heidih

I am not a fan of glazed ham but was catering to the tastes of a majority when I hit on a winner. There was no elaborate planning, it was just "ok gotta do this". As I recall there was a bit of Dijon, and some brown sugar or honey, but the key was the citrus element. I had a ton of kumquats on my tree which have the lovely floral note in the thin skin and quite a tart burst in the juice and flesh. I whizzed it in the food processor and rubbed it into the scored ham. Very well received. I realize kumquats are not a standard item so perhaps a mix of tangerine and lemon juice and zest would mimic. I am also not a fan of cloves poked into ham - it reminds me of those ladies magazine images of hams with a perfect pattern of cloves, canned pineapple rings and maraschino cherries.

From West Palm Beach, Florida

Yes Kerry - from personal indulgence to CSA - munchymom will be sharing with us on Monday

And last time it was not exactly veg centric

I am on the west coast and have to work tomorrow so let me throw this out as a bonus: We have seen her before

Dang inefficient eG search function

Yes - hoping Franci gifts us with a blog in her new environment soon but - she is, as you noted, in NYC - so not Franci

Our next blogger is a woman and she kinda gave it away with the last image - think, think, thnk

No Jason.

Last image:

No not judiu

Thanks Nancy - I felt for a moment like I was present at the celebration. I am now obsessing about roasting some winter squash over my fire pit! As soon as you described the corundas my mind jumped to these Asian leaf wrapped treasures http://en.wikipedia.org/wiki/Zongzi For the corundas -I enjoyed this video Good cooking and eating is truly the universal language (well and holding babies)

Welcome Stephen. I am completely on board with all your dishes. Do you make your own green curry paste or use a prepared one? Also the Carib brown chicken stew intrigues me. I know some of the islands use a "burnt sugar" base as a flavoring and browning agent. How was the molasses incorporated, and did it just round out the flavors or is it a fairly sweet dish?

Definitely a view that makes you want to hang out and chill.......along the Intracoastal Waterway

I have purchased frozen Korean potsticker type dumplings that contain glass noodles. It add a unique texture and they also absorb liquids.

By "what coast" I meant to point out that there is land on two sides.

What coast?

A local view:

The avocado makes me think California. That and the terrazo tile looking floor makes me think that it may be you? My avocados are still hanging on the tree and probably not pickable till spring. That is if the miserable rotten squirrels will stop taking small bites out of the rock hard fruits which leads to rot....

I think Shelby would kill for avocados in her CSA or her garden!

We look forward to another food blog starting Monday November 18. Who will it be???

This has been popping up recently. Thoughts??? https://www.turboroaster.com/

I wondered about that when I was going to pick up their mixed peppercorns. They assured me that the grinder could be opened for re-filling and it was. Ask to be sure on the salt.

If it is all in one piece I would lean towards using a recipe for the classic stuffed breast of veal in Mastering the Art of French Cooking. A different cut but with the same unctuousness I imagine. Not sure which volume as it has been eons since I made it.

Is the shaker for regular old Mortons or something with a larger particle size? I think the electric and/or grinder concept is for finishing salts. I don't own a salt shaker. The only person who ever asks for salt is my stepmom. I put out a little salt dish for her, which is what I was raised with.