Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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2 hours ago, Anna N said:
That's a lovely chop!
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It wasn't supposed to come down this way. We were going out for dinner tonight. Then Husband realized that a valuable package had not been delivered yet. So...back to the Mother Hubbard cupboard.
Defrosted moussaka, and plucked final leaves from several bunches of purslane.
Husband added substantial slice of apple croustade with whipped cream. He'll not starve.
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I started thinking of it when I had a brief sleep lapse at 4am. SOUP! I want SOUP!. So when I finally got up, I nuked a bowl of minestrone. Perfect! I guess we should listen more to our subliminal suggestions.
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KC is now pimping Lebanese sea salt as the latest be-all and must-have. For sale, surprise, surprise, on his website or newsletter. His praise is diametrically opposed to French friends/authorities who eschew salt from the supp;osedly much more contaminated Mediterranean Sea in favor of Brittany's Guerande purer waters.
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26 minutes ago, Katie Meadow said:
@HungryChris, I too love FGTs and they are not easily found at farmers' markets around here, even at the end of tomato season, when you would think they are more common. I especially like them if the batter is lighter, like a tempura sort of thing. They make for an addictive fried green tomato BLT.
Katie, one of the veg venders at Laney Flea Market has them frequently at season end. I've bought them twice this late summer.
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I'm a peasant. I really don't appreciate caviar. Such a cheap date!
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The oyster is a treat the carver gets. It's interesting how many people don't know about this lovely nugget and just toss it with the carcass into the soup pot.
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1 hour ago, kayb said:
Puts me in mind of a tagine, but deeper. Must confess I have had my tagine for two years and not used it. I should remedy that.
Remember that a tagine is actually a stovetop (if you are lucky enough to have a real stove) oven. You can roast or bake many things in your tagine without heating the oven.
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Simple greens, banyuls vinegar, EVOO
Ricotta and pea pasta, lemon zest and Parmesan, sausage
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I had bought a 5# bag of Honey Crisp when a friend dropped off a bag of small Gravensteins and DH announced that our backyard tree had a big crop coming on.
So a croustade
Then the Gravensteins. They were very highly scented and flavorful but SMALL! I put off dealing with them and then remembered "Whole fruit applesauce". Essentially, wash and quarter apples.
Add a splash of water and simmer until soft.
Run through a food mill;
Taste and sweeten if necessary.
So, an effortless "pie", and equally stupid-easy applesauce. We will freeze the applesauce in mealsize portions for future pork dinners. And the house smells divine!
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Oui, Monsieur. To say I have a clay pot obsession wouldn't be overstatement. These (in town) are all "acquired by chance", i.e., garage or house sale where I couldn't say no. They seem to follow me home like stray cats.
There are more in use in various capacities, more in the country. I use them in the oven but have been wary of stovetop, although they are made for that, since if there is a tiny, even invisible, crack, they will shatter when exposed to direct heat (I've been told). It's not the loss of a pot that worries me but the horrendous mess of contents flowing, dripping through stove.
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31 minutes ago, Ann_T said:
I love sweetbreads and always order when they are on the menu.
Haven't seen them at any of the butchers around here.
You usually won't find them in a butcher case because they are so perishable. But most/many butchers will order them in for you.
ETA, one wonderful thing about eating out is that you can order foods that your Dpartners don't like. Half of the things on my favorite list aren't household favorites. So when I see them on a menu, I'm all in,
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44 minutes ago, Okanagancook said:
"monascus red" Yikes, my mind is swirling as to what that could be.
https://www.mayoclinic.org/drugs-supplements-red-yeast-rice/art-20363074
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Sounds like you did quite nicely. FWIW, this is a French cut, aka souris d'veau, called a "mouse" because of its shape.
And your cooking/seasoning is classic also. Here, plated with mushrooms.
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Wein, how does this differ from a French tripieré, touted by Paula Wolfert?
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35 minutes ago, Smithy said:
I had to look up Avocado Louis on the basis of this post,
I'm sorry. It was just sloppiness on my part. Suggesting Crab or Shrimp "Louie" minus the crab or shrimp seemed an easy way to describe the plate.
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That looks pretty posh. At first glance, it looked like a NYC night spot. Central Park as a backdrop. Nice!
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Husband got to the avocado Louis before I did... It looked a lot better earlier...
Pork Marsala with noodles and usual greens.
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But so do the restaurants and chambre d'hote's table d'hotes.
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USDA report said "These items were shipped to federal establishments in California and Oregon. " What does this mean? Military? Prisons? Hospitals?
WRONG.
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Mid-morning minestrone pick-me-up.
One cup, one spoon, one minute in microwave.
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1 minute ago, shain said:
Looks delicious. I think that you can categorize it as a sfincione.
Thanks., I've learned something new. It is my approximation of Liguria Bakery's foccacia.
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McDo filet o fish is my one bow to junk food. I don't; know why since I don't like the bun, hate processed cheese, for the most part think that cheese doesn''t pair with fish, and dislike industrial tartar sauce. But put them all together and I kinda like this sandwich, all the time hating myself for it.
I got into the habit of ordering it because I won't eat McDo beef.. I am the customer for "Beyond.,"
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Black turtleneck + black pants + corkscrew -> circle the globe.
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Dinner 2019
in Cooking
Posted
That's normal. I finally just "marinate" in cornstarch moistened with soy, then go for a good sear for flavor. And then, of course, lay on the Marsala, with a second splash just before the finish to "refresh".