Manitoulin — Life on the level

[Anna N]

1 minute ago, Margaret Pilgrim said:

I'd like to see what you call sausage salad!    

I didn’t choose the name. It was chosen perhaps by the recipe owner, JENNIFER MCLAGAN.  She is the author of Fat, Bones, and Bitter, among other books and has won many awards.  Or the choice may have been made by the editor of the magazine. Whatever you call it, it is quite delicious.  The photograph that accompanies the original recipe also shows an abundance of sausage. Incidentally if you read the headnote to recipe you will note that it can be made without the sausage. Perhaps, then, the sausage was an afterthought!

 

I think most of us have in our back pocket one or perhaps 100 recipes that opened our eyes to new flavours or new flavour combinations.   This was one of mine.  What say you one and all — any recipes that stand out above all the others for their revelatory nature?

[TdeV]

What was most revelatory about this dinner was the combination of Chicken Smothered in Rhubarb and Silky Braised Chard With Cilantro (former by Emeril Lagasse and latter by Deborah Madison) here (click). I changed Chicken Smothered in Rhubarb by reducing amount of wine and adding the rhubarb with only 5 minutes to go, so it didn't get mushy.

 

Added: No authorized link for Deborah Madison but one can find the recipe hunting around.

 

Edited July 21, 2019 by TdeV
Clarity (log)

[Anna N]

15 minutes ago, TdeV said:

What was most revelatory about this dinner was the combination of Chicken Smothered in Rhubarb and Silky Braised Chard With Cilantro (former by Emeril Lagasse and latter by Deborah Madison) here (click). I changed Chicken Smothered in Rhubarb by reducing amount of wine and adding the rhubarb with only 5 minutes to go, so it didn't get mushy.

 

Added: No authorized link for Deborah Madison but one can find the recipe hunting around.

 

 

I am always intrigued by the notion of rhubarb and savoury dishes. But every year I get just enough rhubarb to make a crisp or crumble,  never enough to play around with in other ways. Maybe next year.

[TdeV]

I just bought some more rhubarb and chard, @Anna N, so I can make the combination for the third time (in a month)!

 

Edited to add: I too like rhubarb as savoury.

 

Edited July 21, 2019 by TdeV (log)

[Shelby]

39 minutes ago, Anna N said:

any recipes that stand out above all the others for their revelatory nature?

One for me is Pork with Red Curry Braised Watermelon from Deep Run Roots .  The watermelon turns into something so different after the braise.  You'd liken it to tomatoes.....amazing stuff.  I can't wait for a melon to grow so I can make this again.

 

 

[blue_dolphin]

1 hour ago, Anna N said:

any recipes that stand out above all the others for their revelatory nature?

This might not count as a recipe but the first time I tasted pesto was also the first time I made it, ages and ages ago, and I was blown away. I remember walking back from the Santa Monica farmers market with huge bunches of basil and excitedly following the recipe. I used a crusty piece of bread to wipe up every last bit from the blender and thought I'd gone to heaven even before it made its way onto pasta. Not sure any subsequent batch has been as good!

[Kerry Beal]

 

Civil Disobedience

[Anna N]

15 minutes ago, Kerry Beal said:

Civil Disobedience

 Apparently Kerry cannot be disobedient because I am now trying to finish her cocktail.  It’s a dirty job but when you have a best friend it’s what you do.  She has moved onto a Brothers Perryman.   Here’s hoping she can pour me into my bed later.

[Kerry Beal]

 

 

Leftover chicken and spuds. Thai chili sauce

[kayb]

4 hours ago, Anna N said:

 

I think most of us have in our back pocket one or perhaps 100 recipes that opened our eyes to new flavours or new flavour combinations.   This was one of mine.  What say you one and all — any recipes that stand out above all the others for their revelatory nature?

I think for me it was @Kim Shook's recipe reposted from another eGulleter ( @caroled, maybe) for shrimp with corn and tarragon. I make two or three times a summer. As Kim said, the whole is MUCH greater than the sum of the parts.

 

The other is carbonnades a la flamenco, and the lovely, silky sauce it creates.

[Kerry Beal]

I went out at dusk for a bit longer than usual - got so many photos that I had trouble paring it down to a few to show you. 

 

 

 

 

 

Loved listening to these kids splashing and playing. 

 

 

 

Spider Bay marina after dark - one rather determined dog barking non stop. Bullfrogs croaking in the background. 

Edited July 22, 2019 by Kerry Beal (log)

[Anna N]

 

 We are surely loved up here. Look what one of our favourite nurses picked for us.

 

 

[Smithy]

Ooh, ooh! I can't wait to see what you do with those! I had redcurrant jelly one time, when I visited a friend who lives up in that area. Wonderful stuff. She offered to send some home with me, but I was afraid it would get confiscated at the border. Now I'm sorry I didn't at least try!

[chromedome]

4 hours ago, Smithy said:

Ooh, ooh! I can't wait to see what you do with those! I had redcurrant jelly one time, when I visited a friend who lives up in that area. Wonderful stuff. She offered to send some home with me, but I was afraid it would get confiscated at the border. Now I'm sorry I didn't at least try!

They're hardy and very low-maintenance once established, so you could certainly have some of your own with minimal effort.

[JeanneCake]

I'd say to go for summer pudding!

[Anna N]

After Kerry finished rounds this morning we were footloose and fancy free so headed off to Mindemoya.   We did wonder through our favourite hardware store but escaped without spending a penny. Then we headed off to the grocery store where we did not get off quite so lightly. 

 

We spotted this

 

 

and at first we just walked away from it. But then Kerry said, “Shouldn’t we take one for the team?”  

 

And so

 

 

 These are some of the other groceries we bought. 

 

 

The two apples are ones that I have never tried before. One is a Jazz and the other is an Envy.  I know they have been talked about elsewhere on the board recently.

 

 

 Lots and lots of butter for lots and lots of baking.

 

After grocery shopping we wanted an ice cream but the damned ice cream parlour in Mindemoya was closed. There was another ice cream parlour on the way out of town once we saw it was offering Chapman’s ice cream we opted to wait until we were back in town. 

 

 

Pralines N Cream for Kerry. 

 

 

 Butter pecan for me. Both in Belgian waffle cones.

 

Edited July 23, 2019 by Anna N
To correct the spelling of Mindemoya. (log)

[Anna N]

1 minute ago, JeanneCake said:

I'd say to go for summer pudding!

 One of the first thoughts that came to my mind but it’s not very practical to take into the emergency department or the clinics. 

[Anna N]

 

 

 On the way to Kira’s dinner. A grilled cheese sandwich made on the Control Freak. Both sides perfectly browned and the cheese melty inside (130°C).  If we were better scientists we might even be able to tell you how long it took.

 

[JoNorvelleWalker]

43 minutes ago, Anna N said:

After Kerry finished rounds this morning we were footloose and fancy free so headed off to Mindemoya.   We did wonder through our favourite hardware store but escaped without spending a penny. Then we headed off to the grocery store where we did not get off quite so lightly. 

 

We spotted this

 

 

and at first we just walked away from it. But then Kerry said, “Shouldn’t we take one for the team?”  

 

And so

 

 

 These are some of the other groceries we bought. 

 

 

The two apples are ones that I have never tried before. One is a Jazz and the other is an Envy.  I know they have been talked about elsewhere on the board recently.

 

 

 Lots and lots of butter for lots and lots of baking.

 

After grocery shopping we wanted an ice cream but the damned ice cream parlour in Mindemoyer was closed. There was another ice cream parlour on the way out of town once we saw it was offering Chapman’s ice cream we opted to wait until we were back in town. 

 

 

Pralines N Cream for Kerry. 

 

 

 Butter pecan for me. Both in Belgian waffle cones.

 

 

Chapman’s ice cream?

 

Can't wait to hear about the naan!

 

[Kerry Beal]

6 minutes ago, JoNorvelleWalker said:

 

Chapman’s ice cream?

 

Can't wait to hear about the naan!

 

This is Farqhuar's ice cream. Chapmans is perfectly good grocery store ice cream - lots of overrun - but not my ideal parlour ice cream. 

[chromedome]

1 hour ago, Kerry Beal said:

This is Farqhuar's ice cream. Chapmans is perfectly good grocery store ice cream - lots of overrun - but not my ideal parlour ice cream. 

In my neck of the woods, alas, Chapman's is the better option. A lot of local venues have switched to Nestle, which is just awful.

[demiglace]

15 hours ago, chromedome said:

In my neck of the woods, alas, Chapman's is the better option. A lot of local venues have switched to Nestle, which is just awful.

 

Nestle is horrible. (scandal after scandal) Chapman's is a very good option out here on the West coast too.

p.s I'm sure there are better ice creams at a higher price point. 

Edited July 23, 2019 by demiglace
clarifying. (log)

[Toliver]

3 hours ago, Anna N said:

 

The two apples are ones that I have never tried before. One is a Jazz and the other is an Envy.  I know they have been talked about elsewhere on the board recently.

@andiesenji is the one who turned me onto Envy apples. Superb crispness and sweetness. Let us know what you think.

 

And how was the Naan?

[Kerry Beal]

2 minutes ago, Toliver said:

@andiesenji is the one who turned me onto Envy apples. Superb crispness and sweetness. Let us know what you think.

 

And how was the Naan?

Naan can is in the fridge - awaiting time to play with it.

 

 

[Kerry Beal]

 

Maximillian Affair