Simple but really good

Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a mix
of brussels sprouts, green bean and browned onons)

Yours?


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On Sun, 2 Mar 2014 19:19:26 -0000, "Ophelia"
> wrote:

>Simple but really good
>
>Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a mix
>of brussels sprouts, green bean and browned onons)
>
>Yours?

Too soon, I'm deciding what to do for breakfast
I have a nice loaf of sourdough parmesan bread, so I'll have to
involve that... maybe an avocado and bacon sandwich?

Went for a fairly big drive yesterday to the west coast to pick up
some hens, and found a town with very fresh and cheap fruit, veggies,
eggs, meat and bakery. Got a big bag of brussel sprouts and some
peaches - the likes of which I haven't had for an easy 30 years:
they're huge, soft and fragrant and very juicy... just how I remember
them when I was a kid. Also a loaf of sourdough fruit bread and the
aforementioned parmesan sourdough.

Come to think of it, I have a defrosted chicken in the fridge, so
that'll be part of dinner. Maybe a roast chook with mashed new
potatoes and brussel sprouts.

"Jeßus" > wrote in message
...
> On Sun, 2 Mar 2014 19:19:26 -0000, "Ophelia"
> > wrote:
>
>>Simple but really good
>>
>>Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a mix
>>of brussels sprouts, green bean and browned onons)
>>
>>Yours?
>
> Too soon, I'm deciding what to do for breakfast
> I have a nice loaf of sourdough parmesan bread, so I'll have to
> involve that... maybe an avocado and bacon sandwich?

Hmm hold the avocado, I will take the bacon))


> Went for a fairly big drive yesterday to the west coast to pick up
> some hens, and found a town with very fresh and cheap fruit, veggies,
> eggs, meat and bakery. Got a big bag of brussel sprouts and some
> peaches - the likes of which I haven't had for an easy 30 years:
> they're huge, soft and fragrant and very juicy... just how I remember
> them when I was a kid.

Mmmmm you got good stuff there!!!

Also a loaf of sourdough fruit bread and the
> aforementioned parmesan sourdough.
>
> Come to think of it, I have a defrosted chicken in the fridge, so
> that'll be part of dinner. Maybe a roast chook with mashed new
> potatoes and brussel sprouts.

Sounds good to me)

Are you in front or behind me? Time here is 19.38 March 2nd.

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On Sun, 2 Mar 2014 19:19:26 -0000, "Ophelia"
> wrote:

> Simple but really good
>
> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a mix
> of brussels sprouts, green bean and browned onons)
>
> Yours?

I have ground meat and zucchinis that I had intended to stuff in a
Middle Eastern style, but DD called yesterday and asked if 3YO
granddaughter could spend the night because her pre-school won't be in
session tomorrow... so I'm rethinking the situation. I'll probably
wrap pieces of chicken with bacon and roast some zucchini with
parmesan, like I did before.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sun, 2 Mar 2014 19:19:26 -0000, "Ophelia"
> > wrote:
>
>> Simple but really good
>>
>> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
>> mix
>> of brussels sprouts, green bean and browned onons)
>>
>> Yours?
>
> I have ground meat and zucchinis that I had intended to stuff in a
> Middle Eastern style, but DD called yesterday and asked if 3YO
> granddaughter could spend the night because her pre-school won't be in
> session tomorrow... so I'm rethinking the situation. I'll probably
> wrap pieces of chicken with bacon and roast some zucchini with
> parmesan, like I did before.

I bought more zucchini Please explain "stuff in a Middle Eastern style"


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On Sun, 2 Mar 2014 19:49:50 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sun, 2 Mar 2014 19:19:26 -0000, "Ophelia"
> > > wrote:
> >
> >> Simple but really good
> >>
> >> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
> >> mix
> >> of brussels sprouts, green bean and browned onons)
> >>
> >> Yours?
> >
> > I have ground meat and zucchinis that I had intended to stuff in a
> > Middle Eastern style, but DD called yesterday and asked if 3YO
> > granddaughter could spend the night because her pre-school won't be in
> > session tomorrow... so I'm rethinking the situation. I'll probably
> > wrap pieces of chicken with bacon and roast some zucchini with
> > parmesan, like I did before.
>
> I bought more zucchini Please explain "stuff in a Middle Eastern style"

http://www.sbs.com.au/food/recipes/s...i-kousa-mahshi
I even have the coring tool they use in the video, but you could just
cut them lengthwise and do it like an Italian style stuffed zucchini.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...

> http://www.sbs.com.au/food/recipes/s...i-kousa-mahshi
> I even have the coring tool they use in the video, but you could just
> cut them lengthwise and do it like an Italian style stuffed zucchini.
>

Thanks Do you have a favourite recipe for 'Italian style'??
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On Sun, 2 Mar 2014 19:39:58 -0000, "Ophelia"
> wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Sun, 2 Mar 2014 19:19:26 -0000, "Ophelia"
>> > wrote:
>>
>>>Simple but really good
>>>
>>>Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a mix
>>>of brussels sprouts, green bean and browned onons)
>>>
>>>Yours?
>>
>> Too soon, I'm deciding what to do for breakfast
>> I have a nice loaf of sourdough parmesan bread, so I'll have to
>> involve that... maybe an avocado and bacon sandwich?
>
>Hmm hold the avocado, I will take the bacon))

No worries I added onion and tomato... made some open toasted
sammies, basically.


>> Went for a fairly big drive yesterday to the west coast to pick up
>> some hens, and found a town with very fresh and cheap fruit, veggies,
>> eggs, meat and bakery. Got a big bag of brussel sprouts and some
>> peaches - the likes of which I haven't had for an easy 30 years:
>> they're huge, soft and fragrant and very juicy... just how I remember
>> them when I was a kid.
>
>Mmmmm you got good stuff there!!!
>
> Also a loaf of sourdough fruit bread and the
>> aforementioned parmesan sourdough.
>>
>> Come to think of it, I have a defrosted chicken in the fridge, so
>> that'll be part of dinner. Maybe a roast chook with mashed new
>> potatoes and brussel sprouts.
>
> Sounds good to me)
>
>Are you in front or behind me? Time here is 19.38 March 2nd.

Ahead here, it's the 3rd and 8:36AM.

"Jeßus" > wrote in message
...
> On Sun, 2 Mar 2014 19:39:58 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Sun, 2 Mar 2014 19:19:26 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>Simple but really good
>>>>
>>>>Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
>>>>mix
>>>>of brussels sprouts, green bean and browned onons)
>>>>
>>>>Yours?
>>>
>>> Too soon, I'm deciding what to do for breakfast
>>> I have a nice loaf of sourdough parmesan bread, so I'll have to
>>> involve that... maybe an avocado and bacon sandwich?
>>
>>Hmm hold the avocado, I will take the bacon))
>
> No worries I added onion and tomato... made some open toasted
> sammies, basically.


Oh yes) That will do me just fine ;-)


>>> Went for a fairly big drive yesterday to the west coast to pick up
>>> some hens, and found a town with very fresh and cheap fruit, veggies,
>>> eggs, meat and bakery. Got a big bag of brussel sprouts and some
>>> peaches - the likes of which I haven't had for an easy 30 years:
>>> they're huge, soft and fragrant and very juicy... just how I remember
>>> them when I was a kid.
>>
>>Mmmmm you got good stuff there!!!
>>
>> Also a loaf of sourdough fruit bread and the
>>> aforementioned parmesan sourdough.
>>>
>>> Come to think of it, I have a defrosted chicken in the fridge, so
>>> that'll be part of dinner. Maybe a roast chook with mashed new
>>> potatoes and brussel sprouts.
>>
>> Sounds good to me)
>>
>>Are you in front or behind me? Time here is 19.38 March 2nd.
>
> Ahead here, it's the 3rd and 8:36AM.

Ahhh ok))))

O lagging behind <g>



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I have something new on the stove - Million dollar Pillsbury Bake-off
Prizewinning salsa couscous chicken. No baking involved, but it smells
tempting. I'll report back later.

http://www.elliemathews.com/recipe.html

Mathew's cooking contest memoir, An Ungarnished Truth, is a fun and
interesting read.

http://www.elliemathews.com/
http://www.elliemathews.com/ungarnished.html

Tara

On 2-Mar-2014, "Ophelia" > wrote:

> Simple but really good
>
> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a mix
>
> of brussels sprouts, green bean and browned onons)
>
> Yours?

Pork chop and scalloped potato casserole, applesauce (no-sugar added
variety), collard greens. Blackberries and cream (half-and-half actually)
for dessert.

It's 12 degrees F, there's an inch or so of frozen rain and sleet on the
ground and it's starting to snow (5" predicted). I especially like to cook
in weather like this; why not maximize the heated oven and cook ahead a bit.
I split a small acorn squash, added a little salt, pepper and butter, then
filled the cavities with applesauce and baked. This will make a quick lunch
when reheated tomorrow with the left-over kielbasa from a couple of nights
ago.

While the squash was baking, I cut the collard green stems into one-inch
pieces, covered with pickling liquid and stashed in the refrigerator for
later use.

The salsa couscous chicken is very good. I'm pleased -- it's easy and
tasty, fairly healthy, exotic enough to be interesting, and mostly calls
for staple ingredients. Scroll down to the bottom of this interview to
read how the prizewinner strategized about her ingredients:

http://www.npr.org/templates/story/s...oryId=89530790

Tara

On Sun, 02 Mar 2014 17:04:43 -0600, Tara wrote:

> The salsa couscous chicken is very good. I'm pleased -- it's easy and
> tasty, fairly healthy, exotic enough to be interesting, and mostly calls
> for staple ingredients. Scroll down to the bottom of this interview to
> read how the prizewinner strategized about her ingredients:
>
> http://www.npr.org/templates/story/s...oryId=89530790
>
The author is very honest in the link above when she states, "I can't
take credit for any of this. The recipe for braised halibut with Middle
Eastern spices that I had clipped from the Seattle Times years before
provided my inspiration."

This is the first link I found when I searched for "braised halibut with
Middle Eastern spices."

http://community.seattletimes.nwsource.com/archive/?
date=19940112&slug=1889209

Compare it to her alternate, no salsa version of her prizewinning chicken.

http://elliemathews.com/alternate_recipe.html

Tara

"l not -l" > wrote in message
eb.com...
>
> On 2-Mar-2014, "Ophelia" > wrote:
>
>> Simple but really good
>>
>> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
>> mix
>>
>> of brussels sprouts, green bean and browned onons)
>>
>> Yours?
>
> Pork chop and scalloped potato casserole, applesauce (no-sugar added
> variety), collard greens. Blackberries and cream (half-and-half actually)
> for dessert.

Well I don't know what collard greens are, but the pork chops and scalloped
potato casserole sounds very good))

Please share you recipe for the potato casserole?



> It's 12 degrees F, there's an inch or so of frozen rain and sleet on the
> ground and it's starting to snow (5" predicted). I especially like to
> cook
> in weather like this; why not maximize the heated oven and cook ahead a
> bit.

Good thinking. I do similar things myself)

> I split a small acorn squash, added a little salt, pepper and butter, then
> filled the cavities with applesauce and baked. This will make a quick
> lunch
> when reheated tomorrow with the left-over kielbasa from a couple of nights
> ago.
>
> While the squash was baking, I cut the collard green stems into one-inch
> pieces, covered with pickling liquid and stashed in the refrigerator for
> later use.

))

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
> Simple but really good
>
> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a mix
> of brussels sprouts, green bean and browned onons)
>
> Yours?

Sounds really good. We are having leftover meat loaf, asparagus (still on
sale and good) and dh will have rice with his.

Cheri

On Sun, 2 Mar 2014 21:04:10 -0000, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
>
> > http://www.sbs.com.au/food/recipes/s...i-kousa-mahshi
> > I even have the coring tool they use in the video, but you could just
> > cut them lengthwise and do it like an Italian style stuffed zucchini.
> >
>
> Thanks Do you have a favourite recipe for 'Italian style'??

No. I don't use a recipe, sorry. Sometimes they are stuffed with
just bread crumbs, sometimes with meat. Unless it was the chicken
enchilada stuffed zucchini or this Moroccan style stuffed zucchini,
every time I've spoken about how I make stuffed zucchini in RFC - it
has been Italian style. Here's as good a start for you as any
http://www.lindasitaliantable.com/ba...ffed-zucchini/
http://savoringtoday.com/2013/09/04/...ffed-zucchini/


--

Good Food.
Good Friends.
Good Memories.

On 2-Mar-2014, "Ophelia" > wrote:

> "l not -l" > wrote in message
> eb.com...
> >
> > On 2-Mar-2014, "Ophelia" > wrote:
> >
> >> Simple but really good
> >>
> >> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
> >> mix
> >>
> >> of brussels sprouts, green bean and browned onons)
> >>
> >> Yours?
> >
> > Pork chop and scalloped potato casserole, applesauce (no-sugar added
> > variety), collard greens. Blackberries and cream (half-and-half
> > actually)
> > for dessert.
>
> Well I don't know what collard greens are, but the pork chops and
> scalloped
> potato casserole sounds very good))
>
> Please share you recipe for the potato casserole?

Oh, my! I winged it, no recipe; but, it's pretty straightforward.
I dredged the pork chops in seasoned flour and browned them in a skillet
with a little canola oil, then, removed to paper towels. I made a bechamel
sauce with butter, flour and half-and-half.
I thin-sliced about 2.5 pounds of Yukon Gold potatoes as well as a small
onion; I used a mandoline set for about 1/16 inch thick slices. I layered
half the potatoes and onions in a greased casserole, seasoned with salt and
pepper and covered with half the bechamel, then repeated with the rest of
the potatoes, onions and bechamel. I lay the pork chops on top, covered the
dish with foil and baked until the potatoes were done, about 20-25 minutes,
at 350F.

On Mon, 3 Mar 2014 00:43:54 GMT, "l not -l" > wrote:

> Oh, my! I winged it, no recipe; but, it's pretty straightforward.
> I dredged the pork chops in seasoned flour and browned them in a skillet
> with a little canola oil, then, removed to paper towels. I made a bechamel
> sauce with butter, flour and half-and-half.
> I thin-sliced about 2.5 pounds of Yukon Gold potatoes as well as a small
> onion; I used a mandoline set for about 1/16 inch thick slices. I layered
> half the potatoes and onions in a greased casserole, seasoned with salt and
> pepper and covered with half the bechamel, then repeated with the rest of
> the potatoes, onions and bechamel. I lay the pork chops on top, covered the
> dish with foil and baked until the potatoes were done, about 20-25 minutes,
> at 350F.

Thanks - that sounds like a really delicious idea! I like cheesy
potatoes with pork chops, so I'll try your idea with that variation
soon.


--

Good Food.
Good Friends.
Good Memories.

"Sqwertz" > wrote in message
...
> Pan fried dry-brined and peppered pork chops, roasted peeled asparagus
> with garlic butter, smashed and broiled Dutch creamer potatoes topped
> with Romano cheese and Lily's sour cream (beats Daisy brand sour cream
> by a good margin).
>
> -sw

That sounds great. Where I am, asparagus is cheap right now, so love having
it different ways.

Cheri

"Sqwertz" > wrote in message
...
> On Sun, 2 Mar 2014 20:36:39 -0800, Cheri wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> Pan fried dry-brined and peppered pork chops, roasted peeled asparagus
>>> with garlic butter, smashed and broiled Dutch creamer potatoes topped
>>> with Romano cheese and Lily's sour cream (beats Daisy brand sour cream
>>> by a good margin).
>>>
>> That sounds great. Where I am, asparagus is cheap right now, so love
>> having
>> it different ways.
>
> $.99/lb this week. $1.49 last week. I've eaten 2lbs and have 2
> pounds fermenting in the wine fridge (as for pickled asparagus). I'll
> pick up at least 2 more bunches before Wednesday.
>
> -sw

I have never pickled asparagus, but I do like it. Do you have a special way
you do it?

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> Simple but really good
>>
>> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
>> mix of brussels sprouts, green bean and browned onons)
>>
>> Yours?
>
> Sounds really good. We are having leftover meat loaf, asparagus (still on
> sale and good) and dh will have rice with his.

Yumm)
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sun, 2 Mar 2014 21:04:10 -0000, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> > http://www.sbs.com.au/food/recipes/s...i-kousa-mahshi
>> > I even have the coring tool they use in the video, but you could just
>> > cut them lengthwise and do it like an Italian style stuffed zucchini.
>> >
>>
>> Thanks Do you have a favourite recipe for 'Italian style'??
>
> No. I don't use a recipe, sorry. Sometimes they are stuffed with
> just bread crumbs, sometimes with meat. Unless it was the chicken
> enchilada stuffed zucchini or this Moroccan style stuffed zucchini,
> every time I've spoken about how I make stuffed zucchini in RFC - it
> has been Italian style. Here's as good a start for you as any
> http://www.lindasitaliantable.com/ba...ffed-zucchini/
> http://savoringtoday.com/2013/09/04/...ffed-zucchini/

Thanks. That gives me a good general idea
--
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"l not -l" > wrote in message
eb.com...
>
> On 2-Mar-2014, "Ophelia" > wrote:
>
>> "l not -l" > wrote in message
>> eb.com...
>> >
>> > On 2-Mar-2014, "Ophelia" > wrote:
>> >
>> >> Simple but really good
>> >>
>> >> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
>> >> mix
>> >>
>> >> of brussels sprouts, green bean and browned onons)
>> >>
>> >> Yours?
>> >
>> > Pork chop and scalloped potato casserole, applesauce (no-sugar added
>> > variety), collard greens. Blackberries and cream (half-and-half
>> > actually)
>> > for dessert.
>>
>> Well I don't know what collard greens are, but the pork chops and
>> scalloped
>> potato casserole sounds very good))
>>
>> Please share you recipe for the potato casserole?
>
> Oh, my! I winged it, no recipe; but, it's pretty straightforward.
> I dredged the pork chops in seasoned flour and browned them in a skillet
> with a little canola oil, then, removed to paper towels. I made a
> bechamel
> sauce with butter, flour and half-and-half.
> I thin-sliced about 2.5 pounds of Yukon Gold potatoes as well as a small
> onion; I used a mandoline set for about 1/16 inch thick slices. I layered
> half the potatoes and onions in a greased casserole, seasoned with salt
> and
> pepper and covered with half the bechamel, then repeated with the rest of
> the potatoes, onions and bechamel. I lay the pork chops on top, covered
> the
> dish with foil and baked until the potatoes were done, about 20-25
> minutes,
> at 350F.

Nice)) Your potato thing sounded a bit like mine without the bechamel)
I like your though and have saved your idea for later) Thanks

--
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"Sqwertz" > wrote in message
...
> On Sun, 2 Mar 2014 21:47:31 -0800, Cheri wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 2 Mar 2014 20:36:39 -0800, Cheri wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> Pan fried dry-brined and peppered pork chops, roasted peeled asparagus
>>>>> with garlic butter, smashed and broiled Dutch creamer potatoes topped
>>>>> with Romano cheese and Lily's sour cream (beats Daisy brand sour cream
>>>>> by a good margin).
>>>>>
>>>> That sounds great. Where I am, asparagus is cheap right now, so love
>>>> having
>>>> it different ways.
>>>
>>> $.99/lb this week. $1.49 last week. I've eaten 2lbs and have 2
>>> pounds fermenting in the wine fridge (as for pickled asparagus). I'll
>>> pick up at least 2 more bunches before Wednesday.
>>
>> I have never pickled asparagus, but I do like it. Do you have a special
>> way
>> you do it?
>
> Sal****er brine with added mustard seed, bay leaves, allspice, black
> pepper, and Thai bird chiles. Then let it sit at 64F for 10-14 days.
>
> http://www.flickr.com/photos/sqwertz...4145/lightbox/
>
> Shoot, I think I forgot the garlic...
>
> -sw

Thanks, I think I will try that while asparagus is cheap. Looks good. I have
the spices on hand, but not the Thai bird chiles, I don't care for hot and I
imagine they are? Would a few red pepper flakes work for flavor? I will add
garlic too.

Cheri

On Mon, 3 Mar 2014 09:05:14 -0800, "Cheri" >
wrote:

> Thanks, I think I will try that while asparagus is cheap. Looks good. I have
> the spices on hand, but not the Thai bird chiles, I don't care for hot and I
> imagine they are? Would a few red pepper flakes work for flavor? I will add
> garlic too.

The heat of a chile is always up to the cook. I'd rather use a fresh
one than flakes (buy one jalapeno, taste it and assess how much to
use), but that part is up to you.


--

Good Food.
Good Friends.
Good Memories.

On 3/2/2014 1:19 PM, Ophelia wrote:
> Simple but really good
>
> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
> mix of brussels sprouts, green bean and browned onons)

Sauteed boneless pork chops with sliced onions, carrot pennies
stir-fried with garlic and ginger, and warm spiced apples (sliced,
sauteed in butter with a spoonful of sugar and spices).

"sf" > wrote in message
...
> On Mon, 3 Mar 2014 09:05:14 -0800, "Cheri" >
> wrote:
>
>> Thanks, I think I will try that while asparagus is cheap. Looks good. I
>> have
>> the spices on hand, but not the Thai bird chiles, I don't care for hot
>> and I
>> imagine they are? Would a few red pepper flakes work for flavor? I will
>> add
>> garlic too.
>
> The heat of a chile is always up to the cook. I'd rather use a fresh
> one than flakes (buy one jalapeno, taste it and assess how much to
> use), but that part is up to you.

I don't really care for jalapenos or anything that is hot. I do like a few
red pepper flakes in things and I like anaheim chiles but that's about it
for the hotness factor.

Cheri

On Mon, 3 Mar 2014 11:04:09 -0800, "Cheri" >
wrote:

> I like anaheim chiles but that's about it for the hotness factor.

If Anaheim is what you like, then use that. Jalapeno was just a
suggestion.



--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Mon, 3 Mar 2014 11:04:09 -0800, "Cheri" >
> wrote:
>
>> I like anaheim chiles but that's about it for the hotness factor.
>
> If Anaheim is what you like, then use that. Jalapeno was just a
> suggestion.

I know and I appreciate suggestions.

Cheri

"Sqwertz" > wrote in message
...
> On Mon, 3 Mar 2014 09:05:14 -0800, Cheri wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 2 Mar 2014 21:47:31 -0800, Cheri wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Sun, 2 Mar 2014 20:36:39 -0800, Cheri wrote:
>>>>>
>>>>>> "Sqwertz" > wrote in message
>>>>>> ...
>>>>>>> Pan fried dry-brined and peppered pork chops, roasted peeled
>>>>>>> asparagus
>>>>>>> with garlic butter, smashed and broiled Dutch creamer potatoes
>>>>>>> topped
>>>>>>> with Romano cheese and Lily's sour cream (beats Daisy brand sour
>>>>>>> cream
>>>>>>> by a good margin).
>>>>>>>
>>>>>> That sounds great. Where I am, asparagus is cheap right now, so love
>>>>>> having
>>>>>> it different ways.
>>>>>
>>>>> $.99/lb this week. $1.49 last week. I've eaten 2lbs and have 2
>>>>> pounds fermenting in the wine fridge (as for pickled asparagus). I'll
>>>>> pick up at least 2 more bunches before Wednesday.
>>>>
>>>> I have never pickled asparagus, but I do like it. Do you have a special
>>>> way
>>>> you do it?
>>>
>>> Sal****er brine with added mustard seed, bay leaves, allspice, black
>>> pepper, and Thai bird chiles. Then let it sit at 64F for 10-14 days.
>>>
>>> http://www.flickr.com/photos/sqwertz...4145/lightbox/
>>>
>>> Shoot, I think I forgot the garlic...
>>
>> Thanks, I think I will try that while asparagus is cheap. Looks good. I
>> have
>> the spices on hand, but not the Thai bird chiles, I don't care for hot
>> and I
>> imagine they are? Would a few red pepper flakes work for flavor? I will
>> add
>> garlic too.
>
> Just leave out the chile. Use about 2TB of Morton's Kosher Salt per
> quart of water. I simmered my brine with the spices to bring out the
> flavor, then let it cool. Use more salt if you cannot maintain
> 60-65F.
>
> -sw

OK, thanks. I will definitely try this starting tomorrow. It's been fairly
warm here, so I think it will be fine.

Cheri

"Moe DeLoughan" > wrote in message
...
> On 3/2/2014 1:19 PM, Ophelia wrote:
>> Simple but really good
>>
>> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
>> mix of brussels sprouts, green bean and browned onons)
>
> Sauteed boneless pork chops with sliced onions, carrot pennies stir-fried
> with garlic and ginger, and warm spiced apples (sliced, sauteed in butter
> with a spoonful of sugar and spices).

Sounds good


--
http://www.helpforheroes.org.uk/shop/

On Monday, March 3, 2014 12:05:14 PM UTC-5, Cheri wrote:
> Thanks, I think I will try that while asparagus is cheap. Looks good. I have
>
> the spices on hand, but not the Thai bird chiles, I don't care for hot and I
>
> imagine they are? Would a few red pepper flakes work for flavor? I will add
>
> garlic too.

I 'buy'(LOL) the cheapest asparagus aroun. We had a tobacco farm in the early 60's. For some reason, the neighbours across the road grew asparagus. So now I know where the green gold is, and during asp. season I hike out there. I kill coyotes along the way and when on site I pack my rucksack full of asp. Last time out there I brought back 87 lbs. of asp.

On 2014-03-03 3:29 PM, A Moose in Love wrote:
> On Monday, March 3, 2014 12:05:14 PM UTC-5, Cheri wrote:
>> Thanks, I think I will try that while asparagus is cheap. Looks
>> good. I have
>>
>> the spices on hand, but not the Thai bird chiles, I don't care for
>> hot and I
>>
>> imagine they are? Would a few red pepper flakes work for flavor? I
>> will add
>>
>> garlic too.
>
> I 'buy'(LOL) the cheapest asparagus aroun. We had a tobacco farm in
> the early 60's. For some reason, the neighbours across the road grew
> asparagus.

That may because tobacco and asparagus like the same type of soil, a
sandy loam.


> So now I know where the green gold is, and during asp.
> season I hike out there. I kill coyotes along the way and when on
> site I pack my rucksack full of asp. Last time out there I brought
> back 87 lbs. of asp.
>


I have never bothered to pickle it. I like it too much when it is fresh.