Posted on 08/24/2019 6:00:41 AM PDT by Diana in Wisconsin
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but...but..but… it’s like a little present. :)
well I do have an immersion blender...I’ll try it...
I find it makes using the food mill much easier.
They also make a steamer/juicer for the stove top. I have this one and use it when I have a ton of grapes for jelly. Tomatoes would work just fine in this too, and I have used it to make V-8:
I use a tomato squeezer for mine. I got it from Goodwill for around $20, new in the box. It looks the same as a Victorio, but I don’t remember what brand mine is.
If you check Shopgoodwill.com, they frequently have some.
Dang, that's a LOT of work for something I can buy for under a buck - HOWEVER, I only make it every few years or so. I don't 'tailgate' like I used to, so there's not a Johnsonville Bratwurst in my hand EVERY Sunday after Church, LOL!
I use it in Deviled Eggs, which Beau really loves, and mixed with Mayo it's a great sandwich spread. And with a little fabric topper, they make a nice Christmas Stocking Stuffer.
I like to add a few red bell peppers for color and this batch has some finely ground zucchini in it because I gave away my BEST cukes to a friend's daughter who was learning to make pickles this year. Don't rat me out! ;)
I’m not too crazy about wrapping perfectly good food up in a tortilla either but if I brown it in butter it’s yummy.
FROZEN MINT MOCHA MUDSLIDE
METHOD Blender smooth oz Vanilla Vodka, 1/2 oz Peppermint Schnapps,
1/2 oz Coffee Liquor, oz Chocolate Syrup, 2 scoops Vanilla Ice Cream.
SERVE Pour into glass. Top w/ whip, chp Andes mints, (at Christmas use crushed candy canes).
IMBIBERS TIP: caterers freeze juice from cucumbers to use in drinks.
METHOD Cover/shake together 1½ c lime juice, cup cucumber juice, 10 leaves tarragon, pinch salt/sugar.
Pour over large cucumber ice cubes.
SERVE Garnished w/ two turns of pepper mill, sprig of tarragon, splash of sparkling water. Serves 12-15, depending on glass size.
CUKE ICE CUBES juice two Kirby cucumbers per cube; freeze in ice cube tray.
Hi Liz, I made your Piperade recipe today for lunch. It was delicious. Used some local smoked bacon ends chopped up instead of prosciutto, had everything else, and before serving I sprinkled on a little finely shredded parmesan. Just yesterday I went into the local thrift store hoping to find a small cast iron skillet, as the one I have is big and heavy, I just don’t use it much. For 3.00 I found a small oval one along with 2 oval serving boards. I think it must be mostly for steaks. Anyway it worked great and went in the oven just fine. I would have taken a picture BUT when adding the eggs one of the yolks broke and it just did not look good enough. But delish and low carb. My favorite way to eat eggs is with a runny yolk. Thanks for posting.
for several yrs when I have went into goodwill they would have several juicer type items but now that I’m interested in getting one, of course, nothing of the sort....
That’s why I mentioned the shopgoodwill website. They always have at least one for sale: https://www.shopgoodwill.com/Item/74786615
Will try using bacon in Piperade....sounds deelish.
I think you are right about the fajitas. I did not thing of that. It is very lightweight for cast iron which is good for me. It also has no corners and is shallow. I’ll try capicola sometime in the next one. I have some homemade and already sliced thin in the fridge but was too lazy to dig it out and slice it up, hence the bacon. Also laziness was why I had it for lunch. I just needed a slow starting day.
Those both look great! I LOVE cucumber in a cocktail. Many summers I’ve peeled and sliced a cucke into spears and then put a few in a bottle of vodka and kept that in the freezer.
Really good with the Bloody Mary juice that I make. :)
Beer-Braised Brisket with Honey-Lime Glaze
ING 2 tsp canola oil (5-lb) flat-cut beef brisket, trimmed k/salt, tsp freshly ground black pepper 4 cups water cup vertically sliced onion 1/4 cup chopped peeled fresh ginger 1/4 cup salt-free ketchup tsp low-sodium soy sauce 1/4 tsp crushed red pepper 20 cilantro sprigs 10 thyme sprigs 6 orange rind strips 6 lemon rind strips 2 bay leaves cored apple in 6 wedges 3-inch cinnamon stick 1/4 cup honey 3 tbsp fresh lime juice 1/4 cup chopped fresh cilantro
METHOD Heat oil in heavy roaster on stovetop over med-high heat. Sprinkle beef with 3/4 teaspoon k/salt and black pepper. Add beef to pan; cook/brown both sides 15 min. Drain oil. Add water and next 14 ingredients (to cinnamon). BTB; cover with foil; bake 325° 4 hours. Remove beef from pan, reserving cooking liquid.
FINAL Strain liquid through a sieve into a bowl, and skim fat from surface. Return liquid and beef to pan. Cook beef, uncovered, at 325° for 1 1/2-2 hours til fork-tender; baste occasionally. Remove beef to server, reserving cooking liquid; cover and keep warm.
SAUCE Place large zip-lok inside bowl. Pour in cooking liquid. Carefully snip off bottom corner of bag, and drain liquid into saucepan, stopping before fat layer reaches opening. Discard fat. Cook liquid on med-high; reduce to about a cup. Stir in 1/4 teaspoon k/salt, honey, and lime juice.
Cut beef diagonally across grain into thin slices; plate.
SERVE with sauce, sprinkling of chopped cilantro.
BLT Steak House Famous Gruyere Popovers
Complimentary popovers arrive w/ butter pot and sea
salt shaker......and the recipe. Recipe makes 12 popovers.
ING 4 cups milk, warmed 8 eggs 4 cups Gold Medal flour 1 ½ heaping tbsp. salt 2 ¼ cupsGruyère cheese, grated
METHOD Place popover pan in oven. Heat the oven and pan to 350 degrees. Gently warm milk, and set aside. Whisk eggs until frothy, and slowly whisk in milk (so as not to cook eggs). Set mixture aside. Sift flour with salt. Slowly add dry mixture, and combine until mostly smooth.
FINAL Once combined, remove popover pan from oven and spray with nonstick vegetable spray. While batter is still slightly warm, fill each popover cup three-quarters full. Top each popover with 2 tb grated Gruyère. Bake 350 deg 50 min, rotating after 15 min. Remove from oven and liftout to server.
Serve immediately.
Popovers always impress! :)
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