Rover

I have to say that sounds utterly delicious. I've got to remember it. Remind me, will you? ← See - now I'm going to have to go and buy more free range eggs and start reading this whole thread and then read the Southern Foodways Alliance compendium - Deviled eggs, here I come. Rover

I have a large and very prolific golden plum tree in my garden so I made Golden Plum Jam with Vanilla Bean & Black Pepper last year. These plums are delicate and seem to suddenly ripen all at once becoming quickly over-ripe. They aren't suitable for the kinds of pies and tarts in which Italian plums star and I've struggled to know what to do with them. I produced a smallish batch, tasted it at the time and was quite disappointed that it didn't seem to have the oomph I was hoping for. I stashed the jars away and forgot about them. I recently noticed those jars of jam again, was about to discard them but decided to do another taste test - it was terrific! It was a little on the tart side (my preference; I don't much care for very sugary jams) with a fresh, fruity, yet sophisticated flavour and a lovely fragrance. The pepper was very subtle - I think I might even increase it for this year's batch. I guess it needed time to grow its flavours and mature because this jam bore no resemblance to that which I tasted on the day it was made. Rover

Back in the wilderness of my long-ago-childhood years in England, soft boiled eggs and toast soldiers were referred to as Nursery Tea. This evokes images of Peter Rabbit, being told to sit up straight and remarks about not having done a sufficiently good job of washing ones hands. I think I feel the need for Nursery Tea for dinner this evening ... Great article, Maggie - thank you. Rover

I was given the Cuisinart Convection Toaster Oven Broiler several years ago as a very generous house-warming gift. A toaster oven of any kind has never been on my wish list, although I have a couple of friends who swear by theirs. I tried it for toast and was disappointed, put it aside and forgot all about it. it survived a couple of house moves and my interest was re-kindled a couple of years ago. I now love it. Not for toast, however. Toast is best done on broil. The convection oven is my best friend during the summer. I roast tomatoes, bake tarts, roast/bake fish and vegetables. It heats up in a fraction of the time it takes my conventional oven and doesn't envelope the kitchen in a heat wave. It's superb for reheating anything. I baked a raspberry lemon shortbread tart faster and more reliably in the Cuisinart than I had the week before in the conventional oven (I know ... I think I need a new oven thermometer). The final winning couple points are: . economical energy-wise and I unplug it when not using . vastly reduced cooking odors as compared to conventional oven/broiler, e.g. fish - my range hood is pathetic. Rover

Khadija & Chris - how long did you roast the cherries? This sounds SO intriguing. Thanks Rover

As I pulled my Chez Panisse Desserts book from the shelf and noted that is festooned with post-its and bookmarks, I realized just how much I had prepared from it. It continues to remain amongst my favourites for desserts, pies, tarts. Apricot & Cherry Tart: It's a puff pastry base and filled with the fruit while still chilled. The cherries are pitted and the apricots sliced in half & stoned. Crush some Italian macaroons & sprinkle over the base of the shell and arrange a tight circle of cherries around the perimeter. Place the apricots cut side down, pressed tightly together and fill the shell. Fill any available spaces with more cherries. Sprinkle with a little sugar, depending on taste and sweetness of the fruit.... and bake. Brush with a glaze after removing from the oven. It's just quite simply - dreamy. Rover

There is a fantastic Apricot & Cherry Tart in Chez Panisse Deserts which I've made many times. I'll post a better description when I get home after work. Rover

Hi, Maggie, I used young, tender celery stalks and was delighted with the soup - I've made it several times to rave reviews. Now, I'm very intrigued by the Sweet Potato, Lime & Chile soup. When I saw your review, I immediately took down my copy of Splendid Soups and went shopping for the ingredients. My question is about the poblanos. Did you roast yours in the conventional way over a flame, or toast them in a skillet? Thanks, Rover

Yellow Lentil Soup w/ Cilantro Chutney. I was introduced to this amazing soup by a co-worker who brought me a sample - I was compelled to make it for myself over the weekend. This is not your average lentil soup. The soup is spiced with ginger, cumin, coriander, curry and lime juice; it has coconut milk, garlic and chicken stock. What makes this soup sing is the Cilantro Chutney which is comprised of cilantro, coconut, ginger, garlic and cashews. However, the chutney has neither the texture nor appearance of a conventional one. The result is a bowlful of complex, layered, sophisticated flavours creating the perfect wake-up call for dulled, late-winter palates. The only yellow lentils I could find were canned ones - closely resembling du Puy lentils but in the wrong colour and I'm not sure that substituting conventional lentils would produce the same finish to the soup. Did I mention this was so easy....? If you're looking for a soup to perk up your tired winter taste buds, look no further: Yellow Lentil Soup Rover

Years ago, when I returned to a conventional job after freelancing for a while, a friend remarked with shock (and a more than a little disappointment) that she was amazed that I was still cooking dinner most nights. Cooking is many things to me; not least of all therapy and fulfillment. It adds an element of creativity to my life and also one of balance. I miss it badly if there's a week in which there's no cooking. I put on music and enjoy the whole process. I, like others up-thread, make a couple of major dishes over the week with the intention of portioning for the coming week and a couple for the freezer. I'm now trying to rebuild my pantry supplies and stock the freezer after eating my way through both during a leg injury and then being snowed in over the holidays. Inevitably, there are evenings when my feet hurt and I don't want to spend too much time in the kitchen. I agree with all the quick dinner suggestions and one of my recent fall-backs is to stock a few cans of good quality clams to whip up a pasta with clam sauce or a clam chowder - a really great, fast dinner that is practically from scratch. I used to be in the fresh-clams-only-camp, but I would have fallen with gratitude upon a can of clams when the pantry got low over the holidays. Rover

Braised short ribs will probably remain amongst my favourites for winter forever. This was a slightly new riff on my standard - in the last step the the beef ribs are removed from the liquid and roasted until their edges are crisp again, and also the additions and accompaniments: served with rich pureed potatoes, sauteed swiss chard, pearl onions, and horseradish cream. I found this on Smitten Kitchen who adapted it from Sunday Suppers at Lucques. Smitten Kitchen It's so nice to find a new take on an old favourite. This dish was wonderful and the perfect antidote to the current ghastly weather. Rover

http://bitten.blogs.nytimes.com/2008/12/17/bargain-meat/ This is the link to the article on bargain shopping for meat. The comments have many useful ideas and insights. Rover

It's one of my goals to be more frugal and less wasteful about food this year. I know I can economize and still eat well, but there are a couple of things I'm not cutting back on. Free-range chickens - I freeze all the bits and pieces and make stock; I feel I'm justified paying the higher price as I use and reuse everything. The stock is destined for soups, stews, braises & risottos and I get a lot of mileage from it. I save & freeze vegetable trimmings also for the stock and I'm pretty much always ready for the next batch as soon as I've stock-piled enough chicken carcasses & pieces. Using the Reynolds Handy-Vac has made a big difference to extending the fridge/shelf life of things like cheese, green onions, vegetables, chocolate, nuts, spices, lemon slices - an endless list, actually. I'm not throwing stuff away anymore the way I used to. I really need to do better about taking lunches to work; I'm always really glad when I do but have been inconsistent in my efforts. Freezing lunch-size portions of the above-mentioned soups, braises, etc. will give me more impetus. I read something very recently about bargain shopping for discounted meats at markets and supermarkets, unfortunately I don't have it to hand but I'll continue looking and post the link. I was isolated at home over the holidays because of appalling snow conditions and pretty much existed on pantry and freezer items until I could shop. I dined on pasta for Xmas, but I did actually rather impress myself for ingenuity and good meals. Good luck, Maggie and I'm sorry for your tough times. From your posts I know you're an innovative and imaginative cook - you'll soon be producing tasty, inexpensive meals with no trouble at all. Rover

My go-to recipe for split pea soup - serve with a generous glass of dry sherry... based on the Silver Palate Ladies' New Basics. I use the smoked hocks for preference. The chiffonade of spinach is a really nice touch. 1 lb dried green split peas 5 c chicken stock 5 c water 1 meaty ham bone or 2 smoked hocks 2 ribs celery, leaves included -- diced 3 tbsps fresh Italian Parsley -- chopped 1/2 tsp dried tarragon -- crumbled 4 tbsps unsalted butter 1 c peeled carrots -- diced 1 c onion -- diced 1 leek, white part only, rinsed -- sliced 1 c fresh spinach -- slivered 2 tbsps dry sherry freshly ground black pepper Rinse split peas in a strainer and then combine them with the stock and water in large soup pot. Bring to boil. Add the ham bone, celery, 1 tbsp. parsley and tarragon. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes. Melt butter in a saucepan over medium-low heat. Add carrots, onion, and leek. Cook until vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes. Remove soup from the heat. Remove the ham bone, and shred the meat from the bone, removing any excess fat. Return the meat to the soup. Add the sherry, pepper and remaining 2 tbsps parsley. Heat through, and serve immediately. Rover

Pot-roast Chicken and Vegetables - from Hugh Fearnley-Whittingstall - River Cottage. The simplicity of this recipe is what makes it amazing - one chicken, a few vegetables (mostly root vegetables), a couple of hours, if that - in the oven - stunning fragrances throughout the house and the easiest dinner to put before company or a simple dining solution for two. Dress it up or keep it simple - I've made this at least six times this year. http://www.rivercottage.net/SeasonalRecipe...Vegetables.aspx Rover

I purchased a shoulder of lamb from the butcher with the intention of roasting it. However, when I opened the package, the shoulder had been sliced and chopped into large, thick (1 1/2-inch) chops. Not what I was expecting as my recipe requires a whole shoulder. It's lovely looking lamb and I'm in a state of indecision. Should I braise? Should I stew? I'm even wondering if I can perhaps tie the whole thing together again and proceed with the roast. Any thoughts or suggestions would be gratefully received. Rover

Maggie - does one celery heart mean the inner, more tender stalks of celery from a bunch? or is it just one tender stalk? I've been dying to try this recipe and now have all ingredients in hand and don't want to screw it up. Thanks Rover

I was all set to make a batch of Jaymes's Caramel Popcorn and my small Toastess machine spat out more unpopped kernels than popped ones. At this rate it'll take me all day to generate just the popcorn. I think I'm now in the market for a new popper. What's good out there? Does anyone have a favourite? Thanks Rover

Based on a recipe from Hugh Fearnley-Whittingstall - I've just harvested the plums from my tree and this is on the menu during the weekend. Roast vanilla plums on toast A lovely way to discover that plum-vanilla marriage. Serves 4. About 12 plums 2 vanilla pods Unsalted butter About 60g fine sugar 4 thick slices crusty white bread Preheat the oven to 375F. Halve the plums, remove stones, then arrange cut side up in a baking dish. Snip each vanilla pod into pieces about 1cm long, then place a piece in the hollow of each plum, along with a tiny scrap of butter and a teaspoon of sugar. Roast for about 20 minutes, or until they are tender and the syrupy juices are running. Toast the bread and spread generously with butter. Spoon the plums and their hot, sticky juices on to the toast and serve at once with clotted cream or ice cream. Rover

My favourite pot roast is John Ash's Grandmother's pot roast which I've been making for at least 10 years: Starchefs I've mostly used brisket, but had almost forgotten that tri-tip was a suggestions, too. This is a richly flavoured, delicious dish that never fails to please. Rover

I've been following this thread for a long time ... I think my overall impression is why are you still cooking for this group that you hate? You've had huge challenges right from the beginning, budget, supervision, etc. - so why are you still doing it? On another note, why is it ok to eat pork but not ham if you're Jewish - sorry I just don't understand. Here's the other thing - Did the group know about your dietary restrictions and preferences before you signed on? I've got to tell you that I wouldn't want you cooking for me. I certainly understand that people have allergies, dislikes and "food issues", but, notwithstanding that I respect yours, I don't want them on my dining table. While everyone is busy lambasting Tri2Cook who had valid opinions, I find myself wondering why you're not willing to see that when you cook for others (how ever difficult that target group might be) you have to cook for them - not you! Cal Poutine is a cook and probably a talented one - but perhaps this is not the group she should be cooking for - she hates it, gets no satisfaction from it and they don't appreciate her. So, don't do it. Rover

Of course! The light just flashed on... those are absolutely gorgeous pies, Becca. Pies and tarts are my weakness and over the past year, my go-to pastry recipe is Dorie Greenspan's "Good For Almost Everything Pie Dough" from Baking from My Home to Yours. I am intrigued by the Cook's Illustrated vodka crust, though - I think I'm going to have to try it. Thanks Rover

Becca - what is an LMP recipe? I'm wracking my brains, but nothing rings a bell. Thanks Rover

In a recent conversation with a friend about routines and rituals to make your new digs your own, she mentioned a couple of Feng Shui things she does. Mine is roasting a chicken - specifically, Marcella Hazan's Chicken with two lemons. i feel like I've been making this chicken for about a hundred years, but it's an almost fool-proof, fragrant and terrific free-range chicken treatment. There's something celebratory about roasting a chicken and while I realize that many regard it as a rather intimidating challenge ... it truly isn't. My "chicken ritual" seems to lay claim in my behalf, to the kitchens in places to which I've moved. For me, it celebrates the new, banishes former ghosts and honours my personal traditions and seems to stake my claim. Are there other interesting culinary rituals for your new nest out there? Rover

As a recent new owner of the system - I must endorse getting the starter package. I've been delighted with the performance and really pleased that the unit itself fits snugly and easily into a drawer. I find it so convenient to use and powerful enough to snap crackers into pieces, so be careful about that! I am also facing the same difficulties about getting the bags in Canada - my friends and acquaintances who cross the border on shopping trips are getting tired of my requests. I can't understand why Reynolds aren't more responsive to an obviously eager market here. They've not responded to any of my messages, either. Rover