kayb

Stopped by the International Market in Memphis on the way back from taking the kids back to their mom. I love that place, but don't go often because it's a good hour and a half from my house, so I decided to stop by. In particular, I wanted quail eggs, and I always enjoy browsing their produce. An hour and $96 and 9 bags later, I left. Couldn't pass up some of the produce buys -- Key limes, $1.99 a bag; regular limes, 15 for $1.99; lemons, 5 for $1.99; dried shiitakes, $4.99 for a big package. Numerous condiments, vinegars, sauces, etc. Even a jar of cornichons, as they were a lot cheaper than I can get them at the grocery. Now, where to PUT everything...

When you type the directions under No. 1 above (in the top photo) into Google Translate, you get: "Melt 25g butter and light brown or take ein leftover from the braadvort and heat." Which begs the question, what is a braadvort?

@shain-- Gosh, what a spread! I would have been in heaven!

Here you go: 5 pounds tart apples of your choice (Gala, Fuji or Arkansas Black are good choices; Granny Smith would also work, though they’re more tart than the first three) 3 cups sugar 1/3 cup cider vinegar 3 tbsp water 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground cloves Cut the apples in quarters. Don’t peel or core them. Pile them into the Instant Pot, or into a pressure cooker or a Dutch oven, and add two cups of sugar. If you’re using an IP or other pressure-cooker vessel, or even a slow-cooker, add the listed amount of vinegar and water; if a Dutch oven, go up to about 1/2 cup each. In the IP, cook the apples on “steam” for 20 minutes, with a natural steam release.This will be enough to completely cook the apples to the point they’re soft, brown, and start to disintegrate. On the stovetop, bring to a boil over medium high heat, then quickly lower to medium low and simmer, covered, for about 45 minutes to an hour, until apples reach the same stage. Using a food mill with its medium plate, or a chinois, or in a pinch a colander, press the pulp into a Dutch oven. Add the remaining sugar and spices; simmer for an hour or so over very low heat, until the apple puree thickens and darkens more. Process 15 minutes in a water-bath canner, or freeze in pint containers. Keeps 2-3 weeks, opened, in the fridge.

The last of my Romas have bitten the dust, at the hands of my preschool grandchildren, who enjoyed pelting each other with the half-dozen or so that were left on the vine. Hey, it was 30 minutes' worth of entertainment. I was all about it. Flung a tomato or two myself.

It's real easy to overthink mac and cheese. Here is how you do it: 1. Cook mac a tad before al dente. 2. Drain and put back in pot. Put over low heat. 3. Add butter, (2 tbsp to a half-stick, depending on how much mac and how buttery you want it) 4. Add milk or half and half or heavy cream, whichever your hand comes to first. 5. Add cheese. Stir until everything is melted. either 6A. Serve, or 6B. Transfer to baking dish, top with bread crumbs/parm mixture, and broil, then serve. Boom.

Arkansas Black apples should be in season. Must pick some up to make apple butter. And @ElainaA, I so disagree....apple butter can be VERY interesting. I love my recipe, and would be happy to forward to you. It does wonders for a pork roast in a nice braise. Chicken, too. And on a Dutch baby, with some homemade ricotta? Well, not to be dissed!

Agreed. I want to go.

My (admittedly winging it) method: If it's bread that's going to rise and be four inches or more tall, I go to the lower rack. Anything that's not going to rise that much stays on the middle rack.

I did a wet brine last year, with lots of sage and onion in the brine. Have never tried dry brining. Will have to do that one of these days.

My apologies. I read in a hurry. I've done that with grits (polenta), but was intrigued at the idea of "grinding" the fresh corn in a blender and adding....

I had a fresh, farm-raised turkey for the first time last year. Brined it and roasted per the New York Times' method. Best damn turkey I ever cooked. Will be doing another one, for sure. Must have standard sweet potato casserole, cornbread dressing, cranberry salad. Dessert is yet to be determined. Maybe cheesecake.

Itadakimasu!

As my last few tomatoes have been stubbornly clinging to the vines and refusing to ripen, even though it's supposed to be in the high 80s next week, I've been thinking about an expanded garden next year. Browsed the Burpee seed site for thoughts, and determined if I got everything I wanted, I'd need approximately an acre and a half of garden space. Ain't happening. I think the thing will be to pace off the site I want prepared (larger than this year, with hopes for no broke ankle!), and then determine what will fit in it. For sure: early sweet peas, and Kentucky Wonder green beans. All else is optional.

Well, there's preserving, and there's preserving. Thanks for the vacation, Anna and Kerry. Always fun to go to Manitoulin.

When you say "fresh ground corn," you're speaking of just-off-the-cob kernels? Not corn that has been left on the stalk to dry before havest? If so, I can only marvel at how wonderful it must taste. At first glance, I thought the mushrooms and bacon were all crispy bacon bits on top, which also would have been marvelous.

Many thanks. A lovely vacation.

@Shelby, what were y'all celebrating. That looks like an absolutely marvelous meal!

I believe I may have perfected roast sweet potato wedges in the CSO. These were farmers' market sweet potatoes; grocery store ones may cook a bit more quickly. I peeled the potatoes and cut them in wedges. Tossed them in olive oil, lined them up on the foil-lined CSO baking pan, salted lightly. Steam-bake an hour at 350, then let them sit until shortly before we were ready to eat. Finished off with 15 minutes' convection bake at 450. Crispy exterior, creamy inside. Just about perfect. Please forgive the horrible photo. The Kindle camera (my phone is on the fritz, and both cameras' batteries were down!) takes really poor quality shots.

Welcome! Anxious to hear your input and adventures!

Just to brighten up your Monday morning: Click

Astonishing pizzas! I'll have one small slice of each, please! Sunday dinner was roast pork (pork shoulder roast, rubbed in a pastrami spice and braised in beef until it pulled easily); corn casserole, roasted sweet potato wedges, pinto beans and homemade rolls. No photos because they didn't come out well, but everything was good. Now trying to decide what I'll do with about three pounds of leftover pulled pork. Found a recipe that pairs it with caramelized onions and Gruyere on a sandwich; I'm thinking that is in my future today.

May not be in New Jersey, but I assure you we have them in the Mid-South, where a barbecued pork steak is a delicacy! I've always found it needs to be "dressed up" with some herbs and spices, myself.

I wish we had Costco; they haven't intruded on the Home of WalMart yet. Soon, I hope. Apropos of not much at all, my daughter and her fiancee got her engagement ring at Costco. They'd stopped to get gas and went inside to pick up something for his mother. Cara stopped to look at jewelry, and found the engagement ring she wanted. They bought it. I've teased her ever since about getting her engagement ring when they stopped to get gas. BTW, Sam's has a nice rotisserie chicken, too. Much bigger than the standard Kroger/Walmart one. I will occasionally buy one, when I need a meal in a big hurry.

Had a few Romas and cherry tomatoes on my plants, and picked up a variety of grape and cherry tomatoes at the farmers' market today to dry some. Got two shelves' worth in the dehydrator. Drizzled with basil oil and sprinkled with sea salt; we'll see how long they take. Also have some marinating in olive oil and balsamic for a salad with some of my fresh ricotta I made this morning.