tag:blogger.com,1999:blog-30508926860075302392024-03-18T17:42:49.997-10:00Honey From RockUnknownnoreply@blogger.comBlogger542125tag:blogger.com,1999:blog-3050892686007530239.post-66945829438806477662024-03-16T10:06:00.004-10:002024-03-16T10:08:07.613-10:00An Old Classic Ngaio Marsh and Kedgeree<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhT4IBR6-5S7o209lSdVnUDS9i1NwvLqn0SCkWi1wWPPyJj0W4tk9KPN43eeOp5cQTG2AXqafWnnGYx8MnJx3WZd2ceUJee18alHgB4Z4Z_ziVdkZ0eAAL6ghFtvJIbe2U8vfJfabEka8DA1x1dMB4WVibgZ3_Uz8YMZt9StTwuzwRr0yh8HgFF8cCgIz-D" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1500" data-original-width="1071" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhT4IBR6-5S7o209lSdVnUDS9i1NwvLqn0SCkWi1wWPPyJj0W4tk9KPN43eeOp5cQTG2AXqafWnnGYx8MnJx3WZd2ceUJee18alHgB4Z4Z_ziVdkZ0eAAL6ghFtvJIbe2U8vfJfabEka8DA1x1dMB4WVibgZ3_Uz8YMZt9StTwuzwRr0yh8HgFF8cCgIz-D=w228-h320" width="228" /></a></div><p></p><p>My problem is not a surfeit of books to read, but of Ngaio Marsh novels I haven't read. I might be at the end, but now re-reading ones forgotten. Like this latest, <a href="https://www.amazon.com/Man-Lay-Dead-Inspector-Roderick-ebook/dp/B0062N35ME/ref=sr_1_1?crid=3B1PCRAHEOZRA&dib=eyJ2IjoiMSJ9.X6eTfUJR-rgOGSQnjg9ZzDBpnxJuytaXRMtIvl0nI2Dr6QAg7YI8SiXq86_Cz0RWjNQ1YogBmdaaKLktEy8QnfdonjsF-whC7K8Kf1jve9CbbXlI-6jBD45u7N9RVBsXOByGQkcgBVtyr22Ydc57WGU-ZqW7ScdNQrwaAG8rCKZiCsYUa4rNDqmDGwpPKe-B84x9at6GTKxqc3n4GtOAV3i061_zo4uN89NJH5Lqnog.U3F6s446yuTo1fxGs2hfiRX3_rMg1cCkHaoioQF8qoc&dib_tag=se&keywords=a+man+lay+dead+ngaio+marsh&qid=1710616184&s=books&sprefix=A+Man+Lay+Dead%2Cstripbooks%2C348&sr=1-1">A Man Lay Dead.</a> The first in her 33 book Inspector Roderick Alleyn series. From the Publishers:</p>"This classic from the Golden Age of British mystery opens during a country-house party between the two world wars—servants bustling, gin flowing, the gentlemen in dinner jackets, the ladies all slink and smolder. Even more delicious: The host, Sir Hubert Handesley, has invented a new and especially exciting version of that beloved parlor entertainment, The Murder Game . . ."<div><br /></div>Crime comes to a country house: “Any Ngaio Marsh story is certain to be Grade A, and this one is no exception.” —The New York Times<br /><br />I really don't think I've read a bad Marsh novel. Anyway, to go with the Golden Age British theme, I made a dish from the era, Kedgeree. And, as the guests in the story were under orders not to leave during the investigation, a lot of delicious country house food was consumed meanwhile.<div><br /><div> According to <a href="https://www.thespruceeats.com/what-is-kedgeree-435430">The Spruce</a>: “ Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe. Kedgeree began its life during the time of the British Raj as khichdi—a dish from the Ayurvedic khichari diet that included spices, fried onions, ginger, and lentils. Those returning from their time in the subcontinent brought the dish to Britain, where it quickly became a national staple, with the lentils usually left out of the preparation. From a humble rice and lentils dish, it slowly changed into what we know today, which includes smoked fish..... packed with flavors due to the smoked haddock, curry, aromatic cardamom, and fragrant parsley. Kedgeree is eaten hot or cold, and it's traditionally considered a breakfast dish but is also enjoyed as lunch or dinner.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIRtJloyC4FubFzickhTFZkh_y5mZfHtUVHGr9PECRkChsl7VdJ_-JTV6Jp3CsAsuf78hRSmJIZ30Cm-alF3GV5U9QklCTk2sQ5oqHinL6nw6Md7Udlb_a1MSHegc6-ug9Wab4vM2P2x699cH1aaqpot1lj6hwnDu8cOZeES2nsNk6HMR4oUy8NijjnJZ/s640/IMG_2538.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIRtJloyC4FubFzickhTFZkh_y5mZfHtUVHGr9PECRkChsl7VdJ_-JTV6Jp3CsAsuf78hRSmJIZ30Cm-alF3GV5U9QklCTk2sQ5oqHinL6nw6Md7Udlb_a1MSHegc6-ug9Wab4vM2P2x699cH1aaqpot1lj6hwnDu8cOZeES2nsNk6HMR4oUy8NijjnJZ/w399-h400/IMG_2538.jpg" width="399" /></a></div><br /><div>It's an excellent and tasty way to use up bits of left-overs and vegetables hanging out in the fridge! I had a nice piece of salmon, some cold rice, olives etc. so, voila! Kedgeree. </div><div><div style="outline: currentcolor;"><h2 class="yiv8964186220section__title yiv8964186220section__title--dashed" style="background-position: left bottom; background-repeat: repeat-x; background-size: 8px 2px; caret-color: rgb(29, 34, 40); color: #1d2228; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px; font-weight: 400; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px;"><br /></h2><div style="caret-color: rgb(29, 34, 40); color: #1d2228; outline: currentcolor;"><span style="font-family: inherit;"><b>Ingredients</b> - For 4 Servings </span></div><div style="caret-color: rgb(29, 34, 40); color: #1d2228; outline: currentcolor;"><span style="font-family: inherit;"><br /></span></div><div class="yiv8964186220loc yiv8964186220section-content yiv8964186220section__content" style="margin: 0px; outline: currentcolor; padding: 0px;"><div class="yiv8964186220comp yiv8964186220structured-ingredients" id="yiv8964186220structured-ingredients_1-0" style="margin: 0px; outline: currentcolor; padding: 0px;"><ul class="yiv8964186220structured-ingredients__list yiv8964186220text-passage" style="line-height: 1.6875; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">4</span> <span style="outline: currentcolor;">eggs</span></span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">6</span><span style="outline: currentcolor;"> ounces</span> (about 7/8 cup) <span style="outline: currentcolor;">basmati rice</span>, well rinsed<br /> unless you are using left-over rice<br /></span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">Kosher salt</span>, to taste</span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">1</span> <span style="outline: currentcolor;">pound</span> <span style="outline: currentcolor;">smoked haddock or other fish,</span></span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">2</span> <span style="outline: currentcolor;">ounces</span> (4 tablespoons) <span style="outline: currentcolor;">unsalted butter</span></span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">2</span> <span style="outline: currentcolor;">large</span> <span style="outline: currentcolor;">onions</span>, finely sliced, about 2 1/2 to 3 cups</span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">4</span> <span style="outline: currentcolor;">teaspoons</span> <span style="outline: currentcolor;">curry powder - or your own combination</span></span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">6</span> <span style="outline: currentcolor;">cardamom pods</span>, bruised</span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">2</span> <span style="outline: currentcolor;">bay</span> <span style="outline: currentcolor;">leaves</span></span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">1 1/2</span> <span style="outline: currentcolor;">tablespoons</span> freshly squeezed <span style="outline: currentcolor;">lemon juice</span></span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; margin: 0px; outline: currentcolor; padding: 0px;"><span style="caret-color: rgb(29, 34, 40); color: #1d2228; font-family: inherit; letter-spacing: -0.1px;">Freshly <span style="outline: currentcolor;">ground black pepper</span>, to </span><span style="color: #1d2228;"><span style="caret-color: rgb(29, 34, 40); letter-spacing: -0.1px;">taste and a good couple dashes of </span></span></p></li>Sriracha sauce<li class="yiv8964186220structured-ingredients__list-item" style="display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; margin: 0px; outline: currentcolor; padding: 0px;"><span style="caret-color: rgb(29, 34, 40); color: #1d2228; font-family: inherit; letter-spacing: -0.1px;"><span style="outline: currentcolor;">1/4</span> <span style="outline: currentcolor;">cup </span>finely chopped <span style="outline: currentcolor;"> flat-leaf parsley,</span> for garnish or herb of choice - I used chopped </span><span style="color: #1d2228;"><span style="caret-color: rgb(29, 34, 40); letter-spacing: -0.1px;">cilantro</span></span></p></li><li class="yiv8964186220structured-ingredients__list-item" style="caret-color: rgb(29, 34, 40); color: #1d2228; display: table; line-height: 1.6; margin: 0px; outline: currentcolor; padding: 0px; position: relative;"><p style="display: inline-block; letter-spacing: -0.1px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;">Lemon wedges,</span> optional</span></p></li></ul></div></div></div><div style="caret-color: rgb(29, 34, 40); color: #1d2228; outline: currentcolor;"><span style="font-family: inherit;"><span style="background-color: white; letter-spacing: -0.1px; outline: currentcolor;"><br /></span></span></div>Melt the butter in a large, Dutch oven or heavy-duty casserole dish. Add the onions, cover, and cook over medium-low heat, stirring occasionally, until the onions soften, about 10 minutes.<br /><br />Add the curry powder, or spices of choice, cardamom pods, and bay leaves. Continue to cook, stirring occasionally until the mixture is well combined, about 2 minutes. Add the prepared rice. Stir to combine.<br />Then, gently fold in the fish and 3 of the quartered eggs. Add the lemon juice and season to taste with salt and pepper. Garnish with the remaining quartered egg, parsley, and lemon wedges, if using.<span style="font-family: inherit;"> </span></div><div><br /><span style="font-family: inherit;"></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmOdBn1dNDLOuafNhvvUMhwMGuPyI92I1d6wHJukVKlZ2lUkVQLeKQoIWqrh4wnikFnwdeiZNiOubniRI6Ic87SS_vtTmnreX7jkSCQkDXAZNeG15Q8jIDdjfKJ3Ve__MuzcJcMuv1Rqqxra0rMBh4HTH3iH28qG45Faq0STGD8QK2n_gDmyZmly_KE9d/s640/IMG_2542.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="549" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmOdBn1dNDLOuafNhvvUMhwMGuPyI92I1d6wHJukVKlZ2lUkVQLeKQoIWqrh4wnikFnwdeiZNiOubniRI6Ic87SS_vtTmnreX7jkSCQkDXAZNeG15Q8jIDdjfKJ3Ve__MuzcJcMuv1Rqqxra0rMBh4HTH3iH28qG45Faq0STGD8QK2n_gDmyZmly_KE9d/w344-h400/IMG_2542.jpg" width="344" /></a></div><br /><div style="outline: currentcolor;">We had a small cucumber & kefir salad on the side. Perfect! It was all delicious. </div><div style="outline: currentcolor;"><br /></div><div style="outline: currentcolor;">I'll be sharing this post link with <a href="http://www.theintrepidreader.com/2024/03/weekend-cooking-ready-steadycook.html">Weekend Cooking</a>, hosted by Marge, the Intrepid Reader and Baker, and on Heather's <a href="https://www.spiritblog.net/march-2024-foodies-read/">Foodies Read </a>site. Please do visit for some good book and food recommendations.</div><div style="outline: currentcolor;"><br /></div><div><br /></div></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3050892686007530239.post-84913472622410993562024-02-26T15:52:00.009-10:002024-03-12T12:19:45.827-10:00Stacked or Unstacked Enchiladas for Relish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh916JKglgPyLBYoeXHb7UIKRM8eveNOUdcCyfa8bnCZqufVXnHDE-m-H7zcgTK41_339X6TFUFMQr85CTNflJvfwVn4r2tLQ2I7nRan0Bu34JhaPCGCf-f7NpViciRPPT9zK9fxlIn7DSGDK7OBw4kel4-vFl9cKAfWXw_KWSqfcdfbo0pG8Rx_rN2tuAu/s1500/81aCNAOj8CL._SL1500_.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1057" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh916JKglgPyLBYoeXHb7UIKRM8eveNOUdcCyfa8bnCZqufVXnHDE-m-H7zcgTK41_339X6TFUFMQr85CTNflJvfwVn4r2tLQ2I7nRan0Bu34JhaPCGCf-f7NpViciRPPT9zK9fxlIn7DSGDK7OBw4kel4-vFl9cKAfWXw_KWSqfcdfbo0pG8Rx_rN2tuAu/w281-h400/81aCNAOj8CL._SL1500_.jpg" width="281" /></a></div><br /><p>Our current book selection for <a href="http://cookthebooksclub.blogspot.com">Cook the Books Club</a> is <a href="https://www.amazon.com/Relish-Life-Kitchen-Lucy-Knisley/dp/1596436239/ref=sr_1_1?crid=34P2GHB3B7B6R&dib=eyJ2IjoiMSJ9.V4S8I4L9gcvZmqOU5FHGD-pLxb4EekgFw_gQqPci1i1PidTjydRKf2behADvx8Aun_Kfnyv4JdagyRb1Tzdq8_taBw5w6mlyVaWH5mTXqKEOlfJKYI7nhcN4E084eVnU3nyRrWvTROy-XeJ4A536992-hKOxSnE0JGvugOIqF7vMjcMNbNVuy0MqfFHZRtAWaGVJGD0rYbAyDAJstYt1Rwh8degjrOMpiurq1Riph7k.fPcawAgpBPOksyiTlr4gPsj5tpjoX6cPV1Z3ofsbL-I&dib_tag=se&keywords=Relish&qid=1708993465&s=books&sprefix=relish%2Cstripbooks%2C186&sr=1-1">Relish: My Life in the Kitchen,</a> a Graphic Memoir by Lucy Knisley. Cartoon formatted books are not my usual go to read, or cookbook for that matter. I found some of it entertaining and humorous, some recipes a bit questionable, and a few that made me want to give a try. The pickle episode was funny, but in actuality, pretty bad. I've never seen such a complicated and strange procedure for making pickled vegetables. Cooking the cucumbers first? 1/2 gallon apple cider vinegar?? She says that her grandmother made incredible pickles, and further that both she and her mom were never able to duplicate the process. It totally made me want to email her a good recipe for naturally fermented pickles, which is probably what her grandmother made. Here it is for anyone interested: <a href="https://honeyfromrock.blogspot.com/2010/10/they-cant-be-that-easy-pickled.html">https://honeyfromrock.blogspot.com/2010/10/they-cant-be-that-easy-pickled.html</a></p><p>From the Publishers: </p>"Lucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe―many of them treasured family dishes, and a few of them Lucy's original inventions. <br /><br />A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a graphic novel for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product."<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgFR-I0mwr-C42K3l4w6qLXWBSPGFpNzhqH4-VLdIf0q14qnGP6t7wO1HYX8nfiHhlA_NFSt7z-SD7306TK-sMdlygElsC3bOfnBy_vz7qvYGId3kICKp7YZ7EpsDv5ZOqfcxNJ4WglH6G2q5G83E1eSB9mjMoguew-BmT9vuGkyzX5QjpewZ-yH8MD6z/s640/IMG_2478.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="558" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgFR-I0mwr-C42K3l4w6qLXWBSPGFpNzhqH4-VLdIf0q14qnGP6t7wO1HYX8nfiHhlA_NFSt7z-SD7306TK-sMdlygElsC3bOfnBy_vz7qvYGId3kICKp7YZ7EpsDv5ZOqfcxNJ4WglH6G2q5G83E1eSB9mjMoguew-BmT9vuGkyzX5QjpewZ-yH8MD6z/w349-h400/IMG_2478.jpg" width="349" /></a></div><i><div style="text-align: center;"><i><span style="color: #6aa84f; font-size: x-small;">You see those chunks in the salad? You'd never guess - Lion's Mane mushrooms!</span></i></div></i><div><br /></div><div>One of the mentions I was inspired to try was her mom's Stacked Enchiladas (P. 141) with homemade mole, fresh queso fresco, green salsa and black beans. Which I did. We enjoyed it, quite delicious! Here comes the "however" they were not as advertised in my online search, easier than the traditional sort. Too much fussing about for me. So, a few nights later I thought, since there were more tortillas and black beans, I'd try an Enchilada Casserole, for an easier prep., and liked it even better, for that.</div><br /><div>To go with it, we had Mexican Rice, a very good thing to do with left-over rice, as an alternative to Fried Rice, my usual go to.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGi0UWmv7PviEicvc15r6WRdqCvlq-MrJDQFomvfFp9ZSPODoyDAHvLlmEcrOLVLjyd1KafB6D_V7hC2At4ZLLywAaGtGgMqmPq2pYkPUnRsu4B8ymG9dJrUVgoivIZevoxbcnEn3JSrGreTlvv6w_X7hZe8w1z81N4jq45NQN9T07qN7vFIPia489-XzX/s640/IMG_2492.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="616" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGi0UWmv7PviEicvc15r6WRdqCvlq-MrJDQFomvfFp9ZSPODoyDAHvLlmEcrOLVLjyd1KafB6D_V7hC2At4ZLLywAaGtGgMqmPq2pYkPUnRsu4B8ymG9dJrUVgoivIZevoxbcnEn3JSrGreTlvv6w_X7hZe8w1z81N4jq45NQN9T07qN7vFIPia489-XzX/w308-h320/IMG_2492.jpg" width="308" /></a></div><br /><div>That turned out perfect - sooo good, with all the seasonings, including smoked paprika, and some Mexican oregano, which I had just dehydrated. That's another story. We had so much getting leggy in the garden, some of it not looking too good, and rarely used. A radical cutting back was indicated. The really good news was how much drying improved the taste. More intense and complex. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85HjQ-qPh5Vp9AgE0yEIVehNDoXOFwl57Ska4m-DbI4oC4lLot-uEozRMBlsB9wxkvsZfLEQ4sUIgGJ8C93mJvNbV2QxQ6Jxj0qDokPTL8WHK-3H5V2Ss9eTFhVs99J3kT0dmLueC6jdG5bFKIX1zRbokghHn6cm4p7T1oRCgqBb9Evt3eNvpRXfrAvSx/s640/IMG_2490.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="507" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85HjQ-qPh5Vp9AgE0yEIVehNDoXOFwl57Ska4m-DbI4oC4lLot-uEozRMBlsB9wxkvsZfLEQ4sUIgGJ8C93mJvNbV2QxQ6Jxj0qDokPTL8WHK-3H5V2Ss9eTFhVs99J3kT0dmLueC6jdG5bFKIX1zRbokghHn6cm4p7T1oRCgqBb9Evt3eNvpRXfrAvSx/w318-h400/IMG_2490.jpg" width="318" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b><div style="text-align: center;"><b><span style="color: #cc0000; font-size: large;">Enchilada Cassarole</span></b></div></b><br />Ingredients <br /> 10 small tortillas (corn or flour) cut in half <br /> cooking spray<br /> 1 tablespoon olive oil<br /> 1 pound ground beef <br /> 1 tablespoon seasonings of choice (cumin, Mexican oregano, culantro, chili powder, paprika etc.)<br /> salt and pepper to taste<br /> 15 ounces black beans rinsed and drained<br /> 2 cups green enchilada sauce <br /> 2 ½ cups cheeses, shredded (I used Sicilian Jack, Queso Manchego and Cotija for the top)<br /> 2 tomatoes cored, seeded and diced or 1 large one<br /> ¼ cup green onions sliced & 1 tablespoon cilantro or culantro <br /><br />Instructions <br />Preheat the oven to 350°F. Coat a 2 quart baking dish with oil.<br />Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon.<br />Add the seasonings, salt and pepper to taste, and beans; stir to combine.<br />Spread ¼ cup of the enchilada sauce over the bottom of the baking dish.<br />Layer ⅓ of the tortillas over the sauce.<br />Add ½ of the meat mixture, then add ¾ cup of cheese on top of the meat.<br />Pour ½ cup of the enchilada sauce over the cheese.<br />Repeat the process with ⅓ of the tortillas, the rest of the meat mixture, ¾ cup of cheese and ½ cup of sauce.<br />Add the final ⅓ of tortillas on top of the casserole; pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese.<br />Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.<br />Sprinkle tomatoes cilantro and green onions over the top. Let the casserole sit for 5 minutes before cutting.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBm9QUqOFUg1uZ_qCLJnLH9zNsiitaEB16RX-to-wYniLcS3Kpdie9wg_EeHKkM_yxkW9V4j_tKh1b5WO2_aswZvv912KywMSXxo7cw3IsqzA3thAgT0YKslcDUv_h68lMu48KDLK9ZcgmJRbYpiJRSENKOXYHf9lVXkapWKDgKI-guEEGl8FGrI9bp9_H/s640/IMG_2495.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></a><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBm9QUqOFUg1uZ_qCLJnLH9zNsiitaEB16RX-to-wYniLcS3Kpdie9wg_EeHKkM_yxkW9V4j_tKh1b5WO2_aswZvv912KywMSXxo7cw3IsqzA3thAgT0YKslcDUv_h68lMu48KDLK9ZcgmJRbYpiJRSENKOXYHf9lVXkapWKDgKI-guEEGl8FGrI9bp9_H/s640/IMG_2495.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnKHAGW0HV7Pp_XS25zyKXT76izjxuwTXMSdgSIomeVlzm_B0A5x21m_LMAJusqxjJ4mnVNPSJnvfkxF0HcABtsbggFpUWyYkEmTqxwsLMNqrxBh7AxajWWI00oOajScO_galif6L6Z650pb6mNzsQo8_Nu78G_FbA_Tgm1KrPO4yRG3fIeigrZ5prmMq/s640/IMG_2427.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="640" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnKHAGW0HV7Pp_XS25zyKXT76izjxuwTXMSdgSIomeVlzm_B0A5x21m_LMAJusqxjJ4mnVNPSJnvfkxF0HcABtsbggFpUWyYkEmTqxwsLMNqrxBh7AxajWWI00oOajScO_galif6L6Z650pb6mNzsQo8_Nu78G_FbA_Tgm1KrPO4yRG3fIeigrZ5prmMq/w400-h373/IMG_2427.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; display: inline; text-align: center;">Absolutely delicious! And, be sure to check out all the tempting dishes which will be posted at <a href="http://cookthebooksclub.blogspot.com" style="text-align: left;">Cook the Books</a><span style="text-align: left;"> </span><span style="text-align: left;">for the Club's<a href="https://www.amazon.com/Relish-Life-Kitchen-Lucy-Knisley/dp/1596436239/ref=sr_1_1?crid=34P2GHB3B7B6R&dib=eyJ2IjoiMSJ9.V4S8I4L9gcvZmqOU5FHGD-pLxb4EekgFw_gQqPci1i1PidTjydRKf2behADvx8Aun_Kfnyv4JdagyRb1Tzdq8_taBw5w6mlyVaWH5mTXqKEOlfJKYI7nhcN4E084eVnU3nyRrWvTROy-XeJ4A536992-hKOxSnE0JGvugOIqF7vMjcMNbNVuy0MqfFHZRtAWaGVJGD0rYbAyDAJstYt1Rwh8degjrOMpiurq1Riph7k.fPcawAgpBPOksyiTlr4gPsj5tpjoX6cPV1Z3ofsbL-I&dib_tag=se&keywords=Relish&qid=1708993465&s=books&sprefix=relish%2Cstripbooks%2C186&sr=1-1"> Relish</a> Roundup, soon after the 31st of March. So, you have plenty of time to read the book, and it's a quick read, then get your inspired cooking on board with a post. I'm also going to be linking up with Weekend Cooking, hosted by Marge of</span><a href="http://www.theintrepidreader.com/2024/03/what-i-baked-in-my-kitchenin-february.html"><span style="text-align: left;"> </span>The Intrepid Reader and Baker</a> <span style="text-align: left;">and with </span><a href="https://www.spiritblog.net/march-2024-foodies-read/">Foodies Read,</a><span style="text-align: left;"> hosted by Heather.</span></div><div><div><br /></div><div><br /></div><br /><br /></div><br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3050892686007530239.post-2787070119943026182024-01-23T08:42:00.005-10:002024-02-27T07:34:46.739-10:00Undercooked - A Persian Lamb Stew<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsFBQZvsqNset-VwomI79Et4sQcW_YpAwZghAiU-GcWzZ6lUlzeG4DDyn42DEp0q0UuB0zIVmUH_1OVoa2T9Rm4rX5xs54wTAPOCO4Xr76EzPS5t4JBYge4XsSWkLIZyA0vQQVRYPvs_yJIRBu6wkLLzpOxxVIt5VWoy70CU0QNCZeRmB4KQnGL5nPaQr/s1500/71BMHY3E4gL._SL1500_.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsFBQZvsqNset-VwomI79Et4sQcW_YpAwZghAiU-GcWzZ6lUlzeG4DDyn42DEp0q0UuB0zIVmUH_1OVoa2T9Rm4rX5xs54wTAPOCO4Xr76EzPS5t4JBYge4XsSWkLIZyA0vQQVRYPvs_yJIRBu6wkLLzpOxxVIt5VWoy70CU0QNCZeRmB4KQnGL5nPaQr/s320/71BMHY3E4gL._SL1500_.jpg" width="213" /></a></div><p></p><p>For this (December/January) round, we at <a href="http://cookthebooksclub.blogspot.com">Cook the Books Club</a> have been featuring the collection of essays, memoir really, <u><a href="https://www.amazon.com/s?k=Undercooked&i=stripbooks&crid=3HDVU87RZG8YJ&sprefix=undercooked%2Cstripbooks%2C317&ref=nb_sb_noss_2">Undercooked </a></u>by Dan Ahdoot. A very personal, sometimes light-weight romp about his obsession with eating, frequently at high end restaurants, all over the world, to the detriment of any personal relationships, and how he got that way. As the sub title of his books states "How I let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live". Well, duh. It was at times funny, though often in a sad sort of way. An enjoyable read for the most part.</p><p>I loved the description of Dan's first kitchen experiment as a kid. A ten year old, and he wanted to make a Grand Marnier Souffle! Then totally nailed it with the assistance and encouragement of his mom. </p><p>From Kirkus Reviews: "A comic describes his lifelong love affair with food. "A good meal gives me more happiness than almost anything in life, including sex, money, and sex," Ahdoot writes in this collection of humorous essays. Later, he adds, "I'm probably the best comedian in the country with a deep obsession with food, so that's something, right?<span face=""Open Sans", sans-serif" style="font-size: 14px;">" </span>Much of the narrative describes how he got that way. Unfortunately, the book is like a restaurant that can't keep good chefs because the offerings vary wildly in quality. As the middle of three boys, Ahdoot was the only child in their Iranian Jewish household who shared his father's love of fine cuisine, a passion his father maintained until the oldest son died of cancer. Ahdoot's parents then turned to religion and frequented "subpar kosher immigrant eateries…". <span></span></p><a name='more'></a><p></p><p>The rest of his life then becomes a sort of compensation for that loss of his father's attention. Overall, I most enjoyed his Persian cultural and food background. So, my cooking inspiration came from that part of the book. But, with so many brilliant choices, it was difficult. Most appealing to me was the Persian Lamb Stew with heaps of assorted herbs, Koresh-e Ghormeh Sabzi. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM71Rwn0FOUQ2Q8bmttk5toxbiwYsSQDTljeGAThajHxnBslajNtiCTksBH5-hEwTnxmxsT9oZw42zaS-cvJIzs3GNeTEUe1l2tvTQozfYxnNOTrkuGER4UKRppiqCi_56Yohi1z7hSRi0R7F5DLx_KfTlTUXA_JPnn65rdtvxlaia4l5Ro33J0oi9pm1R/s640/IMG_2337.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="586" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM71Rwn0FOUQ2Q8bmttk5toxbiwYsSQDTljeGAThajHxnBslajNtiCTksBH5-hEwTnxmxsT9oZw42zaS-cvJIzs3GNeTEUe1l2tvTQozfYxnNOTrkuGER4UKRppiqCi_56Yohi1z7hSRi0R7F5DLx_KfTlTUXA_JPnn65rdtvxlaia4l5Ro33J0oi9pm1R/w366-h400/IMG_2337.jpg" width="366" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b><div style="text-align: center;"><b><span style="font-size: large;">Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew)</span></b></div></b><br /><br />INGREDIENTS<div><br />Yield:6 to 8 servings</div><div><br /></div><div>1½ pounds lamb shoulder or beef chuck, trimmed and cut into 2-inch pieces<br />1 heaping teaspoon ground turmeric<br />Fine sea salt and freshly ground black pepper<br />½ cup dried kidney beans (I used Great Northern, as kidney beans give me indigestion)<br />3 tablespoons plus ¼ cup extra-virgin olive oil<br />1 large yellow onion, thinly sliced<br />1 pound Italian parsley (about 3 large bunches)<br />1 pound cilantro (about 3 large bunches)<br />2 bunches chives<br />1 bunch scallions, roots trimmed<br />1 tablespoon dried fenugreek leaves (I used 1 teaspoon fenugreek seeds, toasted)<br />4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork<br />¼ teaspoon crumbled saffron threads<br />white Jasmine rice, for serving <br /><a href="https://cooking.nytimes.com/recipes/1020213">Mast-o Khiar</a> or plain yogurt, with cucumbers and mint<br /><br />In a medium bowl, season the meat with turmeric, 2 teaspoons salt and ½ teaspoon pepper. Set aside.<br /><br />Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes. Skip if you use canned beans.<div><br />In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.<br /><br />Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.<br /><br />Meanwhile, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.<br /><br />Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped — nearly minced — but they will turn to mush in a food processor and thus should be chopped by hand.<br /><br />Set a large frying pan over medium heat. When the pan is hot, add 1 teaspoon dried fenugreek if fresh is not available, sauté until popping. Add the remaining ¼ cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green — but not burned — and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You’ll know the herbs are ready when they feel dry and emit a strong, savory aroma.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3E1U9AGmzSgHTCZJxbwAJlcRXKi_jyYhyqB3zSSAWSnI-UuVwtIgFwckvj7NzSZgPX69XkweKDrw1CtP4FmdjVv1uADPUWkQoC0nq-SD8SxvdgrOOSGD9HLT187EEmL2-Au9OqPl05pBRgOigyr4sR4kUJH-nrGVnrfxF9DJ-R4_RtBjGFWKVUzyR70V-/s640/IMG_2341.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="565" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3E1U9AGmzSgHTCZJxbwAJlcRXKi_jyYhyqB3zSSAWSnI-UuVwtIgFwckvj7NzSZgPX69XkweKDrw1CtP4FmdjVv1uADPUWkQoC0nq-SD8SxvdgrOOSGD9HLT187EEmL2-Au9OqPl05pBRgOigyr4sR4kUJH-nrGVnrfxF9DJ-R4_RtBjGFWKVUzyR70V-/w354-h400/IMG_2341.jpg" width="354" /></a></div><br />When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and ½ cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they’re still floating after 20 minutes.<br /><br />As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.<br /><br />Serve hot with rice and mast-o khiar, which is basically a cucumber salad with a yoghurt or kefir dressing.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgNWJ3SDZdw0vqDjc3MBLUvd7qeMktvuMCLelwgQOn7z5iV2r7nuQ54cmK_OPChiESUQHzDSs_rB7N4gF146Hsx_OHJJRQ-UVW1MWqopx7gNep0kP9y8wLoGFRpPvbczS6t10WKffnZzfPc-Jk0FNAAmGopR6z7mxRlVNpMFW1ak_46EOAKKv5Ek6R14o/s640/IMG_2353.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="583" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgNWJ3SDZdw0vqDjc3MBLUvd7qeMktvuMCLelwgQOn7z5iV2r7nuQ54cmK_OPChiESUQHzDSs_rB7N4gF146Hsx_OHJJRQ-UVW1MWqopx7gNep0kP9y8wLoGFRpPvbczS6t10WKffnZzfPc-Jk0FNAAmGopR6z7mxRlVNpMFW1ak_46EOAKKv5Ek6R14o/w365-h400/IMG_2353.jpg" width="365" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This herby stew was just fabulous! We loved it. Though, as you may have noticed, not a one pot, simple preparation! So, thus my pick for <a href="http://cookthebooksclub.blogspot.com">Cook the Books</a>. There's still a wee bit of time, if you want to join in. Deadline is Wednesday, January 31st. And, after that there's the Roundup of all our wonderful meals.</div><div><p><br /></p></div></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3050892686007530239.post-28318913685932041852023-10-24T11:42:00.004-10:002024-02-27T07:36:01.144-10:00It's Fall with Savory Stuffed Mini Pumpkins<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyenAg61HkryVy7yLWH9T4CZFWOqySKvzd6d2_JcCVgNOzS-jvOiDxT3jhcV_LncYSgMb3HV_cubRRMk6Vw115Qe2h2MQ-2DTGq7hxA-St7EaSw4CP2iV68WGS-IVVut1eY_VUn_KROnmvF3_gwjuNqxatMYCYGoq1M7Y9Ewu2NMBymQ-bJfORLu9D59qS/s640/IMG_2153.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="487" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyenAg61HkryVy7yLWH9T4CZFWOqySKvzd6d2_JcCVgNOzS-jvOiDxT3jhcV_LncYSgMb3HV_cubRRMk6Vw115Qe2h2MQ-2DTGq7hxA-St7EaSw4CP2iV68WGS-IVVut1eY_VUn_KROnmvF3_gwjuNqxatMYCYGoq1M7Y9Ewu2NMBymQ-bJfORLu9D59qS/s320/IMG_2153.jpg" width="244" /></a></div> <div class="separator" style="clear: both;"><span style="text-align: left;">Our current <a href="http://cookthebooksclub.blogspot.com/2023/10/octobernovember-pick-city-bakers-guide.html">Cook the Books Club </a>read has been </span><a href="https://www.amazon.com/City-Bakers-Guide-Country-Living/dp/1101981202/ref=monarch_sidesheet" style="text-align: left;">The City Baker's Guide to Country Living</a><span style="text-align: left;">, by Louise Miller. A fun, food filled and romantic light read. Nothing too serious, but still an encouragement for anyone wanting to begin again, or starting a new project in a new place. I enjoyed it and found lots of </span>delicious cooking inspiration, for desserts especially. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Miller weaves some quirky characters in with lots of good country music, I felt like I could hear it all, as the lead, Olivia joins in with the musicians. She has escaped life in the big city, working in a fancy Club/Restaurant, after accidentally setting the place afire with a flambeed dessert. Leaving behind a dead end relationship as well, she joins an old friend in a small country town. When she is offered a job at the Sugar Maple Inn, the getaway becomes something more lasting. Of course, there are various hurdles in the way, mostly from the cantankerous owner.<span><a name='more'></a></span></div><p></p><p>From the Publishers: "......With the joys of a fragrant kitchen, the sound of banjos and fiddles being tuned in a barn, and the crisp scent of the orchard just outside the front door, Livvy soon finds herself immersed in small town life. And when she meets Martin McCracken, the Guthrie native who has returned from Seattle to tend his ailing father, Livvy comes to understand that she may not be as alone in this world as she once thought."</p><p> My cooking inspiration came from one of her desserts - Pumpkin Creme Brûlées baked in mini pumpkins, which I made into Savory Stuffed Mini Pumpkins. Filled with a tasty mixture of mushrooms, Swiss chard and several different cheeses.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWbzohtjjF03p0q8oHAw4Gy4TIJxH6EOdWSdv7JvF_jxZZGNWASf-eD79Re0J9Ersb9zkg60IL7o6D73U3v0EnznaFByb4NYezzoxaDENXDWW6RMO_gWIj3xbJYW0fNs2BmmAxUi471_pDkNO-0SkYeEYnL-QW1uXH_ZSpjvvRDCo0YiZki76X2TMwGkH/s640/IMG_2154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWbzohtjjF03p0q8oHAw4Gy4TIJxH6EOdWSdv7JvF_jxZZGNWASf-eD79Re0J9Ersb9zkg60IL7o6D73U3v0EnznaFByb4NYezzoxaDENXDWW6RMO_gWIj3xbJYW0fNs2BmmAxUi471_pDkNO-0SkYeEYnL-QW1uXH_ZSpjvvRDCo0YiZki76X2TMwGkH/w300-h400/IMG_2154.jpg" width="300" /></a></div><br /><p style="text-align: center;"><span style="color: #990000; font-size: large;">Savory Stuffed Mini Pumpkins</span></p><div class="yiv5593164060Recipe__ingredientsGroups" style="caret-color: rgb(29, 34, 40); color: #1d2228; outline: currentcolor;"><div class="yiv5593164060Recipe__ingredientsGroup" style="outline: currentcolor;"><ul class="yiv5593164060Recipe__ingredients" style="list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><li class="yiv5593164060Recipe__ingredient" style="font-family: -apple-system, BlinkMacSystemFont, Roboto, Oxygen-Sans, Ubuntu, Cantarell, sans-serif; line-height: 1.375; outline: currentcolor; position: relative;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;"><b>Ingredients</b></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">4 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;">(10 to 12-ounce) mini pumpkins, or 2 (1 1/2-pound) acorn squash</span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">1 1/2 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">teaspoons </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">kosher salt, divided</p></span></span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">8 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">ounces </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">fresh chanterelles or other wild mushrooms</p></span></span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">1 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;">medium yellow or white onion</span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">1/2 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">bunch </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">Swiss chard (about 4 ounces)</p></span></span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">1/2 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">bunch </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">fresh parsley</p></span></span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">2 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">sprigs </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">fresh thyme, or 1/4 teaspoon dried thyme</p></span></span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">2 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">ounces </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">Comté or Swiss cheese</p></span></span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">3 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">tablespoons </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">olive oil, divided</p></span></span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">2 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">tablespoons </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">crème fraîche or sour cream</p></span></span></span></li><li class="yiv5593164060Recipe__ingredient" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span class="yiv5593164060Recipe__ingredientQuantity" style="display: inline; outline: currentcolor; text-align: right;">1/4 </span><span class="yiv5593164060Recipe__ingredientText" style="display: inline; outline: currentcolor;"><span class="yiv5593164060Recipe__ingredientMeasurementUnit" style="display: inline; outline: currentcolor;">teaspoon </span><span class="yiv5593164060Recipe__ingredientName" style="display: inline; outline: currentcolor;"><p style="display: inline; margin: 0px; outline: currentcolor; padding: 0px;">freshly ground black pepper</p></span></span></span></li></ul><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><b>Directions</b></span></div><ul class="yiv5593164060Recipe__ingredients" style="list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><li class="yiv5593164060Recipe__instructionStep" style="border-top-style: none; margin-top: 0px; outline: currentcolor; padding-top: 0px;"><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;">Arrange a rack in the middle of the oven and heat the oven to 375°F.</span></div></li><li class="yiv5593164060Recipe__instructionStep" style="outline: currentcolor;"><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;">Cut the tops off 4 mini pumpkins (like a jack-o-lantern), or cut 2 acorn squash in half lengthwise. Scoop out and discard the seeds and fibers. Place cut-side up in a 9x13-inch baking dish. Place the lids next to the pumpkins. Season the insides of the pumpkins with 1/4 teaspoon of the kosher salt.</span></div></li><li class="yiv5593164060Recipe__instructionStep" style="outline: currentcolor;"><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;">Trim 8 ounces wild mushrooms and cut any larger mushrooms into bite-sized pieces. Thinly slice 1 medium yellow or white onion. Strip the leaves from 1/2 bunch Swiss chard and discard the stems; stack the leaves, roll them up together, and slice crosswise into 1/4-inch wide ribbons and chop. Strip the leaves from 1/2 bunch fresh parsley until you have 1/2 cup, then coarsely chop. Pick the leaves from 2 fresh thyme sprigs until you have 1/2 teaspoon (or use 1/4 teaspoon dried thyme). Grate 2 ounces Comté cheese (1 cup).</span></div><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;"><br /></span></div></li><li class="yiv5593164060Recipe__instructionStep" style="outline: currentcolor;"><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;">Heat 1 tablespoon of the olive oil in a 10-inch or larger cast iron or stainless steel skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon of the kosher salt and sauté until soft and golden, 18 to 20 minutes. Transfer to a plate.</span></div><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;"><br /></span></div></li><li class="yiv5593164060Recipe__instructionStep" style="outline: currentcolor;"><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;">Add 1 tablespoon of the olive oil to the skillet and increase the heat to medium-high heat. Add the mushrooms, thyme, and 1/2 teaspoon of the kosher salt. Sauté until the liquid evaporates and the mushrooms brown, 8 to 10 minutes. Transfer to the plate with the onions.</span></div><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;"><br /></span></div></li><li class="yiv5593164060Recipe__instructionStep" style="outline: currentcolor;"><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;">Add the remaining 1 tablespoon olive oil to the skillet. Add the Swiss chard, parsley, and remaining 1/4 teaspoon kosher salt. Sauté until the chard is wilted, about 1 minute. </span></div><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;"><br /></span></div></li><li class="yiv5593164060Recipe__instructionStep" style="outline: currentcolor;"><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit; outline: currentcolor;">Turn off the heat. Return the mushrooms and onion to the pan. Add half of the cheese, 2 tablespoons crème fraîche, and 1/4 teaspoon black pepper, and stir to combine. </span></div></li><li class="yiv5593164060Recipe__instructionStep" style="outline: currentcolor;"><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;"><span style="outline: currentcolor;">Fill the pumpkins with the mushroom mixture. Sprinkle with the remaining cheese. Bake until you can easily pierce the pumpkins with a knife, 30 to 35 minutes for the pumpkins, or 35 to 40 minutes for acorn squash. Top with the lids before serving. Or not. My lids got messed up when cutting them off. Vary the instructions as you like. I did, just </span>sautéd most everything together as soon as the onions were soft.</span></div><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><br /></div><div class="separator" style="clear: both; font-family: -apple-system, BlinkMacSystemFont, Roboto, Oxygen-Sans, Ubuntu, Cantarell, sans-serif; font-size: 13px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdb5IhbBb1f3YORJyUTWt6rj671MI_A62zOzBcLLClmTzXnwvSb1EQlbL8IwUitzOXf7tbgywedkJ1Vn94COmGgpjxSZ6GLyeKcJ2IVMdLb_0Rkf6roZqcuFJ5X51J8gh3sBuWsD-3kTAGlHwBxdtPYs8dvdw3dpZVdzz2OOfABeIHssaYOMOjviTGrcVx/s640/IMG_2156.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdb5IhbBb1f3YORJyUTWt6rj671MI_A62zOzBcLLClmTzXnwvSb1EQlbL8IwUitzOXf7tbgywedkJ1Vn94COmGgpjxSZ6GLyeKcJ2IVMdLb_0Rkf6roZqcuFJ5X51J8gh3sBuWsD-3kTAGlHwBxdtPYs8dvdw3dpZVdzz2OOfABeIHssaYOMOjviTGrcVx/w300-h400/IMG_2156.jpg" width="300" /></a></div><br /><div class="yiv5593164060Recipe__instructionStepContent" style="font-family: -apple-system, BlinkMacSystemFont, Roboto, Oxygen-Sans, Ubuntu, Cantarell, sans-serif; font-size: 13px; line-height: 1.375; outline: currentcolor; position: relative;"><br /></div><div class="yiv5593164060Recipe__instructionStepContent" style="line-height: 1.375; outline: currentcolor; position: relative;"><span style="font-family: inherit;">This was just festive and lovely with a simple salad on the side. We both enjoyed our delicious early Fall little pumpkins. I'm linking up with<a href="http://cookthebooksclub.blogspot.com"> Cook the Books</a> for our ongoing selection. There's still lots of time if you want to participate. Deadline is November 30th. Also linking with Heather at her <a href="https://www.spiritblog.net/october-2023-foodies-read/">Foodies Read challenge</a>, and at<a href="http://www.theintrepidreader.com"> Weekend Cooking, hosted by Marge</a>, the Intrepid Reader and Baker. </span></div></li></ul></div></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3050892686007530239.post-19320331329986639242023-09-30T11:09:00.016-10:002023-10-29T11:16:22.726-10:00The Portuguese Escape and Bacalhau, Etc.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqmGS_M5ZLN05sX2k7YBTg_wGQTYFFf5FZ2stWLd9BYkjSeAURX-Lab1iy5xxAGF7-F1KS8HbcP4jPIg4hplGdu7uRcw97EAcDoMQOqyVcPtJV0NTK2fIhFei_iP5Lgj_masJLUjKlE29Dd5MqAECp3zPaJejrT6ahhdgeq-iexnuUhL1_hhl1KsqWpO-Z" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1500" data-original-width="981" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqmGS_M5ZLN05sX2k7YBTg_wGQTYFFf5FZ2stWLd9BYkjSeAURX-Lab1iy5xxAGF7-F1KS8HbcP4jPIg4hplGdu7uRcw97EAcDoMQOqyVcPtJV0NTK2fIhFei_iP5Lgj_masJLUjKlE29Dd5MqAECp3zPaJejrT6ahhdgeq-iexnuUhL1_hhl1KsqWpO-Z=w209-h320" width="209" /></a></div><br />T<a href="https://www.amazon.com/Portuguese-Escape-Probyn-Mystery-Mysteries-ebook/dp/B005OY9F1C/ref=sr_1_1?keywords=The+Portuguese+Escape&qid=1695685515&s=books&sr=1-1">he Portuguese Escape</a> by Ann Bridge, an author I have only recently discovered, then also saddened to hear she is no longer with us, in one sense anyway, but luckily her books live on! This is the third novel of Bridge's I've read, and the second of her Julia Probyn mysteries. What a wonderful, witty, and intelligent writer, always a delight to discover such an author! Very highly recommended. <div><br /></div><div>From the Publishers: "Julia Probyn, journalist and amateur sleuth, must acquaint herself with the world of counterespionage. Hetta, a young Hungarian Countess, just released from behind the Iron Curtain, is drawn into a communist plot. Together the two young women will need all of their strength to unravel the schemes and machinations closing in from all sides. <br /><br />With Ann Bridge's talent for evoking place and mixing mystery with humor, The Portuguese Escape, book two in The Julia Probyn Mysteries, is full of danger and adventure amidst Communist intrigue." To put it mildly! And with romance touchingly thrown into the mix.<span><a name='more'></a></span><br />Of course I had to cook something from that country. My first thought was Portuguese Bean Soup, but no too generic, I wanted something new, which brought me to a Portuguese speciality - Bacalhau - an ingredient in various preparations, and mentioned with some history, early in the novel. Here in Hawaii it's usually spelt Bacalao, or baccala. Bacalhau is dried and salted codfish and the Portuguese are obsessed with it! <br /><div> </div><div>In Portugal, codfish is central in the cuisine, actually a staple food in their cooking and one of the country’s most treasured ingredients. You’ll find it everywhere you go, so revered that you’ll see shops dedicated to selling this salted fish, if you happen to be in Portugal... or actually in Porto Rico or any number of Mediterranean countries. Not so much in the USA. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweRnAY3tySQ8NkcexxbnHI4dXugwzJcBGza7jWLl3vIOmOaNajJaxXvw8rnLE0FyxnxcZlTMdoMDnAd5UJh1mll9gchMj7Sj3R9vvOrtDBByLrfSJN0yLB_jVIv_G8RqQ-IlFcVP6hT9hltdzDC89aOKXhTPVdw-q8XLQco4N5h5fLK33kQZNqe_bL1CX/s640/IMG_2061.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="640" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweRnAY3tySQ8NkcexxbnHI4dXugwzJcBGza7jWLl3vIOmOaNajJaxXvw8rnLE0FyxnxcZlTMdoMDnAd5UJh1mll9gchMj7Sj3R9vvOrtDBByLrfSJN0yLB_jVIv_G8RqQ-IlFcVP6hT9hltdzDC89aOKXhTPVdw-q8XLQco4N5h5fLK33kQZNqe_bL1CX/w200-h166/IMG_2061.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz33VlaPb3Hmp1snmoqgYaQX4vT2wGk5kl6MpM2vc8L0BGbzFLLw-gh0U7cuzM7egeAsC1zBEeTLAcYrA4KfDN1B8zDTGetfUaz7x7A6TuX9zcjfBSaHDiqLzO8v-aRRwoasQqPx19qbrtsXDCsD138Y1vojtWRb61Xp29auQLieLazKaV7xVP7nahFPF/s640/IMG_2059.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="640" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz33VlaPb3Hmp1snmoqgYaQX4vT2wGk5kl6MpM2vc8L0BGbzFLLw-gh0U7cuzM7egeAsC1zBEeTLAcYrA4KfDN1B8zDTGetfUaz7x7A6TuX9zcjfBSaHDiqLzO8v-aRRwoasQqPx19qbrtsXDCsD138Y1vojtWRb61Xp29auQLieLazKaV7xVP7nahFPF/w200-h164/IMG_2059.jpg" width="200" /></a></div><br />I had heard of salt cod before, of course living in Hawaii, with our large Portuguese and Porto Rican population, not to mention the Hawaiians who were introduced to it early on by sailors. So in the back of my mind lingered the urge to give it a try. A local Supermarket actually had two versions; with and without bones. Naturally I went for the boneless sort, to make life easier. Came in a cute little wooden box. Next it must be soaked in fresh water for 48 hours, with several changes, to reduce the salt content. <br /><div><br /></div><div>Luckily I have Mario Batali's beautiful <u><a href="https://www.amazon.com/Babbo-Cookbook-Mario-Batali/dp/0609607758/ref=sr_1_1?crid=FG8710IW1YJ2&keywords=The+Babbo+Cookbook&qid=1695761549&s=books&sprefix=the+babbo+cookbook%2Cstripbooks%2C342&sr=1-1">The Babbo Cookbook</a></u>, which has several dishes incorporating baccala, as spelt in it. One sounded especially nice, Marinated Baccala with Braised Baby Fennel. Ha! Try finding that, unless you're growing it and this happens to be when it's at the baby stage. So I got some lovely, fresh regular size fennel to use in this recipe.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxQR10-JCSyubfFZbLl1fPCXYSyji_v3yPOvdGFA-tlE4UJRdVbl-nmW3UEUEacLIiUo2C4f1Nk4CXIEh9cFWLFc2m1F1JtVAXi6g3wQ8kk9AnI04zTnvAn5q6dFoHWr1G3sQc2lvic3tYL-SLnyYfDY_aNxal8c9VqyoJR2SkNUM-iG-GCFIq83ZkbzR/s640/IMG_2062.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="421" data-original-width="640" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxQR10-JCSyubfFZbLl1fPCXYSyji_v3yPOvdGFA-tlE4UJRdVbl-nmW3UEUEacLIiUo2C4f1Nk4CXIEh9cFWLFc2m1F1JtVAXi6g3wQ8kk9AnI04zTnvAn5q6dFoHWr1G3sQc2lvic3tYL-SLnyYfDY_aNxal8c9VqyoJR2SkNUM-iG-GCFIq83ZkbzR/w400-h264/IMG_2062.jpg" width="400" /></a></div><div><br /></div>Results: online, I had read a lot of: “ The resulting fish is pleasantly flaky in texture with an irresistibly intense and unusual—but never fishy—flavor.... This exquisite fish is just as unique as it is versatile and can be prepared in a number of ways, from appetizers to the main event.”<br /><div><br /></div></div><span><!--more--></span><span><!--more--></span><span><!--more--></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrVnI-5diMONbmlmvEedIi1I77o2P2QYenfV3Tkx26nX2TS80z0-oUXU68uv5lbMTHWANlDlKGiOEBxpoc9IRsp_ii25RFAxAP1DLmF9Qi_l185bhRwUdY3DdnLA6HucnNvNI91QrinjOsIly77P5A5_JTrCvOktLtCnDccIk9VspKst-4UdPQrNttMKt/s640/IMG_2081.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrVnI-5diMONbmlmvEedIi1I77o2P2QYenfV3Tkx26nX2TS80z0-oUXU68uv5lbMTHWANlDlKGiOEBxpoc9IRsp_ii25RFAxAP1DLmF9Qi_l185bhRwUdY3DdnLA6HucnNvNI91QrinjOsIly77P5A5_JTrCvOktLtCnDccIk9VspKst-4UdPQrNttMKt/w400-h400/IMG_2081.jpg" width="400" /></a></div><br />I would beg to differ! No discernible flavor, not even salt! (should have tasted before going a full 48 hours) Not flaky! Tough. Now I notice my Italian cookbook says to cook 5-7 minutes until tender. Why Mario didn't you mention that?? I followed most of the directions on soaking time - 48 hrs. Per Mario and other sources. Though some did say, as our Portuguese garden guy, Ron told me, his mother only did a 24 hour soak. <div><br /></div><div>I think liking salt cod might be a cultural throwback. I had only used half of the cod, so there would be some to try in another recipe. I could add salt and a bit of pineapple to soften the texture. You'll notice Mario’s recipe (above) even had a 4 hr. marinating sequence! Too bad the flavor didn’t come through, except for in the fennel! Call me frugal, but I do dislike throwing things out that are still good? That might be the operative word. Good? Also, it could be that I've just not prepared it to best advantage. Or that it was junk to begin with. Decided in the end to give it to Ron. I'll be curious to hear what he does with it.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMg3X8b2Ug0UiXIWVKvk6VGvDwJAMosIEshXvRv0oA9oWNValO6vxBbRQhw9DuO7vwcnF2xqPas_vVUOVvZFErpwfY2edJsSGu5xPcXg4YZvQ6u702B-f1de3gdeaAfqoxo5CdB4VAFLUwe-WJCWrtQX5a_xr_Xc-IB_rLCf01MPRPL7J1g1UlGUXnavhZ/s640/IMG_2083.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="560" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMg3X8b2Ug0UiXIWVKvk6VGvDwJAMosIEshXvRv0oA9oWNValO6vxBbRQhw9DuO7vwcnF2xqPas_vVUOVvZFErpwfY2edJsSGu5xPcXg4YZvQ6u702B-f1de3gdeaAfqoxo5CdB4VAFLUwe-WJCWrtQX5a_xr_Xc-IB_rLCf01MPRPL7J1g1UlGUXnavhZ/w350-h400/IMG_2083.jpg" width="350" /></a></div><br /><div>The fennel was lovely, and so was the side of buttered sweet potatoes from our garden. Bob gamely tried a bit of the baccala but would probably be leery of any reprise. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42w_eyk9P-5UX0LCudoMLxQGcDsM4KEHsSPpxVRvJkdJbH5mvAlLzHs2UhuYQqp11Chce-xgHrVpu5ZOYdNcPLt_LdevtfK-ou25lyNVjI7OF7SFONIE_TBOfwJuVGB7oVRy4IDiXEFrgrFneNL3ThzZjsSKlI4kKm6td6oHr4NEFDAtE_uRNFuAErMwy/s640/IMG_2006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="496" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42w_eyk9P-5UX0LCudoMLxQGcDsM4KEHsSPpxVRvJkdJbH5mvAlLzHs2UhuYQqp11Chce-xgHrVpu5ZOYdNcPLt_LdevtfK-ou25lyNVjI7OF7SFONIE_TBOfwJuVGB7oVRy4IDiXEFrgrFneNL3ThzZjsSKlI4kKm6td6oHr4NEFDAtE_uRNFuAErMwy/w310-h400/IMG_2006.jpg" width="310" /></a></div><br /><div>On more positive September notes: In cooking - we noticed that we had two fruiting Allspice trees in the back yard of our office in town! That was so fantastic. We have two trees at home, which have never flowered or produced fruit. The interesting story is that they need to be one of each sex. And, I have to ask, how do you tell their sex in the nursery? The females are the ones that produce berries. Both trees at the office were producing. So, was one of them temporarily identifying as a male? A mystery. But, lots of berries which I dried and put in little jars for Christmas presents.:) The fresh berries were also nice in some scones with blueberries.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYc4B_BrSml_cE89x4KK-gc3pZXMBKKaoI8bCp1r0l4UoxRTheAffnmIOrFmLyhfeqkcuH8Gv6iDVHIDjiPCcLX58pI6HCT1NUewhXEwAPEVsEuLi7WcSY3kK8Dfqc6FpnG5Er2Rhuh7vUnh3dCAKqSahz-rYEJwKVwKTyN1J2442kZzDoUT6wm-Nm-tls/s620/IMG_2106.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="410" data-original-width="620" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYc4B_BrSml_cE89x4KK-gc3pZXMBKKaoI8bCp1r0l4UoxRTheAffnmIOrFmLyhfeqkcuH8Gv6iDVHIDjiPCcLX58pI6HCT1NUewhXEwAPEVsEuLi7WcSY3kK8Dfqc6FpnG5Er2Rhuh7vUnh3dCAKqSahz-rYEJwKVwKTyN1J2442kZzDoUT6wm-Nm-tls/w400-h265/IMG_2106.jpg" width="400" /></a></div><br /><div>A positive family note: our new great grandson born this past week! Westley, Hurrah!! Here with his big brother, number one great grandson, Layiklun.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC4mpK0eRwGXsJwuFpdxptSbBy8RPm167z7TcdaHwYNfiyUTg4iwcB9dx1KWwu22C0liT0lXBMlyVwfe09ZYvqJeedniLDDp_e48aOtXuygLS7XBoyuvN0z6ii8SX_1WCMVKY_v8r-oRzkcrhYhq8otVmURMHyqIaNP09jSjrCU51PAFhYwoEHahD5zAi/s640/IMG_2109.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="537" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC4mpK0eRwGXsJwuFpdxptSbBy8RPm167z7TcdaHwYNfiyUTg4iwcB9dx1KWwu22C0liT0lXBMlyVwfe09ZYvqJeedniLDDp_e48aOtXuygLS7XBoyuvN0z6ii8SX_1WCMVKY_v8r-oRzkcrhYhq8otVmURMHyqIaNP09jSjrCU51PAFhYwoEHahD5zAi/w336-h400/IMG_2109.jpg" width="336" /></a></div><br /><div>September in the garden note: A lovely variegated banana. Thanks Kevin! It's doing great.</div><div><br /></div><div>I'll be posting a link to my September happenings, cooking experiments and book review at<a href="http://www.theintrepidreader.com/2023/09/weekend-cooking-international-coffee-day.html"> Weekend Cooking</a>, hosted by the Intrepid Reader, Marge, with Deb at Reader Buzz for <a href="https://readerbuzz.blogspot.com/2023/09/the-sunday-salon.html">The Sunday Salon,</a> and with Heather at the <a href="https://www.spiritblog.net/october-2023-foodies-read/">Foodies Read Challenge</a>. I hope you'll stop by for a visit for good recipe ideas and books.</div></div></div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-3050892686007530239.post-35628229027967193482023-08-25T14:35:00.012-10:002023-09-30T14:17:27.570-10:00Home Cooking and The Great Ulu Project<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4Rrf8SC5M_b0z6aOVInAWj-uP0z1owbf462lKg99ZqkVXJ4JJG6pmuIw4-jBxtRxjvFX_F0jqiA5iYxtV-YpeObNp-3EMMDtAszi5j5axGXLwabTc7_Sfw1xeMDXNR2KCDQUGOXuhv4PdGtUdj-V0rSV2g1HA2V9gmk4wfZhnqQhN7I5PLL5no0xiNC1/s640/IMG_1857.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="519" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4Rrf8SC5M_b0z6aOVInAWj-uP0z1owbf462lKg99ZqkVXJ4JJG6pmuIw4-jBxtRxjvFX_F0jqiA5iYxtV-YpeObNp-3EMMDtAszi5j5axGXLwabTc7_Sfw1xeMDXNR2KCDQUGOXuhv4PdGtUdj-V0rSV2g1HA2V9gmk4wfZhnqQhN7I5PLL5no0xiNC1/s320/IMG_1857.jpg" width="260" /></a></div><p><span style="color: #38761d; font-size: x-large;">W</span>hen you have uku (Hawaiian for plenty) ulu (breadfruit) then you make flour! That way the useful season gets extended further into the year. Currently researching the best recipes for it. No gluten, so you have to move on from there. I don't normally do gluten free cooking. So, I've found one solution is to incorporate some Semolina flour! My banana-chocolate brownies came out well. With a mix of AP flour and ulu flour half-half. The focaccia not so well. It needed more water as I found the ulu flour absorbs more.</p><p>Which brings me to the book: <a href="https://www.amazon.com/Home-Cooking-Kitchen-Laurie-Colwin/dp/0241145716/ref=sr_1_2?crid=3I9RA0GGN73ST&keywords=Home+Cooking%2C+Laurie+Colwin&qid=1692761949&s=books&sprefix=home+cooking%2C+laurie+colwin%2Cstripbooks%2C179&sr=1-2">Home Cooking </a>by Laurie Colwin, various essays, which I've been reading in a sort of haphazard way. There's her Cold Roast Chicken recipe with buckwheat noodles. And that inspired the next step. Make noodles.</p><p>Meanwhile, a short review on the subject of that book:</p>From the Publishers: "Weaving together memories, recipes, and wild tales of years spent in the kitchen, Home Cooking is Laurie Colwin's manifesto on the joys of sharing food and entertaining. From the humble hot-plate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong."<span><a name='more'></a></span><div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcNxz26Y7O9bo3hBKBkRSuDQchgpYcYZAbXER6Fhrfe3BHz6d_4zAIUkmU1GIxIT6uqek5KJFSd3WQWKH_U8pWS8uKfIocp56LYdjnFstc43yUEiPGLUCZ1SwS6xGkUAzJ9Es4RZ1kFd1qQtWOE1c8DWEL8BVdXBfkfZPHtV59aMLVtir9XDjtVirF7tJ9" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2551" data-original-width="1593" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcNxz26Y7O9bo3hBKBkRSuDQchgpYcYZAbXER6Fhrfe3BHz6d_4zAIUkmU1GIxIT6uqek5KJFSd3WQWKH_U8pWS8uKfIocp56LYdjnFstc43yUEiPGLUCZ1SwS6xGkUAzJ9Es4RZ1kFd1qQtWOE1c8DWEL8BVdXBfkfZPHtV59aMLVtir9XDjtVirF7tJ9" width="150" /></a></div><div>And from Anna Quindlen, "I have in my kitchen a book called Home Cooking. And, in between following the recipes for Extremely Easy Old-Fashioned Beef Stew or Estelle Colwin Snellenberg's Potato Pancakes, I would frequently sit down on a little stool in my kitchen and read through one of the essays in that book. I never read through Joy of Cooking, and I can read The Silver Palate Cookbook standing up, but I always sat down to read these."</div></div><div><br /></div><div>I would agree, it's like sitting down with a friend and chatting. Especially funny are the tales of meals gone hilariously wrong, both by the author and at the homes of friends. Not high end gourmet food here, but good everyday suggestions for meals, along with all the entertainment of some witty writing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTtkJ4g-gtK9qX3V9bENiHKkYMVY6pq7gkKOsZu2fsxB7euLpjTzZQu73PX4W93WP7PjLDO88Bq1U3mON18p7HvgbEo2qBkdsPZQzPtfncr5gVOA3HwJ0wgX_XstjhW_QIdFl50VF7fxKWW3St2YdAj3p2BA8cGeX35Xk2dU23SqeiQzGtJZLZJ5l6NmZ/s640/IMG_1859.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="509" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTtkJ4g-gtK9qX3V9bENiHKkYMVY6pq7gkKOsZu2fsxB7euLpjTzZQu73PX4W93WP7PjLDO88Bq1U3mON18p7HvgbEo2qBkdsPZQzPtfncr5gVOA3HwJ0wgX_XstjhW_QIdFl50VF7fxKWW3St2YdAj3p2BA8cGeX35Xk2dU23SqeiQzGtJZLZJ5l6NmZ/w159-h200/IMG_1859.jpg" width="159" /></a></div><div style="text-align: left;">Back to making those noodles. The flour process is really pretty easy as you don't need to peel or remove the core. All of it is edible. Just wash well, cut the stem end off, and slice into chunks that will fit your mandolin, then slice away, at thin setting. Next, layer all the slices in a food dehydrator. Six hours or so.</div><div style="text-align: left;"><br /></div>Now you can whir it all up in a food processor. I tried my blender first, not happening. Next the Kitchen Aid chopper. Nope, not fine enough. Finally hauled out the heavy duty Sumeet Asia Kitchen Machine - it's called. Perfect flour! Did the job in less than a minute. If you don't want to make your own, or have access to breadfruit, a local company here, The Hawaii Ulu Cooperative, which is a farmer owned business that buys various vegetables locally - i.e. breadfruit, taro, sweet potato and pumpkin, then sells them peeled, cooked and frozen, or as flour (some as baking mixes) to the markets. I watched their online video showing how they make the flour, which was exactly what I needed. You might enjoy watching the process here: <a href="https://eatbreadfruit.com/blogs/products/ulu-flour-production-a-visual-flowchart">https://eatbreadfruit.com/blogs/products/ulu-flour-production-a-visual-flowchart</a> The best to simplify!</div><div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWKx31dtSqCvd5lJuvQvgo3cJ1ZvtXT7RjBXBvFkyuiEHO9JTwSFD_8Dr-w03D9S8SShq52N5-07RKBxUlZcmmgeJ27bdyuYvVCUvg_fJZcLo8v1pu4gJU0wUrtLtfjKoCwgaCZNveNMJQ_NuMztfubOA0TGWh6u-ca09e_nqRp0CjOH48Pu-RXM1owKJ/s640/IMG_1864.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWKx31dtSqCvd5lJuvQvgo3cJ1ZvtXT7RjBXBvFkyuiEHO9JTwSFD_8Dr-w03D9S8SShq52N5-07RKBxUlZcmmgeJ27bdyuYvVCUvg_fJZcLo8v1pu4gJU0wUrtLtfjKoCwgaCZNveNMJQ_NuMztfubOA0TGWh6u-ca09e_nqRp0CjOH48Pu-RXM1owKJ/w240-h320/IMG_1864.jpg" width="240" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpGA7eGyN0PJbiizpoVgaBXQ-XEwruiLmWQ9c7-xeVvO40T6u8UNjWXEXdLXfhOSJSScRB3r_aFHa8FXKQ49Kw69OT1FhP8jGZOxBOfuwySqwP5RDI-EuoGL1ko4tIQsQhl5FK7HRmbTcOwbRVaXL8453doNaKjsf00tSHJGRjnTopncX423j9rH9_dvp/s640/IMG_1960.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpGA7eGyN0PJbiizpoVgaBXQ-XEwruiLmWQ9c7-xeVvO40T6u8UNjWXEXdLXfhOSJSScRB3r_aFHa8FXKQ49Kw69OT1FhP8jGZOxBOfuwySqwP5RDI-EuoGL1ko4tIQsQhl5FK7HRmbTcOwbRVaXL8453doNaKjsf00tSHJGRjnTopncX423j9rH9_dvp/w240-h320/IMG_1960.jpg" width="240" /></a></div><br /><div style="text-align: left;">So, as inspired by the book, here go the noodles. I found a good recipe for them at the above mentioned Ulu Cooperative site, which only needed a bit of adjusting. More water! Perhaps because I had switched out the all purpose half to semolina flour? I also need to knead more. Did some extra in the resting period. However, they came out well and the dough was easy to work with. Next time I may roll it out a bit thinner. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWGoN7qwWFtUjtW_lMOPl5wc3H0lnkp9Jvyrm-UBUCtsAWIXa5avlcfwbd3pAy7BId0M4RbYk9Q3lxoEy-rbAjWn3DYyQ4fJHk-MRjzICA3rIE26H2OEB-RKfz3WArCpsaMCazKHd2KMSIDPDeWn4wMFTByBHys6ZKIkgYtRovVsEUfc0RqNGHA4cctHv/s640/IMG_1971.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWGoN7qwWFtUjtW_lMOPl5wc3H0lnkp9Jvyrm-UBUCtsAWIXa5avlcfwbd3pAy7BId0M4RbYk9Q3lxoEy-rbAjWn3DYyQ4fJHk-MRjzICA3rIE26H2OEB-RKfz3WArCpsaMCazKHd2KMSIDPDeWn4wMFTByBHys6ZKIkgYtRovVsEUfc0RqNGHA4cctHv/w168-h200/IMG_1971.jpg" width="168" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1GulVfI7AoC_qlV3yE4uxV87s7O-iJtmBRZm66oMjZQAvGx7dHRAaC5asHEiVH1eRVTkgLlpPT4Uv1ZvyldTfM1aI9W2cDtXvwp4ZmJxyU3-HzXRdIeEB66Y7Ve7_aPgW_IBPw3K3SQm1SDdOc4kZy35NNoCOemQFvQu6lojk9Eo5DSoymAjVZF5zhGg/s640/IMG_1972.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1GulVfI7AoC_qlV3yE4uxV87s7O-iJtmBRZm66oMjZQAvGx7dHRAaC5asHEiVH1eRVTkgLlpPT4Uv1ZvyldTfM1aI9W2cDtXvwp4ZmJxyU3-HzXRdIeEB66Y7Ve7_aPgW_IBPw3K3SQm1SDdOc4kZy35NNoCOemQFvQu6lojk9Eo5DSoymAjVZF5zhGg/w150-h200/IMG_1972.jpg" width="150" /></a></div></div><div><br /></div><div>The recipe mentioned included a sort of stir fry sauce to go with the pasta, topped with some ricotta cheese. It was sooo good. And, giving you the directions below.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2fsvz0stwwNZ8tgH4ioRxaAnesXZtGxgDrQHNgwQSwFFNHDI8wNPbkkgBahxDET_EYeI49Lid4NbObDp2iAukA0zsbjcXlZYmlGQSIqJ4ZaWCJk5om9NpnNrZm7gYi116f8tQd8RY9nG9y_ThUONjk6K-DzCurqba_NEVBPMfPYgIsVTKNZCDulCsOBK/s640/IMG_1978.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="573" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2fsvz0stwwNZ8tgH4ioRxaAnesXZtGxgDrQHNgwQSwFFNHDI8wNPbkkgBahxDET_EYeI49Lid4NbObDp2iAukA0zsbjcXlZYmlGQSIqJ4ZaWCJk5om9NpnNrZm7gYi116f8tQd8RY9nG9y_ThUONjk6K-DzCurqba_NEVBPMfPYgIsVTKNZCDulCsOBK/w358-h400/IMG_1978.jpg" width="358" /></a></div><div style="text-align: left;"><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;"> </span></div><b><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; text-align: center;"><span style="font-size: medium;">Mushroom and Chicken 'Ulu Pasta</span></span><br /></b><ul style="color: #4a4a4a; font-family: -apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"; font-size: 15px; line-height: 21px; list-style: outside; margin: 0px 0px 0px auto; outline: currentcolor; padding-left: 0px;"><br /></ul><div style="text-align: left;"><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;">1 cup smoked pork, or roast chicken, chopped into bite size pieces (I used chicken)</span></div><div style="text-align: left;"><p style="color: #4a4a4a; display: inline; font-family: -apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"; font-size: 15px; line-height: 21px; margin: 0px; outline: currentcolor; text-align: left;">3 cups arugula or spinach</p><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;">5 good sized king oyster mushrooms, sliced lengthwise</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;">optional: 1 cup ricotta</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;">¼ cup oregano, parsley, and thyme, chopped coarsely - save some whole for garnish</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;">1 whole onion, chopped into cubes </span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;">5 cloves garlic, sliced into very thin rounds</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;">Salt and Pepper to taste</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;">½ cup white wine</span></div><div style="text-align: left;"><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, Color UI UI" style="color: #4a4a4a;"><span style="caret-color: rgb(74, 74, 74); font-size: 15px;">1/2 lemon, juiced</span></span></div><div style="text-align: left;"><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, Color UI UI" style="color: #4a4a4a;"><span style="caret-color: rgb(74, 74, 74); font-size: 15px;"><br /></span></span><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a; font-size: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNnaZRhTFt5DiAdbFrd4InEmZhy1Kvk2XcBHNuv2AQvbm6ZFL3FLu6Z8bRrQv3xbrUvF-TFJyjrPsA-qjtKgyNdW40yt1wAbU_wLp_h-MGdqaj_3HEfNG7zPCLrEIw1xlOQvI4hf6-lZZC-DhyHXHwudl6_kwYRITN306fqUlweAWezFeTqB4rlOOe9k0/s640/IMG_1975.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="545" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNnaZRhTFt5DiAdbFrd4InEmZhy1Kvk2XcBHNuv2AQvbm6ZFL3FLu6Z8bRrQv3xbrUvF-TFJyjrPsA-qjtKgyNdW40yt1wAbU_wLp_h-MGdqaj_3HEfNG7zPCLrEIw1xlOQvI4hf6-lZZC-DhyHXHwudl6_kwYRITN306fqUlweAWezFeTqB4rlOOe9k0/w341-h400/IMG_1975.jpg" width="341" /></a></div><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Prep the ingredients as listed above.</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Place a large saucepan on the stove at medium to high heat.</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Saute the smoked meat until browned and a little crispy. (skipped this step)</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Add onions and saute until translucent, then add the garlic and continue cooking until dark brown.</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Immediately add the white wine, for deglazing, and continue to mix while scraping the bottom of the pan. Once the wine begins to simmer, add the arugula or spinach, and the oyster mushrooms.</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Add the herbs, salt, pepper, and lemon to the sauce and test for flavor. Add as needed.</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Add a ½ cup of pasta water to the sauce and simmer for 2-3 minutes.</span><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Taste for flavor, and add the noodles to the sauce.</span><br /><p style="display: inline-block; font-family: -apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"; line-height: 21px; margin: 0px; outline: currentcolor; vertical-align: top;"><br /></p></span></div><div style="text-align: left;"><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a;"><p style="display: inline-block; font-family: -apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"; line-height: 21px; margin: 0px; outline: currentcolor; vertical-align: top;">Mix gently and plate. </p><span style="font-family: inherit;"><p style="display: inline-block; line-height: 21px; margin: 0px; outline: currentcolor; vertical-align: top;"> </p><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"">Garnish with homemade ricotta and fresh black pepper, if desired. It wasn't just that I was stoked with my ulu noodles, they came out well and the meal was really good!</span></span></span></div><div style="text-align: left;"><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="color: #4a4a4a;"><br /><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="font-size: 15px;">I'm linking this post to</span> <a href="http://www.theintrepidreader.com/2023/08/weekend-cooking-buttercream.html">Weekend Cooking</a><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="font-size: 15px;"><a href="http://www.theintrepidreader.com/2023/08/weekend-cooking-buttercream.html">,</a> hosted by Marge, The Intrepid Reader and Baker, and with Heather at the </span><a href="https://www.spiritblog.net/august-2023-foodies-read/" style="font-family: -apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"; font-size: 15px;">Foodies Read Challenge</a><span face="-apple-system, BlinkMacSystemFont, Roboto, Ubuntu, sans-serif, "Color UI UI"" style="font-size: 15px;">. Please stop by and check out some tasty recipes and book suggestions.</span></span></div><div><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><br /><p></p><p><br /></p></div></div></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3050892686007530239.post-41259470429795122632023-08-18T09:29:00.008-10:002023-08-27T11:41:59.831-10:00Love and Saffron with Ulu and Deconstructed Kebabs<p></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKKPGtNT1VMTOtqZ68Xe2pt54FqCfu6Jd1eFKSOtdVmcNYUTcZlE_df7uF0hWtiREr1dHnokst8Wj-LHAWOc253wVsegdGCXDfwB7jz3VPYH52WMG_I5cHcln34P-TavVcOYay2rPjebnDZ--8TJuK85UmaJPRdZ6cerwFVzDCaYREixOEdDNs0cjbMiU/s353/LoveSaffron.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="353" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKKPGtNT1VMTOtqZ68Xe2pt54FqCfu6Jd1eFKSOtdVmcNYUTcZlE_df7uF0hWtiREr1dHnokst8Wj-LHAWOc253wVsegdGCXDfwB7jz3VPYH52WMG_I5cHcln34P-TavVcOYay2rPjebnDZ--8TJuK85UmaJPRdZ6cerwFVzDCaYREixOEdDNs0cjbMiU/s320/LoveSaffron.png" width="218" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="text-align: justify;"><span style="font-family: inherit;">We at </span><a href="http://cookthebooksclub.blogspot.com" style="font-family: inherit;">Cook the Books Club</a><span style="font-family: inherit;"> are currently reading </span><a href="https://www.amazon.com/Love-Saffron-Novel-Friendship-Food/dp/0593419359/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1692317490&sr=1-1" style="font-family: inherit;">Love & Saffron</a><span style="font-family: inherit;">, by Kim Fay, this round hosted by Deb of </span><a href="http://kahakaikitchen.blogspot.com" style="font-family: inherit;">Kahakai Kitchen</a><span style="font-family: inherit;">. It's sub-titled A Novel of Friendship, Food and Love, and truly is. A series of letters written between two women who come to know one another well, beyond which it </span>becomes<span style="font-family: inherit;"> a friendship that deeply affects their lives and those they love. It was also a reminder of the friendships in my own life, those I communicate with daily. Particularly a</span></span><span style="font-family: inherit;"> good friend of many years, just recently more closely reconnected with. We now email back and forth about what we're cooking, planting, research of the various aspects of it all, and food we're experimenting with; occasionally visiting local farmers markets, and sharing meals. Lately the experimentation has been ways of utilizing breadfruit (ulu), including making flour. (A post on that to come.)<span><a name='more'></a></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVukrM8w2dpzkhGQTkWk4eP_hC_ZfkDvdHoXFW_mRxT-EozUdGWtufSy9rx82i3P3_-m8BAQ1ghkCdV9OUSBm5cka_nCInt32CQcnn4fGyi-YiYTiehocgdMZKsxaAt708ByNL94GMy2eHZDUy9DlgNj1q4JNsFJDiFofi4L-1QyfE1pz255Wt3ns3HMs_/s640/IMG_1947.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="506" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVukrM8w2dpzkhGQTkWk4eP_hC_ZfkDvdHoXFW_mRxT-EozUdGWtufSy9rx82i3P3_-m8BAQ1ghkCdV9OUSBm5cka_nCInt32CQcnn4fGyi-YiYTiehocgdMZKsxaAt708ByNL94GMy2eHZDUy9DlgNj1q4JNsFJDiFofi4L-1QyfE1pz255Wt3ns3HMs_/w316-h400/IMG_1947.jpg" width="316" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Ulu with coconut oil, vinegar, salt, pepper and spices, mixed in while hot.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: inherit; font-size: medium;">From the Publishers: "This witty and tender novel follows two women in 1960s America as they discover that food really does connect us all, and that friendship and laughter are the best medicine. When twentyseven-year-old Joan Bergstrom sends a fan letter--as well as a gift of saffron--to fifty-nine-year-old Imogen Fortier, a life-changing friendship begins. Joan lives in Los Angeles and is just starting out as a writer for the newspaper food pages. Imogen lives on Camano Island outside Seattle, writing a monthly column for a Pacific Northwest magazine, and while she can hunt elk and dig for clams, she's never tasted fresh garlic--exotic fare in the Northwest of the sixties. </span></div></div><div class="separator" style="clear: both;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><span style="font-size: medium;">As the two women commune through their letters, they build a closeness that sustains them through the Cuban Missile Crisis, the assassination of President Kennedy, and the unexpected in their own lives. Food and a good life--they can't be separated. It is a discovery the women share, not only with each other, but with the men in their lives. Because of her correspondence with Joan, Imogen's decades-long marriage blossoms into something new and exciting, and in turn, Joan learns that true love does not always come in the form we expect it to. Into this beautiful, intimate world comes the ultimate test of Joan and Imogen's friendship--a test that summons their unconditional trust in each other. A brief respite from our chaotic world, Love & Saffron is a gem of a novel, a reminder that food and friendship are the antidote to most any heartache, and that human connection will always be worth creating."</span><br /></span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJ8fXpOFQ4RXppsG66RkZqzIQ9NhlFPuHhvHJjqrAeWiH7gyRvFSJkezBsRyqYOPVYxi-Y3zzDQ88pdp1uxdJjbX6uaOJyR-k94IsbECvuT2N8-ALttTmWLSIsc8v9m1pvd0qU4nr8khUWHxwZyFLer-VLqVcPPAXjWZTXIUnZOvK3eyPRXcTnM68SRlY/s640/IMG_1943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="521" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJ8fXpOFQ4RXppsG66RkZqzIQ9NhlFPuHhvHJjqrAeWiH7gyRvFSJkezBsRyqYOPVYxi-Y3zzDQ88pdp1uxdJjbX6uaOJyR-k94IsbECvuT2N8-ALttTmWLSIsc8v9m1pvd0qU4nr8khUWHxwZyFLer-VLqVcPPAXjWZTXIUnZOvK3eyPRXcTnM68SRlY/w326-h400/IMG_1943.jpg" width="326" /></a></div><br /><div class="separator" style="clear: both;"><span style="font-family: inherit; font-size: medium;">There were many tempting dishes mentioned, and I want to try the grilled pork chops credited to Elizabeth David, with fennel - root, leaves and seeds (P. 65-66). One meal which inspired me into the kitchen (even though it's in a state of deconstruction while new countertops are going in - today hopefully!). Immy was lamenting her many trips to the big city wasted, eating Dick's burgers when she could have been relishing shish kebab at the Turkish restaurant. So, that's what I made last night with some boneless lamb sirloin steaks. Only in my version, deconstructed like my kitchen, the meat was left in largish pieces! I believe in simplifying when possible. Also instead of the pita bread side, breadfruit was substituted. Bob actually loved this version of ulu. Warm and so flavorful. </span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYvVb9bN3TWLlcWNgmZ_dE5z4qFgq3DVEXj1W_dwbOo19YCAdZTaRJ1DPSEsNbFQYQaHQqmYj7UbUd7sFdrr5aS4XaadUi9rY8oKzsHGwptQyNhvtP8v9U-bgI-VvdVbGdxNr0C43yzYOgDanozv3wJYwppGYd1ifV0Bad43wkZYvmZHj23dnfOXpbtRW/s640/IMG_1948.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="564" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYvVb9bN3TWLlcWNgmZ_dE5z4qFgq3DVEXj1W_dwbOo19YCAdZTaRJ1DPSEsNbFQYQaHQqmYj7UbUd7sFdrr5aS4XaadUi9rY8oKzsHGwptQyNhvtP8v9U-bgI-VvdVbGdxNr0C43yzYOgDanozv3wJYwppGYd1ifV0Bad43wkZYvmZHj23dnfOXpbtRW/w353-h400/IMG_1948.jpg" width="353" /></a></div><br /><div class="separator" style="clear: both;"><span color="rgba(0, 0, 0, 0.95)" style="font-family: Acta, Palatino, serif; font-size: 13px; font-weight: 700;">Shish Kebabs - Ingredients</span></div><div class="separator" style="clear: both;"><p class="yiv8283974649mntl-structured-ingredients__list-heading yiv8283974649type--goat-bold" style="color: rgba(0, 0, 0, 0.95); font-family: Acta, Palatino, serif; font-size: 13px; font-weight: 700; margin: auto; outline: currentcolor; padding: 0px;"><br /></p><ul class="yiv8283974649mntl-structured-ingredients__list" style="list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">6 garlic cloves, crushed</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">3 tablespoons extra-virgin olive oil, plus more for brushing</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">3 tablespoons fresh lemon juice</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">1 teaspoon kosher salt</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">1 teaspoon freshly ground pepper</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">2 tablespoons fresh mint</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">1 tablespoon fresh tropical oregano, minced</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">1 1/2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">1 large red onion, cut into 2-inch pieces</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">1 large yellow bell pepper, cut into 2-inch pieces</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">1 large green bell pepper, cut into 2-inch pieces</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="color: rgba(0, 0, 0, 0.95); font-size: 18px; list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"> oil, for the grill</span></span></p></li><li class="yiv8283974649mntl-structured-ingredients__list-item" style="list-style: none; margin: 0px; outline: currentcolor; padding: 0px;"><p style="color: rgba(0, 0, 0, 0.95); font-size: 18px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit;"><span style="outline: currentcolor;"></span><span style="outline: currentcolor;"></span><span style="outline: currentcolor;">Lemon wedges and pita bread, for serving</span></span></p><p style="color: rgba(0, 0, 0, 0.95); font-size: 18px; margin: 0px; outline: currentcolor; padding: 0px;"><span style="outline: currentcolor;"><span style="font-family: inherit;"><br /></span></span></p><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit; font-size: medium;">In a large bowl, combine the garlic with 3 tablespoons of olive oil, the lemon juice, salt, pepper, mint, and oregano. Add the lamb, toss to coat, and refrigerate for at least 1 hour or for up to 3 hours.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-Pjgn_j3CLmgoQ8izkLAunHvbNh88ZAM9s333f0_yVoXoT_B3h8KbCW-7rrE5BmkJwgIs8ibbNY8nDYvzfnNg0R3xjXSIfKvVq9xq4OQ-0_EZvnoc3gD77O9_unlyKRc3VRlz8lp1bcOhrbxJyLtsUoAFix8iepVee3RT2Zr4sPsEoeJYyUJxmL8DWrG/s640/IMG_1946.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-Pjgn_j3CLmgoQ8izkLAunHvbNh88ZAM9s333f0_yVoXoT_B3h8KbCW-7rrE5BmkJwgIs8ibbNY8nDYvzfnNg0R3xjXSIfKvVq9xq4OQ-0_EZvnoc3gD77O9_unlyKRc3VRlz8lp1bcOhrbxJyLtsUoAFix8iepVee3RT2Zr4sPsEoeJYyUJxmL8DWrG/w331-h400/IMG_1946.jpg" /></a><br /><span style="font-family: inherit; font-size: medium;"><br /></span></p><p style="margin: 0px; outline: currentcolor; padding: 0px;"><span style="font-family: inherit; font-size: medium;">Light a grill or grill pan. Lightly brush the grate with oil and grill the lamb and vegetables over a medium-hot fire, turning frequently, until the lamb is medium, about 6 minutes, and the vegetables are tender and lightly charred, about 8 minutes. Let the kebabs stand for 2 minutes, then serve. That marinade was soooo flavorful! Just delicious.<br />As you will note, I changed out the dried herbs for fresh from the garden, and the bell peppers were </span><span color="rgba(0, 0, 0, 0.95)" style="font-family: Acta, Palatino, serif; font-size: medium;"><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgb(29, 34, 40);">eliminated. But you can vary as you please, and even put on skewers. </span></span></p><div style="outline: currentcolor;"><span style="font-family: Acta, Palatino, serif; font-size: medium;"><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgb(29, 34, 40);"><br /></span></span></div><div style="outline: currentcolor;"><span style="font-size: medium;"><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgb(29, 34, 40); font-family: inherit;">This will be linked to <a href="http://cookthebooksclub.blogspot.com">Cook the Books</a> as my contribution for this round, also with <a href="http://www.theintrepidreader.com/2023/08/weekend-cooking-polish-honey-cake.html">Weekend Cooking</a>, hosted by the Intrepid Reader and Baker, Marge, and at Heather's <a href="https://www.spiritblog.net/august-2023-foodies-read/">Foodies Read Challenge</a> for August. There is still time (until Sept. 30th) to join in. Read the book, cook up something inspired by it and post. And don't forget to link up in the Cook the Books comments.</span></span></div></li></ul></div><div class="separator" style="clear: both;"><br /></div><p></p>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-3050892686007530239.post-69299029130862279532023-07-06T11:27:00.002-10:002023-08-18T10:29:07.276-10:00A Good BBQ For Food Americana<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzAHVNubvu1C6-nQCrb7IPZz1t-oUcjAhncFKYCiXSPG3bPnk1bM0o8g3_SA9k5dsjTafpdpwGUfXmT07pweeQtDl9_-SGDBJHYnnsp77-JacLItOzgPrJseANLf_E965ow4pl8tfxi6Zg5nCc2ezK8WBD84yYhdZiBTBfQF2_loADha1-iCgZq9YcK-Kv" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="371" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzAHVNubvu1C6-nQCrb7IPZz1t-oUcjAhncFKYCiXSPG3bPnk1bM0o8g3_SA9k5dsjTafpdpwGUfXmT07pweeQtDl9_-SGDBJHYnnsp77-JacLItOzgPrJseANLf_E965ow4pl8tfxi6Zg5nCc2ezK8WBD84yYhdZiBTBfQF2_loADha1-iCgZq9YcK-Kv=w207-h320" width="207" /></a></div><p></p><p>Our most recent <a href="http://cookthebooksclub.blogspot.com/2023/06/junejuly-selection-food-americana.html">Cook the Books Club</a> selection is <a href="https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment-ebook/dp/B08V5KBY9P/ref=sr_1_2?crid=2D9OHQSEHH22X&keywords=food+americana+book&qid=1688664474&s=books&sprefix=Food+Americana%2Cstripbooks%2C220&sr=1-2">Food Americana </a> -The Remarkable People and Incredible Stories behind America's Favorite Dishes, by David Page. This round hosted by Simona, of <a href="https://www.pulcetta.com">Bricole</a>. </p><p>Not my usual sort of reading material. This is a lovely club/ reading group, which gets us all out of ruts! :). .. My usual sort of rut being escapism, light mystery fiction, or non-fiction totally based on what project I'm involved in or researching. At the moment, improving my chocolate making. Just finished making a fermentation box, and it's cooking away at the moment. So much for that. This book, on the other hand, is about food in America. In case you weren't aware of it all, and with background on the various types: Hamburgers, BBQ, bagels, spaghetti, ice cream, etc. etc. including those not so American, i.e. Mexican, sushi and Chinese food. According to the publishers:</p>"David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from this two-time Emmy winner comes Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate.<br /><br />The remarkable history of American food. What is American cuisine, what national menu do we share, what dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more.<br /><br />Engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine." I would beg to differ. These items may be what we or some of us eat, but they are not our National cuisine. We obviously don't have one. <span><a name='more'></a></span><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_URF9ohL1GxL2kyStikAvLMF9bWPfszQ10KzbIhmB3oFsPZZR9Dvi1X8aE-VRHsIexwCAE2bBLgnBEyeVwmQoH76mbVJAYjYABzyCjPGsmzs1esbuOLuugj6jgpCwuHOkG1uwKYTIy0Rt4MUdL3NJwZIWJ20wnSwtS-Eop1C3JLptSVdXXnZJONY7KB0/s640/IMG_1785.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="477" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_URF9ohL1GxL2kyStikAvLMF9bWPfszQ10KzbIhmB3oFsPZZR9Dvi1X8aE-VRHsIexwCAE2bBLgnBEyeVwmQoH76mbVJAYjYABzyCjPGsmzs1esbuOLuugj6jgpCwuHOkG1uwKYTIy0Rt4MUdL3NJwZIWJ20wnSwtS-Eop1C3JLptSVdXXnZJONY7KB0/w299-h400/IMG_1785.jpg" width="299" /></a></div><br /><div><br /></div><div>In any case, moving forward, I decided to go with BBQ as my inspired dish from the book, or from life anyway. Bob was asked to do the grilling honors on Father's Day and I made the barbecue sauce. This sauce has a double purpose, getting grass-fed steaks tender and tasty. We had opened a ripe (we thought) pineapple, which as it turned out was on the tart side. Perfect I thought for helping to tenderize the meat. Pineapple has an enzyme in it called bromelain, found in the flesh of the pineapple and in the juice as well. Bromelain is a fast-working meat tenderizer that is great for tough cuts of steak. But you don't want to leave it too long, as the meat could end up on the mushy side. Good thing the coals didn't take any longer to get ready!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uLra0_lMEDlz8X0Jd84Na9gF9oo3RrrnzuJnblRyP9JuUuYtOUhHoqu6lATxrnQYqz4TUEsUVKO6vg6ZNS6Fk8e4UQZsVhonABFAHT7kvIOQ843x0UFS6URYGl7aQwMBiT6JAE8QVAwodmnlCJdd_fYYSVoyUqEt3DDap844VsuhhEP3tPl5YsavzA3o/s640/IMG_1778.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uLra0_lMEDlz8X0Jd84Na9gF9oo3RrrnzuJnblRyP9JuUuYtOUhHoqu6lATxrnQYqz4TUEsUVKO6vg6ZNS6Fk8e4UQZsVhonABFAHT7kvIOQ843x0UFS6URYGl7aQwMBiT6JAE8QVAwodmnlCJdd_fYYSVoyUqEt3DDap844VsuhhEP3tPl5YsavzA3o/w300-h400/IMG_1778.jpg" width="300" /></a></div><br /><div><br /></div><div>It's a very simple sort of marinade, nothing too exact: 1 small, slightly tart pineapple, VitaMixed with 1/2 onion, 3 cloves garlic, 1/2 jalapeño pepper, 1 cup or so of BBQ sauce, couple shots of catsup. Then I stirred in some shoyu, apple cider vinegar, sesame oil and avocado oil.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQHsiE2ouoGlp-_pl3RDirF0TwyDZe7sb_CjV0xO3oNsz6hdh1GiCXiI4AMTJ7s-MsrCL3C498JUWIntJQpiGGKY6mpfoNKX9Xn5fS6xCLl4jNjna8qx1rgQZ6-b0aoiEQarPBr_0J_rMKzm7i2OTzowdWTcxPHocNOn3jrZTMzUtQa4ZBT4m663RjlY3/s640/IMG_1780.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQHsiE2ouoGlp-_pl3RDirF0TwyDZe7sb_CjV0xO3oNsz6hdh1GiCXiI4AMTJ7s-MsrCL3C498JUWIntJQpiGGKY6mpfoNKX9Xn5fS6xCLl4jNjna8qx1rgQZ6-b0aoiEQarPBr_0J_rMKzm7i2OTzowdWTcxPHocNOn3jrZTMzUtQa4ZBT4m663RjlY3/w300-h400/IMG_1780.jpg" width="300" /></a></div><br /><div><br />My daughter said "Best steak I ever had!!" We all thought they came out great, especially served with a bowl of mixed slaw on the side and steamed potatoes. So, there it is, the great American BBQ, and my contribution for our current Cook the Books selection. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsyryzARXrHwbGERwFMZgFgOYJm3Bg2OGJAHa3EpbgsjprmkPJ8rhJb6YOLgpmnEnUoUhhB-iahD-TnFQ11rPgAJTHcoY6y8OTIoQHWeVCBiz25kV4vC8lIiPAB0aEUQjJHQA2ByYZDRNVaGQDgNHieEBHB0RxFk4FsrG2OXWL5g__8mAXxgGMwa8F4J_/s640/IMG_1784.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="507" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsyryzARXrHwbGERwFMZgFgOYJm3Bg2OGJAHa3EpbgsjprmkPJ8rhJb6YOLgpmnEnUoUhhB-iahD-TnFQ11rPgAJTHcoY6y8OTIoQHWeVCBiz25kV4vC8lIiPAB0aEUQjJHQA2ByYZDRNVaGQDgNHieEBHB0RxFk4FsrG2OXWL5g__8mAXxgGMwa8F4J_/w318-h400/IMG_1784.jpg" width="318" /></a></div><br /><div>We have time left, so if you'd like to join in, read the book and then post your thoughts and recipe, <a href="http://cookthebooksclub.blogspot.com">linking here.</a> The deadline is July 31st. There will be a Roundup after that. Thank you Simona! I'm also linking up with <a href="http://www.theintrepidreader.com/2023/07/weekend-cookingparis-in-july-lunch-in.html">Marge, The Intrepid Reader and Baker, who hosts the Weekend Cooking</a> spot, and with Heather for her <a href="https://www.spiritblog.net/july-2023-foodies-read/">Foodies Read Challenge</a>.</div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3050892686007530239.post-70722200120767090732023-05-30T07:26:00.053-10:002023-08-18T10:29:51.942-10:00Kitchen Experiments for Lessons in Chemistry<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHLlaxds-yJHs7zHWMIqFwhl7OyGrxUtc2MN0yRlLmSVp-uHz3Lu2SWY_usLM0-4SZsH9yC2F4mWE1dp1K3olapDkQ4bXXT33WP_I2WHUP_yFjqewxiucnJWkAdAF1_UhWnzmo7H2gMcdRmHlxLmcw4PjZXovFnkdvEkYvH9uUUEAmtyJHj9TzZ_Vogg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="378" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHLlaxds-yJHs7zHWMIqFwhl7OyGrxUtc2MN0yRlLmSVp-uHz3Lu2SWY_usLM0-4SZsH9yC2F4mWE1dp1K3olapDkQ4bXXT33WP_I2WHUP_yFjqewxiucnJWkAdAF1_UhWnzmo7H2gMcdRmHlxLmcw4PjZXovFnkdvEkYvH9uUUEAmtyJHj9TzZ_Vogg=w203-h320" width="203" /></a></div><p></p><p><b><span style="color: #cc0000; font-size: x-large;">O</span></b>ur latest book selection for <a href="https://cookthebooksclub.blogspot.com/2023/04/lessons-in-chemistry-announcement.html">Cook the Books Club</a> has been <a href="https://www.amazon.com/Lessons-Chemistry-Novel-Bonnie-Garmus-ebook/dp/B098PW8NP8/ref=sr_1_2?crid=2NL5YJZKVUH6I&keywords=lessons+in+chemistry+a+novel&qid=1685382267&s=books&sprefix=Lessons+in+%2Cstripbooks%2C190&sr=1-2">Lessons in Chemistry</a> by Bonnie Garmus, hosted this round by Debra of <br /><a href="http://eliotseats.com/">Eliot's Eats</a>. From the Publisher:</p>"Meet Elizabeth Zott: “a gifted research chemist, absurdly self-assured and immune to social convention” (The Washington Post) in 1960s California whose career takes a detour when she becomes the unlikely star of a beloved TV cooking show."<p> I found the book somewhat enjoyable, occasionally interesting and sometimes annoying. Interesting historically in a sad way, with a look at how professional women have been treated in the past. Annoying, hypocritical really, in the sense that "scientists" as well as authors, artists, engineers, etc. understandably, very much dislike having their work and inventions, or designs appropriated by others. As happened in the novel. Actually it's a criminal offense. Yet they can look at the beauty, purpose and design all around us and assign it to random chance. Ha. Also, I found it highly unlikely that her cooking show would have become popular in the early1960s. What did become popular then was Julia Child's cooking show. </p><p>There is a lot of hypocrisy in the world and always has been, not just in the arena of women's rights. At least Garmus' novel was thought provoking and even occasionally humorous, despite the improbable and sometimes fantastical side. I loved Elizabeth's dog, 6:30. When Calvin died, "he sensed her death wish, and because of it, had been on suicide watch all week." Like her daughter, the dog is rendered almost magically intelligent and gifted.<span></span></p><a name='more'></a><p></p><p> I wasn't especially inspired to any particular meal, but thought a few of my ongoing kitchen experiments would be apropos. One being to go from making the tapioca pearls, or boba in my <a href="https://honeyfromrock.blogspot.com/2023/05/it-started-with-halo-halo.html">Halo-Halo, as posted earlier,</a> to preparing Bursting Bubbles for tea or cocktails as well as in that dessert. </p><p>For another, it's an experiment with formulating coconut oil via fermentation. We have lots of coconuts here, which I'm sad to admit, have mostly just been dropping to the ground. Opening and preparing them is a lot of work. Somewhat like cacao, but with chocolate we have made the time and extended the energy! So, upon engaging a bit of help (gardener and reluctant Bob) we have begun that oil project.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpLosl7RAEzv2-JsZMkxQw5RePoILa-5ZX7ErObGsjq-tuxBNPZPlYGqWcBQkGxre8CE3JoqQrGWBoOfn1HSRdMLcvLho7zYwryoh3Qfxfg63bxTOTgQJJexlyAoE3XmzcFuaevIP0urAr2DYY6ec_SBwWWuIdfOa5sr7C7UAzobkqSOBKSQbHolUrA/s640/IMG_1720.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpLosl7RAEzv2-JsZMkxQw5RePoILa-5ZX7ErObGsjq-tuxBNPZPlYGqWcBQkGxre8CE3JoqQrGWBoOfn1HSRdMLcvLho7zYwryoh3Qfxfg63bxTOTgQJJexlyAoE3XmzcFuaevIP0urAr2DYY6ec_SBwWWuIdfOa5sr7C7UAzobkqSOBKSQbHolUrA/w300-h400/IMG_1720.jpg" width="300" /></a></div><p>After husking, which requires some strength, then cracking open and getting the meat out of the shell, there comes juicing. Next, in my experiment, I'll be using a bit of kefir whey to inoculate and then slightly ferment the cream. That supposedly, in a day or so, separates it into oil and curd. We shall see. Updates to come.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi239E6fjq5H8bTXOPNMeV8-SZtoXPFxD8Q4sEDFKeZzMZ3oD71-ia8uaZY9TgyR2tlOtYMf9YkCkkjjr__im2CrgYXovayAIBiEl7n5GTJB3zPq4eHpasqKjD5CWr10YSWSPDmlEADgL1CysaWmkeGQ8XCcV8Qk9Q-BjJntab6L2YZkDJ0oJq9-yOzlA/s640/IMG_1727.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="640" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi239E6fjq5H8bTXOPNMeV8-SZtoXPFxD8Q4sEDFKeZzMZ3oD71-ia8uaZY9TgyR2tlOtYMf9YkCkkjjr__im2CrgYXovayAIBiEl7n5GTJB3zPq4eHpasqKjD5CWr10YSWSPDmlEADgL1CysaWmkeGQ8XCcV8Qk9Q-BjJntab6L2YZkDJ0oJq9-yOzlA/s320/IMG_1727.jpg" width="320" /></a></div><div><br /></div>As for the Bursting Bubbles, a molecular gastronomy technique that is used to make food into spheres and having the fitting name: spherification. The picture above shows spheres (bursting bubbles) that have been made out of blueberry juice, using sodium alginate and calcium chloride to achieve the bubbles.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxxcIM_05WRhYa5Ib4TyyINW6pcXfyvAlrLB-pWQpvMW9lUjluoMiF5gkLcUB4hAd3BSwIq03V83Rl-bc21mA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div>They didn't turn out as large as I would have liked. Probably more practice or research is needed. But did provide a lovely burst of flavor and texture for my Kir Royale. Kir being a drink more popular in Europe, is white wine with a bit of Cassis (a black currant liqueur) and a Kir Royale uses sparkling wine, which I prefer. Bubbles are fun and with the bursting bubbles even more so.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzyto-v_fsenA8J3TzilvEdnnlQN33iG_EAYwn3Fzb82AsscqjwdwwjvA47_TCh_bimLuY0DmpeGm_v-3LkGA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div>Chocolate making is another ongoing kitchen experiment, due to the fact that I have yet to master tempering. My recent injury put that whole project off temporarily, but it's back on the to do list. My nibs are calling me. So much to love about cooking - the experimentation, trying new ingredients, techniques and combinations! I love doing things with what's available in our garden. Pandan is on the list too, along with bitter melon, climbing over the pineapples, and lets not forget the breadfruit!</div><div><br /></div><div>I'm linking this post up with <a href="https://cookthebooksclub.blogspot.com">Cook the Books</a> for our current selection, with Heather at her <a href="https://www.spiritblog.net/may-2023-foodies-read/">Foodies Read Challenge</a> and with <a href="http://www.theintrepidreader.com/2023/06/weekend-cooking-what-i-baked-in-my.html?sc=1685776512167#c2705518799478582029">Weekend Cooking</a>, hosted by Marge, the Intrepid Reader and Baker. Please do check out all the good food and books on those sites. </div><div><br /></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3050892686007530239.post-39435206075165665462023-05-09T11:18:00.018-10:002023-08-18T10:30:26.839-10:00Chianti and Cannelloni<div class="separator"><div style="margin-left: 1em; margin-right: 1em;"><br /></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLLf8JRmkDlE54vZ_wC8X0t5BksnQPBC4EeQl8tyyMzaqvYTcWVgYUIYGXF4QnQvg9Cm8zbcR8b-xCVnlf6d_bqfBMuYTg9W_po7Pp4_m8IyB4S_3tQQQDfmeUWXNGbPBZuyz5xWerSW3pBxsIniLzUhW8E0n7iknpLdIvOxLmLfNpEkIeFZECM16ykw" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="266" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLLf8JRmkDlE54vZ_wC8X0t5BksnQPBC4EeQl8tyyMzaqvYTcWVgYUIYGXF4QnQvg9Cm8zbcR8b-xCVnlf6d_bqfBMuYTg9W_po7Pp4_m8IyB4S_3tQQQDfmeUWXNGbPBZuyz5xWerSW3pBxsIniLzUhW8E0n7iknpLdIvOxLmLfNpEkIeFZECM16ykw=w213-h320" width="213" /></a></div><span style="color: red; font-size: x-large;">A</span>nother new series! And, I love when it's a good one. This novel involves a former NY Homicide detective who retires to Italy, and of course, gets involved in solving a homicide! Who would have guessed? But there are enticing mentions of delicious local food and wine, with a fine development of characters and plot. More here from the Publisher's Weekly: <p></p>"At the start of this vibrant mystery from Trinchieri (The Breakfast Club Murder as Camilla T. Crespi), retired Bronx policeman Nico Doyle is having breakfast one morning at the run-down farmhouse he has rented near the town of Gravigna, Italy, his late wife's hometown where he's recently settled, when he hears a gunshot in the hills. When Nico investigates, he comes across the body of a man whose face has been obliterated by a shotgun blast. The victim's Michael Johnson running shoes suggest he's an American. Salvatore Perillo, the carabinieri officer who takes charge of the case, says on learning Nico was once a homicide detective: "I've dealt with only a single murder in my career. Holy heaven, New Yorkers must have murders every day." Nico agrees to assist Perillo, despite his dislike of working homicides. <div><br /></div><div>Enticing descriptions of food and wines, an introspective protagonist with an unusual background, and an intricate plot that weaves its way amid past peccadillos combine to make this a winner. Readers will eagerly await Trinchieri's next." <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOINZewmyfCEgOwkPXvKQP6VUPk7alJ1pR72860vdvrGjEtb__1z78JduGzEOUfHm5_4SD9xToBt_XTKYwTLJYRnqrFDPchK1ikI9xlsAMiP_e646pyD8s8mEphmNe6bheOhityt7mWiVBNnqVSdxGivtTX5eEXeZBhaeQBFHtFtt_68S518P8kQTb7A/s640/IMG_1632.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="596" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOINZewmyfCEgOwkPXvKQP6VUPk7alJ1pR72860vdvrGjEtb__1z78JduGzEOUfHm5_4SD9xToBt_XTKYwTLJYRnqrFDPchK1ikI9xlsAMiP_e646pyD8s8mEphmNe6bheOhityt7mWiVBNnqVSdxGivtTX5eEXeZBhaeQBFHtFtt_68S518P8kQTb7A/w373-h400/IMG_1632.jpg" width="373" /></a></div><br /><div><br /></div><div>Unfortunately, there are so far only two books after this one in the series. However she has also written under her nom de plume, <a class="largeAnchor" href="https://ipac1.librarieshawaii.org/ipac20/ipac.jsp?session=16F3662N91T02.65961&profile=def&uri=search=TL~!The%20trouble%20with%20thin%20ice%20/&term=The%20trouble%20with%20thin%20ice%20/%20Camilla%20T.%20Crespi.&aspect=subtab32&menu=search&source=~!horizon" title="The trouble with thin ice / Camilla T. Crespi."> Camilla T. Crespi.</a> So there is that. </div><div><br /></div><div>I was going through another library book, <a href="https://www.amazon.com/One-One-Pan-Wonders-American-Measurements/dp/125087100X/ref=sr_1_1?crid=29VDTLXOWG49H&keywords=one%2C+jamie+oliver&qid=1683664104&s=books&sprefix=One%2C+Jamie+%2Cstripbooks%2C215&sr=1-1">One</a>, Jamie Oliver's latest, for which I had been on quite a long wait list. I made a dish from his cookbook to go with this post, which he calls Crazy-Paving Cannelloni. Was quite yummy, and we both liked it a lot. Plus, crazy easy! But, a reminder, I really, really need to get out that unused pasta machine and experiment! </div><span><a name='more'></a></span><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJOs4GyfKkfAtmqC6qD--_FkbPU70BFBse7BbOstVCWsTTdUC948TzqEuf6pwuq4oEkKUQG7ytmOvddQnp9FWViySC4kSeLEwbApLLNFiODHnEc-5OSZlMoUYeIW19oZwGWg6sEqWmiYqwQW1JR9wXcYBfw1gKxa3SZ-pqZe9GoNtCiWw4GzTQgsNnw/s536/IMG_1642-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="466" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJOs4GyfKkfAtmqC6qD--_FkbPU70BFBse7BbOstVCWsTTdUC948TzqEuf6pwuq4oEkKUQG7ytmOvddQnp9FWViySC4kSeLEwbApLLNFiODHnEc-5OSZlMoUYeIW19oZwGWg6sEqWmiYqwQW1JR9wXcYBfw1gKxa3SZ-pqZe9GoNtCiWw4GzTQgsNnw/w348-h400/IMG_1642-2.jpg" width="348" /></a></div><br /><div style="text-align: left;">You could also use lasagna pieces in this or larger tubes than I was able to find (organic always limits one in that department). Fortuitously, I had my own version of the "jarred roasted eggplant" - a jarred Eggplant Caviar, recently made. A meal highly recommended, combined with a nice side salad and glass of Chianti! Sadly, the other recipes I tried in Jamie's book were not so successful or well received. Sorry Jamie.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRT8pDRD4AFCwYmb1nTPbIrLUTP7exFfHPfrHdN0V31lLsAWcfeQFud8TpZ3hJnVJDeyGiWe7TvVMlT_mSdS6vrtJ5JT_8HDjWnUuiTIf5g_VQf4seTgR-n7iPNde46PFQCz-_r1Ilg2zuUVSvac56K71IZCAjfyPyMZmX6jOZSYB_HRGGY3O6DYJEyw/s640/IMG_1634.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="606" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRT8pDRD4AFCwYmb1nTPbIrLUTP7exFfHPfrHdN0V31lLsAWcfeQFud8TpZ3hJnVJDeyGiWe7TvVMlT_mSdS6vrtJ5JT_8HDjWnUuiTIf5g_VQf4seTgR-n7iPNde46PFQCz-_r1Ilg2zuUVSvac56K71IZCAjfyPyMZmX6jOZSYB_HRGGY3O6DYJEyw/w302-h320/IMG_1634.jpg" width="302" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXjBsWzasR6geJWlGfwjc_G0254Mffq978qG15-aWq6v3y2zP21EIre5RwVJIMz8USmfGYWExm9jk6BWiGTHl2prphzIhVM1U7yyEHuOp3YV4gnRuQTmMdSS5r8u0S7m1ikA4YF-mdNvTGrUxAiVySfMzgil86g5PIrmGlYiZUwcEuZ31hNc95NuJ5A/s640/IMG_1636.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="632" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXjBsWzasR6geJWlGfwjc_G0254Mffq978qG15-aWq6v3y2zP21EIre5RwVJIMz8USmfGYWExm9jk6BWiGTHl2prphzIhVM1U7yyEHuOp3YV4gnRuQTmMdSS5r8u0S7m1ikA4YF-mdNvTGrUxAiVySfMzgil86g5PIrmGlYiZUwcEuZ31hNc95NuJ5A/w317-h320/IMG_1636.jpg" width="317" /></a></div><br /></div>I'll be linking this up to the May <a href="https://www.spiritblog.net/may-2023-foodies-read/">Foodies Read Challenge</a>, hosted by Heather and to <a href="http://www.theintrepidreader.com/2023/05/blog-tour-taste-of-italian-sunshine-by.html">Weekend Cooking, with the Intrepid Reader and Baker, Marge.</a> I hope you'll stop by and check out some good books and food.</div><div>Now off to inspect my garden, things to plant and produce to pick. Cheers!</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3050892686007530239.post-23672438143088268452023-05-02T13:16:00.018-10:002023-08-18T10:30:51.877-10:00It All Started with Halo-Halo<div class="separator"><p style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img height="320" src="https://secure.syndetics.com/index.aspx?type=xw12&isbn=0593201671/LC.GIF&client=hslsp&upc=&oclc=" style="-webkit-user-select: none; display: block; margin: auto;" width="213" /> </p></div><p><br /></p><p>I first read about this popular, in some places, dessert, Halo-Halo, in my copy of <a href="https://honeyfromrock.blogspot.com/2022/02/expect-unexpected-from-filipinx.html">Filipinx, Heritage Recipes from the Diaspora</a>, which I reviewed and posted about last year. Then just recently, after experimenting with various versions of the treat, I wanted to do a post on it, but with a Filipino authored book to go along with my post. Well, searching the internet for authors, preferably of cozy mysteries, brought me to: <a href="https://www.amazon.com/Arsenic-Adobo-Rosies-Kitchen-Mystery-ebook/dp/B08FHB46J1/ref=sr_1_1?crid=3FLIM3SI4UZWY&keywords=arsenic+and+adobo&qid=1683058443&s=books&sprefix=Arsenic%2Cstripbooks%2C178&sr=1-1">Arsenic and Adobo</a>, by Mia P. Manansala. Which book, luckily I enjoyed very much. Also, her covers are so striking! From the Publishers:</p>"The first book in a new culinary cozy series full of sharp humor and delectable dishes-one that might just be killer.... When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She's tasked with saving her Tita Rosie's failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case." And from the Publisher's Weekly:<div><br /></div><div>"Lila Macapagal, the narrator of Manansala's outstanding debut and series launch, notices two unwelcome customers at Tita Rosie's Kitchen, a Filipino restaurant run by her aunt in Shady Palms, Ill., where Lila has moved after a devastating breakup with her fiancé. Ed Long, the restaurant's landlord, is trying to close the place down, and Long's stepson, Derek Winter, a steady customer, consistently writes negative reviews about its cuisine on his blog....... Chock-full of food lore, this delicious mystery will leave readers hungry for more of the adventures of Lila, her friends and relatives, and her chunky dachshund (who is named after a kind of short, fat sausage). Cozy fans are in for a treat.<span><a name='more'></a></span> </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvA8DYTFIKP2S5yjLqi7mYSsMGILr0MUoa4BRw2bF5Jqw-WUJZBgVtYhjDGUCQ6hSIYHjZGGc1zt_fYglGmBp5HqndtDof5JpeJS6-S-i2Zyi3SVYBnQkpX8I4HqtX6SWAXnXD5UnpmAm6qiyUdYvLSKq-hIfZLBNv_PTnZfwriSB59ElGx_gcXQXkA/s640/IMG_1643-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvA8DYTFIKP2S5yjLqi7mYSsMGILr0MUoa4BRw2bF5Jqw-WUJZBgVtYhjDGUCQ6hSIYHjZGGc1zt_fYglGmBp5HqndtDof5JpeJS6-S-i2Zyi3SVYBnQkpX8I4HqtX6SWAXnXD5UnpmAm6qiyUdYvLSKq-hIfZLBNv_PTnZfwriSB59ElGx_gcXQXkA/w300-h400/IMG_1643-2.jpg" width="300" /></a></div><div style="text-align: center;"><span style="color: #ff00fe; font-size: x-small;">Is this a wild looking dessert or what? From <u>Filipinx</u></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Curiously enough, the next book in her new series is <a href="https://www.amazon.com/s?k=homicide+and+halohalo&i=stripbooks&crid=227CL7P8HUD0Y&sprefix=Homicide+and+Halo%2Cstripbooks%2C189&ref=nb_sb_ss_fb_1_17">Homicide and Halo-Halo.</a> Ha, I'm looking forward to reading that one, but am starting here with the first. That's ube ice cream on top in the photo above. Also a big foodie item, and maybe vegetable of the year, locally anyway, don't know about other states. I haven't even tried it yet, despite having bought some of the plants for our garden. It's hard to find the root in any grocery stores around. At least the ones I frequent. Probably because it's all being processed for things like ube chips, jam, ice cream, etc. <a href="https://en.wikipedia.org/wiki/Dioscorea_alata"> Ube </a>is a brilliantly colored yam from Southeast Asia, popular in their desserts. Check out some of the other ingredients on that photo, and you'll see why a revised for Western tastes version of halo halo was called for. Too many specialty items from specialty aisles in the market. Most of which I have no desire to even try, due to the high sugar content, processed fruits, and mystery ingredients, etc.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfkq_JSii2wQVxr8m4CdD8DriNvOP2_h_0Fbj0DKzxwF5xVyLrb5x_K_o2vaLp1Mo6XIZI3nz7gOOviiWgioz9qf9ef-k7tGMNxffYfzEJxGE_R1B94YemfciyPQgBe30TxXkIlWUjgPoCI0zZbsXDy-euuj3BMHZ9sA3zZrrYkeAntapHHacU9jipw/s640/IMG_1574.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="573" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfkq_JSii2wQVxr8m4CdD8DriNvOP2_h_0Fbj0DKzxwF5xVyLrb5x_K_o2vaLp1Mo6XIZI3nz7gOOviiWgioz9qf9ef-k7tGMNxffYfzEJxGE_R1B94YemfciyPQgBe30TxXkIlWUjgPoCI0zZbsXDy-euuj3BMHZ9sA3zZrrYkeAntapHHacU9jipw/w359-h400/IMG_1574.jpg" width="359" /></a></div><br /><div>So, what I came up with, was a nice edited collection including: tapioca pearls, flavored with a bit of molasses, jello (or agar agar) made with organic elderberry fruit juice, coconut haupia, soursop ice cream, all of which I made; additionally blueberries, and fresh mint leaves, with some toasted coconut flakes on top. Traditionally condensed milk and crushed ice are layered in. Which we did for the earliest version. Though most of us didn't care for all the shaved ice or the too sweet condensed milk. Regular milk or evaporated milk works fine. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqxUEPimmwRQyLNW-tIWTE5df0cyj6jJ6hkRCnO9hYhZ-Lo61PPbg1Jf1I2Fo1sDGssKIZclcKPF0JbTTA-g1gOPDBUhRWeIyMBcqbqPgeT2DqtiTaZbXJmXPWBypE03ZKiT-xYEJxNdhQt4WoH9bTCuVBXnlxerkh8frO9FbNtM800m_eaNBxFttyQ/s640/IMG_1582.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="522" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqxUEPimmwRQyLNW-tIWTE5df0cyj6jJ6hkRCnO9hYhZ-Lo61PPbg1Jf1I2Fo1sDGssKIZclcKPF0JbTTA-g1gOPDBUhRWeIyMBcqbqPgeT2DqtiTaZbXJmXPWBypE03ZKiT-xYEJxNdhQt4WoH9bTCuVBXnlxerkh8frO9FbNtM800m_eaNBxFttyQ/w326-h400/IMG_1582.jpg" width="326" /></a></div></div><div><br /></div><div>My granddaughter was here for a small gathering and helped to assemble them. This is not a quick and easy dessert, at least for more than one or two people, unless you're buying everything made. Though in retrospect, it could all be done days apart, in stages! The jello keeps as does the haupia, tapioca pearls and ice cream. To simplify things even more the ice cream could also be bought from the market. However, a friend had given us a large soursop, which would have gone off, had it not been seeded and frozen, then made into ice cream. </div><div><br /></div><div>In the end, after several trials, delicious! I'm still into experimenting and love the melange of flavors, textures and color. Maybe a take on Pina Colada, with pineapple, coconut cream and rum! :) Slices of mango would be good. The possibilities are endless! Will link up all the goodness at<a href="http://www.theintrepidreader.com/2023/05/weekend-cooking-what-i-baked-in-my.html"> Weekend Cooking</a>, hosted by the Intrepid Reader and Baker, Marge, and with <a href="https://www.spiritblog.net/may-2023-foodies-read/">The Foodies Read for May</a>, put together by Heather. Enjoy!</div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3050892686007530239.post-88434091869634569152023-03-28T08:55:00.011-10:002023-08-18T10:31:20.867-10:00Pulled Pork Pasties for The Kitchen Front<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYdLj11D513KnNaBSgkUyp2iwNZ6k1Q5YN48GXoOijt2JZzw8bOCExNSr1YFKfh0XVbn1WQc4ny1upiD8B7ZJRvT6qYlQ6MCyoebcwHYQeD0DkYf7aIIAn8p0M35mkkBFQFmgLhR8B0YsN6Dw-il89ydtNg7YA3YgeNu3eQjLLmzgiTyp5cm8I3k7NXg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="500" data-original-width="324" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYdLj11D513KnNaBSgkUyp2iwNZ6k1Q5YN48GXoOijt2JZzw8bOCExNSr1YFKfh0XVbn1WQc4ny1upiD8B7ZJRvT6qYlQ6MCyoebcwHYQeD0DkYf7aIIAn8p0M35mkkBFQFmgLhR8B0YsN6Dw-il89ydtNg7YA3YgeNu3eQjLLmzgiTyp5cm8I3k7NXg=w260-h400" width="260" /></a></div><p></p><p>We at <a href="http://cookthebooksclub.blogspot.com">Cook the Books Club</a> have been reading our current selection, <a href="https://www.amazon.com/Kitchen-Front-Novel-Jennifer-Ryan-ebook/dp/B08FHBZPJ6/ref=sr_1_1?crid=32F7HQ2TTD7QX&keywords=the+kitchen+front+jennifer+ryan&qid=1678822753&s=books&sprefix=The+Kitchen+Front%2Cstripbooks%2C190&sr=1-1">The Kitchen Front</a>, by Jennifer Ryan, hosted by myself this round. I chose the book, based not only on positive reviews, but on reading it as well as others of her excellent works: The Wedding Dress Circle, The Spies of Shilling Lane and The Chilbury Ladies' Choir. </p><p>Even though I've told myself I've already read too many novels set in those War Years, (I or II), but then get sucked back in. Both periods of history encompass so many absorbing stories, and amazingly, more coming out all the time. This book is a good example of the never-ending variety, between points of view and characters, unusual plotting, etc. turning into a very interesting and enjoyable read.</p><p>From the Publishers: It's the tale "of a BBC-sponsored wartime cooking competition and the four women who enter for a chance to better their lives.<br /><br />Two years into World War II, Britain is feeling her losses: The Nazis have won battles, the Blitz has destroyed cities, and U-boats have cut off the supply of food. In an effort to help housewives with food rationing, a BBC radio program called The Kitchen Front is holding a cooking contest—and the grand prize is a job as the program’s first-ever female co-host. For four very different women, winning the competition would present a crucial chance to change their lives." And, yes that contest actually happened.</p><p>There was a variety of meals and food to get inspired by, and I took notes. Among them, Berry Scones, Lord Woolton Pie, Cocquilles St. Jacques, Audrey's Mushroom Soup, Paolo's Chicken Cacciatore (yes, we even had a contribution from a Prisoner of War), and Audrey's' Cornish Pasties, (from page 305) which I chose to make for this round. <span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvY2hhv6m1nToJLtLWFSVKqCksuxUdvuedADd1q7JZBtnKc_oeTTbyFuE4TxvnJnj1lOJqAemPFvaorhiEfmJVa0-057Tbgh7rZmWzVvjn1zEUGHSIbAJIrhBdyig8y_yo0PascDSHFy8H1E_uQ54R9IzwPIkowN2s3jhom0ZS1zkDnfEPEau1s4KsQ/s640/IMG_1551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="640" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvY2hhv6m1nToJLtLWFSVKqCksuxUdvuedADd1q7JZBtnKc_oeTTbyFuE4TxvnJnj1lOJqAemPFvaorhiEfmJVa0-057Tbgh7rZmWzVvjn1zEUGHSIbAJIrhBdyig8y_yo0PascDSHFy8H1E_uQ54R9IzwPIkowN2s3jhom0ZS1zkDnfEPEau1s4KsQ/w400-h334/IMG_1551.jpg" width="400" /></a></div><br /><br />You could even say I foraged my own pork to make them, and wild boar were definitely in season. Pigs have been ruining our gardens lately. They manage to find ways under fences, or just pop on in if the gate gets left open at night. We do have a trap, though a bugger to move as it's very heavy. We've used it successfully in the past, and with a bit of oversight (i.e. leaving out the right sort of chum) it works well. So, we went with that scheme. For their last meal the piggies had avocados, papaya and sweet potatoes, which Bob had picked up from the discards at our Natural Foods Grocery. <br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeO4blc11jGz69K3JxRMuRihwxtapWJHlmEyYupRnyz3WB9HScCIczVzM68wv5Q7VaeJyWaZGOfNUQFB-F67BF0ZKcEBkGr7MXfepBxSIrQgOX-GzLKnASUyL42Fo8uPM02DyzGGFGOiElEveefovpgfw1fr90qz6CCEWjOcVXfEeRR52ISBriVjUuVw/s739/IMG_1483.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="668" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeO4blc11jGz69K3JxRMuRihwxtapWJHlmEyYupRnyz3WB9HScCIczVzM68wv5Q7VaeJyWaZGOfNUQFB-F67BF0ZKcEBkGr7MXfepBxSIrQgOX-GzLKnASUyL42Fo8uPM02DyzGGFGOiElEveefovpgfw1fr90qz6CCEWjOcVXfEeRR52ISBriVjUuVw/w361-h400/IMG_1483.jpg" width="361" /></a></div><p>Luckily, my grandson was up to dealing with the results (a euphemism for saying kill and butcher), as well as sharing out the meat. With us and some friends. Now, that the just installed electric fencing is working, this probably won't be necessary in future. Anyhow, I made Pork Adobo first, several nights ago and am planning more meals with what's remaining in the freezer. Included were these Cornish Pasties for my Cook the Books post. Some call them empanadas, some meat pies or calzones and here pasties. Good by any name.</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMWGagb6UsaUs-hjDSzv06Poq07Azi2yLziNa3uwggF5MHche9pcvnl2d-esfIBPuaiNDubHsKm-jJ-jfcCgnXdkokDr5nilByRP5mXNn5z_AwAqdonHaJX4rov0TDR8ys0l4fG07NmqsRsdmwUny7svxKW0caYV5QIKpwhutxlE-PyLXDfGaHC6gew/s640/IMG_1520.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="469" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMWGagb6UsaUs-hjDSzv06Poq07Azi2yLziNa3uwggF5MHche9pcvnl2d-esfIBPuaiNDubHsKm-jJ-jfcCgnXdkokDr5nilByRP5mXNn5z_AwAqdonHaJX4rov0TDR8ys0l4fG07NmqsRsdmwUny7svxKW0caYV5QIKpwhutxlE-PyLXDfGaHC6gew/w294-h400/IMG_1520.jpg" width="294" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The pulled pork came out beautifully in the pressure cooker, and I just sautéed some chopped onion, mushrooms, and red bell pepper, added a few chopped herbs, and sautéed a bit more before throwing in the meat, though I know the recipe says boil the veggies, this was easier and I think more flavorful.</div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiRrrZoTYJ70RyARhNrVJ8JuQrLB9v5CvJRACZXNdhJJmM9SaNIR3qg7YI4Gi18xDBgsCCTd8SYowkbrYtpAkx8LgeMkqNKU2SHqT-F6yPuAui6TSCZaVNpXX-gzukXD97hOBehTNlZp0-FaDpTgPEkx6zLUy6tdFu1vqNDQPhQAKL2iWcPt9wt7Q-w/s640/IMG_1544.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiRrrZoTYJ70RyARhNrVJ8JuQrLB9v5CvJRACZXNdhJJmM9SaNIR3qg7YI4Gi18xDBgsCCTd8SYowkbrYtpAkx8LgeMkqNKU2SHqT-F6yPuAui6TSCZaVNpXX-gzukXD97hOBehTNlZp0-FaDpTgPEkx6zLUy6tdFu1vqNDQPhQAKL2iWcPt9wt7Q-w/w300-h400/IMG_1544.jpg" width="300" /></a></div><p>For the pastry, her recipe didn't say how much iced water, so I just kept adding until it was a cohesive dough, and it came together pretty well. Though putting the amount of water in at the start is better, so the pastry gets worked less.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGi_D_SzTn31Jy4vjFOjJeTaMve-xUejgfNW4ep5WZKgdy9mFF9_Sb86vLSY-VIzcsVlDq933_oLN0AgGRcuSTsmH9KZvZqPqb9jeNGwFAaWD1VawD6BRMDEMOJ3IUw2mMcsrQMflT6kskxP87fv_4cFJ24jrnmwijpUm4FADTK723qePtC8E3UD75Cg/s640/IMG_1547.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="631" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGi_D_SzTn31Jy4vjFOjJeTaMve-xUejgfNW4ep5WZKgdy9mFF9_Sb86vLSY-VIzcsVlDq933_oLN0AgGRcuSTsmH9KZvZqPqb9jeNGwFAaWD1VawD6BRMDEMOJ3IUw2mMcsrQMflT6kskxP87fv_4cFJ24jrnmwijpUm4FADTK723qePtC8E3UD75Cg/w395-h400/IMG_1547.jpg" width="395" /></a></div><br /><p>Also, making more and smaller would have been good, for us anyway, with some to freeze. They were pretty big and we ended up splitting one, perfect though with a side of fresh asparagus.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquHeegVzlO48ohofDRx8vw4YkSmBHsd1AkU8ucpiWeug9iKaTt_Dj4RPlETHE01atLM4DXy3HYYjWuXIhxX5Pk4bat97t1F3Y-uMaVERySvYOAviZjRA0aKcLgJ-12vgMQXmPCNBsDzjaffHEzzymBUy6b_y3pWJL-c5jMKjlkMXywoZikHEOVWe3ag/s640/IMG_1552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="613" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquHeegVzlO48ohofDRx8vw4YkSmBHsd1AkU8ucpiWeug9iKaTt_Dj4RPlETHE01atLM4DXy3HYYjWuXIhxX5Pk4bat97t1F3Y-uMaVERySvYOAviZjRA0aKcLgJ-12vgMQXmPCNBsDzjaffHEzzymBUy6b_y3pWJL-c5jMKjlkMXywoZikHEOVWe3ag/w384-h400/IMG_1552.jpg" width="384" /></a></div><p>I must say, delicious! And there we have my contribution for our current selection, a bit last minute as the deadline is Friday! Please do join us for the roundup, coming this Saturday, hopefully if I get everything together, at <a href="http://cookthebooksclub.blogspot.com">Cook the Books</a>! See you there. I'll be sharing the link also with Marge, the Intrepid Reader and Baker for this coming <a href="http://www.theintrepidreader.com/2023/03/weekend-cooking-what-we-ate-on-holiday.html?sc=1680373886184#c3537151902891264128">Weekend Cooking</a>, and with Heather at her <a href="https://www.spiritblog.net/march-2023-foodies-read/">Foodies Read Challenge</a>.</p><p><br /></p><p><br /></p><p><br /></p><br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3050892686007530239.post-26454383054109819032023-01-31T10:35:00.007-10:002023-08-18T10:31:48.609-10:00Meal for a Recovering Invalid and Her Sous Chef<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_O-zJqtMAIw2vs99Noc4_AsIj39DBzV0cbn7KLruP24pDRBINx3SXm37rFtebrCb_kactyjZY6kvmcG6YAUHZDceN1XhS9gD1B4oNZ0wv1B_vk-txnPu09rjLKkmdXORgu5EAhn0QCXoFxnaJUjsnoB16NvGitbexSXrwyeb9rfQtRovZEN1GZ3t2QA" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="322" data-original-width="214" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_O-zJqtMAIw2vs99Noc4_AsIj39DBzV0cbn7KLruP24pDRBINx3SXm37rFtebrCb_kactyjZY6kvmcG6YAUHZDceN1XhS9gD1B4oNZ0wv1B_vk-txnPu09rjLKkmdXORgu5EAhn0QCXoFxnaJUjsnoB16NvGitbexSXrwyeb9rfQtRovZEN1GZ3t2QA=w214-h320" width="214" /></a></div><br />We, at <a href="http://cookthebooksclub.blogspot.com/2022/12/decemberjanuary-selection-miss-cecilys.html">Cook the Books Club</a> have been reading, and posting recipes and reviews of our latest selection, <a href="https://www.amazon.com/Miss-Cecilys-Recipes-Exceptional-Ladies-ebook/dp/B083ZLMCP2/ref=sr_1_1?crid=1KBN92QW9UTMU&keywords=miss+cecily+s+recipes+for+exceptional+ladies&qid=1675191143&s=books&sprefix=Miss+Cec%2Cstripbooks%2C218&sr=1-1">Miss Cecily's Recipes for Exceptional Ladies</a>, by Vicky Zimmerman. I for one was in complete sympathy with the grumpy old lady, Miss Cecily. After a bad fall in early November, spending the last few months in recovery and not able to get around as before, sob, sob. Garden going to H... ; house as well and any projects on hold for the duration. Well, I'm back at my computer at least, which is also acting wonky. And, at the absolute deadline for the book post. On the plus side, Bob has been stalwart throughout, my chauffeur and really big help and companion, as well as a great sous chef for the relatively simple meals we put together. Our daughter as well, taking off work and traveling with me to Honolulu for the surgeries, then back at home, making us delicious dinners and helping out with everything! Thanks so much!<p></p><p>From the Library Journal:</p>"As 39-year-old foodie Kate approaches the dreaded 4--0, her stable life starts to unravel. Her job may be on the chopping block, but even more upsetting is when her soon-to-be live-in boyfriend says he needs to "retreat." To get her mind off her troubles, she volunteers to give food demos at a retirement home for elderly women, where she meets cantankerous 97-year-old Cecily, who disdains Kate's choices and how she wastes precious time on her boring job and unsuitable boyfriend. As relations begin to thaw a little and Cecily tells Kate about her adventurous life, Kate starts to wonder if Cecily is right. This is a fast and fabulous third-person read about life, loneliness, love, and the power of good food and friends. Zimmerman keeps things realistic, including Kate's modern relationship troubles (e.g., ghosting and a noncommittal boyfriend who constantly lets her down), frustrated friends, and an irritating mother. But Cecily, a mentor Kate meets by chance, is the real star, with her jaw-dropping insults, fascinating life story, and brusque but well-meaning advice. "<span><a name='more'></a></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5QaUg14Oq0S0VjxOR6mazzD84Y4JCBTlZaaGymVc9bZZcA8BASQWFSBMDkWI8sCUFSCPX6ANmO_tYtT7cLobrERjxQIzv0LdZSHKG7Ik7edzgqcx5V78ydpG0R5h40bnf4iiqVdVEEiy4otuyFm5bYspQzpaa7ZicGejACpXXoJ_XZuTb4LaafKYBg/s640/IMG_1429.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="533" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5QaUg14Oq0S0VjxOR6mazzD84Y4JCBTlZaaGymVc9bZZcA8BASQWFSBMDkWI8sCUFSCPX6ANmO_tYtT7cLobrERjxQIzv0LdZSHKG7Ik7edzgqcx5V78ydpG0R5h40bnf4iiqVdVEEiy4otuyFm5bYspQzpaa7ZicGejACpXXoJ_XZuTb4LaafKYBg/w334-h400/IMG_1429.jpg" width="334" /></a></div><br /><div>There were so many delectable menu mentions, no end of inspiration for meals, aside from being an inspiring and darn good read. One of the suggested suppers was "Recipes for the sick of Heart" - Slow-Roast Chicken with lemon and harissa with a dessert of warm chocolate-cookie pudding with cream. I'm happy I took notes on the food, as I want to try more ideas from this book, and now have the Kindle version. Our library had me in a #1 position for almost the duration, without coming through. So finally I just ordered Kindle at the last moment.</div><div><br /></div><div>Kate, for her newly inaugurated Supper Club offers two pastas, against all tradition: tagliarini with crab, followed by pappardelle with cream, pancetta and new season's asparagus. With, Prosecco served for all. As it turns out, the grocer didn't have enough asparagus, so she subbed in green peas. There you have it.<br />I was inspired to put a pasta dish together with the fresh green pea pods we had picked up from the market. <br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdbDpemMu50gGncMpm642nS9daWLwfmLyQMpYJXlFxjGeaQQzwi9pvonH9-74x5-ujpNpALR4XXw_Vf7bf7uBRZ9-dtMf-BFxG88OGZAJD_L28yjNN2x_UTPEjEtBRtPwqiZbccLi9S0RqOU6X-qQ3V-NB3bT318pp3KfW_meQ2Gp5Y17fLN2XtNdww/s640/IMG_1431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="531" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdbDpemMu50gGncMpm642nS9daWLwfmLyQMpYJXlFxjGeaQQzwi9pvonH9-74x5-ujpNpALR4XXw_Vf7bf7uBRZ9-dtMf-BFxG88OGZAJD_L28yjNN2x_UTPEjEtBRtPwqiZbccLi9S0RqOU6X-qQ3V-NB3bT318pp3KfW_meQ2Gp5Y17fLN2XtNdww/w333-h400/IMG_1431.jpg" width="333" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>I began by stemming the peas and bringing a pot of water to boil for the pasta and peas. Then got the chopped bacon frying, adding in minced scallions and garlic, salt, lemon pepper and a few small, sweet red and yellow peppers, a chopped tomato and some black olives. Next, about a 1/2 cup of cream, and a dash or two of catsup and Worcestershire combined for a sauce. The peas were only in with the boiling pasta for about 5 minutes, then drained and combined with everything else.</div><div><br /></div><div>Nothing too fussy, but I think in sync with the book. Especially with a nice glass of Prosecco. Meal for a recovering invalid and her sous chef. He's very good at chopping things and stirring!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhbMurL-w7bW3BZDdm4RgTaaink06p1Xpl8af-GzcSJHrSvmiztnhKxg0rHuVETg9I9zVSF8eRpynLz6Weju7T5b6Lu4aeXA3hk7YY87XBHnC9z0GbmwCJITcY6ogCzTpFkFImJ2vSXyYJrbHq4cOQYcqMq7qS-StDXunFvHrqbde2wlkTNAZGahHhg/s640/IMG_1430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="537" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhbMurL-w7bW3BZDdm4RgTaaink06p1Xpl8af-GzcSJHrSvmiztnhKxg0rHuVETg9I9zVSF8eRpynLz6Weju7T5b6Lu4aeXA3hk7YY87XBHnC9z0GbmwCJITcY6ogCzTpFkFImJ2vSXyYJrbHq4cOQYcqMq7qS-StDXunFvHrqbde2wlkTNAZGahHhg/w336-h400/IMG_1430.jpg" width="336" /></a></div><br /><div>Thus, my last minute, just under the wire, post for our group. Be sure to tune in for <a href="http://cookthebooksclub.blogspot.com/2023/02/miss-cecilys-recipes-for-exceptional.html">the Roundup </a>for this season's selection, hosted by Deb of <a href="http://kahakaikitchen.blogspot.com">Kahakai Kitchen,</a> and coming within a few days. ( P.S. NOW UP!) I'll also be linking with Marge, who hosts <a href="http://www.theintrepidreader.com/2023/02/weekend-cooking-what-i-baked-in-my.html">Weekend Cooking </a>and with Heather for her <a href="https://www.spiritblog.net/february-2023-foodies-read/">February Foodies Read</a> Challenge.</div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-3050892686007530239.post-37564548938440389952022-10-28T13:21:00.011-10:002023-02-03T17:30:37.582-10:00Cooking, Under Advisement, with Fernet Branca<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgY9lTaXAY5ME8k0Su8qYt6Padyu1B6O-KdHr8vaVESlr7GhgTrXMZKVeY6WrGTUAhjMWulMQfb64sTiyWFdnAwkNFD90aiXMJjKC4Ur7zjIMgtYouMYUxsWMEZtJ1LCD2etSywgD9M6ZGGRnFk91U3XButzTifzAm9oi-cChr4z29DBYA1o-fkLoeRhw" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2480" data-original-width="1594" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgY9lTaXAY5ME8k0Su8qYt6Padyu1B6O-KdHr8vaVESlr7GhgTrXMZKVeY6WrGTUAhjMWulMQfb64sTiyWFdnAwkNFD90aiXMJjKC4Ur7zjIMgtYouMYUxsWMEZtJ1LCD2etSywgD9M6ZGGRnFk91U3XButzTifzAm9oi-cChr4z29DBYA1o-fkLoeRhw=w257-h400" width="257" /></a></div><br />We at <a href="http://cookthebooksclub.blogspot.com/2022/10/octobernovember-selection-cooking-with.html">Cook the Books</a> are currently reading <a href="https://www.amazon.com/Cooking-Fernet-Branca-James-Hamilton-Paterson/dp/1609455770/ref=sr_1_1?crid=YAY9C3FECOL9&keywords=Cooking+with+Fernet+Branca&qid=1666554247&qu=eyJxc2MiOiIwLjg4IiwicXNhIjoiMC44MSIsInFzcCI6IjAuOTgifQ%3D%3D&s=books&sprefix=cooking+with+fernet+branca%2Cstripbooks%2C180&sr=1-1">Cooking With Fernet Branca</a>, hosted by our own Simona of <a href="https://www.pulcetta.com">Briciole</a>. The title, by the way, is not referring to a person, but a little known (where I live anyway) Italian aperitivo. Written strictly tongue in cheek, and pretty silly at times. <div><blockquote>"If you have ever wondered what the 'extra' in 'extra virgin olive oil' really means then this is the book for you. Set in Tuscany it features a series of comic misunderstandings between two warring neighbours. They take turns to tell the story and you will soon learn not to trust either of them completely!" <a href="https://whichbook.net">Whichbook</a></blockquote> From the Publishers:<blockquote>Gerald Samper, an effete English snob, has his own private hilltop in Tuscany where he whiles away his time working as a ghostwriter for celebrities and inventing wholly original culinary concoctions―including ice cream made with garlic and the bitter, herb-based liqueur known as Fernet Branca. But Gerald’s idyll is about to be shattered by the arrival of Marta, on the run from a crime-riddled former Soviet republic, as a series of misunderstandings brings this odd couple into ever closer and more disastrous proximity . . .</blockquote><blockquote>And, “A very funny sendup of Italian-cooking-holiday-romance novels” (Publishers Weekly).</blockquote><p>Both the neighbors are continually underestimating and making erroneous assumptions about one another, which is a source of some of the humor, in just how far off they both are. I had many actual laugh out loud moments going through this humorous and satirical novel, usually due to the unexpected, totally deadpan delivery.<span></span></p><a name='more'></a><p></p><p></p>For example: "Maj. Gen Sir Aubrey Lutterworth's 'Elements of Raj Cookery' (1887) would surely be on every insomniac's bedside table were it not so rare. He is full of cunning ways with fruit bats, python etc. and his recipes breathe a manly simplicity. 'With a sharp dhauji remove the paws of a medium-sized panda. Discard the animal. Soak the claws overnight in a crock of fresh tikkhu juice. In the monsoon months it will be found expedient to mount a guard since the smell of tikkhu fermenting is irresistible to both upland tiger and bamboo wolf." P. 155<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnipwwr-8p_okjv7yE1QFjxwjqVzgh_1e64Su5W2ZBH_lgUmBQfrnPe368vU6CxOc8_I2JOg4hh9F2MfefWOfrM9iFoGAjNU1TUe0Iu6BhiQPTIVV37U-xHX9Z0gDz_1gnXGWIvTss8dMlsMQ1UoX9-X7lHDby_zp_TWz8YeDg0mHGc7OK30VEKXVFQQ/s640/IMG_1188.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnipwwr-8p_okjv7yE1QFjxwjqVzgh_1e64Su5W2ZBH_lgUmBQfrnPe368vU6CxOc8_I2JOg4hh9F2MfefWOfrM9iFoGAjNU1TUe0Iu6BhiQPTIVV37U-xHX9Z0gDz_1gnXGWIvTss8dMlsMQ1UoX9-X7lHDby_zp_TWz8YeDg0mHGc7OK30VEKXVFQQ/w400-h400/IMG_1188.jpg" width="400" /></a></div><br /><div><br /></div><div>Or, his remarks preceding a recipe for "Alien Pie": "Might I just mention in passing that lard also forms the basis of a stupendously successful weight-loss diet I pioneered for a women's magazine, now sadly defunct? It was called the LFM diet after its three ingredients: lard, Fernet and multivitamins. Half a bottle of Fernet Branca a day, plus a single multivitamin pill and<i> all the lard you can eat.</i> Just that! And the weight, ladies, <i>rolls </i>off....But do be sensible and remember, as when starting any new diet, not to consult a member of the medical profession. For obvious reasons doctors are dead against your becoming healthy." P. 166</div><div><br /></div><div>I forget now where I saw a reference (in this book?) to Fernet Branca and chicken livers, but pursuing that thread, found a <a href="https://www.washingtonpost.com/recipes/fernet-branca-chicken-livers/14259/">recipe from The Washington Post</a> for one. That sent me on a search for Chicken Liver Pat<span style="text-align: center;">é</span>, which seemed more doable and could easily incorporate said Branca in place of other spirits.</div><div><br /></div><div>This is what I came up with, thanks to Jacques Pépin. Since I had over a lb. of chicken livers I doubled the recipe.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMYFgwjFrGqgh5KFA8PINEYrV2vO-QaM2jwZWdYSGSvFdC49Rk5_L6osktMR5C0rIwMWbL_K4LK69SMGC-YvkvS_IvD1sxJDAK_7SmKQe_PfxKE1rkUXXD7ppQ2IOgBZZG4ZGlfkCbJE_Ha7_e3u8itfJxgwN5dXgELGlO1ST_UKh6paBBxDbAkxmNA/s640/IMG_1184.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="573" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMYFgwjFrGqgh5KFA8PINEYrV2vO-QaM2jwZWdYSGSvFdC49Rk5_L6osktMR5C0rIwMWbL_K4LK69SMGC-YvkvS_IvD1sxJDAK_7SmKQe_PfxKE1rkUXXD7ppQ2IOgBZZG4ZGlfkCbJE_Ha7_e3u8itfJxgwN5dXgELGlO1ST_UKh6paBBxDbAkxmNA/w359-h400/IMG_1184.jpg" width="359" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><b><span style="font-size: large;"> Chicken Liver Paté</span></b></div><div style="text-align: center;"> by Jacques Pépin </div>Active Time: 25 mins; Total Time: 35 mins<br />Yield: 6 to 8<br /><br /><b>Ingredients</b></div><div><b><br /></b>1/2 pound chicken livers, well-trimmed<br />1/2 small onion, thinly sliced <br />1 small garlic clove, smashed and peeled<br />1 bay leaf<br />1/4 teaspoon thyme leaves, I also added a sprig of rosemary<br />Kosher salt<br />1/2 cup water or chicken broth<br />1 1/2 sticks unsalted butter, at room temperature. Part or all could be duck fat (just realized I neglected to double that, so we'll see how it sets up).<br />2 teaspoons Cognac, Scotch whisky or Fernet Branca (It was too expensive, so I used <a href="https://stgeorgespirits.com/spirits/bruto-americano/">Bruto Americano</a>, my favorite bitters, an American aperitivo.)<br />Freshly ground pepper<br /><br /><b>Directions</b><br /><br />Trim off and discard the sinew, visible fat and any traces of green from the chicken livers, separating them into lobes. Use paper towels to pat the chicken livers dry, then season them lightly with salt and pepper.<br /><br />In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1ujUsK3nsxSuOlsQoNUzCOU1vegnM3iBzCxl3PIi52MWURLxl16k_UjNj6lQMe95MQZ6ZJEP0-kt_ix2hk2dK97iDm0Xml4w9oBOY8Nt4qAkfWFK7Qc1heIF95uPSkN_ITmXtuF2bAhAmG6W2DuOZ85EP21gWEw53kdzhMJ0eRpt8CNl8Q33tFrUYA/s640/IMG_1180.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1ujUsK3nsxSuOlsQoNUzCOU1vegnM3iBzCxl3PIi52MWURLxl16k_UjNj6lQMe95MQZ6ZJEP0-kt_ix2hk2dK97iDm0Xml4w9oBOY8Nt4qAkfWFK7Qc1heIF95uPSkN_ITmXtuF2bAhAmG6W2DuOZ85EP21gWEw53kdzhMJ0eRpt8CNl8Q33tFrUYA/w300-h400/IMG_1180.jpg" width="300" /></a></div><br /><div>Discard the bay leaf and rosemary sprig if used. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, or Fernet Branca, season with salt and pepper and process until completely smooth. Scrape the pâté into large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled. <br /><br />The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months. It firmed up nicely. I'm saving the bulk of it for a party next month, but had a few delicious samples, of course. Bob doesn't like liver in any form. Hey, more for the rest of us!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctzZSuwycBtd2v4AH54iwj-B-NTOwSoTUHiIigdX7myNqq-99COkALWSa8wQl0kkFzY88IQSlspTZlLt7Unl9ER_Sxc4P_WsAr91cRTawMVGYEfDoq4d1GygG4m2mbfIspNuSElDMG_b4AY2HwHYpq97AB5p9rVgQ9K4XPP7K6TH05NWf_KbtBWwMXw/s640/IMG_1189.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="640" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctzZSuwycBtd2v4AH54iwj-B-NTOwSoTUHiIigdX7myNqq-99COkALWSa8wQl0kkFzY88IQSlspTZlLt7Unl9ER_Sxc4P_WsAr91cRTawMVGYEfDoq4d1GygG4m2mbfIspNuSElDMG_b4AY2HwHYpq97AB5p9rVgQ9K4XPP7K6TH05NWf_KbtBWwMXw/w400-h371/IMG_1189.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">There we have my contribution to the festivities. Aside from </span><a href="http://cookthebooksclub.blogspot.com" style="text-align: left;">Cook the Books Club</a><span style="text-align: left;"> Roundup, I'll link this up with </span><a href="http://www.theintrepidreader.com/2022/10/weekend-cooking-treasure-trove-of.html" style="text-align: left;">Weekend Cooking, hosted by the inimitable Marge</a><span style="text-align: left;">, Intrepid Reader and Baker, and with Heather, host of the <a href="https://www.spiritblog.net/november-2022-foodies-read/">Foodies Read Challenge</a>.</span></div><div><br /> <p> </p></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-3050892686007530239.post-13818705032127989662022-09-05T11:32:00.009-10:002023-02-03T17:29:41.902-10:00Fairy Cakes for the Mad Hatter's Tea Party<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW98B2_2Il8_zGTq0L550QfPNcrhI59IZN3vrTeUhuyzHrEapHAdluv-YGlVEovmmz5lzO9BQ5EwqE6X0jTgwUvWPqfOsAzsuNCM4lPVI6_02PcCKCeazLg9GRqmbEMz_kSlXwT7HlWkYVcIzv1G4LvBYBziXnZwIjBqpja_qnDbGBGftF0ahS-rRiUg/s640/IMG_1070.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="543" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW98B2_2Il8_zGTq0L550QfPNcrhI59IZN3vrTeUhuyzHrEapHAdluv-YGlVEovmmz5lzO9BQ5EwqE6X0jTgwUvWPqfOsAzsuNCM4lPVI6_02PcCKCeazLg9GRqmbEMz_kSlXwT7HlWkYVcIzv1G4LvBYBziXnZwIjBqpja_qnDbGBGftF0ahS-rRiUg/w340-h400/IMG_1070.jpg" width="340" /></a></div><p>The current read for our <a href="http://cookthebooksclub.blogspot.com/2022/08/augustseptember-selection-alices.html">Cook the Books Club </a>is <u><b><a href="https://www.amazon.com/Alices-Adventures-Wonderland-Wisehouse-Classics/dp/9176372278/ref=sr_1_8?crid=ILXUHYK67TFT&keywords=alice%27s+adventures+in+wonderland+by+lewis+carroll&qid=1662414551&s=books&sprefix=Alice%27s+%2Cstripbooks%2C181&sr=1-8">Alice's Adventures in Wonderland</a>,</b></u> by Lewis Carroll, selected for us and hosted by Debra of <a href="http://eliotseats.com">Eliot's Eats</a>. My special vintage edition, beautifully illustrated with paintings by Angel Dominguez, was found online through <a href="https://www.etsy.com">Etsy</a>. If you'd like to read (or re-read) this old classic, and join the party, you have until the end of September. What we do is read the selected book, get inspired by something in it to cook, then post our food and thoughts.<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfcPWzG8Ca_iL-UMeuXYKtH7LOJGe9MpFDgeVr52MZo0vpt3BIHVcABo84hn3r4EZ-NEX1aIsZJJeHJ3MxIRzMvkF1vimi_1VpCThfJR9tHpYiqpCXFn1IzzGpCbUVEhXg7wLbw8ke0vLpMldUrp95IgSuaWCq0hsey4nsY4A7WjXOwS7xd8AIqBKWg/s640/IMG_1075.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="640" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfcPWzG8Ca_iL-UMeuXYKtH7LOJGe9MpFDgeVr52MZo0vpt3BIHVcABo84hn3r4EZ-NEX1aIsZJJeHJ3MxIRzMvkF1vimi_1VpCThfJR9tHpYiqpCXFn1IzzGpCbUVEhXg7wLbw8ke0vLpMldUrp95IgSuaWCq0hsey4nsY4A7WjXOwS7xd8AIqBKWg/w400-h264/IMG_1075.jpg" width="400" /></a></div><br />After getting into the book it soon became obvious that I hadn't actually read it before. I'm pretty sure I read <u>Through the Looking Glass</u>, but maybe not. Who knows? Read but all forgotten. What a surreal trip! It felt as though I were having flashbacks! Won't mention to what :).... very strange and hallucinagenic at any rate. Not much food is mentioned really, aside from tea with bread and butter, and of course, Mock Turtle Soup. Tarts are stolen, but we don't know what kind. Luckily our imaginations can usually supply something, as well as delicious courses for the Mad Hatter's Tea Party.<br /><br />A Christmas Greeting poem after the prologue was written "from a fairy to a child." And that was my inspiration - to make Fairy Cakes for the Tea Party.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0jJF6jJJhSZLZLLwVH6ZH5KPRoSgh-xA0p5jTKxNSdafpDBvAzpFTMjr9asnm0zTp7biLaz6d-avTqddNdr_RKHpwzWSfqoW7GuMoDR95S7bNNlZMhl3Z87OA5M0b3_wn--c_iJwSRSVmGldhXa1CjuKIz_cktbqmwiUKi9iN65wMkRYYqPV-bVSvA/s640/IMG_1064.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="590" data-original-width="640" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0jJF6jJJhSZLZLLwVH6ZH5KPRoSgh-xA0p5jTKxNSdafpDBvAzpFTMjr9asnm0zTp7biLaz6d-avTqddNdr_RKHpwzWSfqoW7GuMoDR95S7bNNlZMhl3Z87OA5M0b3_wn--c_iJwSRSVmGldhXa1CjuKIz_cktbqmwiUKi9iN65wMkRYYqPV-bVSvA/w400-h369/IMG_1064.jpg" width="400" /></a></div><div><br /></div><div style="text-align: center;"><span style="color: #cc0000; font-size: large;">Fairy Cakes</span></div>From <a href="https://www.amazon.com/Mary-Berrys-Baking-Bible-Classic/dp/1846077850/ref=sr_1_1?crid=34N4W9MBXTZL5&keywords=mary+berry+baking+bible&qid=1662411190&s=books&sprefix=Mary+Berry+Ba%2Cstripbooks%2C174&sr=1-1">Mary Berry's Baking Bible </a> (she says it makes 12, but mine only extended to 11. Perhaps her bun pans were smaller).<br /><br /><b>Ingredients</b><br /><b><br /></b><div><b>For the cake</b>s:<br />100 g (4 oz) softened butter<br />100 g (4 oz) caster sugar<br />2 large eggs<br />100 g (4 oz) self-raising flour<br />1 level tsp baking powder<br /><br /><div><b>For the icing</b>: <br />225 g (8 oz) sifted icing sugar</div><div>2-3tbsp warm water<br />handful of sweets, to decorate - I used pieces of gummy bear type "Organic Fruit Slices"<br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXEjfbWobFKtoU-5iySmD6baEoCipXJqaeMEFBRscxKb66vDBkqCuFXKOnFwmeDxjQH6pJfCtDQWjBI6E-Bf6wsrjS9EEdzM7qcRgO8nygOLfrNJRFMD_KYduIiFXhALK7QvOHNcoUuM93mrxlpj0xm2nxb_b6PIYLEsbE2LJ8yCzjRPzL4u8GfNCLg/s640/IMG_1072.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXEjfbWobFKtoU-5iySmD6baEoCipXJqaeMEFBRscxKb66vDBkqCuFXKOnFwmeDxjQH6pJfCtDQWjBI6E-Bf6wsrjS9EEdzM7qcRgO8nygOLfrNJRFMD_KYduIiFXhALK7QvOHNcoUuM93mrxlpj0xm2nxb_b6PIYLEsbE2LJ8yCzjRPzL4u8GfNCLg/w300-h400/IMG_1072.jpg" width="300" /></a></div><br /><div><b>Method</b></div><div><b><br /></b></div><div>To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. </div><div>Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.<br />Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.<br />Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.<br />Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXO1f0pM3_QbCKfBAhfsaGURtbpI1hHfG19IX2iaLFmym3HvHtC4djwxG_UJtjPHv77x7j4V2X3QTe2eCxm9UDv0ZdKxE2ZWXBUDJtOgKucX2_JBoHM51CHeLjuCQTPEWhh_OAVUeTQ0mCp2Ks1MvEihjuc-7bwitC6hu-r-H27xxk4p8-ztRQrxSUg/s640/IMG_1067.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="537" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXO1f0pM3_QbCKfBAhfsaGURtbpI1hHfG19IX2iaLFmym3HvHtC4djwxG_UJtjPHv77x7j4V2X3QTe2eCxm9UDv0ZdKxE2ZWXBUDJtOgKucX2_JBoHM51CHeLjuCQTPEWhh_OAVUeTQ0mCp2Ks1MvEihjuc-7bwitC6hu-r-H27xxk4p8-ztRQrxSUg/w336-h400/IMG_1067.jpg" width="336" /></a></div><br /><div>These cakes were lovely with tea, and also with a glass of sparkling Prosecco. I am really looking forward to seeing everyone else's entries for this wild party at the Roundup. Stay tuned for that. All this to be linked up of course with <a href="http://cookthebooksclub.blogspot.com/2022/08/augustseptember-selection-alices.html">Cook the Books,</a> with Heather for her <a href="https://www.spiritblog.net/september-2022-foodies-read/">Foodies Read Challenge, September edition</a>, and with <a href="http://www.theintrepidreader.com">Weekend Cooking, hosted by the Intrepid Reader, Marge</a>.</div></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3050892686007530239.post-396386525717934382022-08-18T10:56:00.004-10:002022-09-05T11:59:22.048-10:00Sweet Potatoes and Salad<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaKLybz1xrifSzCK1Yl_Rtgu1XP92UuOf7FsvE2DgW2IfutY-UOiXagla0VcoUkQtdMgFfSnJVqpdKMtpxWp3bhcinN23ohttBdaqgAeiaBWuSoJ80pgX6vdKJjX-wj8VRD6MhlU6oaLVTBt9Q1QQWj_zqvN6LkQV_oCcVoXDiJYK1x8Kk9JvG1TizQ/s640/IMG_1036-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="551" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaKLybz1xrifSzCK1Yl_Rtgu1XP92UuOf7FsvE2DgW2IfutY-UOiXagla0VcoUkQtdMgFfSnJVqpdKMtpxWp3bhcinN23ohttBdaqgAeiaBWuSoJ80pgX6vdKJjX-wj8VRD6MhlU6oaLVTBt9Q1QQWj_zqvN6LkQV_oCcVoXDiJYK1x8Kk9JvG1TizQ/w345-h400/IMG_1036-2.jpg" width="345" /></a></div><p>Right now I'm in a sort of sweet potato, yam planting frenzy. Maybe frenzy is too frenzied a word though. And we do need to harvest what we've got, from two varieties of sweet potatoes, before the pigs get in and eat them first. It was only recently I even heard of ube yams. Oh joy, they had some plants for sale at our natural foods store! That wild and crazy purple one they use in the Philippines for desserts, and it has now been planted. The <a href="https://honeyfromrock.blogspot.com/2021/11/cinnamon-and-gunpowder-by-eli-brown-was.html">infamous Ghana yam plantings</a> are doing very well. And, BTW, the lovely fish bowl is by a local artist, <a href="https://www.esther-szegedy.com">Esther Szegedy</a>.<span></span></p><a name='more'></a><p></p><p></p><p>All this to say I made a super duper sweet potato salad, which actually started with the <a href="https://www.amazon.com/Milk-Street-Vegetables-Simple-Recipes/dp/0316705985/ref=sr_1_1?crid=1BE7GH8NKQA58&keywords=milk+street+vegetables+cookbook&qid=1660850589&s=books&sprefix=Milk+Street+%2Cstripbooks%2C189&sr=1-1">Milk Street Vegetables</a> cookbook by Christopher Kimball, and his Japanese-Style Glazed Sweet Potatoes with Sesame - totally fabulous itself, but with a few leftovers. We do have lots of those purple sweet potatoes (not ube yams) going at the moment. So I just subbed them in for the Japanese ones. Of course, now we must try the golden Japanese variety. Can't believe we haven't yet. And if good, plant them too! Why not? In a big recession, we will definitely be getting our carbs.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiw4cWkOcLJ7zSNb1AQAzyQAuCvSOR4S_LVaNmeC-bnvwlenNqOEuL1oJ8SBb3SINqEtKU7K7FjKfs9IRyMQQQmIIheaIjWN0_laxzWa6Bq47l9mWp13oc6MBkwFGiry6QmaCRyar6a8yQ7nLdHGxrjpu7U6SEwfrTX15fj2-d9t60U13oqG-kPteNA/s640/IMG_1038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="558" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiw4cWkOcLJ7zSNb1AQAzyQAuCvSOR4S_LVaNmeC-bnvwlenNqOEuL1oJ8SBb3SINqEtKU7K7FjKfs9IRyMQQQmIIheaIjWN0_laxzWa6Bq47l9mWp13oc6MBkwFGiry6QmaCRyar6a8yQ7nLdHGxrjpu7U6SEwfrTX15fj2-d9t60U13oqG-kPteNA/w349-h400/IMG_1038.jpg" width="349" /></a></div><p>More on Milk Street Vegetables: This is the second time I've borrowed it from the library and there are still so many things I want to try, sooooo looking on that as a sign, will have to make another cookbook purchase. OMG! I SAID I WOULDN'T! And, just so you know, it's not totally vegetarian. I did notice some shrimps in there.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyhkSw7TD8J7c_ISyBQkDSDxgieATK8zklOri3f1lc9nHALNrsbaF_3wiKcq59TCNBwkOte3sQK_om0i-pAR_e2sLiKU80UG8vErhoHbyC-tvqNgTfaOswln2GtPBpoLTTVbcHP0g1sG7Z6olplfz2CfjjB9I1MznJ4QsePzlmxwHjCEqZn02_y2AIg/s640/IMG_1037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="640" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyhkSw7TD8J7c_ISyBQkDSDxgieATK8zklOri3f1lc9nHALNrsbaF_3wiKcq59TCNBwkOte3sQK_om0i-pAR_e2sLiKU80UG8vErhoHbyC-tvqNgTfaOswln2GtPBpoLTTVbcHP0g1sG7Z6olplfz2CfjjB9I1MznJ4QsePzlmxwHjCEqZn02_y2AIg/w400-h265/IMG_1037.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Then serendipitously, the supermarket flyer came, which it does on a semi-monthly basis, often with really good recipes. This time with a cover that jumped out at me. Does that salad look good, or what? Bring on the leftovers! The only changes made were to substitute our Pacific spinach for the soft-leaf lettuce, and to use culantro instead of the cilantro. Culantro is a perennial, tropical version. We both loved this hearty, vibrant and tasty salad.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYibdkCPeymmQfqmxKROzqDEjyJG1UCd6x_lJ28q22Zf-u40aCJfGA2vv69T8M-HYm94ki0GQBv3WSkEPCZPKS0DBhYcSz3Q8att0-Cg_c6ri6HTpAxyu_6fASOPhPHO-S6WlN6y3FgkCPzoKUq6Z-7uOdiVMIlpED9hVWL1JRoN8QOHuJmk4nEW22Tw/s640/IMG_1035-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="552" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYibdkCPeymmQfqmxKROzqDEjyJG1UCd6x_lJ28q22Zf-u40aCJfGA2vv69T8M-HYm94ki0GQBv3WSkEPCZPKS0DBhYcSz3Q8att0-Cg_c6ri6HTpAxyu_6fASOPhPHO-S6WlN6y3FgkCPzoKUq6Z-7uOdiVMIlpED9hVWL1JRoN8QOHuJmk4nEW22Tw/w345-h400/IMG_1035-2.jpg" width="345" /></a></div><br /><br />To be shared with <a href="http://www.theintrepidreader.com/search/label/About%20Weekend%20Cooking">Weekend Cooking</a>, hosted by the wonderful, Intrepid Baker, Marge, and also with Heather of<a href="https://www.spiritblog.net/august-2022-foodies-read/"> Foodies Read Challenge</a> fame.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-3050892686007530239.post-37478810120832195502022-07-14T15:26:00.004-10:002022-09-05T12:00:23.093-10:00The End of the Tour with Tony Bourdain<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0_CzUISancSCRRezU_eo4NzMfxiD-dTlrUllHxH0d-BRDcwNjcOkMJJsjcZof9c_tHITUWYoIUuuCRhhZSXHf_gij03nSbwDXIhxzcrQDL4KMDJycl8BUncYRLj7JaPSmnqDXTgppRbASJEEy1e1xfg7LHeg-QyIGLfQ1dTIO00gdfHwd7ZlOgS3dHA" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="366" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0_CzUISancSCRRezU_eo4NzMfxiD-dTlrUllHxH0d-BRDcwNjcOkMJJsjcZof9c_tHITUWYoIUuuCRhhZSXHf_gij03nSbwDXIhxzcrQDL4KMDJycl8BUncYRLj7JaPSmnqDXTgppRbASJEEy1e1xfg7LHeg-QyIGLfQ1dTIO00gdfHwd7ZlOgS3dHA=w209-h320" width="209" /></a></div><br />Our June/July <a href="http://cookthebooksclub.blogspot.com">Cook the Books</a> selection has been <a href="https://www.amazon.com/Cooks-Tour-Adventures-Extreme-Cuisines/dp/0060012781/ref=sr_1_1?crid=2YE8CRH45EP3Z&keywords=A+Cook%27s+tour&qid=1657829089&s=books&sprefix=a+cook%27s+tour%2Cstripbooks%2C185&sr=1-1">A Cook's Tour, Global Adventures in Extreme Cooking</a>, aka In Search of the Perfect Meal, by Anthony Bourdain, and what an extreme tour it's been! <p>From the Publishers and other Reviews:</p>'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' Sunday Telegraph<br /><br />'Brilliantly written up in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' Evening Standard<br />____________________<br />Anthony Bourdain, life-long line cook and bestselling author of Kitchen Confidential, sets off to eat his way around the world.<br /><br />But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).<br /><br />Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in northern Portugal, the Basque All Male Gastronomique Society in Saint Sebastian, rural Mexico with his Mexican sous-chef, a pilgrimage to the French Laundry in the Napa Valley and a return to his roots in the tiny fishing village of La Teste, where he first ate an oyster as a child.<span><a name='more'></a></span><br /><br />Written with the inimitable machismo and humor that has made Tony Bourdain such a sensation, A Cook's Tour is an adventure story sure to give you indigestion."<div><br /></div><div>He does indeed visit a number of countries, though he returns three times (in actual fact or only in the storyline, it was difficult to tell) to Vietnam. However, living in Hawaii as I do, as well as from our personal travels, the food of Southeast Asia is very familiar. So what really appealed as far as cooking inspiration was at the end of the tour, his visit and discourse on the fabulous Napa Valley French Laundry restaurant. I got Thomas Keller's book, <a href="https://www.amazon.com/French-Laundry-Cookbook-Thomas-Library/dp/1579651267/ref=sr_1_1?crid=3SU1D8CBFYEZC&keywords=the+french+laundry+cookbook&qid=1657847989&s=books&sprefix=%2Cstripbooks%2C172&sr=1-1">The French Laundry Cookbook</a>, checked out of the library and went from there.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchp12awzIWpCdtSJdY_4HZDI_p2e8wnXCIOX9ZSDL6yIMRT76vldSGKLA6PQdhMJPk-XQvfVkaQxANQMIWN-KO_lKhkklsX6Ho9vV6E7rT6ZSp3rgm1b1dKyDhJ7r_2daV-YezcU4jXCJDb0KlLtv7CL0zusJDc3OMdMnxwrxL8g_o9m5zj_jLytPbQ/s640/IMG_1007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="623" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchp12awzIWpCdtSJdY_4HZDI_p2e8wnXCIOX9ZSDL6yIMRT76vldSGKLA6PQdhMJPk-XQvfVkaQxANQMIWN-KO_lKhkklsX6Ho9vV6E7rT6ZSp3rgm1b1dKyDhJ7r_2daV-YezcU4jXCJDb0KlLtv7CL0zusJDc3OMdMnxwrxL8g_o9m5zj_jLytPbQ/w390-h400/IMG_1007.jpg" width="390" /></a></div><div style="text-align: center;"><b><span style="color: red;">Smoked Salmon with Potato Gnocchi and Balsamic Glaze</span></b></div><div><br /></div><div>Most of the meals described sounded too involved, though quite delicious I'm sure. The one I picked, Smoked Salmon with Potato Gnocchi and Balsamic Glaze, looked a bit more doable, and was. Plus, the ingredients were mostly in the fridge and waiting on me. I did go out and buy some dill (not in the recipe) seeing that our garden dill was kaput but I like it with salmon. Also the micro greens for the accompanying garnish/salad, to which I also added cucumber, just because it seemed like a good idea. The whole concept of "tomato diamonds" and Brunoise is just silly (in my humble opinion). Wasting a perfectly good tomato for a few tiny pieces of the meat. If you have 10 or so sous chefs on hand those might both be pretty additions to the garnish I guess.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-6epk3J6EbpXGqtPgrprM-omEneDv48u4y4KFTGqv9QjD8mPrWcWqDA9oTaqOyAT0PubOT_fWYLdiBtOiQmp4lEES8-qmMKS9QdKwxGnmDPcPsGfYTk2UKrGyKtWFZpVS48YLhk0iu9twbt8r6uG0g6Xe2DNfznc6Y2eJSVmB789G8UvsU_QzfzAfw/s640/IMG_1006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="542" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-6epk3J6EbpXGqtPgrprM-omEneDv48u4y4KFTGqv9QjD8mPrWcWqDA9oTaqOyAT0PubOT_fWYLdiBtOiQmp4lEES8-qmMKS9QdKwxGnmDPcPsGfYTk2UKrGyKtWFZpVS48YLhk0iu9twbt8r6uG0g6Xe2DNfznc6Y2eJSVmB789G8UvsU_QzfzAfw/w339-h400/IMG_1006.jpg" width="339" /></a></div><div><br /></div><div>Overall, it turned out to be a marvelous combination of elements. Basically, you serve the meal warm, not hot. The salmon is just heated (not over 115F) in a pan of milk. The gnocchi is stirred up in another pan and browned on the bottoms in a little butter, then heated through with added chicken stock and a dash of vinegar, creating a bit of sauce. The salmon is plated over the gnocchi, then garnished with assorted baby greens, a line of Balsamic Glaze and of chive oil (I used Pesto). We both loved this experiment into the world of Haute Cuisine.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvIiTaaimGXUqzagBI7qYJSjDS1aZzzGCQuQb5yEiRUQ1iJK0CJ3XpKUisgALvZuWE35UFiZtI6FOMZZj2AEzp1T1AO-I70E36_w1NEbc2vwuAwX6AZMEeWA2pUEprAwGZmGlI0QzjvdROpWD0nqBrpQOoyizaLTlS3gQtQAKqoayAiZYzcFYx1S-gA/s640/IMG_1004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="589" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvIiTaaimGXUqzagBI7qYJSjDS1aZzzGCQuQb5yEiRUQ1iJK0CJ3XpKUisgALvZuWE35UFiZtI6FOMZZj2AEzp1T1AO-I70E36_w1NEbc2vwuAwX6AZMEeWA2pUEprAwGZmGlI0QzjvdROpWD0nqBrpQOoyizaLTlS3gQtQAKqoayAiZYzcFYx1S-gA/w369-h400/IMG_1004.jpg" width="369" /></a></div><br /><div>There is still time (until the 31st of July) if you'd like to join in the festivities. Just read the book and post your impressions with an inspired dish. New participants are always welcome. (Leave a comment here or check out our <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html">Guidelines</a> page if you have any questions.) We look forward to having you read and cook along with us in this selection period and beyond. Then be sure to visit the Round-up, which should be up a few days after August 1st. I'll also be linking up this post with <a href="http://www.theintrepidreader.com">Weekend Cooking, hosted by the Intrepid Reader, Marge.</a></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3050892686007530239.post-69747793974661419802022-06-03T21:13:00.005-10:002022-09-05T12:02:09.710-10:00Gravlax - A New Salmon Experience <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj27XLwz1d14bdp00_6ZVRwHVZwJ-lfwLxayvB7gn4JXEA5n8oa42Jp23EVU_7Olp76CCPbEMjyrQoHR8YDVPvw-bz7KLAofzz_ZpqoP9lyI182rH2FeVTd7StCpanJ7V1pB1uCQ3By2eTT0MLTdbButHGJ0je34mw4WjKIhGoGAlZ3Xt9AmsoNyGbaLA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="200" data-original-width="124" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj27XLwz1d14bdp00_6ZVRwHVZwJ-lfwLxayvB7gn4JXEA5n8oa42Jp23EVU_7Olp76CCPbEMjyrQoHR8YDVPvw-bz7KLAofzz_ZpqoP9lyI182rH2FeVTd7StCpanJ7V1pB1uCQ3By2eTT0MLTdbButHGJ0je34mw4WjKIhGoGAlZ3Xt9AmsoNyGbaLA=w199-h320" width="199" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><b style="text-align: left;"><span style="color: #3d85c6; font-size: x-large;">W</span></b><span style="text-align: left;">ell, new for me at any rate. I was doing that thing Foodies do, whilst reading a book. Some </span>intriguing food is mentioned, a light bulb then goes off, research is done on the handy smart phone, and a recipe appears. The book in question was <a href="https://www.amazon.com/Body-Kelp-Mystery-Faith-Fairchild-ebook/dp/B00AECMYBC/ref=sr_1_1?crid=1ZOLRQHT10OZ&keywords=The+Body+in+the+Kelp&qid=1654203269&s=books&sprefix=the+body+in+the+kelp%2Cstripbooks%2C164&sr=1-1">The Body in the Kelp,</a> one in a series by Katherine Hall Page. The protagonist, Faith Fairchild, is a caterer and of course, part time sleuth. The books are fun, light reading. With the added inducement of delicious food mentions.<br /><br /><span style="text-align: left;">Faith was busy planning a meal for some incoming guests, her sister (whom she characterizes as someone whose culinary skills are knowing the right numbers to dial) and brother-in-law. Well, she is busy making Salmon Gravlax. And so on and so forth. Of course, after finding out what the heck it was, I realized that 2 big fillets of salmon had just taken up residence in my fridge. Nicely defrosted now and ready for whatever. Bob had been given them by a customer visiting from Alaska. Talk about perfect timing! <span><a name='more'></a></span></span></div></div></div><p>So, according the <a href="https://www.thespruceeats.com/simple-homemade-gravlax-recipe-2216618">the recipe site </a>I located, "Gravlax is the Scandinavian style cold-cured salmon appetizer served thinly sliced with a mustard-dill sauce drizzled on top, with hearty rye bread, crisp rye crackers, or anywhere you would use lox - on bagels or bialys, as well as with latkes or blinis." Since I had been planning to make blinis anyway, on the gluten free, allergy test elimination project, there was buckwheat flour on hand. More serendipity!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOn7Xp5sInqRiqWbge9NXAllPUhZd3wk8RiwMXGVu6O0gUyRFx6FqHerrLYXx8PANqktlZ3VbPYrNzLlnSLMNz_3phGRfTUfN5SWOVO6gmFCnp02f00RJXCZQ0suO4mV8eExLnZN_zWRIA4Q4inlvmaWbKJu6A1YOwcIM0L6zfsloPzGRPYdZQypDOw/s640/IMG_0903.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOn7Xp5sInqRiqWbge9NXAllPUhZd3wk8RiwMXGVu6O0gUyRFx6FqHerrLYXx8PANqktlZ3VbPYrNzLlnSLMNz_3phGRfTUfN5SWOVO6gmFCnp02f00RJXCZQ0suO4mV8eExLnZN_zWRIA4Q4inlvmaWbKJu6A1YOwcIM0L6zfsloPzGRPYdZQypDOw/w330-h400/IMG_0903.jpg" width="330" /></a></div><p>It's actually pretty easy. For the full operation, go to the link. In a nutshell, the first step is mixing up your curing ingredients (basically salt, sugar and pepper) in a little bowl. Then drizzling vodka over the fillets, and spreading on the cure, then you sprinkle on chopped dill. Luckily I had some fresh in the garden. Next, stack up the fillets in a dish, cover with plastic wrap, and weigh down the works with something heavy. Then let it chill for 12 hours or overnight. Turn over and repeat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFUeSD9Qg6AYuKHbYrKwJWLa2tZh_85F0QLPwSr3_9tLuI6PkLhtcljRQcmSixB_ISn4uFxYOMGjbMSnfrdgy8wXER50lgfZyHm4NHbPtG-gzzoO0Z1fUAcxnU1Mj-LNUF_QRMDOzsmS-IQAhArtd6l3OcQANKbXn8X-CGNI-mCeTD6RTDh19GFW9-A/s640/IMG_0905.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="611" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFUeSD9Qg6AYuKHbYrKwJWLa2tZh_85F0QLPwSr3_9tLuI6PkLhtcljRQcmSixB_ISn4uFxYOMGjbMSnfrdgy8wXER50lgfZyHm4NHbPtG-gzzoO0Z1fUAcxnU1Mj-LNUF_QRMDOzsmS-IQAhArtd6l3OcQANKbXn8X-CGNI-mCeTD6RTDh19GFW9-A/w383-h400/IMG_0905.jpg" width="383" /></a></div><br /><p>Above is the weight, for which use I resurrected an implement last used in 2010, an aebleskiver pan. If you read the <a href="https://honeyfromrock.blogspot.com/2009/12/party-pupus.html">amusing (I promise) post</a>, you will will understand. It is a heavy implement. And long lasting. </p><p>After the cure, it is recommended that the salmon be frozen for about 7 days to ensure all wicked bacteria are immobilized. Then it can be sliced thin and served up. </p><p>Really, this post should include the blini recipe. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtGD9xeNtO6JIogOz4gGxQf4qH5OOuqFK0b_RSZzWMekZEa3Mc15IGEvEvp_e31YK057l4ponSyCRb-ssnaxtjEJdYDjiZoj1osp8qC9_P3PIoRHolHp8kaU_A_gJ-bKQXPUpz5isxQ_wijnx-TeuLk-zzHmNJpsFDje_YOaVepBdsdTuJ0d_Isd7WA/s640/IMG_0917.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="574" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtGD9xeNtO6JIogOz4gGxQf4qH5OOuqFK0b_RSZzWMekZEa3Mc15IGEvEvp_e31YK057l4ponSyCRb-ssnaxtjEJdYDjiZoj1osp8qC9_P3PIoRHolHp8kaU_A_gJ-bKQXPUpz5isxQ_wijnx-TeuLk-zzHmNJpsFDje_YOaVepBdsdTuJ0d_Isd7WA/s320/IMG_0917.jpg" width="287" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: center;"><b>Gluten Free Buckwheat Blinis</b></blockquote><br /><b>Ingredients</b><br />Makes 24 mini-blinis (I made larger ones)<br />1¼ cup (156 g) buckwheat flour <br />½ teaspoon salt<br />1 teaspoon active dry yeast <br />1 cup (240 ml) warm milk (110°F/43°C)<br />2 tablespoons melted butter, plus more for cooking the blinis<br />1 egg, separated<br />1 cup (240 ml) buttermilk<br /><br />I<b>nstructions</b><div>Mix the buckwheat flour, salt and yeast in a bowl. Stir in the warm milk. Cover and set in a warm place to rise for 1 hour. (You can stop at this point, cover and put the batter in the refrigerator for 24 hours. Bring the mixture back to room temperature before proceeding.)<br />Stir in the butter, egg yolk and buttermilk. Whisk the egg white to soft peaks and gently fold into the batter using a rubber spatula. Cover and let rest 30 minutes.<br />Heat a large skillet or crêpe pan over medium heat. Brush with melted butter and add the batter in spoonfuls. Cook until bubbles form on the surface, then flip and cook 1 minute or so on the other side. Remove and keep warm. Continue with the rest of the batter. These are best served warm, straight from the pan. If made in advance, let cool, cover with plastic wrap and reheat in a warm oven before serving.<br /><br /><p></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite0359NZJePlfKW5rHuL_KOlsRB-Y09j-UrFjwf66r-zTZA50itdFRdcs1jDMOdiLQjr7cREJN2wcb0wxLxENjlsMxjYBhpBvMjE8nDIdjp3jHj_nTcw0W3P_DnKL8SNNpHYPVmhQwz00bXl_3zj0SZ2FZEtl6kxu7qO1sG7_-ZstRZdw3srWM0A0VA/s640/IMG_0921.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite0359NZJePlfKW5rHuL_KOlsRB-Y09j-UrFjwf66r-zTZA50itdFRdcs1jDMOdiLQjr7cREJN2wcb0wxLxENjlsMxjYBhpBvMjE8nDIdjp3jHj_nTcw0W3P_DnKL8SNNpHYPVmhQwz00bXl_3zj0SZ2FZEtl6kxu7qO1sG7_-ZstRZdw3srWM0A0VA/w300-h400/IMG_0921.jpg" width="300" /></a></div><div><br /></div><div>Quite delicious, with the salmon, sour cream, and sprinkles of garlic chives or dill. I added a side of watermelon salad with feta. I'm sharing all the goodness with <a href="http://www.theintrepidreader.com/2022/06/weekend-cooking-what-i-baked-in-my.html">Weekend Cooking, hosted by the Intrepid Reader</a>, Marge, and with Heather for her<a href="https://www.spiritblog.net/june-2022-foodies-read/"> June edition of Foodies Read</a>.</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3050892686007530239.post-66487168509817561642022-05-16T13:55:00.014-10:002022-09-05T12:04:50.005-10:00Lots to Taste with Stanley Tucci<article class="article-body" id="article-body" rel="image-enlarge" style="background-color: white; box-sizing: border-box; font-family: "Roboto Condensed", Helvetica, Arial, sans-serif; font-size: 13px; max-height: 999999px; overflow-x: auto;"><p style="box-sizing: border-box; line-height: 18px; margin: 0px; word-break: normal; word-wrap: break-word;"></p></article><p><br class="Apple-interchange-newline" /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWF3RAvCb9RDkSAzMYxbB_CuOk0OBO3fo_k42a80CtElbKrSm3o58238B1jmnojwiz_FmAPFbMyjmnBwDiI265L3_oVqdLwDYN1JWkXbBUE0t2FQev1-S6mhhm05sYrO8T4ZLSclIJtGg6ABlqfCn5gZfhsAMDLJRj0FfTyG2wCFFMBO2hcZxsP5QLoA" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2113" data-original-width="1400" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWF3RAvCb9RDkSAzMYxbB_CuOk0OBO3fo_k42a80CtElbKrSm3o58238B1jmnojwiz_FmAPFbMyjmnBwDiI265L3_oVqdLwDYN1JWkXbBUE0t2FQev1-S6mhhm05sYrO8T4ZLSclIJtGg6ABlqfCn5gZfhsAMDLJRj0FfTyG2wCFFMBO2hcZxsP5QLoA=w212-h320" width="212" /></a></div><p></p><p><span style="font-family: inherit;"><a href="http://cookthebooksclub.blogspot.com">Our Cook the Books Club</a> current selection, <a href="https://www.amazon.com/Taste-My-Life-Through-Food/dp/1982168013/ref=sr_1_1?crid=MMKWUNPGBG09&keywords=stanley+tucci+taste+my+life+through+food&qid=1652649597&s=books&sprefix=Stanley+%2Cstripbooks%2C203&sr=1-1">Stanley Tucci - Taste My Life Through Food</a>, presents us with a memoir full of opinion, memories, travel and the connections between his growing up in a close knit Italian American family, in film, writing, travel, and through it all the backdrop and importance of food in his life. This round is hosted by fellow Hawaiian blogger, Deb of <a href="http://kahakaikitchen.blogspot.com">Kahakai Kitchen.</a></span></p><p><span style="font-family: inherit;">Tucci's mother was a wonderful cook, and he writes: "It should be obvious by now that when I was young my mother spent most of her waking time in the kitchen, and she still does to this day. Cooking for her is at once a creative outlet and a way of feeding her family well. Her cooking, like that of any great cook or chef, is proof that culinary creativity may be the most perfect art form."</span></p><p><span style="font-family: inherit;">What an enjoyable read! And especially for us book foodies, with so many suggestions, memorable meals, recipes encountered in his full and sometimes even tragic life. I felt as though I had met and come to know the man, with his sense of humor, conversations on whatever was happening, and sometimes rather dogmatic views, as per the one on NOT EVER cutting your spaghetti. And, not combining the wrong pasta and sauce. I'm sure I do that on a regular basis. Occasionally even cut my spaghetti. OMG!<span></span></span></p><a name='more'></a><p></p><p><span style="font-family: inherit;">There was absolutely so much inspiration here, every other page at least. What most appealed however, was a meal he's enjoyed a number of times at Lo Scoglio on the Amalfi coast. Spaghetti con Zucchini alla Nerano. I mean the way he raved, and the very simplicity of the dish itself. Basically zucchini, basil, olive oil, salt, spaghetti and Parmigiana-Reggiano. And, of course, the secret ingredient, a dollop of butter, ferreted out by Stanley in the restaurant's kitchen.</span></p><p style="text-align: center;"><b><span style="font-family: inherit;">Spaghetti con Zucchini alla Nerano</span></b></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6g3xLV8PkAx3YZ6UrQvQNBdDRQRL_cbK3KGnWbRr3Eogfc9-qaLTlyoAjxlDi2qzDh4xPUweGiZ4lD81vgpspLUAivmnuQo0kdFmA7ypjUjvRfzJcz67Oyqe8IheQMjRBd4iLf6-v7McQICIg2ebjYcIXtnDGj5ha90AsiiPRdfLigrjIy3BPHil5wg/s640/IMG_0887.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6g3xLV8PkAx3YZ6UrQvQNBdDRQRL_cbK3KGnWbRr3Eogfc9-qaLTlyoAjxlDi2qzDh4xPUweGiZ4lD81vgpspLUAivmnuQo0kdFmA7ypjUjvRfzJcz67Oyqe8IheQMjRBd4iLf6-v7McQICIg2ebjYcIXtnDGj5ha90AsiiPRdfLigrjIy3BPHil5wg/w300-h400/IMG_0887.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><p></p><span style="font-family: inherit;"><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; text-align: justify;">1/2 quart oil, or as needed (I used olive oil)</span><br /><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; text-align: justify;">8-10 small green zucchini </span><br /><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; text-align: justify;">1 lb, spaghetti </span><br /><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; text-align: justify;">2 tablespoons olive oil </span><br /><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; text-align: justify;"> salt to taste </span><span face="system-ui"><span style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></span><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; text-align: justify;">1 1/2 cups chopped fresh basil leaves</span><br /><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; text-align: justify;">2 tablespoons unsalted butter <br /></span><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; text-align: justify;">3 cups grated</span><span color="rgba(0, 0, 0, 0.95)" face=""Source Sans Pro", sans-serif" style="caret-color: rgba(0, 0, 0, 0.95); text-align: justify;"> Parmigiano-Reggiano cheese</span><br /></span><ul class="instructions-section" data-tracking-label="instructions section" style="box-sizing: border-box; font-stretch: normal; line-height: 28px; list-style: none; margin-bottom: 20px; margin-top: 16px; padding-left: 0px;"><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 40px; position: relative;"><div class="separator" style="clear: both;"><br /><br /><span style="margin-left: 1em; margin-right: 1em;">Place oil in a deep fryer or large pot and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.</span><br /><span style="margin-left: 1em; margin-right: 1em;">Add zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.</span></div><div class="separator" style="clear: both;"><span style="margin-left: 1em; margin-right: 1em;">Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight. Bring to room temperature and sprinkle with the basil and salt to taste.</span><br /><span style="margin-left: 1em; margin-right: 1em;">Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.As you are cooking the spaghetti, heat a little olive oil in a skillet over medium heat. Add zucchini and basil, and cook, stirring occasionally, until it is heated thru. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Add butter and stir until butter melts. Now add the spaghetti and stir until coated. Mix in the Parmigiano-Reggiano cheese a bit at a time, til creamy, adding more pasta water and salt if needed.</span><br /><br /><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SZvTraWD90AyIeVWxRvBUI3tVE4rQzfiEqh58eP-PPInWDu25hFzNoG-uprmGcLxKz39pSo78qXBYEL0OoRUqQ1KJhUWx2tcwYC_a3TNQ6fR927-LLu8SaqizE14UOHc7sFoZbUN9as5tv27qyVpL8rFk4f9vnsfr3UcVLRSQxXxLgSXnWsoNSHSZA/s640/IMG_0891.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SZvTraWD90AyIeVWxRvBUI3tVE4rQzfiEqh58eP-PPInWDu25hFzNoG-uprmGcLxKz39pSo78qXBYEL0OoRUqQ1KJhUWx2tcwYC_a3TNQ6fR927-LLu8SaqizE14UOHc7sFoZbUN9as5tv27qyVpL8rFk4f9vnsfr3UcVLRSQxXxLgSXnWsoNSHSZA/w300-h400/IMG_0891.jpg" width="300" /></a></span></div><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"></span></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 40px; position: relative;"><span style="font-family: inherit;">This was truly delicious, and will likely reappear on our dinner table in some form in the near future. I say "some form" as I have, like Mr. Tucci, near the end of his memoir, been going through food issues. Somewhat, though nowhere near as serious as his were. An allergy, I thought at first might be fire ant bites, but nooooo. So now I find myself on an allergy elimination diet. It wasn't the wine (thought possibly sulfites?) now trying, yes gluten removal. Ack! I don't know what Sir Tucci would have to say about corn or rice pasta. I have always been allergy free, in the past. In my youth. Sigh. </span></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 40px; position: relative;"><span style="font-family: inherit;">I also made the Risotto Ala Milanese, mentioned early in the book as one of his mother's specialities, last night (no gluten). And tonight an experiment with his recipe (page 75) for spaghetti with lentils, which I'm making with buckwheat (soba) noodles). Still so many other of his mentions that I want to try.</span></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 40px; position: relative;"><span style="font-family: inherit;"><span style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0.5px;"><span>Anyway, this is it, my <a href="http://cookthebooksclub.blogspot.com">Cook the Books Club</a> contribution for the current selection. I'll also be linking up with <a href="http://www.theintrepidreader.com">Weekend Cooking</a>, hosted by The Intrepid Reader and Baker, Marge, as well as with Heather for the<a href="https://www.spiritblog.net/may-2022-foodies-read/"> Foodies Read Challenge</a>. </span></span><span><span style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px;">Be sure to check out </span></span><span style="caret-color: rgba(0, 0, 0, 0.95);">our CTB</span><span><span style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px;"> Roundup after the deadline on May 31st. There's still time if you want to </span></span><span style="caret-color: rgba(0, 0, 0, 0.95);">participate</span><span><span style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px;">. Our next selection,</span></span><span style="caret-color: rgb(34, 34, 34); color: #222222;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif"> the</span></span><span face=""arial" , sans-serif"> June /July edition, will be</span><span face=""arial" , sans-serif"> </span></span><a href="https://www.amazon.com/Cooks-Tour-Adventures-Extreme-Cuisines/dp/0060012781/" style="color: #b42121; text-decoration: none;"><i>A Cook's Tour: Global Adventures in Extreme Cuisines</i></a></span> by <span style="font-family: inherit;">Anthony Bourdain</span>, and hosted by myself, right here. Hope you'll join us.</li><li></li></ul><ul class="instructions-section" data-tracking-label="instructions section" style="box-sizing: border-box; font-stretch: normal; line-height: 28px; list-style: none; margin-bottom: 20px; margin-top: 16px; padding-left: 0px;"><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0.5px; list-style: none; margin-bottom: 0px; margin-top: 40px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: inherit;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-0-6" style="color: rgba(0, 0, 0, 0.95); left: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /></span></label></li></ul><p><br /></p>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-3050892686007530239.post-4153492167105105022022-03-29T12:26:00.018-10:002022-09-05T12:05:27.007-10:00Red Sparrow and a Ukrainian Dish in Protest<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhL00-cQN6-BMltPH4wb9v-shj54wkVrzFroBzTNWNE5LhKChQBLVKRkVDFrSbndwo5mFftMf8bHW5_lE7mh70d_sjRM2KyFbJOnTLSNuGs0TIgqMGOADphJYsoizdggr2ebRphsJDgvTrpEbAYo0chipvPBiwz5RhmkNNMxOyQDy8QxQ6rtqAU0IKmsA" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="500" data-original-width="328" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhL00-cQN6-BMltPH4wb9v-shj54wkVrzFroBzTNWNE5LhKChQBLVKRkVDFrSbndwo5mFftMf8bHW5_lE7mh70d_sjRM2KyFbJOnTLSNuGs0TIgqMGOADphJYsoizdggr2ebRphsJDgvTrpEbAYo0chipvPBiwz5RhmkNNMxOyQDy8QxQ6rtqAU0IKmsA" width="157" /></a></div>Our current <a href="http://cookthebooksclub.blogspot.com/2022/02/februarymarch-selection-red-sparrow.html">Cook the Books Club </a>selection, hosted by Simona of <a href="https://www.pulcetta.com">Bricole</a>, has been <a href="https://www.amazon.com/Red-Sparrow-Novel-Trilogy-Book-ebook/dp/B008J4PK86/ref=sr_1_1?crid=23SGUZJ7YSRJ&keywords=Red+Sparrow&qid=1648584046&s=books&sprefix=red+sparrow%2Cstripbooks%2C165&sr=1-1">Red Sparrow</a> by Jason Matthews. According to the Publishers:<div><blockquote>"In contemporary Russia, state intelligence officer Dominika Egorova has been drafted to become a “Sparrow”—a spy trained in the art of seduction to elicit information from their marks. She’s been assigned to Nathaniel Nash, a CIA officer who handles the organization’s most sensitive penetration of Russian intelligence. The two young intelligence officers, trained in their respective spy schools, collide in a charged atmosphere of tradecraft, deception and, inevitably, a forbidden spiral of carnal attraction that threatens their careers and the security of America’s valuable mole in Moscow" .... The Publishers' rant also called the novel an "electrifying modern spy thriller", however stupefying might be a better adjective.</blockquote><p>"The art of seduction" i.e trained and systematicaly degraded, prostitute spies. Sadly, I was unable to finish this book, couldn't identify with the lead characters at all, aside from pity, and would agree with <a href="https://litcritpop.com/2020/03/31/jason-matthews-the-red-sparrow-book-review/">one reviewer</a>, admittedly in the minority, of mostly sycophant mainstream voices, who said in part:</p>"If this was a novel about old spies in suits, I’D BE SO HAPPY.<span><a name='more'></a></span><br /><br />But no, we have to have sex-crazed agents who read human emotions through synesthesia and cook really elaborate meals in their tiny rented flats for no apparent reason." Read her whole review, it's quite good.<div><br /></div><div>Actually, the recipes at the end of various chapters seemed not to come from any real love of cooking or even food, but to be more market driven add ons. I found the writing mediocre and the subject not only depressing, and explicitly violent, but disgusting, with a predictable, Cold War plot. Truly, a sad commentary on the moral state of the Union. </div><div><br /></div><div>So with that in mind, and after looking over various recipes from the Ukraine online, we are going with one of their national dishes, Banosh! Said to be of the most popular traditional Hutsul dishes, specifically from the Carpathians. Courtesy of the <a href="https://ukrainian-recipes.com/ukrainian-banosh-why-do-you-need-to-fall-in-love-to-cook-this-national-dish.html">Ukrainian Recipes site</a>, here it is, with a few adaptations:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dWZxS1ShK9ecnFwpcy9yOXmIyRu1nlVjcOgCFnVF4GVU6l29nyrLCVg-kjvSoIvNJsMSqCKVU2YLLRXT5avS6LdZyZUq32jJ7GvX9TJUsFsYTSd6tiMxajwUnmHjTfTJgF-nZkPrHqLgfNe8M-hXMcmqhcp55rAzJ8WraiOJabEU0FsFEXJNPCJbYQ/s640/IMG_0849.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="640" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dWZxS1ShK9ecnFwpcy9yOXmIyRu1nlVjcOgCFnVF4GVU6l29nyrLCVg-kjvSoIvNJsMSqCKVU2YLLRXT5avS6LdZyZUq32jJ7GvX9TJUsFsYTSd6tiMxajwUnmHjTfTJgF-nZkPrHqLgfNe8M-hXMcmqhcp55rAzJ8WraiOJabEU0FsFEXJNPCJbYQ/w400-h375/IMG_0849.jpg" width="400" /></a></div><div><br /></div><div style="text-align: center;"><b><span style="color: #cc0000; font-size: medium;">BANOSH</span></b></div><b>Ingredients</b><div><b><br /></b>1 bulb onion<br />200 g (7 oz) brynza, a firm sheep's milk cheese, or as I did grated Parmesan<br />300 g (10.5 oz) bacon or pork belly, chopped <br />1/3 bunch of spring onion<br />2 cups light cream (or part water)<br />1 cup cornmeal or polenta</div><div>sour cream for topping<br />black ground pepper – to taste<br />salt – to taste<br /><br /><img src="https://ecp.yusercontent.com/mail?url=http%3A%2F%2Fukrainian-recipes.com%2Fwp-content%2Fuploads%2F2018%2F12%2FOrnament-second.png&t=1648587406&ymreqid=dea57295-39ad-4f2c-1cd4-af0049016000&sig=va0IyIuxDWUr80hReTfyfw--~D" /><br /><b><br /></b></div><div><b>Cooking</b><br /><br />Put light cream or milk in a pot and bring it to boil. Then, whisk in the cornmeal and continue to boil over low heat, constantly stirring with a wooden spoon. Cook the cornmeal mush until it becomes dense. Adjust salt and pepper to your taste.</div><div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphmPOT2VETrQ8lBRfJEZ1hSiuJ-rqVxMYnU5ZFLjVgxfayyUM5HFuY1zE-6Egt3Uw4PiROELfSvlDI2JtVWjY81z3xRjYwBs6uErSXk-oevcxgJTa56dEYx8QdqAkr7LI3CVe5EkQAOFMbeztui6NVlwm4hrf_VMCG0d_blp0f-FsiF1XWdEAapL8ww/s640/IMG_0841.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphmPOT2VETrQ8lBRfJEZ1hSiuJ-rqVxMYnU5ZFLjVgxfayyUM5HFuY1zE-6Egt3Uw4PiROELfSvlDI2JtVWjY81z3xRjYwBs6uErSXk-oevcxgJTa56dEYx8QdqAkr7LI3CVe5EkQAOFMbeztui6NVlwm4hrf_VMCG0d_blp0f-FsiF1XWdEAapL8ww/w374-h400/IMG_0841.jpg" /></a></div><br /><br />Now let’s cook topping. Cut bacon into medium pieces. Peel a bulb onion, then wash and chop it. Combine the onion with bacon in a frying pan and brown the ingredients. Now we’ll need brynza (brynza is a brined cheese made using cow, goat, or sheep milk, and sometimes including a mix of these types of milk). I couldn't find this cheese, or any close to it, so used grated Parmesan Reggianito. Cut brynza into little pieces. Wash spring onion and cut it finely.<br /><br />Transfer the prepared cornmeal side dish to a serving bowl. Cover it with the fried bacon and onion. Top the banosh with brynza (or cheese of choice), sour cream and spring onion. Serve warm.</div><div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DSbgL2Csf2XepRk4cNqIHuPR1kom-17Vp9hwfY0R7S6s9wInr_xb9x5ir0emPbLok-KYjvTeLRt68j_NNoYHbVafzAx1ZRclZ5UwZQYqKQskSdB1r3plaTCS-SslbW9rAVBPzKcA6Xb0HKiu2zVKmkjWr0_nvcZ8J2VKegeNM1CzsgjVd_gbEpau9Q/s640/IMG_0850.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DSbgL2Csf2XepRk4cNqIHuPR1kom-17Vp9hwfY0R7S6s9wInr_xb9x5ir0emPbLok-KYjvTeLRt68j_NNoYHbVafzAx1ZRclZ5UwZQYqKQskSdB1r3plaTCS-SslbW9rAVBPzKcA6Xb0HKiu2zVKmkjWr0_nvcZ8J2VKegeNM1CzsgjVd_gbEpau9Q/w396-h400/IMG_0850.jpg" /></a></div><br /><br />This was the perfect meal after a day of visiting my dentist and discovering that the pain in my jaw (like someone had given me a right hook) was due to possibly yawning, which caused a dislocation of the joint. No chewing was possible. I was told to eat soft foods until it re-established itself. Praise God, it had done so by this morning!<br /><br />We both enjoyed this version of polenta, and especially with the yummy toppings. As you can see, we had another soft food on the side, avocado!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div>This post is my contribution for our ongoing <a href="http://cookthebooksclub.blogspot.com">Cook the Books</a> selection, which is finished this Thursday, the 31st of March. The Roundup should be interesting. So, you are invited to check it out next week some time. I'm also linking up with <a href="http://www.theintrepidreader.com/2022/04/weekend-cooking-what-i-baked-in-march.html">Weekend Cooking</a>, hosted by Marge, The Intrepid Reader, and with the <a href="https://www.spiritblog.net/april-2022-foodies-read/">Foodies Read </a>Challenge, hosted by Heather.</div><div><br /></div>Our next book pick is <a href="https://www.amazon.com/Taste-My-Life-Through-Food/dp/1982168013/">Taste: My Life Through Food</a> by Stanley Tucci for April / May 2022, and is hosted by Deb of <a href="http://kahakaikitchen.blogspot.com/">Kahakai Kitchen</a>. You are welcome to join in. <span style="font-family: arial; font-size: 15.4px;"> </span>(Leave a comment here or check out our <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html">Guidelines</a> page if you have any questions.) </div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3050892686007530239.post-4907885257543319672022-03-06T10:19:00.005-10:002022-03-29T12:32:00.962-10:00Ahi in a Creamy Mushroom White Wine Sauce Despite The Body in the Piazza <p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiI7rzZUtYlRI2lXpnzCxfdizwS5YCqPsPf5yJOvYGRLb1weQ_6OqWKT8f5oZz2jNXxIthv81RmkR4Fm6WlxlmCtlhvxrulAeAcN5UeNcd0UbMHXY-FMdNsCSBo8jakRg96tOdkT-jyIBRhLMTkmaAtuijQcT8ccIq8RjfGXTBRHgWd9LFhOxH3Jbc7lA" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="500" data-original-width="333" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiI7rzZUtYlRI2lXpnzCxfdizwS5YCqPsPf5yJOvYGRLb1weQ_6OqWKT8f5oZz2jNXxIthv81RmkR4Fm6WlxlmCtlhvxrulAeAcN5UeNcd0UbMHXY-FMdNsCSBo8jakRg96tOdkT-jyIBRhLMTkmaAtuijQcT8ccIq8RjfGXTBRHgWd9LFhOxH3Jbc7lA=w267-h400" width="267" /></a></div><b><span style="color: red; font-size: x-large;">I</span></b> just finished <a href="https://www.amazon.com/Body-Piazza-Faith-Fairchild-Mystery-ebook/dp/B009NG24RO/ref=sr_1_1?crid=EJ6UG5SLADW3&keywords=The+Body+in+the+Piazza&qid=1646251311&s=books&sprefix=the+body+in+the+piazza%2Cstripbooks%2C177&sr=1-1">The Body in the Piazza</a>, by Katherine Hall Page. This book should really be on our next Cook the Books list! So much tempting food here. Page has an ongoing mystery series I've somehow missed out on (well, along with who knows how many other fine series missed up to now) this one featuring Faith Fairchild is actually the twenty-first. Usually I try to start with the first, but I read a good review and it was available on Kindle from the library, good since I haven't had my cataract surgery yet. Also I read a good review, though some of her earlier works didn't fare so well. Aside from all of that, this one was very well written, and completely stand alone. Not to mention the many delicious meal descriptions, cooked up and served both at the cooking school as well as in local restaurants and homes. From the Publisher's Summary:<p></p>"The twenty-first Faith Fairchild mystery takes Faith and her husband, the Reverend Tom Fairchild, to Italy, where murder and mayhem mix with pecorino, panna cotta, and prosecco. To celebrate their twentieth wedding anniversary, amateur sleuth Faith Fairchild and her husband, the Reverend Tom Fairchild, leave placid New England behind for a week of romance and fine food in Italy. The bruschetta, the biscotti, the Chianti--Faith can't wait! She's also looking forward to seeing her former assistant Francesca, and take a class at her new cooking school in Florence. But on their very first night, a travel writer Faith meets in their Roman hotel turns up dead. Then, in their cooking class in Florence, they find themselves surrounded by a number of suspiciously familiar faces they recognize from Rome. Someone is cooking up some unsavory business, including sabotaging Francesca's school. To save her anniversary vacation and protect her friend, Faith must follow a twisting trail of clues to unmask a killer--while learning to master a mean Spaghetti a la Foriana, too!"<span><a name='more'></a></span><div><br /></div><div>You find yourself wanting to stop frequently and cook or at least eat something, as well as book a trip to Italy. The only problem with my usual cooking from the book was narrowing down one pick from all the glorious options. And I did make an extensive list.<br /><div><br /></div></div><div>One meal I noted was "Grouper in a fragrant white wine and mushroom sauce" on Page 30. Our nephew gave us a nice piece of ahi tuna from his recent fishing trip, and I wanted to do something different with it. Perfect! Here's the recipe an online search netted, after some extensive alterations. Like adding the fish:) and Fusilli pasta.</div><br /><div style="text-align: center;"><b><span style="color: #990000; font-size: large;"> Ahi in a Creamy Mushroom White Wine Sauce Over Fusilli</span></b></div><div style="text-align: center;"><b><span style="color: #990000; font-size: large;"><br /></span></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYFCPqhU2YwkHwMz9FqQzrqXnrtu1sV78hoI_ifwsXAD5jRevigQ0mMXKx5PqkcaLOkvUNuwwdGmJajUegaADBfhctG6A2L25O2uh5pQqLpCcoB6lmON3CDGED5BJZH1lSUQy24JtsbpSSkHFF3kzV_larFy2OHBMN4yHunSlAGf0VdmL8Sz3U3MSdgA=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="621" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYFCPqhU2YwkHwMz9FqQzrqXnrtu1sV78hoI_ifwsXAD5jRevigQ0mMXKx5PqkcaLOkvUNuwwdGmJajUegaADBfhctG6A2L25O2uh5pQqLpCcoB6lmON3CDGED5BJZH1lSUQy24JtsbpSSkHFF3kzV_larFy2OHBMN4yHunSlAGf0VdmL8Sz3U3MSdgA=w389-h400" width="389" /></a></div><span style="color: #274e13; font-size: medium;"><span style="caret-color: rgb(39, 78, 19);"><b><br /></b></span></span>Prep Time: 15 minutes<br />Cook Time: 15 minutes<br />Total Time: 30 minutes<br />Servings: 4 servings<br /><br />Ingredients<br />about 1/2-3/4 lb. grouper, sea bass or flounder (I used ahi tuna) trimmed and cut into 3/4 inch sections<br />10 oz (300g) mushrooms, sliced<br />1 medium (120g) yellow onion, finely chopped<br />3 garlic cloves, minced<br />½ cup (120g) dry white wine<br />½ cup (120g) heavy cream<br />½ cup (120g) vegetable broth<br />2 tablespoon unsalted butter for frying<br />Sea salt<br />Freshly ground black pepper<br />Cayenne pepper to taste, optional</div><div>preserved salted lemon, about 1tablespoon, chopped, optional </div><div>freshly chopped chives, spring onions or parsley</div><div>⅓ (30g) cup parmesan cheese, grated<br /><br />Instructions<br /><br />Melt the butter on a non-stick skillet over a medium-high heat. When fully melted and hot, add the fish, sauté a few minutes on each side then remove to a plate and set aside. If needed add mor butter or olive. Next sauté the onions and garlic and cook until translucent. Then add the mushrooms, season with salt, black pepper, and cayenne pepper, and cook until the mushroom has reduced in size and is golden brown.<br />Next add the wine and cook until the liquids are reduced by half., then add the vegetable broth and lower the heat to medium. Simmer the sauce for 3- 5 minutes or until the liquids have reduced by half.</div><div><br /></div><div>Meanwhile bring your pasta water to a boil and cook that for the recommended time.</div><div><br /></div><div>Add the fish, heavy cream, and salted preserved lemon, then cook for around 3-5 minutes more while stirring occasionally until the sauce is thick but still pourable. Garnish the sauce with freshly chopped chives or spring onions, if desired and serve over pasta with the parmesan cheese on the side.</div><div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgEvhIJj808DWA-jQgWGn2qiucQzd9U58rYwd3J0WBVEcjQ4nCQJHJEBMH12T7tjCMWPMyiGm-S8cRfu0dBgV5_dxMxjgnnVcVq2JQWGH3EuQlaaSAjGNnBTbzlUs73Ht3qKHNynWhRJOK0Gs7TqIitu1JenVyliRNZgDgxdToFTP4pDWxZfOtp3RgZow=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="558" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgEvhIJj808DWA-jQgWGn2qiucQzd9U58rYwd3J0WBVEcjQ4nCQJHJEBMH12T7tjCMWPMyiGm-S8cRfu0dBgV5_dxMxjgnnVcVq2JQWGH3EuQlaaSAjGNnBTbzlUs73Ht3qKHNynWhRJOK0Gs7TqIitu1JenVyliRNZgDgxdToFTP4pDWxZfOtp3RgZow=w349-h400" width="349" /></a></div><br /><div class="yiv7733599346wprm-recipe-notes-container yiv7733599346wprm-block-text-normal" style="caret-color: rgb(29, 34, 40); color: #1d2228; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px;"><br class="yiv7733599346Apple-interchange-newline" /></div>This was totally delish! No lie. Especially perfect served with a fresh asparagus, arugula and tomato salad. I'll be sharing this post with <a href="http://www.theintrepidreader.com/2021/02/milk-tart-day.html">Weekend Cooking, hosted by the Intrepid Reader and Baker</a>, Marge, and also with Heather for her<a href="https://www.spiritblog.net/march-2022-foodies-read/"> March Foodies Read </a>group.</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3050892686007530239.post-79954903042262141772022-02-03T15:35:00.007-10:002022-03-29T12:33:04.525-10:00Expect the Unexpected from Filipinx<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWWXPtfkJVzWZRgOKKVob4x6Fv7hYIisNUo3PDaR5DShLUCzyjj3nGWYSyHjf8GHZWaRCp8WAlIpiygezc63J0SI1vK48F7zMaZaHnFtwKa2T__Vb3Qf9TEiBvUv09qon0at5taD9fX0U9sSRwTlyq3foojsVHX_R2ippkz20LeZ60zcB2w-vgZAQdew" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="499" data-original-width="361" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWWXPtfkJVzWZRgOKKVob4x6Fv7hYIisNUo3PDaR5DShLUCzyjj3nGWYSyHjf8GHZWaRCp8WAlIpiygezc63J0SI1vK48F7zMaZaHnFtwKa2T__Vb3Qf9TEiBvUv09qon0at5taD9fX0U9sSRwTlyq3foojsVHX_R2ippkz20LeZ60zcB2w-vgZAQdew=w290-h400" width="290" /></a></div><span style="color: #38761d; font-size: x-large;">Y</span>ou might call this a cookbook for the bold and adventurous, <a href="https://www.amazon.com/Filipinx-Heritage-Diaspora-Angela-Dimayuga/dp/1419750380/ref=sr_1_1?crid=1WRKN5GOEHR9H&keywords=filipinx+heritage+recipes+from+the+diaspora&qid=1643923194&s=books&sprefix=Filipinx%2Cstripbooks%2C167&sr=1-1">Filipinx, Heritage Recipes from the Diaspora</a>, by Angela Dimayuga and Ligaya Mishan. What do I say? The book beats definition! Not strictly cuisine from the Philippines, but a second generation update and amalgamation. I want to try too many of those recipes in the library time remaining, with no renewal possible, so in a fit of let's go for it, another purchase! Just couldn't resist.<p></p><p>I won't be adding pork blood to the fridge or attempting to make my own fermented shrimp paste, but still... I do want to try the Spicy Banana Ketchup, the green papaya table pickle and many other of her interesting concoctions, particularly the many enticingly unique (if you're not Asian) desserts, drinks, and condiments.<br /><br />From the Publishers:<br />"In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks.<br /><br />Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining."<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjp94lD2-_m7SCGZRbF4zwb6p2PQQ8zJLR5n_Mbvh5rTqPQKuQXRFDnuxz4A2tGNJEjQzgyBcfQMSuoxP-Ne8EYLYRjtObRMg8JTg_AwLpF1s2xxlN2ISLlpu2FtwuoQZhLmfwXi_hFTK1tIS-5VrCltwahCEP41UZrFfHCezMONsdrTBX-Q9p1w2loMg=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="564" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjp94lD2-_m7SCGZRbF4zwb6p2PQQ8zJLR5n_Mbvh5rTqPQKuQXRFDnuxz4A2tGNJEjQzgyBcfQMSuoxP-Ne8EYLYRjtObRMg8JTg_AwLpF1s2xxlN2ISLlpu2FtwuoQZhLmfwXi_hFTK1tIS-5VrCltwahCEP41UZrFfHCezMONsdrTBX-Q9p1w2loMg=w353-h400" width="353" /></a></div><p>My first go to was Bola Bola Beef Meatballs, and with the extra, a few days later, the Bola Bola Soup. Next on my need to do list is the Coconut Milk Chicken Adobo. I make Adobo occasionally, but this recipe sounds extra delicious. Also the Bistek, Seared Rib Eye with Lemon and Onions. Oh boy, looking forward to that.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBRd5JcCcvqXp15vkMI124RkdukcXx2USxZ6tuAxlOXWJaAv1OIuC2vt2yVqQeosIQYJ3He-0epPwtMhIDfOKGXXRoiUvJUwXxo01tbSzVu-28LiAKHzupP9w5d-0jCBWFh-0TYH-mEpQDL2yHxI-hSKtAHu2-2Negv3x9lH-U-wStr330cdOz3D0cBw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="602" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBRd5JcCcvqXp15vkMI124RkdukcXx2USxZ6tuAxlOXWJaAv1OIuC2vt2yVqQeosIQYJ3He-0epPwtMhIDfOKGXXRoiUvJUwXxo01tbSzVu-28LiAKHzupP9w5d-0jCBWFh-0TYH-mEpQDL2yHxI-hSKtAHu2-2Negv3x9lH-U-wStr330cdOz3D0cBw=w377-h400" width="377" /></a></div><br />She sprinkled garlic chips on top, but I used toasted peanuts. Easy peasy. She suggests freezing the extra meatballs, then using them later for the soup. Which I did.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbI9u-UwSQuQ1QKRVWlRsxJzP8nN0ZEvqPNpMTXZgYCJtBjHWARLwV76mMrpZDvXgYYMdz1K9JU0X8ryWBvFhNC8zzjNn3GoFyPtub7n2qPAQcFiICNUm7gZ3w4_3pzyTnkYWGezUlfyBvRARX14kBRqFyT7IgQmrFF7hDCP0dlYIkNGkdHFFx0a358w=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="640" height="188" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbI9u-UwSQuQ1QKRVWlRsxJzP8nN0ZEvqPNpMTXZgYCJtBjHWARLwV76mMrpZDvXgYYMdz1K9JU0X8ryWBvFhNC8zzjNn3GoFyPtub7n2qPAQcFiICNUm7gZ3w4_3pzyTnkYWGezUlfyBvRARX14kBRqFyT7IgQmrFF7hDCP0dlYIkNGkdHFFx0a358w=w200-h188" width="200" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkxX18nbaYFaIIeYJdqSXSZhNdfuJ8DfPm46GTyvNSc-BJ_WkEjpIoYH_uxFkwPOyUDEXcLN4EmSTk_bjVpWrP-cx27GqAvH-KyPuJuW_AaGwpAN7HHt7FudDhQhU6IeOVkqaBBFQHMl2hO3LznsYi6YFXJhx9LabmFinzy2R1m9XKyApBnSXweZ_igQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="577" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkxX18nbaYFaIIeYJdqSXSZhNdfuJ8DfPm46GTyvNSc-BJ_WkEjpIoYH_uxFkwPOyUDEXcLN4EmSTk_bjVpWrP-cx27GqAvH-KyPuJuW_AaGwpAN7HHt7FudDhQhU6IeOVkqaBBFQHMl2hO3LznsYi6YFXJhx9LabmFinzy2R1m9XKyApBnSXweZ_igQ=w180-h200" width="180" /></a></div></div><br /><p></p>The meatballs and soup were yummy, disappearing quickly. Next, I've totally got everything I need for the Banana Ketchup. I'll be sharing all this over at<a href="http://www.theintrepidreader.com/2022/02/weekend-cooking-what-i-baked-in-january.html"> Weekend Cooking with Marge, the Intrepid Reader</a> and with Heather at her <a href="https://www.spiritblog.net/february-2022-foodies-read/">Foodies Read Challenge for February</a>.<div><br /></div><div><br /></div><div><br /><p><br /></p><p><br /><br /></p></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3050892686007530239.post-73361295821076484952022-01-17T15:52:00.006-10:002022-02-01T09:57:02.013-10:00Molten Chocolate-Caramel Cakes and The Paris Library<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVhTGgBRC5zdjtWVZWQMD7WeZ1sjtbFi_tQVPBp3MR4xwtRLedqPdydwBv4C965ZE8HkSYMLHh630EFXHYYACXS22ebWGN0qqHHqVHiAgbNr-EgFG58itD-H-wBb7vNnQvczucMN2W1JA/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="500" data-original-width="331" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVhTGgBRC5zdjtWVZWQMD7WeZ1sjtbFi_tQVPBp3MR4xwtRLedqPdydwBv4C965ZE8HkSYMLHh630EFXHYYACXS22ebWGN0qqHHqVHiAgbNr-EgFG58itD-H-wBb7vNnQvczucMN2W1JA/w212-h320/51ocpjANWiS.jpg" width="212" /></a></div><br /> Though I certainly don't post reviews with recipes for all the books I read, sometimes the urge comes when a novel is particularly appealing. For instance, <a href="https://www.amazon.com/Paris-Library-Janet-Skeslien-Charles-ebook/dp/B07Z45K1Q8/ref=sr_1_1?crid=XRE547JTBZFT&keywords=the+paris+library+janet+skeslien+charles&qid=1641923924&s=books&sprefix=The+Paris+Lib%2Cstripbooks%2C193&sr=1-1">The Paris Library</a>, by Janet Skeslien Charles, another of the many WWII novels written since those war years, but with some differences. Through her various characters, we see our own human tendency to judge others, to hold resentment, with often tragic repercussions, and the importance of forgiveness. As it has been written, "Look after each other so that no poisonous root of bitterness grows up to trouble you, corrupting many."<p></p><div><span>We see this very clearly in Odile, an intelligent, helpful and charming, though imperfect leading lady, during those war years in Paris, and later as an old woman in America, wiser and able to mentor Lily, a young woman making and about to make similar mistakes in her life. They form a precious </span><span face=""Amazon Ember", Arial, sans-serif" style="background-color: white; caret-color: rgb(15, 17, 17); color: #0f1111; font-size: 14px;">i</span>ntergenerational friendship, which is encouraging and important to them both.</div><div><span><br /></span></div><div><span>From the Publishers: <span> <span> <span> </span></span></span></span><br /></div><div>"An instant New York Times, Washington Post, and USA TODAY bestseller—based on the true story of the heroic librarians at the American Library in Paris during World War II—The Paris Library is a moving and unforgettable “ode to the importance of libraries, books, and the human connections we find within both” (Kristin Harmel, New York Times bestselling author). <br /><br />Paris, 1939: Young and ambitious Odile Souchet seems to have the perfect life with her handsome police officer beau and a dream job at the American Library in Paris. When the Nazis march into the city, Odile stands to lose everything she holds dear, including her beloved library. Together with her fellow librarians, Odile joins the Resistance with the best weapons she has: books. But when the war finally ends, instead of freedom, Odile tastes the bitter sting of unspeakable betrayal.<br /><br />Montana, 1983: Lily is a lonely teenager looking for adventure in small-town Montana. Her interest is piqued by her solitary, elderly neighbor. As Lily uncovers more about her neighbor’s mysterious past, she finds that they share a love of language, the same longings, and the same intense jealousy, never suspecting that a dark secret from the past connects them."<br style="box-sizing: border-box; caret-color: rgb(15, 17, 17); color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;" /><br style="box-sizing: border-box; caret-color: rgb(15, 17, 17); color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;" /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCZ21I7Xl6kzvBup8FB8mhLo6EcHyn0QOVN8jw1gIq0tFLHiALMraWbt63c-HKO7S8-5TzAvJ138XaS_DX8fUcZjgycG3G1DtJUlr6LIkA2SNAmOU39J2cnbW0PoC6tWjDW1U5TjeE0sbJjw2DkFs7ucKFrTUvn5DYZWY6SjqaKbCwqfNF4o-1BYTmrQ=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="586" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCZ21I7Xl6kzvBup8FB8mhLo6EcHyn0QOVN8jw1gIq0tFLHiALMraWbt63c-HKO7S8-5TzAvJ138XaS_DX8fUcZjgycG3G1DtJUlr6LIkA2SNAmOU39J2cnbW0PoC6tWjDW1U5TjeE0sbJjw2DkFs7ucKFrTUvn5DYZWY6SjqaKbCwqfNF4o-1BYTmrQ=w366-h400" width="366" /></a></div></div><span><a name='more'></a></span><br /><div><br /></div><div>For cooking inspiration, I was settled on either the Croque Monsieur sandwich or a Chocolate Soufflé cake. Lily had a chocolate cake at her graduation party, made in honor of her longtime love of France, and her studies of the French language with Odile. Then, why not do both I thought? </div><div><br /></div><div>The title Croque Monsieur comes from “croquer", to bite and “monsieur” meaning mister. It’s literally a gentleman’s sandwich. It first appears in literature in a work by Proust, <a href="https://www.blogger.com/#">In Search of Lost Time</a> in 1918, but it had featured on menus in Paris as early as 1910. Sadly it's been sitting unused in my recipe file for years, and I needed the inspiration to finally make some. A tasty solution.</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggHdb-5TGo1cCWkGxhPALGPF-Zux5PeDjz4b8tfBYHZMpF9SjIXINU0dJAwh8yJkUWvXPzWS5NNOY5O4x7_0FkWQdvtAlHJGl6uG9ztKy9kikZZQ3vCdxWVUsEXMtmqet1OS2GWWZmRu4Akrmf1hk0-MH6BDc_1u6dwRswStbolfNtcKkNpIC-PJ5wKQ=s1788" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1788" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEggHdb-5TGo1cCWkGxhPALGPF-Zux5PeDjz4b8tfBYHZMpF9SjIXINU0dJAwh8yJkUWvXPzWS5NNOY5O4x7_0FkWQdvtAlHJGl6uG9ztKy9kikZZQ3vCdxWVUsEXMtmqet1OS2GWWZmRu4Akrmf1hk0-MH6BDc_1u6dwRswStbolfNtcKkNpIC-PJ5wKQ=w339-h400" width="339" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>For the chocolate cake, I had a recipe in my computer recipe file entitled Molten Chocolate-Caramel Cake, which sounded delicious, and was also just waiting to be made. It called for caramel candies to be inserted in the center of each before baking. Luckily our market had some coconut milk caramels. Perfect! Especially when topped with whipped cream just before serving. This is a decadent, moist pudding like confection. Just fantastic! Everyone thought so.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIfwTumRPlrcuknf8C6HWDivdqJPwp4VPAKn7XIkVjydxVfd4IDL-_S6m8wWyasdMblZGdA8lWZgS1ru50RLZxZU0zaTek377SABu9sSq77E-RSmufV4ebB2XWImojPzoAsk1B9hYnG7_TMTIgFHspTQ2BWMW4u5ObWqOyeBM3U8HG0MNg3CwO5FZxUg=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="592" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIfwTumRPlrcuknf8C6HWDivdqJPwp4VPAKn7XIkVjydxVfd4IDL-_S6m8wWyasdMblZGdA8lWZgS1ru50RLZxZU0zaTek377SABu9sSq77E-RSmufV4ebB2XWImojPzoAsk1B9hYnG7_TMTIgFHspTQ2BWMW4u5ObWqOyeBM3U8HG0MNg3CwO5FZxUg=w370-h400" width="370" /></a></div><div><br /></div><div><br /></div><div>I couldn't remember where I found this recipe, sadly saved but not credited. Still, for what it's worth, very good! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjh7GfXB7TbMWlz2VwhSzHc9Skxpj7lSaved3fb5pzfsKIwOsFUPKQyVuDecBA3ugn7fiBcn_fHerIJ3LTbHtKdDGPBiFNKdZmckXzmp2wy1vMRXtJguSgsk_jW5wxr2-Ve3ZIz07V_St2B7Up0KT94gjTb285VCVDVdqKnC2pmNR_EeaewXlCiWBFLQg=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="497" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjh7GfXB7TbMWlz2VwhSzHc9Skxpj7lSaved3fb5pzfsKIwOsFUPKQyVuDecBA3ugn7fiBcn_fHerIJ3LTbHtKdDGPBiFNKdZmckXzmp2wy1vMRXtJguSgsk_jW5wxr2-Ve3ZIz07V_St2B7Up0KT94gjTb285VCVDVdqKnC2pmNR_EeaewXlCiWBFLQg=w311-h400" width="311" /></a></div><br /><div>Meanwhile, I'm hoping to read another of Janet Skeslien Charles' thoughtful novels, <a href="https://www.amazon.com/Moonlight-Odessa-Janet-Skeslien-Charles/dp/1596916729/ref=sr_1_1?crid=3PVP45JXO25ZR&keywords=moonlight+in+odessa+by+janet+skeslien+charles&qid=1641925539&s=books&sprefix=Moonlight+in+Odessa%2Cstripbooks%2C179&sr=1-1">Moonlight in Odessa</a>, not currently in our library system. We may have to go with ordering the Kindle version. I'll be linking this post up with<a href="http://www.theintrepidreader.com/2022/01/weekend-cooking-lights-of-sugarberry.html"> Weekend Cooking. hosted by Marge, the Intrepid Reader,</a> and with Heather at the January edition of her <a href="https://www.spiritblog.net/january-2022-foodies-read">Foodies Read Challenge</a>.</div><div><div><br /></div></div><br /><br />Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3050892686007530239.post-92161778616996612702021-12-30T12:52:00.005-10:002022-02-01T09:55:55.168-10:00Cooking From Midnight Chicken<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g3qw8q7hUunW1ogQePEFul9fw-n6b-Zp4bmTz7zg6FFrp7tVmXl8bPEStl3HY0M-htzgiwMcBe9HhTdeIhcDZ4ioSL54eU1_4x_kTgotRiTjgfRSxmLeyigSbRmkDZqIWD0ZmEBCDjLu/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="499" data-original-width="351" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g3qw8q7hUunW1ogQePEFul9fw-n6b-Zp4bmTz7zg6FFrp7tVmXl8bPEStl3HY0M-htzgiwMcBe9HhTdeIhcDZ4ioSL54eU1_4x_kTgotRiTjgfRSxmLeyigSbRmkDZqIWD0ZmEBCDjLu/w225-h320/51LEZ1shpdL._SX349_BO1%252C204%252C203%252C200_.jpg" width="225" /></a></div><span style="color: #3d85c6; font-size: x-large;"> O</span>ur latest trip with <a href="http://cookthebooksclub.blogspot.com/2021/12/our-decemberjanuary-selection-midnight.html">Cook the Books Club</a> is a<a href="https://www.amazon.com/Midnight-Chicken-Other-Recipes-Living/dp/1408867761/ref=sr_1_1?crid=22JHMOW9PJSGO&keywords=Midnight+Chicken&qid=1640819698&s=books&sprefix=midnight+chicken%2Cstripbooks%2C162&sr=1-1"> Midnight C</a><a href="https://www.amazon.com/Midnight-Chicken-Other-Recipes-Living/dp/1408867761/ref=sr_1_1?crid=22JHMOW9PJSGO&keywords=Midnight+Chicken&qid=1640819698&s=books&sprefix=midnight+chicken%2Cstripbooks%2C162&sr=1-1">hicken</a> journey, a memoir by Ella Risbridger. With occasionally a little input from "the Tall Man" in her life. This round is hosted by Debra of Eliot's Eats. The book contains a fabulous selection of delectable recipes, alongside entertaining life notes which are worth reading as well. <p></p><p>From a few reviewers and the Publishers:</p>A book of recipes and reflections that reveal the life-changing happiness of cooking.<br /><br />"Bridget Jones' self-effacing wittiness, Julia Child's companionable forgiveness and Sylvia Plath's poetic prose." --NPR <br />"A manual for living and a declaration of hope." --Nigella Lawson<br /><br />There are lots of ways to start a story, but this one begins with a chicken.<br /><br />There was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colors were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up--and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.<br /><br />Midnight Chicken is a cookbook. Or, at least, you’ll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chili-lemon spaghetti, charred leek lasagna, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It’s the kind of cooking you can do a little bit drunk, that is probably better if you’ve got a bottle of wine open and a hunk of bread to mop up the sauce. <br /><br />But if you settle down and read it with a cup of tea (or a glass of that wine), you’ll also discover that it’s an annotated list of things worth living for--a manifesto of momentsworth living for. This is a cookbook to make you fall in love with the world again."<span><a name='more'></a></span><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2vchsUcMOtXP6i2AsooUSpqERQPhRj_C3mNHNnhbnawo1kBW1IbtCtvPNs6vqjVVOk0E6DGAoZ4C5FKlk5BJ8PDcz82XPykr1Y1281SAkc_WmONMUCkBFWp5J6_VTj1H6HsHtWev4AOdT5MWOwPV-_-4PmboaNVfoHsWO2HTE2cQezjp6qr0kB_fAYg=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="561" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2vchsUcMOtXP6i2AsooUSpqERQPhRj_C3mNHNnhbnawo1kBW1IbtCtvPNs6vqjVVOk0E6DGAoZ4C5FKlk5BJ8PDcz82XPykr1Y1281SAkc_WmONMUCkBFWp5J6_VTj1H6HsHtWev4AOdT5MWOwPV-_-4PmboaNVfoHsWO2HTE2cQezjp6qr0kB_fAYg=w351-h400" width="351" /></a></div><br /><div>I would agree and did just that. Skipped here and there, absorbing and cooking. First off I made the Big Hearty Black Bean Soup (page 146), with excellent results, the only change being that I used fresh herbs rather than dried. Not being too good about drying herbs I have growing and on hand.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLDdvJxytHkFgp9mXwbTqv_qu-_2BGsSq0-no09LsxE4AUP-cH-9vx8OrK5oBlYIVp8tJrlWfIvFNPUt55zC__hI1GbKEPaXJN6RuNKmNWuAxJw1TZB9c6hofax0qgaQQRB1gSTSNO0O0-bhyuOWNiKP-tmujuwcUnna-Noq9uhSunDQfzu5TS5JzVag=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLDdvJxytHkFgp9mXwbTqv_qu-_2BGsSq0-no09LsxE4AUP-cH-9vx8OrK5oBlYIVp8tJrlWfIvFNPUt55zC__hI1GbKEPaXJN6RuNKmNWuAxJw1TZB9c6hofax0qgaQQRB1gSTSNO0O0-bhyuOWNiKP-tmujuwcUnna-Noq9uhSunDQfzu5TS5JzVag=w375-h400" width="375" /></a></div><br /><div><br /></div><div>Next, it was the Trashy Ginger Chicken (page 102) that caught my eye. Don't you love the sound of it? Ten minutes or so before pulling it out of the oven, I added in chunks of left-over potatoes. Altogether quite delicious, and we felt as if we were being healed at the same time with all that ginger and garlic.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjd_K2YUSGzdRAt-n8ES9XESQxVsUHhckGNczMWezD8HPYtHN198v2NXII1UdH_PmQIjw5X0rIj3o5wuvn_AJp2tGovpGKskO1Ja9OfWB5bsAU4TiKuzxYaGGAWGTTmbmyHIGWyeTogc9GkB2P8YV8RQvIXSzBQ3q7vrTNO7njlSdYI3mYbDd6lykQYOg=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="627" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjd_K2YUSGzdRAt-n8ES9XESQxVsUHhckGNczMWezD8HPYtHN198v2NXII1UdH_PmQIjw5X0rIj3o5wuvn_AJp2tGovpGKskO1Ja9OfWB5bsAU4TiKuzxYaGGAWGTTmbmyHIGWyeTogc9GkB2P8YV8RQvIXSzBQ3q7vrTNO7njlSdYI3mYbDd6lykQYOg=w393-h400" width="393" /></a></div><br /><div>For one of my contributions to our Christmas festivities, I was making salmon mousse, to be served with a black bread, absolutely inspired by the Wicked Stepmother Black Bread from Ella's book (page 75). You have to read the story. She isn't really wicked. I regularly make sourdough bread, keeping a starter going, so decided to look online for a sourdough version. Fortuitously found a truly fabulous recipe for <a href="https://www.cookinggodsway.com/sourdough-russian-black-bread/">Sourdough Black Russian Bread</a>. Check it out, as I do mean fabulous! It's richly flavorful, complex, dense and pretty easy to put together. This is one I'll be making again for sure. One of our guests was a chef, and he loved it. Managed to take home a goodly portion as well.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEilkBgmj2RMsUm3tEvptKMz4MnASmsRQjsNAgZFShxhgppdJdVOEL7r6qJOyZA6M7VcnExiuWLbPTpT3W9taaG0Deuf-9zKOblytlvx30jF4LYLzvn7vaNaOLPPwDEXVUewDOGAdDwAwfnMRTr8qqUV6VmkSXrId4bjGbJknYwmSUM0v2o_oIqlWhT-uw=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="458" src="https://blogger.googleusercontent.com/img/a/AVvXsEilkBgmj2RMsUm3tEvptKMz4MnASmsRQjsNAgZFShxhgppdJdVOEL7r6qJOyZA6M7VcnExiuWLbPTpT3W9taaG0Deuf-9zKOblytlvx30jF4LYLzvn7vaNaOLPPwDEXVUewDOGAdDwAwfnMRTr8qqUV6VmkSXrId4bjGbJknYwmSUM0v2o_oIqlWhT-uw=w344-h458" width="344" /></a></div><br /><div>My next foray into <u><i>Midnight Chicken</i></u> recipes was the Carbonara, for Caroline (page 151). I liked Ella's backstory as well. She notes, "Nigella, in <i><u>How to Eat</u></i>, says that she makes carbonara for her lovers, like in the movies, and takes it back to bed. I make mine for my best friend, when the men are away; when we're watching bad films at midnight, and the shops are shut, and we need something savory and salty and good." Well fine, I made mine for Bob (my tall man) and I, and we thoroughly enjoyed it. No bad films involved.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbYxFjtYI1MjA58tt_ba03CG44bIu66DRIfjd_zqwmD5iUYlX0PiFUnCfyLIjhz7kzk6SC8ib4X2Z03YZ3agVo7Z2JINCHqCN7thsnJQbHjw1b_9Nh27sLBv2SoPQw3jtX9J9B9cvgAzXqpC7aa9ncTDyLcOrnt8eF6CiEIGld_-NBdUBpJRrOczGMNw=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="617" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbYxFjtYI1MjA58tt_ba03CG44bIu66DRIfjd_zqwmD5iUYlX0PiFUnCfyLIjhz7kzk6SC8ib4X2Z03YZ3agVo7Z2JINCHqCN7thsnJQbHjw1b_9Nh27sLBv2SoPQw3jtX9J9B9cvgAzXqpC7aa9ncTDyLcOrnt8eF6CiEIGld_-NBdUBpJRrOczGMNw=w386-h400" width="386" /></a></div><br /><div>What am I to do? This book is due back at the library tomorrow and can't be renewed! Buy it, that's what.</div><div>This post is my contribution to our <a href="http://cookthebooksclub.blogspot.com/2021/12/our-decemberjanuary-selection-midnight.html">Cook the Books current selection</a>, and I'll also be sending it over to <a href="http://www.theintrepidreader.com">Weekend Cooking, hosted by Marge the Intrepid Reader,</a> and to Heather for her January 2022 edition of <a href="https://www.spiritblog.net/january-2022-foodies-read/">Foodies Read Challenge</a>. I absolutely recommend the book, and there's time (until Jan. 31st) if you want to read and get inspired to join in and post to this round. Just comment at <a href="http://cookthebooksclub.blogspot.com/2021/12/our-decemberjanuary-selection-midnight.html">Cook the Books Club</a> with your link, or email to Debra at<a href=" eliotseats@gmail.com."> Eliot's Eats.</a></div><div><br /></div><div><br /></div><span><!--more--></span><span><!--more--></span>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-3050892686007530239.post-71959846350769928222021-11-28T10:03:00.021-10:002022-02-01T09:54:50.571-10:00Cinnamon and Gunpowder with African Yam<article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;"><article class="article-body" id="article-body" rel="image-enlarge" style="background-color: white; box-sizing: border-box; font-family: "Roboto Condensed", Helvetica, Arial, sans-serif; font-size: 13px; max-height: 999999px; overflow-x: auto;"><p style="box-sizing: border-box; line-height: 18px; margin: 0px; word-break: normal; word-wrap: break-word;"></p></article><div class="separator" style="background-color: white; clear: both; font-family: "Roboto Condensed", Helvetica, Arial, sans-serif; font-size: 13px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlh8MxKJY8EDtCmOW0F6vs2yzVuyQ6_8JNftkzqeD5IohC7x_qwDfpIZXNzOaBHWWtu9_5MqATVx_3R-dderD4GTs0I5QpTcKKwA5lFsiFpONjywFuUk5PIL4mcfYMCEOlVHLFFO4qYlc/s500/51k4AsEPIGL.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlh8MxKJY8EDtCmOW0F6vs2yzVuyQ6_8JNftkzqeD5IohC7x_qwDfpIZXNzOaBHWWtu9_5MqATVx_3R-dderD4GTs0I5QpTcKKwA5lFsiFpONjywFuUk5PIL4mcfYMCEOlVHLFFO4qYlc/s320/51k4AsEPIGL.jpg" width="213" /></a></div><a href="https://www.amazon.com/Cinnamon-Gunpowder-Novel-Eli-Brown-ebook/dp/B00ANI9EYW/ref=sr_1_1?crid=3KOU88EWEXRDD&keywords=cinnamon+and+gunpowder&qid=1638131070&s=books&sprefix=Cinna%2Caps%2C270&sr=1-1">Cinnamon and Gunpowder</a>, by Eli Brown, was a jolly good read for sure, and our <a href="http://cookthebooksclub.blogspot.com/2021/10/our-octobernovember-selection-cinnamon.html">Cook the Books Club </a>selection for October/ November. I am hosting this event, which is coming to a close on the 30th of November. What we do in this online group is read the current book selection, and then cook something inspired by our reading, post about it, then send your link to the host, or add in the comment line at the <a href="http://cookthebooksclub.blogspot.com/2021/10/our-octobernovember-selection-cinnamon.html">Cook the Books site.<br /></a><br />I thoroughly enjoyed this very unique story, perhaps some might say an implausible one. But keep in mind the time, people and politics of the day, the places involved. There were pirates then. Life was very difficult for the poor, especially for women on their own. And, we do know from historical records that there were women pirates. Overall, what an amazing adventure!<br /><br />From the Publishers:</article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;">"A gripping adventure, a seaborne romance, and a twist on the tale of Scheherazade—with the best food ever served aboard a pirate’s ship<span><a name='more'></a></span><br /><br />The year is 1819, and the renowned chef Owen Wedgwood has been kidnapped by the ruthless pirate Mad Hannah Mabbot. He will be spared, she tells him, as long as he puts exquisite food in front of her every Sunday without fail.<br /> To appease the red-haired captain, Wedgwood gets cracking with the meager supplies on board. His first triumph at sea is actual bread, made from a sourdough starter that he leavens in a tin under his shirt throughout a roaring battle, as men are cutlassed all around him. Soon he’s making tea-smoked eel and brewing pineapple-banana cider.<br /><br /> Cinnamon and Gunpowder is a swashbuckling epicure’s adventure simmered over a surprisingly touching love story—"</article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;"><br /></article><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVR66uJ4SPCp3i0KcaVTw1YzL3873E4uqDRHGnjv0vSKxyjK-c8mnx3yAiFAFYiyYfug6AU3ny6_yhVrTJqhiGvp2YCCRvzb_fpHhK-hcWNfNtvMJMuOxXS8slHgOM9V7xCt9MCv6XK_BL/s640/IMG_0652.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="640" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVR66uJ4SPCp3i0KcaVTw1YzL3873E4uqDRHGnjv0vSKxyjK-c8mnx3yAiFAFYiyYfug6AU3ny6_yhVrTJqhiGvp2YCCRvzb_fpHhK-hcWNfNtvMJMuOxXS8slHgOM9V7xCt9MCv6XK_BL/w400-h378/IMG_0652.jpg" width="400" /></a></div><br /><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;">There was plenty of food inspiration here. Everything from potato flour crusted cod on a bed of saffron rice, walnut crisp cakes with figs and shrimp in a dark, fragrant red wine reduction, to a Spanish bean stew. At one point they capture a ship on which are barrels of pepper, and as it is off the coast of West Africa, the Ivory Coast, I am speculating there may also have been among the cargo, aside from the peppercorns and ivory, various vegetables from the area. Perhaps some Ghana yams, aka White Gunea Yam or Puna yam, considered the most important food staple in West Africa. Items not for eventual trade, but for their own use at sea. Remember that "potato" crusted cod?</article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;"><br /></article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;">See above, my yam from Ghana. A dual purpose vegetable here. Half I cut up and cooked. The other was put aside for planting. And, what a surprise! Not like any yam or sweet potato relative I know. It is very close to potato. Some of the cooking half (note - it was a 5 lb. tuber) I boiled, then served with a stew. Some was sliced and fried, the rest I boiled and mashed to have with turkey gravy. Love this yam.</article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;"><br /></article><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9o1WU7MRCzTk2T9i7sLRGHDivlaXG2TBc-ipIGzbKwwLhZWrvBxiQeLf_r9TRJtc20VEd6yC-AK58jdBnGQ5NaCCY8AyBOaVvCNsoeeUL9MSpozhxUhpS5sShOStw1av_x3tFuWPTNsro/s640/IMG_0651.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="640" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9o1WU7MRCzTk2T9i7sLRGHDivlaXG2TBc-ipIGzbKwwLhZWrvBxiQeLf_r9TRJtc20VEd6yC-AK58jdBnGQ5NaCCY8AyBOaVvCNsoeeUL9MSpozhxUhpS5sShOStw1av_x3tFuWPTNsro/w217-h193/IMG_0651.jpg" width="217" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYSt9k5vsCLUNnNenBVen4fo0mg6MwkTsgU1HCr7jITuDvt68FuQ-dPbxc2TOzhlkhD-Jyj_bz9VUsdxu-3dnhTsZwrXHjx_8vHIDv8rKTa3lSauHQdX4HRDIw5kZFee4P9nLwcz-ELLw/s640/IMG_0653.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="549" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYSt9k5vsCLUNnNenBVen4fo0mg6MwkTsgU1HCr7jITuDvt68FuQ-dPbxc2TOzhlkhD-Jyj_bz9VUsdxu-3dnhTsZwrXHjx_8vHIDv8rKTa3lSauHQdX4HRDIw5kZFee4P9nLwcz-ELLw/w172-h200/IMG_0653.jpg" width="172" /></a></div><br /></div><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;">The reserved half, as per online directions, I cut into what they call "setts" a size of between 60 - 100 grams. Dusted with wood ash and left to air dry for a day, then laid on the ground under my lychee tree, sprinkled with potting soil, then lightly covered with leaves. Now we wait for the sprouts to come up. Lord willing!</article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;"><br /></article><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92lLZneBrVotjun4knV4Suq5gNjRKdZxIaNxAB_saD-60zGHClTHyY6UjDoh5rKTojEi1Smqg6qJwFbL2gRilpJ0f1g-AYXf4d9306icH1qzpK0UoqJDPfHhoDrFQ8nubD8wt6880eUOa/s640/IMG_0659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="614" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92lLZneBrVotjun4knV4Suq5gNjRKdZxIaNxAB_saD-60zGHClTHyY6UjDoh5rKTojEi1Smqg6qJwFbL2gRilpJ0f1g-AYXf4d9306icH1qzpK0UoqJDPfHhoDrFQ8nubD8wt6880eUOa/w384-h400/IMG_0659.jpg" width="384" /></a></div><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto; text-align: center;"><span style="color: #e06666; font-size: x-small;">Here with an elk stew.</span></article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;"><br /></article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;">The pictures don't do it justice. But for a tropical potato substitute I am excited. Our fictional chef would not have been into growing it, but happily using this yam in creative ways aboard the ship. </article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;"><br /></article><article class="article-body" id="article-body" rel="image-enlarge" style="box-sizing: border-box; max-height: 999999px; overflow-x: auto;">There you have it, and stay tuned for the round-up, which I hope to have posted by December 2nd. I will also be sending the link to <a href="http://www.theintrepidreader.com/2021/11/weekend-cooking-tasting-whisky.html">Weekend Cooking, hosted by Marge, the Intrepid Reader</a>, and to Heather who hosts the <a href="https://www.spiritblog.net/november-2021-foodies-read/">Foodies Read Challenge</a>. Be sure to visit these sites for some great book suggestions and food ideas.</article>Unknownnoreply@blogger.com5