Jump to content

Jacksoup

participating member
 View Profile  See their activity

  • Posts

    362

  • Joined

  • Last visited

 Content Type 

Posts posted by Jacksoup

    Deep Run Roots by Vivian Howard

    in Cookbooks & References

    Posted

    This weekend, due to an over abundance of squash I made the squash and pistachio crumble.  I had pecans but my goodness it was amazing.  Was confused by the amounts of 1 cup chopped pistachios and 2 cups roughly chopped pistachios  when the recipe said to add them all at once like I believe @Shelby noted somewhere.  But it tasted great.  Also made the squash and fontina casserole pudding.  Only had Jarlsburg but again it was great.  Need to explore more in this book.  

    • Like 4

    Challenge: Cook your way through your freezer (part 2)

    in Cooking

    Posted · Edited by Jacksoup
    Extra pucture (log)

    I've had a ziploc with 3 big abalone in it for about two years. They were frozen in water/ice so never got freezer burn, but due to that they took up a lot of room.  With all the pesto and @ElainaA's roasted tomato sauce I'm freezing, I needed to free up some room.  Abalone is a lot of work, but I gave my son the meat tenderizer and he went to town.  Then I dipped in egg and Ritz cracker crumbs and fried it.  The Ritz crumbs are a thing an abalone diver told me about years ago.  I only cooked one and it was so rich, my son, his girlfriend and I were done.  It was good but messy to cook.

    IMG_1484.JPG

     

    • Like 6

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    This is likely most of the last squash out of the garden.  It's just been too hot here for anything to really grow.  Had a poor crop of tomatos this year, last year I had my hands full.  It's predicted to be over 100 degrees for at least the next 7 days, 110 on Friday and Saturday, ugh.  I can't remember what the big pale yellow ones are but they are destined for the squash and pistachio crumble from Deep Run Roots.

    IMG_1486.JPG

    • Like 6

    Kicking back in Manitoulin

    in Food Traditions & Culture

    Posted

    My boyfriend, the Italian gardener, has 15 chickens and we usually have 6 dozen or so eggs hanging around.  They're fed on organic food and vegetables from the garden.  Wish you were closer @Anna N, I'd keep you supplied.  When I leave his house on Monday morning I have a couple dozen to deliver to friends.  Just have to keep reminding folks that we need the empty cartons back for refills.

    • Like 2

    Amazon Prime Day - your loot ?

    in Kitchen Consumer

    Posted

    Amazon says my Anova was delivered July 17th at 10:08 PM and left in a secure location.  Apparently one that I'm not aware of.  I called customer service yesterday and they said I was one day too early to make a claim.  I called tonight and they promise I will have the replacement Saturday.  I get at least a package a week from Amazon and this is the first that has gone missing.  Pretty easy to reach customer service and get a live person.

    • Like 1

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted · Edited by Jacksoup
    Fennel (log)

    Today's haul.  The gardener thinks bigger is better so he lets a lot of squash get over large.  The extra large one pictured with the basil was a complete oversight.  I also have 3 large zip locks full of frozen yellow cherry tomatos which ripened while I was on vacation.  Making the roasted tomato sauce today.  Also some fennel fronds with pollen which I'm going to try to harvest.

    IMG_1440.JPG

    IMG_1442.JPG

    • Like 9

    Best sauce/additions for spiralized zucchini noodles

    in Cooking

    Posted

    I just used my Cuisinart spiralizer for the first time two days ago.  After I mutilated a zucchini, I finally got out the instruction book and got zoodles.  I was too verklempt to do anything but sauté them with onions, but now that I think I can make zoodles, more fun is on the way.  The zucchini ribbons were easier.

    • Like 2

    What's on your shopping list?

    in Food Traditions & Culture

    Posted

    It's only my son and me, but I do keep a running list of what I need from Costco in the Notes app in my iPhone.  When there is a certain recipe I want to make, I write out a full list. Otherwise I wing it, which probably leads to me having ingredients that I think I need for a recipe I liked but can't find anymore. Eat your books is helping with that when I remember.  Sometimes it's just cheese and crackers for dinner with a fridge and cabinets full of stuff I could/should cook.

    • Like 2

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    This is kind of dinner.  Freekah with sautéed kale from a friend.  Actually he's my son's former girlfriend's husband and he's a bartender at my local.  Interesting worlds colliding.  Anyway, he's really into gardening so we've bartered greens for eggs and cucumbers that my gardener BF has.  Also made some arugula pesto to freeze because he gave me a lot and I'm out of town before I can use it all.  Now I have to decide how to preserve the rainbow chard he gave me.

    IMG_1330.JPG

    IMG_1331.JPG

    • Like 6

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    @Shelby  last year I made Spiced Plum Chutney from a recipe on Epicurious.  Sorry can't figure out how to link.  I made about 30 pint jars which I thought might be too much.  But this year the rain knocked the blossoms off the trees and we have very few plums.  We use it on pork and Greek yogurt and with cheese and crackers.

    • Like 2

    Slow Roasted Cherry Tomato Sauce

    in RecipeGullet

    Posted · Edited by Jacksoup
    Add (log)

    I've made this with all yellow cherry tomatoes and my boyfriend gardener loved it so much he planted 25 yellow cherry tomato plants this year.  Just served it over pasta with Parmesan.  It was incredibly delicious.  Over polenta is a great idea.

    • Like 2
×
×
  • Create New...