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David Ross

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    todayshomekitchen.com

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    Spokane Valley, WA

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  1. David Ross

    Breakfast 2021

    The whipped mascarpone butter was something that just popped into my head. Earlier this summer I had made a blueberry pie and piped some mascarpone rosettes on top of the pie. Then as I was writing the new recipe for the huckleberry pancakes somehow my mind remembered mascarpone. I wanted something different than just regular butter to top the pancakes and I thought mascarpone combined with butter would work, not to heavy of a cheesy flavor but to add a little creaminess and tang and more flavor to the butter. Just softened and whipped with an electric hand mixer.
  2. David Ross

    Breakfast 2021

    Now I'm going to make mascarpone butter and always have it in the fridge. Delicious this morning on toast.
  3. David Ross

    Breakfast 2021

    It took me far too many years, but I finally created a wild huckleberry pancake recipe, served with whipped mascarpone butter.
  4. Yes so many areas are already done. My old rule, out this year, is I would buy berries late July and wait for better berries into late August, but also not this season. The fellow I get them from only tells me he picks up "around Priest Lake." The berries are good size and have that wonderful perfume. I usually get two gallons and stretch them out through the year, but this summer I only got one gallon so I'll have to be more stingy when I pull some out of the freezer. I guess the anticipation for next summer will be all that greater.
  5. We're in the midst of the annual wild huckleberry season here in the Pacific Northwest, but what a strange summer indeed. We got scorching, 100+ temperatures in June which is very unusual, then an early start to the wildfires. Now more scorching heat in July and the wildfires continue. The fires in my region are over dryland with rolling hills and very dry grasses. But reports say that the heat hasn't hurt the berries in my region of Northwest WA, and they grow best at very high mountain altitudes that typically don't get a lot of fire activity. Some of the public forest lands are closed due to high fire danger and local pickers aren't happy, but the bears of course love to have the huckleberry crop to themselves. Here are two of my favorite huckleberry recipes I created last season. Today I'm working on huckleberry ice cream and then on the list is huckleberry turnovers, pancakes and I made huckleberry bbq sauce last week. Huckleberry Bundt Cake with Candied Lemon Peel- Huckleberry Panna Cotta with Almond Crumble and Oregano Flowers-
  6. David Ross

    Dinner 2021

    More and more I'm breaking my old traditions of serving certain recipes during specific seasons, until recently. This is a dish I normally do in the Fall when we turn to thoughts of pumpkin, sage and we use more toasted hazelnuts in my region. But it is so delicious during summer grilling season. I tend to forget how delicious grilled meats and seafood are with a vinaigrette. Grilled Pork Chop with Toasted Hazelnut-Pumpkin Vinaigrette- For the Vinaigrette- ½ cup pumpkin puree ⅓ cup apple cider vinegar 2 cloves garlic, minced ½ tsp. turmeric 1 tsp. chopped fresh sage ¾ cup olive oil ½ tsp. each salt and black pepper ⅓ cup seeded and diced tomato ⅓ cup toasted hazelnuts
  7. This is great and spurs my memory that my Grandmother sometimes put sugar in her potato salad. I remember her making a cooked salad dressing but can't remember how she used it. This is wonderul and sounds like a good potato salad.
  8. Good questions to ask. I prepare it and it goes on the salad, and I also use it to make the croutons I put on Caesar salad, whatever is leftover I refrigerate and use it within a day.
  9. Made at home. I just put a lot of minced garlic cloves in olive oil and let it steep away. Some people say it will go off, but I've never had a problem with it and use it up pretty quick.
  10. Here it is, been making this for about 20 years. In this recipe the egg is raw, but I'm serving it at home. Sometimes I'll coddle the egg to slightly cook it. 1 ½ cups garlic olive oil ½ cup fresh squeezed lemon juice 1 oz. can flat anchovy filets 2 tsp. dry mustard 2 tbsp. Worcestershire sauce 1 tbsp. chopped capers ¾ cup grated parmesan cheese 1 egg lightly beaten Salt and pepper to taste Combine all of the dressing ingredients in a bowl and whisk to combine. It's best to whisk the dressing by hand rather than a food processor.
  11. A very old, very poor photo, but until this morning I had totally forgotten this potato salad. Baby gold potatoes, warm, tossed in my homemade Caesar dressing. This would be delicious today, and I'd get rid of those pesky olives and would do just warm potatoes tossed in Caesar dressing, which includes a coddled egg and plenty of anchovy, then some shaved parmesan.
  12. I've never heard of the Warba potato. Is it somewhat like a Baby Yukon Gold?
  13. Yes you've got it, I should have salted the cucumbers first then gotten out extra moisture. I think they would have been crisper, and I could have diced them instead of cut in chunks. Thanks for the reminder tip.
  14. Made a quick potato salad today with ingredients I had on hand. In the summer I always have homemade mayonnaise on hand, then roasted baby gold potatoes. Some fresh oregano and chives from the garden, and some diced cucumber from cucumbers a neighbor brought me. I could have done without the cucumbers and should have added capers. If I had some olives, preferably green, I would have added those. The potatoes alone would have been ok, but just needed something more. This is my homemade mayonnaise recipe- 2 large eggs 1 tbsp. fresh lemon juice 1-1 ½ cups extra virgin olive oil salt and pepper to taste 2 tsp. chopped fresh oregano Place the eggs, lemon juice, salt and pepper to taste in a blender. Process just until ingredients are combined, about 20 seconds. With blender running at low speed, slowly drizzle in the oil in a slow steady stream. Continue to add enough oil until the mayonnaise thickens. This will take about 3-5 minutes. Refrigerate the mayonnaise at least one hour before using to allow it to cool and the oil to set.
  15. Today I was searching for an old semifreddo recipe that I did and knew we had a discussion topic on it. After 11 years I'm going to update my semifreddo a little. Summer seems like the perfect time to make semifreddo. Do you have a favorite and any photos of a semifreddo that you've made?
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