan to perfect my carnita skills this fall. (How can I make something so simple, so difficult?)
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I am at present enjoying some melba toasts spread lightly with a good cream cheese, and topped with 'Adriatic Fig Spread' that I picked up from Whole Foods. This fig spread is darn tasty!
Living in the midwest, figs aren't exactly a kitchen staple. So tell me...are the fresh figs in the grocery stores worth buying? Is there a certain season for fresh figs, or are they good year-round? Are they peeled before eating? Good raw or must they be cooked? And lastly, I'd appreciate any ideas on using them in a meal.
TIA
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Wow...your description of cooking pumpkin sounds almost like something out of "Like Water for Chocolate"...
I will definitely give this method of cooking (with seeds, then put through the mill) fresh pumpkin (and other squash?) a try!
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aaaaahhhhh...we're beginning to sound very much like "Iron Chef"....
Allez Cuisine!
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Come winter, I adore mashed potatoes. In the early days, I always made them with a masher, as my mother did. Then I progressed to using a mixer to "whip" the potatoes, but never was happy with the end texture. Too smooth....almost gummy. I have heard that a ricer does wonders for mashed potatoes, and am hoping my food mill will also.
On another note, what are your favorite add-ins to mashed potatoes?
Mine are butter, buttermilk, sour cream, dry mustard, salt and pepper. Not necessarily all at once, but most at once!
Thanks for the input.
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Thank you everyone for the replies and great suggestions. tupac, you make gnocchi with a food mill? I only made gnocchi once, but didn't use a food mill. It was quite tasty, if I say so myself!
lperry, I hadn't thought about berry seeds/skins...what a great thought. I could make a fruit sauce to spoon over cake, cheesecake, or ice cream.
Now another question. When I brown ground beef or pork, I sometimes have trouble breaking up the pieces and they remain rather clumpy. Has anyone used a food mill to break up ground meats to a finer consistency? Not thinking of using the finest blade, but rather the coarsest. Just wondering if I'm way off base...
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I found a deal on eBay that I couldn't pass up -- a brand new (Williams-Sonoma) Cuisipro stainless steel food mill. Retail is $90 and I paid $38.
Now that I have it, what can I use it for? Of course tomatoes, potatoes, squash. Do any of you use one, and have any hints to share?
(As you can tell, I'm a gadget collector!)
TIA
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I believe I caught a glimpse of Alton Brown doing a show on flavored vinegars last night...not sure...you might check the Food Network website. He always explains the science of food preparation so I feel confident if, indeed, it was him, the instructions for making herb-infused oils would be explicit.
Your Favorite Potato Soup
in Cooking
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Hersch, thanks for the short tutorial on chorizo. Who knew? I thought all chorizo was the same...Mexican...orange...
I'll keep my eyes open as I visit the markets for the Spanish and Portuguese varieties. I would imagine they'd be great in a white bean soup...and depending on the seasonings in the sausage...a little sage, perhaps?