Lori in PA
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Posts posted by Lori in PA
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At this time of year, when the air is chilled, my bedtime snack thoughts turn to oatmeal:
Steel-cut oats simmered with cream; stir in pure maple syrup (more than is strictly necessary) and lumps of butter (more than is reasonable)
After I eat a bowl of that, it's all I can do to stay awake long enough to get my contacts out.
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Thanks very much for the names -- I'm off to look these up.
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Eating as I type: two small tilapia fillets, dusted lightly with flour and sauteed; deglazed pan with splash white wine and three small fresh tomatoes, diced; added a pour of heavy cream and a T. of chopped, fresh basil. Removed fish; off heat, whisked in 2+ T. butter.
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Hubby will be attending a conference in State College next week and I will be having a few days of quality I'm-not-a-mommy time there with him. We'd love suggestions for lunches/dinners. We'll have our car. TIA.
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When dh and I visited Paris a few years ago, I felt rather elegant eating under the ceiling in this restaurant:
http://www.musee-orsay.fr/ORSAY/orsaygb/HT...fe?OpenDocument
They served a cold buffet which was tasty.
And eating here:
http://www.musee-jacquemart-andre.com/jand..._services_3.htm
almost made me feel like I owned the place.
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I have 3 favorite uses, and counting. I love sorrel as a sauce base over salmon, and in a cream base with chicken. It's too bad about the army drab color, but a sprinkle of the fresh stuff after cooking really livens it up. The third favorite use is in a panade out of the Zuni Cafe Cookbook. I haven't tried sorrel for wrapping yet (as in stuffed sorrel leaves) but I want to try that before mine disappears for the year.
What do you use your sorrel for in the spring? Why don't you bother later?
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Getting sorrel established? Wow, I fight mine all the time. It's in 3/4 day of sun and average soil. I welcome it in early spring and ignore it the rest of the season. What do you use yours for?
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I can only make out parsley, sage, and thyme, but there is a larger-leafed something behind -- is it in the pot with the petunias?
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You could spend the time baking some kind of shells to be filled just before the party with yummies. One idea: use mini muffin tins and nestle in wonton squares and bake til crisp -- very easy -- and store in an airtight container at room temp. Day of party or the day before, saute cubed chicken breast until just cooked and stir into jarred salsa. Just before serving, heat up salsa mixture, plop into wonton cups and top each with a fresh cilantro leaf. These are gobbled up fast.
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An Aunt Ruby's German Green heirloom tomato, peeled and cut up, with a smidge of minced garlic, red wine vinegar, olive oil, chopped fresh basil, sea salt and pepper. It was so good I immediately gave another one the same treatment. I'm eating it now...
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I'm sitting here eating a tomato salad of lovelies from my garden: Cherokee Purple, Aunt Gertie's German Green, Super Tasty, and Sungold cherries mixed with fresh basil from the herb garden, fresh garlic, EVOO, red wine vinegar, fleur de sel, and pepper. Hmmm....
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I just picked up some cute-little orange bad-boys at one of Madison's farmers' markets. Little cherry-tomato-esque buggers. Holy-wah they're good. I've used them in a pasta dish with some tuna and capers and such. Plus they've been great in salads. Just as good to pop in your mouth plain. I think I'm going to put the last of the batch in a mozzarella and basil salad tonight. I'm definately going to have to pick up some more (though maybe a different variety) this saturday.
I'm going to guess you got Sungold cherry tomatoes -- my very favorite of the cherries. The plants are huge, the fruiting is prolific, and the taste is fantastic! Their only flaw is the tendency to crack when we get rain.
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Now, stop this trying to compare fried green tomatoes to another taste. Every southerner worth her cornmeal knows fried green tomatoes are their own food group! :-)
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Thanks for the blog, Melissa. I've thought summer would be the perfect time to blog because there is so much wonderful fresh produce available, but it occurs to me that the best thing to do with that gorgeous stuff is to prepare it in the simplest way possible, which might not make for detailed blogs. You've done well, though, and the great photos are an important enhancement.
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Thank you, Michael, for letting me glimpse your life. As a new member of eGullet Society, I'm thoroughly enjoying spending a bit of time with generous writers/eaters from England, Japan, Canada, Atlanta, and more. Some experiences I relate to, some not at all, but from all I learn and grow.
And now, no blog for a week? My days will have a little hole in them, I fear.
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Re Black and White Cookies:
1. When dear friends of ours from Germany visited us here in the US, my parents traveled with them for several weeks in the western half of the country and they were here in south central PA for several weeks also. (But we didn't visit NYC during that visit.) They kept saying they wanted to get some Americanos cookies. We had no clue what they meant. They described them, but it was no help. They kept saying how delicious they were and couldn't believe we didn't have them. We asked in many bakeries and no one knew these cookies, either. (This was before the internet was such a resource for this kind of thing.) Years later, dh and I were in NYC for the day, walked past a bakery window, and ta da: Americanos, aka Black and Whites! Another example of the difficulty most foreigners have wrapping their minds around the size of the US -- a specialty from NYC gets adopted in Germany as the cookie of America, though millions of Americans have never heard of it, much less eaten one.
Oh, and the one we bought was lousy -- we couldn't comprehend how these had captured the imaginations of Germans everywhere.2. Last winter, my dh made these with the recipe in King Arthur Flour's Baking Book. I've never heard such moaning and groaning while he was doing the icing! In the end, they looked as if a deranged kindergartener had been let loose with brown and white tempera paints. I made all the appropriate comforting noises necessary to the frustrated beginning baker and urged him to take them to the get-together he'd baked them for anyway. Everybody loved them. He told our friends to enjoy them that night, cuz he'd never fool with them again.
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THE ARSENAL:
I use my 10" Kershaw chefs knife most at work.
Which one is the Kershaw, please?
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he might tell you what a tournant is
Well, of course I want to know what that is. I also want to know about your business and both of you can answer that. How many "students" do you work with at a time? Do they know each other or do you just gather a collection of strangers who can meet on a particular evening? What do you charge?
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Thank you very much for your blogging efforts. I much enjoyed the peek into life in your part of Canada. Were those Saskatoons sharing the plate with your Dad's Day omelet and melon?
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#1 pesto mayo or lemony, garlicky mayo
leftover roast chicken
sliced avocado
bacon, on sinful days
salt, if not indulging in bacon
toasted sturdy white bread
#2 leftover roast turkey
plain mayo
white bread
Eat with cranberry sauce or drink cranberry juice with it
#3 grilled smoked turkey w/
cream cheese
cranberry/apple/orange sala
sturdy white bread
#4 salami
green pepper rings
cream cheese
white or wheat bread
#5 egg salad made w/ cream cheese (instead of mayo) and dill
thinly sliced radishes
sprouts
pumpernickle
eG Foodblog: torakris/snowangel - When Pocky meets pad thai....
in Food Traditions & Culture
Posted
Good questions, Susan. I wonder the same things -- we need a bento primer, please.