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ElainaA

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Everything posted by ElainaA

  1. If you are using Romas I would chop them. And if using rosemary in place of the basil I would use less - rosemary can easily be overpowering. What about oregano?
  2. ElainaA

    Dinner 2017 (Part 6)

    I am glad to share it once I am home. The "recipe" that Karen (Dano's wife ) gave me is very vague but I think I came up with a good approximation. I'll be home 8/1 and can post it then .
  3. ElainaA

    Dinner 2017 (Part 6)

    Very simple dinner tonight as we (me, my husband and my daughter's cat, Izzy) leave tomorrow morning for a 2 1/2 day drive to Arkansas, my daughter's new home. I remembered that I had several containers of roasted tomato and basil sauce in the freezer from last summer. Somehow they got buried and forgotten. Now I am really sorry because it is very excellent sauce that we could have enjoyed all winter. So, fettuccine with roasted tomato and basil sauce and a salad.
  4. ElainaA

    Shallots

    I grow shallots every year. They are huge - much bigger than the ones I see in supermarkets. Also with a stronger flavor. Usually there are 2 or 3 lobes to a plant. I usually grow from started seedlings. This year I couldn't find any in local nurseries so I am growing from sets - I'm not sure how big these will be.
  5. ElainaA

    Dinner 2017 (Part 6)

    Tonight the first corn of the season! Fresh corn has a relatively short season here so while it is available we only pretend to eat anything else for dinner. (Tonight we pretended to eat small steaks and a salad, There was steak and salad left over. But no corn.) It is still not strictly local - from Ovid, over on the edge of Cayuga Lake, But close enough. And very good.
  6. ElainaA

    Dinner 2017 (Part 6)

    I suspect I have posted this exact meal before. Grill-smoked steel head trout, beet and horseradish salad, potato salad. And a green salad that didn't make the picture. A replica of a meal I ate some years ago in Vienna and since then in a Viennese Heuriger here in the Finger Lakes area. (My husband's company installed and takes care of their plumbing/HVAC. He emailed the owners asking for the beet salad recipe and they sent it to us. (Always be nice to your plumber!) Very vaguely. A list of ingredients with no amounts given. I used it as a stepping stone. I like the result. It is very simple.
  7. ElainaA

    Dinner 2017 (Part 6)

    No pictures - family is visiting and I get distracted. Tonight: Pasta with purple snow peas (from the garden - (I am so glad they kept their color when cooked unlike purple string beans) (I have only a very few of these since the trellis they grow on has 4" square openings and the deer are very bold since we have no dog - they evidently push their noses through the mesh and eat the tops of the plants as soon as they get over the small mesh fencing.) also with asparagus, shelled peas and sausage. And a salad. Last night was chicken thighs with a honey-garlic marinade in the CSO with
  8. So sorry - I have not had time to be here much . The mistake is mine. The 18 (more or less in my opinion) get shredded and roasted with the tomatoes. The addition 1/4 cup of basil ribbons are tossed with the pasta before serving. I will edit the recipe if I can. (Sometimes I find i am not allowed to edit posts after awhile.)
  9. They are very close to identical. The NYTimes recipe has lemon juice and cinnamon and no vanilla. That's about the only difference. If the recipe I have is a rip-off adaptation of Burros' that could explain something that has always bothered me - why is this called a 'tart'? In no way is it a tart - could 'tart' be a typo for 'torte'? I was able to track down my source - I got this version from Chowhound at least 4 years ago - probably longer ago than that. Now I will have to make this with plums.
  10. Another issue is power outages. This doesn't effect me - and I freeze veggies rather than canning them - but if you live in a place with possible serious power outages due to hurricanes or tornados or other disasters you can lose the contents of a freezer while your canned goods are perfectly safe.
  11. And here it is. I am not sure where this came from - I think the Harvest forum on Garden Web.The original recipe is for a pear tart but it works with almost any kind of fruit. I have made it with sour cherries, sweet cherries, blueberries, raspberries, pears. It's a handy recipe to have when you have too much of something or just when you need a simple, fruity cake. I'm giving the recipe as I got it, for a pear tart. Just sub what ever fruit you have. And I have no idea who Laurie is. Laurie's Pear Tart 4 oz butter 3/4 c. sugar (increase to 1 cup if using sour cher
  12. The only things really ready for picking in my garden are garlic scapes and salad greens. I'd grow garlic scapes purely for their weird decorative value - but they do taste good.
  13. ElainaA

    Dinner 2017 (Part 6)

    Breakfast for dinner tonight - an homage to M.F.K. Fisher- Am Omelet and a Glass of Wine. (It is not my favorite of her books but I love the title.) The omelet is filled with sautéed onions and tomatoes and grated cheddar.
  14. I picked cherries. Too many cherries. I love picking cherries. 4 jars of Sweet and Sour Cherry Jam with Kirsch. (from Ferber's Mes Confitures - her recipe is called Morello Cherry and Black Cherry with Kirsch but the farm where I pick simply has sweet cherries and sour cherries.) Also 7 jars of Cherry and Orange Conserve. This is more like a sauce for ice cream rather than a jam. It was supposed to be all sweet cherries but i didn't have quite enough so I used some sour cherries too and increased the sugar just a little.
  15. I'm growing artichokes this year - 2 plants in the green house and 2 in the garden. I've grown them 3 times before (never in the green house though) and only got actual artichokes once. In my experience they grow very slowly for quite a while, then send up stems that (if you are lucky) produce chokes. The plants in the green house are much bigger than the ones in the garden. But then the tomatoes in the green house are twice the size of the garden ones. I need to take some garden pictures.
  16. This is very simple compared to the postings here ! Today I picked cherries- both sweet and tart - for jam. And as usual I picked much more than I needed. (If you have never picked cherries, i recommend it. It is one of the loveliest experiences, especially with the tart cherries. On a sunny day (as today was) the sun comes through the tree leaves and the small, red , translucent balls just glow. It is so beautiful. That is probably why I always end up with three times as much as I intended.) So a sour cherry cake.
  17. ElainaA

    Dinner 2017 (Part 6)

    Burger night. Many, many years ago when I was young, fresh out of college and impressionable I spent 2 years in Teacher Corps in Vermont. Another intern, some what older, became a friend and a cooking guru. After college, she had spent some years in France teaching English and had attended a course at Cordon Bleu. I took anything she said about food as Gospel. And one thing she believed was that hamburgers are best served on English muffins. And today, with much more cooking and food experience, I still think she was right. (This was 1970. I have a vivid memory of helping her prepare a be
  18. ElainaA

    Dinner 2017 (Part 6)

    Grilled chicken with tomato chutney, roasted sweet potatoes, and carrots and roasted spiced chickpeas over spinach (from my garden!) with a yogurt, lemon, olive oil dressing. (At this time of year everything from the garden is worthy of an !. By late July i will be more blasé.)
  19. Oh yes, I am jealous. I won't have many (if any) tomatoes until August. But then, we have very few days above mid 80's. Summer is wonderful here. That is if it would only stop raining every other day.
  20. As far as i know no insecticide is very effective for these little beasts. They are horrible survivors of almost everything. The traps do work - bright yellow cardboard stapled to popsicle sticks and coated with 'tanglefoot" - the stuff you use on fruit trees to catch gypsy moth caterpillars. I do use insecticides but not on greens that I will be eating immediately.
  21. I sometimes use straw over layered newspaper for garden mulch. It always turns into a hay field. It seems like such a good idea - a natural mulch that can just be tilled into the garden next spring - but in July when I am pulling hay by the hand full, I always regret it. I usually use black plastic and feel guilty because it isn't ecological so about every 3-4 years iI go back to straw and paper. . Right now I am living with the guilt and not pulling up so much hay. Be careful with landscape fabric. Weeds will grow through it if the seeds land on top of it and it is almost impossible to
  22. I really love where I live but at this time of year I get really jealous of all you in warmer growing zones. Here the only things ready for harvest are garlic scapes (no pictures), some radishes and salad greens. The rest of the garden is doing fairly well. All the rain has encouraged the flea beetles so the arugula, mizuna and mustard greens are pretty much inedible. And they are starting on the eggplants. I plant my lettuce very thickly as I like to use it as baby greens. That works well most years - as I pick I thin it out enough so I get good sized plants - but this year
  23. ElainaA

    Dinner 2017 (Part 6)

    I forgot to take a picture but tonight's dinner was a variation on "Speedy Lasagna" from Patricia Wells Trattoria. The original has lots of sautéed onions, (home) canned tomatoes put through a food mill, some red pepper flakes and an herb bundle (rosemary, parsley, thyme, bay leaves). Then quite a lot of ricotta added when you combine the sauce with the pasta (fettucine in this case). It just happened that I had some sweet Italian sausage sitting in the fridge approaching its "use or die" date so I cooked that up and stirred it in. I actually think I like the vegetarian version better but my
  24. @kayb Sometimes I am so jealous of all of you in warmer growing zones!
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