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David Ross

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About David Ross

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    todayshomekitchen.com

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    Spokane Valley, WA

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  1. This is an updated photo of this salad that I posted when we launched the cook-off. It's the same basic recipe using homemade mayonnaise and instead of leftover roast potatoes I used fresh potatoes. I love the salty flavor of the olives and sometimes some mashed anchovies are blended into the mayonnaise.
  2. I'll be interested in how it goes. The mandoline just has one blade so seeing the three blades in this one I'm wondering if that causes the cabbage to get jammed.
  3. I use a mandonline to get it really thin. This morning I was searching on Amazon and came across this Polish cabbage shredder and slicer that looks like it would do the job.
  4. Broasted chicken used the same basic cooking technique that Colonel Sanders used. Deep-frying chicken in a pressure cooker. Years ago I had a pressure cooker I bought from a company that sold them for deep-frying, but it was pretty crude. An old fashioned pressure cooker with just a rubber ring around the lid and the steam release on top. They discontinued making it for safety reasons, but it sure makes moist and juice chicken.
  5. One of our favorites in the summer when I was a kid was to get a bucket of "broasted" chicken at a local chicken shack with all the fixings. This was back in the 1960s when KFC was cropping up around the country and the local shop was just like KFC but better. They served a coleslaw with a buttermilk dressing very similar to KFC, but they shredded the cabbage fine rather than chopping it. I adapted this recipe from the KFC recipe you can find online and added some more vegetables. The cabbage should be shredded very thin. It's another great summer salad and of course far better and less expensive than buying coleslaw from a fast food shop or the grocery store. Ingredients 1/2 cup light mayonnaise 2 tbsp. sugar 1/4 cup whole milk 1/4 cup buttermilk 3 tbsp. fresh lemon juice 1 1/2 tbsp. apple cider vinegar 1/2 tsp. salt 1/2 tsp. black pepper 8 cups shredded cabbage 1 cup shredded carrots 3/4 cup chopped green onions 1 tbsp. chopped chives for garnish In a bowl combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper and whisk to combine. Add the cabbage, carrots and green onions and toss to combine. Refrigerate the coleslaw at least 3 hours before serving. As the coleslaw chills, the lemon juice and vinegar blend with the buttermilk giving the coleslaw a tangy flavor. Garnish the coleslaw with chopped chives before serving.
  6. A new Huckleberry recipe I created for the season of 2020, Wild Huckleberry Bundt Cake with Candied Lemon Peel. We're having a good huckleberry season in the Northwest, (I'm in Eastern WA and close to North Idaho). June was mild and wet, then three weeks ago summer arrived. The best berries each year are at the higher elevations and will keep ripening through the end of this month.
  7. That looks so delicious and would be good in the next few days as we go back to hot daily temps.
  8. This is one of my favorite summer salads. Good with or without the prawns and I use the basil-mint vinaigrette on salads and grilled meat and seafood. Ingredients For the poached prawns- 1 lb. raw, large U12-16 prawns, tail-on 2 tbsp. Old Bay seasoning For the salad- 2 cucumbers, peeled, seeded and cut into 1/2" chunks 2 cups cubed, seedless watermelon cut the watermelon in cubes or use a melon baller to cut into balls. 8 oz. crumbled feta cheese 20 unpitted Italian Castelvetrano green olives salt and black pepper to taste fresh basil and oregano leaves for garnish For the basil-mint vinaigrette- 1/2 cup extra virgin olive oil 2 tbsp. sherry vinegar 1 tbsp. finely chopped shallot 1 tbsp. finely chopped fresh basil 1 tbsp. finely chopped fresh mint salt and black pepper to taste Poach the Prawns and Chill- Remove the shells from the prawns, leaving the tails on. Use a small paring knife to score down the back of the prawns and remove the dark sac that runs down the back. Fill a large saucepan with water and heat to the boil. Add 1 tbsp. of the Old Bay seasoning then add the prawns. Turn the heat off and let the prawns poach for 4-5 minutes until they turn pink and are firm. Drain the prawns and place them in a container. Sprinkle with the remaining Old Bay, cover and chill at least 4 hours or overnight. Make the vinaigrette and salad- In a bowl add the olive oil, sherry vinegar, shallot, basil, and mint and whisk to combine. Season with salt and pepper. Assemble the salad by arranging the strawberries, cucumber, watermelon, feta and olives on a large serving plate or platter. Drizzle the salad with the basil-mint vinaigrette and season with salt and pepper. Place the chilled prawns around and one the salad and garnish with fresh basil and oregano leaves.
  9. The rolls I get at the local Asian market are like a mini baguette and just the right size. Of course in that photo above from my Banh Mi some years back, I stuffed it over the top with the ingredients and pork belly. And the liver pate was something I wouldn't normally buy, but a canned product imported from France that the Asian store sells and it's delicious.
  10. I love Green Goddess dressing and in addition to salads, it's delicious with Grilled Chicken. This is a recipe I did last year. I got the Green Goddess dressing recipe from one of my Mother's cookbook from the late 1960s, then combined the dressing with grilled chicken. I think the tarragon, tarragon vinegar and anchovies are what makes it so tasty. For the Grilled Chicken- 4 skin-on, boneless chicken breasts 1 tbsp. Kosher salt toothpicks 1 tbsp. olive oil salt and pepper to taste 3/4 cup crumbled bleu cheese for garnish croutons for garnish 12 cherry tomatoes for garnish 12-16 Kalamata olive for garnish For the Green Goddess Dressing- 5 cloves garlic, crushed 3 tbsp. chopped chives 2 tbsp. fresh tarragon 1/2 cup flat-leaf Italian parsley 1/2 cup chopped green onions 1 1/2 cups mayonnaise 1/2 cup sour cream 1 tbsp. fresh lemon juice 1 tbsp. anchovy paste Anchovy filets 2 tbsp. tarragon wine vinegar (substitute apple cider vinegar) salt and black pepper Form the chicken breasts into an oval shape, making sure the skin covers around the meat. Secure the chicken breast bundles with toothpicks. Season the chicken breasts with the Kosher salt and refrigerate to marinate, 1-2 hours, while you prepare the grill and make the dressing. Put the garlic, chives, tarragon, parsley and green onions in a mini-food processor and pulse the herbs to a fine mince. Spoon the herb mixture into a large bowl. Add the mayonnaise, sour cream, lemon juice, anchovy filets, anchovy paste and tarragon wine vinegar to the herbs and whisk to combine into a creamy dressing. Season the dressing with salt and pepper. Place in a container and cover and refrigerate while you grill the chicken. Grill the chicken breast until done. Bring the chicken off the grill and let it rest on a plate for 5-8 minutes. To serve, spoon some of the Green Goddess dressing on a plate. Cut each chicken breast into thick slices and arrange on top of the dressing. Garnish each chicken breast with bleu cheese and place some croutons, cherry tomatoes and Kalamata olives around the plate.
  11. Last weekend I went to one of our farmer's markets, mainly for huckleberries. There were long lines at some of the stands, but then I spotted one of my favorite stands, (and the one where I get huckleberries), and they had no line. I got huckleberries, lemon cucumbers, yellow wax beans and they had delicious black plums. I'll go back next month when our local peaches and pears start showing up. This was my first venture to the market since last season, so it took a bit of adjusting that I'm not used to, but still the best place to get fresh, seasonal summer fruits.
  12. I did a taste test this morning with two of the salsas that I had frozen. The Roasted Tomatillo Salsa lost a bit of the bright green color, and was just a little diluted from the thawing process, but still tasted just fine. It will still be good to serve in a lot of dishes as an accompaniment, but I for salsa and chips, it's better fresh. The other salsa I tested was the Roasted Tomatillo-Chile Salsa. The deep reddish brown color hadn't changed and the mild spicy level was still there. It was just a little diluted from the thawing, but still is a great salsa for lots of dishes. So a surprise to me that some salsas hold up pretty well when frozen and thawed.
  13. Another interesting piece of family history. My Grandmother's first job out of college in 1919 was a school teacher in Medford, Oregon. She would eventually meet and marry my Grandfather who was a shopkeeper and farmer down there. During summers when she was off teaching she worked in the Harry and David cannery, which of course was a new business in their early days. My Father always talked about the pears and peaches from their orchards down there.
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