heidih
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Posts posted by heidih
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I grew up with the concept of weekly grocery shopping- probably from a working mother. My evolution has been finding specialty markets and integrating them into my weekly routine. I try to write a weekly tentative menu (pending what I see at the farmer's or other markets) and then plan. My goal is to not "over-shop"- a common folly of those mesmerized by farmers market produce while forgetting they are only cooking for 2 versus 10. I make sure I have absolute basics on hand in case the market trip can not occur due to work. Stuff as simple as eggs and cabbage- can make a meal with that. I also have some take-out places on the way home that I can tap if things are not going my away. I can whip up a meal in 15 minutes but if the kids are in distress that is not good enuf. My fave is the $1 taco truck (plus you get the incredible homemade salsas!!!)
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As long as they do not have an "off" or iodine taste, they can certainly function as chewy protein morsels in a soup (add at last minute). Something with that carries itself.
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Speaks to me of Torakris?
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I have found with the blossoms that my optimal result is a very bare coating with a crunch. If there is more than a skim of coating it is not going to "snap". We do it with rice flour and beer and a hint of cornmeal. The consistency is such that the flower seems almost not coated, but when they come out they are almost greaseless, have a crunch, and I can taste the essence of zucchini. I like (but have not tried) Mariana deBlasi's spraying them with a salt water mist.
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What about homemade stock? I find a bowl of soup made from gelatinous stock, lots of veggies and some diced up protein is my "go to" meal, especially as the weather goes to fall. And really good cheeses- melted over your veggies.
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I have nothing to contribute on the subject, but I had to take a moment to say the fish plate picture is stunning. SO happy to see you posting again.
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I am intrigued to just buy some and try it out. Unfortunately they sell these fresh jujubes in bundles (over 30 in a bag). "What if I don't like it?" it would be too much of a waste.
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HMMM, now that I've had some success, what veggie should I try her on next? Maybe roasted brussel sprouts...
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Um, Melissa, what's a spoonful of Nutella? That stuff comes in jars for a REASON!
And if you nuke it just right the chocolate chips just lose their integrity and blend perfectly.
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Thank you for this report. Last year's was wonderful as well- I wanted to eat it all. You are quite the trooper in the rain. I totally understand the pull of a young child with his heart set on the games and prizes and excitement thinking he would be thwarted by the rain. You are a wonderful mom for braving the elements and even photographing in such difficult conditions. Did you get any crunchy pork skin with that plate? What were all the little dollops of sauce on the cabbage and the lettuce? Was that raw garlic along side? Great reporting as always.
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My mom's honey nut drop cookies. We had hives and wonderful honey so this was a favorite (right behind the yogurt honey thing with a sprinkling of wheat germ and a few halved grapes)
3 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 c. unsalted butter (she used margarine cuz they thought it was healthier)
1 c. brown sugar
1 c. honey
1 egg
1 c. chopped walnuts (I like to toast them a little first)
350 degrees for 10 to 12 minutes.
They start out crisp and you can keep them that way by leaving exposed, or put in closed container and they get soft.
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The only time I made it was per Julia Child's Mastering the Art of French Cooking Vol 2. I pretty much followed her procedure. Hispanic market was right there with lots of plump fresh looking candidates. It peeled easily. We did a mustard cream sauce. I liked it but it was way too much meat for 2 people and even leftovers. A beef tongue is bbbig.
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I always buy a bag of bean sprouts (usually a lb or more), forget about them for 2 -3 days, and have to throw them out bc they are all wet and gross. I think bean sprouts spoiler quicker than any other veggies I have cooked with - asian or european.
Is there a easier way to keep them from spoiling rather than cooking them all off at once?
I think that rinsing them in really cold water, once a day, will extend the 'shelf life'. But by how long, I don't know.
Do I remember that they used to be sold, in big vats, in cold water?
That is how I store mine- in a bowl of water, changing water daily. Even when I don't make it to an Asian market with perky ones and have to settle for the bagged version, they last me a week.
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Enjoying you both. I noticed your wooden flat "spoon" serving the fish with its well used dark end. Is this your favorite, or do you have several? Special history? I am a wooden cooking spoon devotee from childhood and am always interested. Thank you.
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We started saving the Yoplait foil tops when that came up until we read the fine print about the max they were going to contribute which seemed like it would be reached in no time at all. Maybe memory is faulty, but I would check the tiny print that looks like boilerplate.
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Maybe keep these bones separate and use them to make a quick broth when cooking something like a gumbo or chili since the flavor would be complementary. I try to never throw bones away.
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Great ideas above. The slow roast with olive oil and basil can also be frozen if not used up. If they are really really not being used up I just plop them in a bag and freeze. They don't clump cuz of the skin, and can be used in sauces and soups right from the freezer. If skin bothers you they usually wear it loosely after a drop in hot liquid even after freeze.
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We miss your posts in whatever forum. I just spent the day re-reading all of your blogs. Lovingly purchased and prepared and then enjoyed food as portrayed in your various blogs has been an enormous joy as well as a source of inspiration to me in my own quest to eat minimally processed, well prepared foods. You lead me back to cheese and it has been a good thing- I cringed at the herb encrusted cheese in Corsica as a teen and now I seek it out. How goes your journey?
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I generally shop for veggies once a week on the weekend unless my tiny garden is producing. I never wash anything. I try not to "over-buy". I used to get really carried away with fabulous produce. The main culprit seems to be moisture leading to slime. I loosely put everything in its own plastic bag- just the ones they give you at the market and store in my two crispers which have a 2 inch gap which maybe allows air to circulate(?) I look at everything once a day, and if it seems like there is moisture sweat I wipe with a paper towel and maybe crunch part of a paper towel in the bag to absorb future beads. If my cooking plans change and things are not going to be used at their peak I blanch or pre-cook in some manner to extend use into a dish late in the week or early early next week. It may be all in my head, but the concept of prolonging the life of produce is counter intuitive for me as I feel its life energy gets sapped away over time. Granted this comes from someone in Southern California with access to incredible produce almost year round versus someone faced with already aging stuff trucked in from far away. As for those slimy green onions which I do encounter when the Korean market has 5 fat bunches for $1 and I don't use them in time. Then I peel or trim the parts that are not so pretty after a week and wrap in paper towel, trying to use them up quickly as in green onion pancakes.
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...most supermarket peaches, especially if they have been shipped across the country.
Along the same line, those tomatoes sold still on the vine that look great when you missed the farmer's market, but taste like?- nothing..
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I am not sure if you want to see a picture it is not at all as lovely looking as what you guys have made that is for sure..but it is the way I know ceviche pure and simple ..fish...salt....fresh lime juice...habanero's and an onion mixed up together and left for hours to chill ..(usually overnight but today for about 6 hours...)
Oh yes- photos please! I am thinking this simple method for my first try coming up soon.
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Love it all. Was the last dish not marinated. Looks like the marinade is a sauce in the spoon. And what is the orange puree? thank you.
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I weigh in on the rotisserie chicken side. I have been at various times the one with lots of dietary restrictions (all self-imposed), from vegetarian to no-fat, to no carb. I have never ever expected a host to alter a menu for me. I just ate the parts I could and was thankful when nobody made a big deal about it. Imposing my plan on someone else never occurred to me. I dealt for years with a sister in law (now "ex") who did not eat red meat. Countless meals were cooked by me as the only "cook" in the family no matter what house we were at, and had her "turkey ham" or whatever mock product she approved of available at her request. Nobody else ever touched it, the leftovers were destined for the bin, and I cringed at all the chemicals in the faux products that were allegedly healthier than the dreaded red meat which was oftentimes the hyper lean "other white meat" anyway versus her hormone ridden bargain basement chicken breast (no dark meat either...).
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The thighs take well to the slow cooker method like your pork above. Maybe Hungarian goualsh style with garlic, onion and paprika in the cooker, finished with sour cream to smooth out the taste, served over wide egg noodles.
What's your favorite Nutella dessert?
in Pastry & Baking
Posted
I like to use them in a standard peanut butter cookie recipe adjusting for the sugar in the Nutella and adding some oats- then sandwich or serve with a ginger or just vanilla ice cream