Okanagancook

November 2008 for me. This is an extraordinary association of people. Not to be redundant but I too have learned SO MUCH. eGulleters are very generous with their time and knowledge. Cheers to many more years of learning and sharing.

Lindacakes, thanks for taking the time to make a number of very good points about recipe collection and use. I find I am using EYB much more these days. I also use it with new cookbooks and magazines in the same way you do to organize recipes I want to make. I probably have enough cookbooks that I don't need to organize recipes clipped from newspapers, magazines, etc. many moons ago. I also find that my eating preferences have changed and many old recipes have become undesirable. I am spoilt for choice these days and there is a certain amount of anxiety about what to cook!

Shelby, it's the amount of garlic in those roasted cherry tomatoes that make them special. I've got three batches in the freezer...think'n pizza sauce/ravioli sauce and 18 egg yolk pasta tossed with a batch with copious amounts of freshly grated Parm/Romano! They also make a nice sweet sauce just simmered alone then strained and reduced a bit...pure tomato summer. I've looked up some canned tomato recipes using citric acid because that's what I have and a trip into town (30 min round trip) for lemons is not going to happen tomorrow. Are you going to can some of your bigger 'mater's?

Wine and 'maters! or should I say 'thoughts of 'maters' and wine. Oh heck, wine goes with anything, I think. Hey, I have a pile of those little beggars. I shall be interested to see what you come up with. There is always that roasted tomatonand garlic recipe over in the garden thread. Don't know who to do a link to there but here is the recipe from Elaina: I always grow too many cherry tomatoes. Here's one of my favorite uses: Slow Roasted Tomato Sauce with Basil and Parmesan. It takes along time to cook but it is worth it. Preheat oven to 250. Heat 1/4 cup olive oil. Add 1 large onion, diced and 6 cloves garlic, diced. Cook about 4-5 minutes. Remove from heat and stir in 18 (yes! the recipe is this specific! You don't have to be!) shredded basil leaves and 1/8 t. red pepper flakes. In a deep roasting pan, combine 50 cherry tomatoes (I told you the recipe is specific - and I use more) with 2 t. sugar, 1 t. salt and onion mixture. Drizzle with 1/4 c. olive oil. Roast in 250 degree oven for 3 hours, stirring once. Serve over pasta with 1/2 c. parmesan and 1/4 c. basil ribbons. I like this with a mix of different colored cherry tomatoes - I grow red, orange,black and white cherries. None ripe yet so I'm still waiting. Enjoy. Elaina Host's note: ElainaA's original post is here.

BBQ'd pork ribs on a cheap and nasty BBQ in the wind.....fire got away from me. The ribs were literally crispy bits of very, very charcoal bits which were like dust in your mouth. As I recall we all looked at each other and said 'inedible' all at once. Pizzas were ordered. Ha, ha

They hit the spot. I sous vide them before freezing so a quick defrost and into a screaming hot convection oven. Nice and crispy but done inside. I have a few more packages stashed away

Thanks heidih, I couldn't find that link earlier. To everyone out there in eGullet land, this is a MUST MAKE

Bloody hell. Sorry folks. Should be 2 cups of yogurt not 1 cup. So, here it is done right: 3 medium cucumbers, peeled, seeded and whizzed in the food processor until finely chopped but not pureed. 1 medium onion, finely diced 2 jalapeños, seeded if you like, finely chopped 1 T olive oil 1.5 t salt 2 cloves garlic, minced with salt on a board 2 T cilantro, chopped 2 cups plain yogurt 1 to 1.5 cups water chopped chives for garnishg AND DON'T FORGET THE TOMATO CHUTNEY

Shelby, those okra look lovely. Thanks doing this. Looking forward to seeing your techniques and hoping to get inspired to do some canning of my tomatoes which are taking over the countertop. I tried freezing some grated cucumber for use in my spicy cucumber soup. Shouldn't matter that they are not super crisp...what the heck else is one to do with 10 cucumbers (there were 20 but I gifted away 5 and the other 5 are in the freezer).

of course, should be 3 medium cucumbers

Sure, the soup is really simple: 3 mediumIcucs, peeled seeded and whizzed in the food processor until finely chopped but not pureed (the first time I made this soup I chopped them by hand but not finely enough...the food processor does a good job) 1 medium onion (I used white) finely chopped 2 jalapeños, seeded if you like and finely chopped 1 T olive oil 1.5 t salt 2 cloves garlic, minced with salt on a board 2 T chopped cilantro 1 cup plain yogurt 1 to 1.5 cups water chopped chives for garnish AND DON'T FORGET THE TOMATO CHUTNEY

Ha, so true. My friend and I just made a double batch. Best one yet and a great way to use up 16 pounds of garden tomatoes. It goes really well this cucumber soup. Hot yet refreshing.

Some mighty fine looking meals here. Yesterday was a cucumber sandwich because I had 10 cucs in the fridge

We were hungry and our protein for dinner wasn't very much so we decided to roast up some wings. The wings were from MC@H with an apricot-maple syrup sauce and peach/habanero hot sauce for dipping. Yum.

Lamb chops, grilled zucchini, roasted potatoes, sauce sliced mushrooms and green beans tossed in garlic mayo

Spicy cucumber soup with yogurt and a dollop of Indian Tomato Chutney from eGullet with toast topped with mashed sardines and a side of cherry tomatoes.

Could not agree more. Food Network what are you thinking? Huh. Sheesh. Love knife fight though. Gusto is my new food channel.

BBQ'd pizza.

Bobby Flay's 16 spice rubbed chicken leg; mashed potatoes with a pesto swirl; stuffed zucchini 'cause I pick six a day...it was stuffed with sautéed zucchini cubes and cheese; arugula based salad from the garden. Very tasty.

Shrimp stuffed lemon cucumber for appetizer and P. Prudhomme's Italian Sausage Custard Pie with a salad not shown.

Spicy Cucumber Yogurt soup with a squirt of peach/habanero sauce along with a Caprese salad and fresh greens & lemon cucumbers from the garden.

Thanks pbear. I looked at the Eat Your Books thread but it is just about EYB. The older thread is getting closer but still not the one I remember. Anna's Evernote entry above as well as the Gmail idea is like the thread I had in mind. I really like EYB especially since I subscribe to a few magazines which are now added automatically each month. I use the bookmarking system they have so I can organize and rate most of my cookbook and magazine recipes. The only thing with EYB is you can't enter your own recipes with all the specifics needed to make it. You can only enter the ingredients which then allows you to search for them in the same fashion you do for the other recipes. I also use MacGourmet to keep track of my other recipes such as online (which you can download and insert into your list of recipes), recipes from newspaper clippings and others that you have accumulated over time. You can rate and categorize them as well as enter main ingredients for searching somewhat like EYB. The only thing you can't do is take a picture of your recipe and insert it. You have to actually enter all the details of a recipe which can be time consuming. So for me using these two devices meets most of my needs. The friend I was referring to above doesn't have any real computerized method of organizing her recipes and this is a project she wants to tackle this winter. She has a lot of recipes that are from older cookbooks that are probably not indexed in EYB and also handwritten family favourites. Something like Evernote might be her best route unless there is something else.

I know there has been a discussion about how to organize one's recipes but could not find it. In that thread there were many tools that were discussed, for example: Eat Your Books; MacGourmet; Evernote, etc. A friend and I were discussing how to do this without having to input recipe details. Maybe take a picture of the recipe and paste it into a document. We both have recipes that have been cut out of newspapers, magazines, etc. Anyone remember which thread that was?? Or maybe we should start again with a new topic and the latest tools available.

The peas look terrific and a great combo with the chicken and jus.

Shelby, I don't feel so bad looking at all your wonderful tomatoes. I have a bowl full plus 8 lbs diced in the fridge ready to make the Indian Tomato Chutney recipe from eGulleters. If you have not made this, it is worth considering.