Okanagancook

Second attempt at Lee Brothers smothered pork chop, this time using the egg/milk dip on the chop before the flour/cornmeal dip. They were definitely better than last time without the egg/milk dip but no where as crusted as the cookbook picture. They must have doubled dipped! Along with the chops: IP grits and string beans from the garden. The grits recipe was from thisoldgal.com. Total cooking time on high pressure steam was 10 minutes. The grits were done but not creamy smooth like when one makes them on the stovetop stirring occasionally BUT, 10 minutes for grits that are pretty good is ok by a non-Southerner!

I made the grits from the same old gal website. One serving, which in my books is two servings. It was a tad under done, not really creamy but the taste was done, just not the texture. I will try again adding 4 minutes to the cooking time.

And very little splatter with this method. I await your 400F x 15 min experiment!

Yes, as others have said it freezes very well. I think that batch has been in the freezer since March. I like my red cabbage really well done so making a big batch and freezing in smaller portions is perfect. It is quite rich so we only have about 1/2 cup each. If you have a vacuum sealer, I put them in bags and they stack up in the freezer nicely.

I have a mitt load of lemon cucumbers in my fridge vegetable draw. They are being picked small. Used four in our lunch times salads. We also shared a plate of flat breads topped with charred eggplant and pickled beets. So healthy!

dcarch is right, it is a strange year. My tomatoes are ugly too, even the Early Girls who are normally very symmetrical. My cucumber plants are tiny, barely 10 inches heigh and I lost three of them early on. They just went brown and died. My New Zealand spinach plants are in suspended animation, nothing growing. And even the zucchini plants are small with a lot of little zucchinis going yellow and soft on the plant.

Yes please. I like the idea of some roasted peppers/garlic. cheers

Marcella's squid and peas. So simple. You simmer the squid in a little onion, garlic, tomato, parsley, salt and pepper...for 40 minutes until the squid is tender then add the peas, done. Very mild delicate flavours. The squid release quite a bit of moisture. We had it over 18 egg yolk pasta. However, I over did the peas while we waited for the pasta to cook :-( Garden peas too.

Yup, that is it. thanks

Smothered chops rule!

What a lovely experience for you and the ladies. Must have been magical. the food looks beautifully but oh my goodness those chilies. I just cannot imagine eating that many. I do like spicy foods but krikee that just scares me and my digestive track.

It might be a bit dry with blueberries.? Raspberries would work I think.

We have cold smoked the farmed trout we can get from the grocery store in the past. This stuff Is commercial frozen trout which is excellent quality. Preident's Choice....Canadian brand.

ElainaA, with the coming tomato crop I wanted to try a different tomato sauce. I recall that some well known organization published a list of the very best ever recipes written. Included in this list is Julia's Beef Bourguignon and Zuni Cafe Roast Chicken. I decided to try it yesterday. Wow. Be sure to let is simmer long enough for the butter to separate from the tomato. Here's a link to the recipe: http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce And if anyone remembers who put that list together I would appreciate remembering. Sheesh.

Buy the gravy and the chicken will come!

I am making this tonight with some of my frozen balanced peas from June gardening. Pics to follow on the Dinner thread. I'm making a half recipe. Good may to use excess peas. http://www.curfuffled.com/2013/11/20/squid-with-tomatoes-and-peas/

Your basil looks like mine. Really big leaves this year. I made this lovely compound butter yesterday in my attempt to use these beautiful leaves: 115 g butter, cut into chunks 10 g basil leaves, coarsely chopped 20 g Parmesan cheese, grated 15 ml lemon juice 2 t lemon zest 2 garlic cloves, minced s and p Whiz in a food processor wrap as a log in cling wrap and refrigerate until hard. slice into discs wrap in foil put in bag labeled 'finishing butter for just about anything' :-))

Here is the 'crisp' recipe which is online (I have the book). Sorry for the typo. BLACKBERRY CRISP 6 servings FILLING: About 4 cups blackberries 1 tablespoon flour 3 tablespoons granulated or light brown sugar 1 teaspoon orange rind, finely grated TOPPING: 1/4 cup unbleached white flour 6 tablespoons light brown sugar " teaspoon cinnamon " teaspoon nutmeg " teaspoon salt 4 tablespoon unsalted butter Preheat oven to 375 F. Sort through the berries and toss them with 1 tablespoon of flour, 3 tablespoon of granulated or brown sugar and orange rind. Put them in an 8-inch glass pie pan or equivalent earthenware baking dish. Set aside. To prepare the topping, place the 1/4 cup of flour, the remaining 6 tablespoons sugar, cinnamon, nutmeg and salt in a medium mixing bowl. Cut the butter into small pieces, then work it into the flour with two knives or your fingers until the small pieces begin to hold together. Distribute the topping over the berries. Bake until the top is lightly browned and the juices have risen around the edges, about 30 to 40 minutes. From "Greens Cookbook" by Deborah Madison (1988, Bantam Books, $24.95)

a classic! right down to the peas.

Brazilian Sunrise 1 1/2 oz cachaca 3.5 oz oj 2 tsp lemon juice 3/4 oz Grenadine orange slice Everything over ice cubes except the Grenadine which is poured over top, served with a straw. no pic sorry First time having Cachaca......kinda benign

Yesterday was one pot bread; smoked trout; and lemon cucumbers from the garden with Maldon and white pepper

melba toast topped with ham, boiled egg and a cherry tomato = four bites, all be them, large bites. (when no one is looking)

Blackberry crips from Deb Madison's Greens book. Incredibly simple to make and a nice twist: grated orange peel. I made three of them, using up 12 cups of freshly picked blackberries.

Today was greek salad and a grilled cheese/ham 1/2 sandwich. That was a pile of veggies.

My disappointing smothered pork chops with smashed yukon golds reheated beautifully in the CSO on SuperSteam and some German red cabbage from the freezer. I have some more chops out for another go at the Down South recipe.