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Posts posted by janeer

  1. I love eating dried fruit as-is, and I also like fruitcake. But, my favorite application is this recipe for Apricot Confections. You can make and store them for a month, so, they are great to just have around the house in case of unexpected guests. They are also great for holidays because you can get one item for your cookie platter out of the way super-early. They contain coconut, but, even people who don't like coconut seem to like them. I have made them vegan by subbing coconut cream for the SCM. Someday soon, I am going to try substituting ground nuts, a soft type like pecans or walnuts for the coconut.

    A co-worker who was into making candies gave me this identical recipe in the early '70s. It is obviously a favorite.


    I use a lot of dried fruit and nuts, especially around the holidays, for baking breads, cakes, and pies. One of my all-time prized recipes is this one for apricot chutney. Everyone loves it, and it is a versatile year-round staple in my house (make a good batch, freeze some, and keep some in the refrigerator. Bring to room temp. A great gift, too.

  2. Thanks for the suggestion. I did a quick search for it and stumbled across another option in Fall River: Portugalia Marketplace, a retail outlet of a Portuguese importing company.  The Boston Globe did a brief write-up, which I missed: Portuguese specialties fill a former mill in Fall River


    It sounds like they sell everything Portuguese, which is exciting enough. But this: "a room devoted entirely to salt cod, a staple of Portuguese cuisine; every portion of the fish is available — loins, faces, cheeks, and the chewy tongue" has me dreaming of a field trip (Fall River is about an hour south of Boston, for those not from these parts).  When I go, I'll report back for sure.

    Don 't know that place, wonder if it is new, but description sounds amazing. Chave's has great homemade chorizo too and large selection of Breads and epwines. If you do go to Fall River ( it's actually an easy trip down 24) try to time it for an early pilgrimage to Sam's on Flint Street for warm lamejun and turnovers from this old Lebanese family bakery. Better than Watertown. Sat is a good day but get there early!
  3. I suppose this falls under book size and handling: good binding! Publishers need to remember to spend money on the binding so that the book stays open as necessary and can take the abuse that a useful cookbook must survive.

    After well-tested and thoroughly edited/proofed recipes, I think trim and binding are very important. For some reason I do not like oversize cookbooks--I suppose I do not like my cookbooks really being coffee table books. Clean, functional page design and eatable fonts. Photos are nice, but totally secondary.

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  4. It is a flavourful loaf with a somewhat more sturdy crumb than found in white sandwich bread. Toasts beautifully. It will go into my regular rotation but of course depends on having about three large russet potatoes on hand for two loaves. I don't keep potatoes on hand but buy them as needed so this will likely limit the number of times I make this bread. I would not attempt it without a stand mixer and it definitely stretched the limits of my compact Bosch. I might attempt a half recipe next time.


    Here's the crumb.

    Edited to add photograph.

    Thanks, Anna. Being from PA Dutch lines, I love potato breads. This looks like a good bread for "messy" sandwiches and toast. I have the book, and will try it.
  5. HATE store bought.  Too mushy....no flavor.  Just no.


    My tried and true recipe comes from a cookbook called Screen Doors And Sweet Tea by Martha Hall Foose.


    Ingredients include:  Homemade mayo, sage, lemon juice, dry mustard, cayenne pepper, freshly shredded Colby cheese, freshly shredded sharp Cheddar cheese, pimientos, s and p, and a few dashes of hot pepper sauce.    Oh and some Worcestershire.


    I need to make some now :)

    I too do a version of this recipe, and agree with everything else Shelby says below. I will post a version using red poblanos when I get to the computer...
  6. In Nashville, there is the Nashville Farmers Market, rather large, lots of Southern pork, beans and peas of all sorts, sorghum, full fat milk (from Kentucky), local products, some shops and restaurants around a kind of food court. I used to like to go on Saturday. There is good barbecue to be had between Memphis and Nashville--some of the best of it outside city limits of both towns (although Martin's in Nashville is good). I used to like the biscuits at Loveless Cafe in Nashville, but since their famous biscuit baker died a few years ago, not sure they are the same. Hot chicken (Prince's) another local specialty, and Nashville's "meat and threes" are a real throwback (Arnold's the most famous, but there are several).

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