Hiya folks!

I finished a contract this morning...and I am now on vacation til
October 22nd!

I stopped at the markets on the way home, and scored some lovely pork
shoulder roasts...at $0.99/pound. Each is about 6-7 pounds and I am
thinking about picking up one more. I have plans for these, some of
which will probably be accomplished this week. One is going to be
smoked, for pulled pork. And one will be saved for a Caribbean pork
braise...from All About Braising, by Molly Stevens.
But the one that is really making me drool is a mock porchetta. I was
perusing the Zuni Cafe Cookbook this last week, and came across her
recipe for this. I could barely finish reading the recipe, cause I
salivating so much.
I think this roast is calling my name. For one reason, I stopped at
the farmers market and found fresh rosemary and sage, both of which
are used to season the porchetta. And I found lovely Winesap
apples..which have to be turned into something. Not sure what
yet...but pork and apples are a natural, right?? At least to me they
are. And I grew up with Winesaps, and I think they are the best
apple!!
Also got fresh tomatoes. I think it is getting near the end of the
season here...and I loaded up on them. Each stall had prettier
tomatoes than the last one...so I bought way more than I need. Now I
need to find a way to use them all up, other than just eating them
plain.

I think this will be a week of cooking, eating, experimenting. I am
getting antsy lately..and feel like I am in a cooking rut. I want to
fix something entirely new to me...but I am not sure what. I am
thinking I will try the no-knead bread at last. And I have so many
new cookbooks of cuisines that are really new to me. Like Cradle of
Flavor, which is Malaysian. I haven't fixed anything from that
cookbook, and it seems to have some enticing recipes. I have other
newish cookbooks too..and many not so new. And for other ideas, I
can turn to eGullet. They have had a pot au feu cookoff for the past
week or so..and that is something I have never done. The weather is
starting to get right for stuff like this....

Anyone else interested in cooking something brand new-to-them? Whats
on your list for the coming week?

Christine

Christine Dabney > wrote in
:

> Anyone else interested in cooking something brand new-to-them? Whats
> on your list for the coming week?
>

A smoked turkey and wild rice soup....Haven't researched or invented a
recipe yet though. 3dog's use of chipotle has me intrigued so I'll probably
use some of those too. Maybe I'll limit it to all Western hemishere(north
and south america continents) type food stuffs....or maybe not....thinking
what would I do without garlic.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Christine Dabney" > wrote in message
...
> Hiya folks!
>
> I finished a contract this morning...and I am now on vacation til
> October 22nd!

Have lots of enjoyment!

>
> Anyone else interested in cooking something brand new-to-them? Whats
> on your list for the coming week?
>
> Christine


Stuffed Grape leaves are definitely something I can live without, but I want
to see what some home-made ones taste like; the only ones I've had are in a
restaurant or I believe a canned variety once or twice "Aoli" something like
that.

I've been thinking about using a jar of Orlando grape leaves I bought some
time ago, along with some "nut currants" the grocer told me to use. I
already had pine nuts.

http://www.turkishtaste.com/orgrapleav.html
Orlando grape leaves

Here is the recipe I'm thinking of using
http://whatscookingamerica.net/Veget...rapeLeaves.htm

Since I've never done this before, I'm always a little nervous-nellie; and
I know it will be an all-day job for me.
--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."






I don

On Sat, 13 Oct 2007 14:05:22 -0400, "Dee Dee" >
wrote:

snip to my lou

>Stuffed Grape leaves are definitely something I can live without, but I want
>to see what some home-made ones taste like; the only ones I've had are in a
>restaurant or I believe a canned variety once or twice "Aoli" something like
>that.
>
>I've been thinking about using a jar of Orlando grape leaves I bought some
>time ago, along with some "nut currants" the grocer told me to use. I
>already had pine nuts.
>
>http://www.turkishtaste.com/orgrapleav.html
>Orlando grape leaves
>
>Here is the recipe I'm thinking of using
>http://whatscookingamerica.net/Veget...rapeLeaves.htm
>
>Since I've never done this before, I'm always a little nervous-nellie; and
>I know it will be an all-day job for me.

I hope you try it. I really like the looks of the recipe, that has
inspired me to try making the stuffed grape leaves.
When you do we'll want photos.

koko
---
http://www.kokoscorner.typepad.com
updated 10/06

"There is no love more sincere than the love of food"
George Bernard Shaw

Christine Dabney wrote:

> Anyone else interested in cooking something brand new-to-them? Whats
> on your list for the coming week?
>
> Christine

And for me, last night was my first night back at work after almost 3.5
weeks off. My mother in law was ill, then passed away, so we were
handling family life and doing a lot of eating out, visiting family and
such and with our traveling back and forth to PA I've put on almost 10
pounds! I'm going to be careful and work on some imaginative lower
calorie meals.
Enjoy your break- you've earned it
Goomba

On Sat, 13 Oct 2007 14:05:22 -0400, "Dee Dee" >
wrote:

>Stuffed Grape leaves are definitely something I can live without, but I want
>to see what some home-made ones taste like; the only ones I've had are in a
>restaurant or I believe a canned variety once or twice "Aoli" something like
>that.

I used to have an Armenian neighbor who made them all the time. YUM!
I tried once or twice, but I put in too much rice and the leaves
broke. It's easier to watch than do.

Homemade aioli is a snap if you use the stick wand method. I've never
had any aioli other than homemade. Hollandaise is different. I'll
open up a can of Aunt Penny's in a new york minute.

--
See return address to reply by email

Goomba38 wrote:

>
> And for me, last night was my first night back at work after almost 3.5
> weeks off. My mother in law was ill, then passed away, so we were
> handling family life and doing a lot of eating out, visiting family and
> such and with our traveling back and forth to PA I've put on almost 10
> pounds!

Must have been a good Dead Spread...

> I'm going to be careful and work on some imaginative lower
> calorie meals.

While you are dressed in black, no doubt.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote:
> Goomba38 wrote:
>
>>
>> And for me, last night was my first night back at work after almost
>> 3.5 weeks off. My mother in law was ill, then passed away, so we were
>> handling family life and doing a lot of eating out, visiting family
>> and such and with our traveling back and forth to PA I've put on
>> almost 10 pounds!
>
> Must have been a good Dead Spread...

The dead spread itself was a simple lunch provided by the ladies of the
Brethren Church. Ham with a raisin sauce, boiled buttered potatoes,
cooked carrots and green beans, homemade applesauce (it is apple season
there) and a lovely gingerbread with whipped cream for dessert. Their
hospitality and kindness was very much appreciated.

>
>> I'm going to be careful and work on some imaginative lower calorie meals.
>
> While you are dressed in black, no doubt.

Well.. it is slimming! I'll wear my black scrubs to work tonight in fact!

<sf> wrote in message ...
> On Sat, 13 Oct 2007 14:05:22 -0400, "Dee Dee" >
> wrote:
>
>>Stuffed Grape leaves are definitely something I can live without, but I
>>want
>>to see what some home-made ones taste like; the only ones I've had are in
>>a
>>restaurant or I believe a canned variety once or twice "Aoli" something
>>like
>>that.
>
> I used to have an Armenian neighbor who made them all the time. YUM!
> I tried once or twice, but I put in too much rice and the leaves
> broke. It's easier to watch than do.
>
> Homemade aioli is a snap if you use the stick wand method. I've never
> had any aioli other than homemade. Hollandaise is different. I'll
> open up a can of Aunt Penny's in a new york minute.
>
> --



Trepidation! I dare not ask what the stick wand method is?

Here is a picture of the 'nut currants' the Turkish deli/grocery person told
me to use.
http://i21.tinypic.com/2dr6q2d.jpg
They are smaller than a regular dried currant. I put them beside some
smallish sunflower seeds to judge the size.

Dee Dee

On Sat, 13 Oct 2007 18:09:36 -0400, "Dee Dee" >
wrote:

>Trepidation! I dare not ask what the stick wand method is?

the one for mayonnaise that was discussed in another thread.

--
See return address to reply by email

On Sat, 13 Oct 2007 15:55:00 -0400, Goomba38 >
wrote:

>Christine Dabney wrote:
>
>> Anyone else interested in cooking something brand new-to-them? Whats
>> on your list for the coming week?
>>
>> Christine
>
>And for me, last night was my first night back at work after almost 3.5
>weeks off. My mother in law was ill, then passed away, so we were
>handling family life and doing a lot of eating out, visiting family and
>such and with our traveling back and forth to PA I've put on almost 10
>pounds! I'm going to be careful and work on some imaginative lower
>calorie meals.
>Enjoy your break- you've earned it
>Goomba

Sorry to hear about your loss, Goomba!

--
See return address to reply by email

Goomba38 wrote:
> And for me, last night was my first night back at work after almost 3.5
> weeks off. My mother in law was ill, then passed away, so we were
> handling family life and doing a lot of eating out, visiting family and
> such and with our traveling back and forth to PA I've put on almost 10
> pounds! I'm going to be careful and work on some imaginative lower
> calorie meals.
> Enjoy your break- you've earned it
> Goomba


My condolences Goomba. I hope that you had a nice send off. There seems to
be a lot of that going around this year. I lost my mother in April. A few
weeks after that a good friend died, and then my sister in law's mother. I
just got word that a nephew's father in law died (while on vacation in
South Africa). It has not been a great year for people around me. I almost
feel guilty about having had a good time en enjoyed good health for myself.
..

Christine Dabney wrote:
>
> Hiya folks!
>
> I finished a contract this morning...and I am now on vacation til
> October 22nd!

Good to hear that!

>
> Anyone else interested in cooking something brand new-to-them? Whats
> on your list for the coming week?
>
> Christine

Perhaps not entirely new but have a recipe for apricot jam made with
dried apricots. As I didn't have enough apricots, made up the weight
with dried mango.

Also going to try Lidia Bastianich's recipe for bracciole, but made with
pork rather than beef. My mother is an expert polenta maker so will
leave that bit to her. That will be Sunday lunch.

Going to get some cheap white flour to make gluten for a couple of
Chinese dishes.

<sf> wrote in message ...
> On Sat, 13 Oct 2007 18:09:36 -0400, "Dee Dee" >
> wrote:
>
>>Trepidation! I dare not ask what the stick wand method is?
>
> the one for mayonnaise that was discussed in another thread.


Oops, I thought you were speaking of the grape leaves LOL. My imagination
had gone wild!
Dee Dee

Christine wrote:

> I finished a contract this morning...and I am now on
> vacation til October 22nd!

Woohoo! When you go back to work, where will you be?



> Anyone else interested in cooking something brand new-to-them?
> Whats on your list for the coming week?

I "discovered" golden pomegranates a few weeks ago. I poached a couple
chicken breasts and I plan to make a chicken salad with homemade mayo,
poached chicken, celery, almonds, salt, pepper, and pomegranate arils. Maybe
a tiny bit of onion or scallion. Chopped pickles? I dunno.

I believe we've got a fair amount of excellent-quality slab bacon left; I
want to try making coq au vin with it. It'll depend on how much time I have
available; my jury duty starts Monday at 10 AM.

I picked up a lamb shoulder roast at the Auburn farmer's market this morning
with the intention of braising it with cinnamon, garlic, cumin, and dried
chiles. After cooking, I'll let it sit in the fridge overnight, remove the
fat, slice the meat, and make *******ized French Dip sandwiches with the
meat, the jus, and some pickles. I got the idea from an article on taco
trucks which appears in this month's issue of "Gourmet."

We've also got a goodly amount of tomatoes, butternut squash, and sweet
potatoes. Don't tomatoes and sweet potatoes get combined in some
South-American or African cuisines? I'll have to do some research.


Bob

On Sat, 13 Oct 2007 20:56:35 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>> I finished a contract this morning...and I am now on
>> vacation til October 22nd!
>
>Woohoo! When you go back to work, where will you be?

I will still be here in Albuquerque, at least through most of January.
After that, not sure. I am trying to stay here at least through the
first week of May, but that may not happen. If it starts to be a bad
winter here (meaning snow and ice), then I will take off for the bay
area. And if I can't extend my contract, I will have to find
something. If it is anywhere else, it will be the bay area for sure.

>I "discovered" golden pomegranates a few weeks ago. I poached a couple
>chicken breasts and I plan to make a chicken salad with homemade mayo,
>poached chicken, celery, almonds, salt, pepper, and pomegranate arils. Maybe
>a tiny bit of onion or scallion. Chopped pickles? I dunno.

>I picked up a lamb shoulder roast at the Auburn farmer's market this morning
>with the intention of braising it with cinnamon, garlic, cumin, and dried
>chiles. After cooking, I'll let it sit in the fridge overnight, remove the
>fat, slice the meat, and make *******ized French Dip sandwiches with the
>meat, the jus, and some pickles. I got the idea from an article on taco
>trucks which appears in this month's issue of "Gourmet."
>
>We've also got a goodly amount of tomatoes, butternut squash, and sweet
>potatoes. Don't tomatoes and sweet potatoes get combined in some
>South-American or African cuisines? I'll have to do some research.
>

My friend Meghan (the tall blonde in the NM Cook-in pictures) came
over tonight, and the upshot is that we are both cooking dinner here
tomorrow night. The menu tomorrow night will include the mock
porchetta. Meghan is thinking about making a butternut apple
soup.... I have tons of lemons in the fridge, so I am thinking of
making the French lemon creme tart from Baking: From my House to
Yours, by Dorie Greenspan. The original recipe is a Pierre Herme
recipe... I already have the pastry made for it....
And I am making popovers, I think. I haven't made those in years,
and Meghan has never had them..so chances are the rest of her family
hasn't either.... They are all coming over for Sunday dinner.

Meghan and I were talking about starting a regular Sunday dinner
thang....and cooking new things. We are both craving pork right
now..and autumny type foods. Plus I am trying to use up all the extra
stuff I have here at the house....

Pictures to follow, tomorrow...

Christine

Christine wrote:

> Meghan and I were talking about starting a regular Sunday dinner
> thang....and cooking new things. We are both craving pork right
> now..and autumny type foods. Plus I am trying to use up all the extra
> stuff I have here at the house....

I'm also in an autumn frame of mind, but it's a little premature here, since
we've still got tomatoes on the vine and corn on the cob for at least a
couple more weeks. Might be time to check out what the Lucques cookbook has
to say about this "in-between" time of year; maybe I'll get inspired.

Bob

On Sat, 13 Oct 2007 22:20:55 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>> Meghan and I were talking about starting a regular Sunday dinner
>> thang....and cooking new things. We are both craving pork right
>> now..and autumny type foods. Plus I am trying to use up all the extra
>> stuff I have here at the house....
>
>I'm also in an autumn frame of mind, but it's a little premature here, since
>we've still got tomatoes on the vine and corn on the cob for at least a
>couple more weeks. Might be time to check out what the Lucques cookbook has
>to say about this "in-between" time of year; maybe I'll get inspired.
>
>Bob

I found the mock porchetta recipe copied here... Just in case anyone
is interested...

http://labellecuisine.com/archives/p...ni%20Cafe).htm

Christine

On Sat, 13 Oct 2007 22:29:43 -0600, Christine Dabney
> wrote:

snip to my lou

>My friend Meghan (the tall blonde in the NM Cook-in pictures) came
>over tonight, and the upshot is that we are both cooking dinner here
>tomorrow night.

my darling

>
>Pictures to follow, tomorrow...
>
>Christine

Please give Meghan my best. Wish I could be there.

koko
---
http://www.kokoscorner.typepad.com
updated 10/06

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 14 Oct 2007 00:10:25 -0700, koko wrote:

>On Sat, 13 Oct 2007 22:29:43 -0600, Christine Dabney
> wrote:
>
>snip to my lou
>
>>My friend Meghan (the tall blonde in the NM Cook-in pictures) came
>>over tonight, and the upshot is that we are both cooking dinner here
>>tomorrow night.
>
>my darling
>
>>
>>Pictures to follow, tomorrow...
>>
>>Christine
>
>Please give Meghan my best. Wish I could be there.

Wish you could be as well! I will pass on to her your best. Her
folks will be here too.

We will have soup to start: Meghan is making that. We both hit upon
it at the same time...it is in one of my Williams-Sonoma books, an
apple-butternut squash soup drizzled with sour cream or creme fraiche,
and with a snippage of thyme and rosemary leaves. The picture looks
fabulous.

The porchetta is seasoned now...and wrapped and in the fridge...ready
to be roasted tomorrow. I will cut up root veggies to be roasted
along with the porchetta tomorrow...red onions, carrots, potatoes.

I am now getting ready to make the lemon cream for the tart. A
mixture of lemon zest, lemon juice, sugar, and eggs are heated and
stirred until they reach 180 degrees and turn into a custardy
mixture. Then it is poured into a blender, and then about a cup and a
half of room temperature butter is blended into the mixture a bit at
time. Then it is further blended...til very creamy. After that, it
goes into the fridge to chill overnight. The pastry is now
defrosting, to be rolled out and baked. I will put the lemon cream
into the cooled tart shell tomorrow afternoon. This recipe is
supposedly the best!

I can't decide if a salad will be too much, although my tastebuds are
saying something acidy and leafy might be welcome.

Christine

On Sat, 13 Oct 2007 23:32:12 -0600, Christine Dabney
> wrote:

>On Sat, 13 Oct 2007 22:20:55 -0700, "Bob Terwilliger"
> wrote:
>
>>Christine wrote:
>>
>>> Meghan and I were talking about starting a regular Sunday dinner
>>> thang....and cooking new things. We are both craving pork right
>>> now..and autumny type foods. Plus I am trying to use up all the extra
>>> stuff I have here at the house....
>>
>>I'm also in an autumn frame of mind, but it's a little premature here, since
>>we've still got tomatoes on the vine and corn on the cob for at least a
>>couple more weeks. Might be time to check out what the Lucques cookbook has
>>to say about this "in-between" time of year; maybe I'll get inspired.
>>
>>Bob
>
>I found the mock porchetta recipe copied here... Just in case anyone
>is interested...
>
>http://labellecuisine.com/archives/p...ni%20Cafe).htm

That link didn't work for me :-(

TammyM

On Sun, 14 Oct 2007 02:12:07 -0600, Christine Dabney
> wrote:

one snippy snippy
>
>We will have soup to start: Meghan is making that. We both hit upon
>it at the same time...it is in one of my Williams-Sonoma books, an
>apple-butternut squash soup drizzled with sour cream or creme fraiche,
>and with a snippage of thyme and rosemary leaves. The picture looks
>fabulous.

Perfect for this time of year. I serve a similar soup the same way. I
also float a piece of very thinly sliced parmesan toast on top. I
think Fremont's would carry something like that. It resembles melba
toast, only it's good.;-)
I stole the idea from Nordstrom's Cafe.

>The porchetta is seasoned now...and wrapped and in the fridge...ready
>to be roasted tomorrow. I will cut up root veggies to be roasted
>along with the porchetta tomorrow...red onions, carrots, potatoes.
>
>I am now getting ready to make the lemon cream for the tart. A
>mixture of lemon zest, lemon juice, sugar, and eggs are heated and
>stirred until they reach 180 degrees and turn into a custardy
>mixture. Then it is poured into a blender, and then about a cup and a
>half of room temperature butter is blended into the mixture a bit at
>time. Then it is further blended...til very creamy. After that, it
>goes into the fridge to chill overnight. The pastry is now
>defrosting, to be rolled out and baked. I will put the lemon cream
>into the cooled tart shell tomorrow afternoon. This recipe is
>supposedly the best!
>
>I can't decide if a salad will be too much, although my tastebuds are
>saying something acidy and leafy might be welcome.
>
>Christine

Now I_really_ wish I was there. I know you all will have a great time.
koko
---
http://www.kokoscorner.typepad.com
updated 10/06

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 14 Oct 2007 15:28:37 GMT, (TammyM) wrote:

>On Sat, 13 Oct 2007 23:32:12 -0600, Christine Dabney
> wrote:
>
>>On Sat, 13 Oct 2007 22:20:55 -0700, "Bob Terwilliger"
> wrote:
>>
>>>Christine wrote:
>>>
>>>> Meghan and I were talking about starting a regular Sunday dinner
>>>> thang....and cooking new things. We are both craving pork right
>>>> now..and autumny type foods. Plus I am trying to use up all the extra
>>>> stuff I have here at the house....
>>>
>>>I'm also in an autumn frame of mind, but it's a little premature here, since
>>>we've still got tomatoes on the vine and corn on the cob for at least a
>>>couple more weeks. Might be time to check out what the Lucques cookbook has
>>>to say about this "in-between" time of year; maybe I'll get inspired.
>>>
>>>Bob
>>
>>I found the mock porchetta recipe copied here... Just in case anyone
>>is interested...
>>
>>http://labellecuisine.com/archives/p...ni%20Cafe).htm
>
>That link didn't work for me :-(
>

I just tried the link twice and got a time out, but it worked last
night when she posted it in chat. Try this link instead:
http://recipecircus.com/recipes/robs...Porchetta.html

This recipe is also worth a glance:
http://www.epicurious.com/recipes/food/views/102530

--
See return address to reply by email
remove the smiley face first

Christine Dabney > wrote in
:


>
> Anyone else interested in cooking something brand new-to-them? Whats
> on your list for the coming week?
>


I got some morels at the market that I'll probably use in a simple pasta
sauce.

I'm going to try putting eel in fried rice.

I'm going to make mee goreng.

I'm going to use zucchini in a soup.

Hmmm, that's a lot of firsts for one week :P

K

"Goomba38" > wrote in message
. ..
> Christine Dabney wrote:
>
>> Anyone else interested in cooking something brand new-to-them? Whats
>> on your list for the coming week?
>>
>> Christine
>
> And for me, last night was my first night back at work after almost 3.5
> weeks off. My mother in law was ill, then passed away, so we were handling
> family life and doing a lot of eating out, visiting family and such and
> with our traveling back and forth to PA I've put on almost 10 pounds! I'm
> going to be careful and work on some imaginative lower calorie meals.
> Enjoy your break- you've earned it
> Goomba

Hope all is well and that you (and more importantly) the spouse are
reaclimating to being home. Give him a hug for me, and take it easy getting
back into the flow. If you need anything, you know where I am.
-ginny

"Christine Dabney" > wrote in message
...
> Hiya folks!
>
> I finished a contract this morning...and I am now on vacation til
> October 22nd!
>
> I stopped at the markets on the way home, and scored some lovely pork
> shoulder roasts...at $0.99/pound. Each is about 6-7 pounds and I am
> thinking about picking up one more. I have plans for these, some of
> which will probably be accomplished this week. One is going to be
> smoked, for pulled pork. And one will be saved for a Caribbean pork
> braise...from All About Braising, by Molly Stevens.
> But the one that is really making me drool is a mock porchetta. I was
> perusing the Zuni Cafe Cookbook this last week, and came across her
> recipe for this. I could barely finish reading the recipe, cause I
> salivating so much.
> I think this roast is calling my name. For one reason, I stopped at
> the farmers market and found fresh rosemary and sage, both of which
> are used to season the porchetta. And I found lovely Winesap
> apples..which have to be turned into something. Not sure what
> yet...but pork and apples are a natural, right?? At least to me they
> are. And I grew up with Winesaps, and I think they are the best
> apple!!
> Also got fresh tomatoes. I think it is getting near the end of the
> season here...and I loaded up on them. Each stall had prettier
> tomatoes than the last one...so I bought way more than I need. Now I
> need to find a way to use them all up, other than just eating them
> plain.
>
> I think this will be a week of cooking, eating, experimenting. I am
> getting antsy lately..and feel like I am in a cooking rut. I want to
> fix something entirely new to me...but I am not sure what. I am
> thinking I will try the no-knead bread at last. And I have so many
> new cookbooks of cuisines that are really new to me. Like Cradle of
> Flavor, which is Malaysian. I haven't fixed anything from that
> cookbook, and it seems to have some enticing recipes. I have other
> newish cookbooks too..and many not so new. And for other ideas, I
> can turn to eGullet. They have had a pot au feu cookoff for the past
> week or so..and that is something I have never done. The weather is
> starting to get right for stuff like this....
>
> Anyone else interested in cooking something brand new-to-them? Whats
> on your list for the coming week?
>
> Christine

Had a Punkin' Dumpin' cake last night, and got the recipe. Gonna try it.
-ginny