Posted on 10/31/2020 6:51:00 PM PDT by Jamestown1630
A recent Lee Valley newsletter had an article on carrots - harvesting, storing; and included a 'refrigerator pickle' recipe for carrots that looks very easy and good:
http://www.leevalley.com/en-us/discover/gardening/2020/october/make-the-most-of-your-carrot-crop
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I recently purchased one of these embossed rolling pins; a lot of them appear to come from Poland, as mine did; but I received mine very quickly. Haven't tried it yet, but am looking forward to using it for Christmas. They make many different designs, including one with reindeer and Christmas trees, which I also want to buy for a darker, spicy cookie. (They generally come with recipes; but if you search for 'embossed rolling pin recipes', you can find recipes for different flavors of cookies, and good instructions on how to make the best use of the pin - you want a rather stiff, somewhat shortbread-like dough, well-chilled.)
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After seeing a video recently, I found myself wondering what would be the most fun job in the world. Among those I personally came up with, Ravenmaster in the Tower of London had to be near the top of the list. (Imagine a Corvid three or four times the size of the crows that most of us are used to seeing - with a wingspan of up to, and possibly more than, four feet!)
The current Ravenmaster is Christopher Skaife; he's written a book, and has often been interviewed and featured (along with the Queen's birds) in news stories:
http://www.youtube.com/watch?v=94Ba7uILkqY
-JT
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A pie that is really a cake adapted from a recipe by Laurie Colwin. It's scrumptious
and a little different approach to pie especially if you have lots of cranberries.
Nantucket Cranberry Pie / By Ree Drummond
Ing Butter, For Greasing 2 heaping cups Cranberries 3/4 c Pecans, Chopped 2/3 c Sugar cup ea Flour, Sugar
stick Unsalted Butter, melted 2 whole Eggs, Lightly Beaten tsp. Pure Almond Extract 1/4 tsp. Salt tbsp. Sugar For Sprinkling
PREP Generously butter a cake pan or pie pan. Add cranberries to the bottom. Sprinkle on chopped pecans, then 2/3 cup sugar.
Batter combine flour, cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Bake 350 deg 45-50 minutes. 5 minutes before removing from oven, sprinkle w/ tbl sugar for a little extra crunch.
SERVE in wedges with ice cream or freshly whipped cream.
Are you talking about giardiniera? Never have made it but there are tons of recipes on the net.
Chicago kid here.
Grew up with it on my Italian beef sandwiches and sometimes hot dogs.
I do have a great Chicago style Italian beef recipe if your interested.
Took the left over Heath bars (which I love) from Halloween and threw them in a food processer.
I’m gonna figure out how to reshape them into a cookie!
Not sure how. Lol.
Substitute craisins for raisins in the Quaker Oats cookie recipe... Heaven!
Still waiting for your cook book...
No, it’s the Italian olives that delis sell. I think they’re just in olive oil, but I’m not sure. I would be interested in the Italian beef recipe, though. Thanks!
Heath Toffee Cheesecake Brownies
ING-- COOKIE DOUGH: cup ea unsalted butter, white sugar, brown sugar 2 lge eggs 2 tsp. vanilla, tsp. baking soda 1/2 tsp. sea salt 3 1/2 cups UNBLEACHED flour (bleached flour toughens baked goods), crushed Heath bars or 2 8-oz. pkgs. Heath Toffee Bits CHEESECAKE FILLING: 2 8-oz. pkgs cream cheese 2 tsp. vanilla 2 lge eggs 1/2 cup sugar
INSTRUCTIONS--COOKIE DOUGH: Mix well butter, sugars, eggs, vanilla, baking soda and salt w/ elec/mixer. Stir in flour and 1-and-a-half packages Heath Toffee Bits. Spray an 11x17” jelly-roll pan. Press about ½-2/3 cookie dough over brownie batter. Spread Cheesecake over top of cookie dough. Crumble remaining cookie dough over Cheesecake. Sprinkle ½ package of Heath Toffee Bits over top of cookie dough layer. Bake 350 deg about 35-40 min (pick in center comes out clean).
CHEESECAKE: Mix cream cheese, eggs, vanilla, and sugar with an electric mixer until smooth.
Pour over cookie dough crust layer and cover with remaining dough.
Thank you much!
I’m still waiting for your cook book.
Take a rib roast. Stab it many (and more) times and stuff each stab with a piece of garlic. Coat with oregano and fennel seed. Place in an inch of water and bake at 350 until 110.
Refrigerate until cold.
In the mean time, take drippings, add 5 cps water, 5 bullion cubes (I like “Better Than Bullion, low sodium”), crushed garlic, oregano, fennel and pepper. Bring to boil for 15 minutes.
Slice beef as thin as possible and marinate in liquid overnight.
I eat this different ways....
-au jus with pepperoncini
-with horseradish sauce, tomatoes, and lettuce
-with melted provolone and grilled onions
Love this stuff!
Thanks!
Wow——a great recipe for Italian beef.
The addition of fennel is inspired.
I recently discovered a YouTube chef that I hadn’t encountered, before - Chef Jean-Pierre - and he’s a lot of fun and has very good ideas. He posted a recipe for Cranberry Sauce that looks very good. Since I’m the only one in my crew who likes this, I’m glad to hear that it’s freezable:
Cranberry Orange Sauce
2 cups Orange Juice
¼ cup Orange Liquor Curacao, Triple Sec or Grand Marnier
1 ½ cup Sugar
2 12-ounce bags Cranberries
1 or 2 dashes of Hot Sauce (optional - but he appears to use Sriracha)
Zest of an Orange
Salt & Pepper to taste
In a heavy saucepan simmer the cranberries, sugar, orange juice, cinnamon, hot sauce and cook for 45 to an hour or until the berries pop. Add the orange liquor and adjust seasoning with salt & pepper.
Be sure to smash the cranberries that have not yet popped.
http://www.youtube.com/watch?v=GtzpAv2OAa8
It reminds me somewhat of the one that Freeper Nopardons shared with us a couple of years ago:
http://freerepublic.com/focus/f-chat/3706449/posts
Always wondered why they put tea in those things when what you wanted was to go to sleep. This one is tea less but will clear the back of your throat, open your sinuses and diminish your cough.
Take two cups of apple cider and add in a sliced orange, cloves and heat. Strain into a big mug. Add in a quarter cup of ginger wine.
Drink. In bed. Sleep. Wake up feeling better.
What is ginger wine? I am glad you asked!
Ginger wine
Take a cup of water and warm, add two teaspoons of sugar and three teaspoons of yeast. Set aside to proof.
Take one pound of fresh ginger root, clean and remove any dried tips, no need to peel, crush and place in (clean!) 1.5 gallon pickling crock.
Add in a pound of raisins, three pounds of sugar and the juice and zest of one large lemon. (zest lemon before juicing)
One gallon of good water (not city tap water or any water with clorine. This is very important!)
Your yeast should be through proofing by now, if it is nice and foamy stir into crock.
Cover, (not tightly) and leave for a week to ferment. I leave it in the shower in the spare bathroom. Easy cleanup in case of spills. Stir every morning.
After a week check to see how the wine is getting along. If it seems a bit weak you might want to add some more sugar.
Leave for another week stirring every day.
Your wine is now ready to strain put in a clean container to settle.
Let sit for a couple of weeks and decant to clarify. Bottle and store.
How long will it store for? I have no idea, it has never lasted more then three months around this clan.
I know one fellow who puts a couple of bird's eye chili in his brew.
Holy dragon breath Batman!
Thanks.
(I don’t take anything ‘straight’. I even put ice in beer :-)
Just unbelievably beautiful.......
I like the first one best.
Dark Chocolate Dulce de Leche Tart
ING Crust: 1 1/2 cups vanilla wafer cookie crumbs (about 7 oz pkg) 2 tbl light brown sugar 1/8 tsp fine sea salt 1/4 tsp cinnamon 6 tbl unsalted butter in chunks
DULCE DE LECHE LAYER 8 oz dulce de leche 2-4 tbl h/cream. GANACHE MOUSSE: 6 oz good quality dark chocolate (70-75%), fine-chp 1 1/4 cup h/cream, 1/4 cup unsalted butter in chunks tsp vanilla. GARNISH Maldon flaked sea salt, edible glitter.
CRUST Proc/pulse to chop wafers, sugar, salt, and cinnamon. Fold in melted butter. Chill/set 30 min. Press into six 4" mini tart pans w/ removable bottoms.
CARAMEL LAYER Combine dulce de leche w/ 3 tb cream. Micro 45-60 sec, smooth and creamy, stir once. Spread evenly on chilled crust bottom. Chill.
CHOCOLATE LAYER Heat 3/4 c cream til bubbly (do not boil). Pour over fine-chp chocolate. Steep 30 sec, then begin to gently whisk, making small concentric circles in center til melted and smooth. Add butter chunks singly, whisk slowly before adding next chunk. Stir in vanilla. In a clean bowl, vigorously whisk remaining 1/2 cup cream until it forms soft mounds (you’re looking for a slightly softer consistency than typical whipped cream). Fold into melted chocolate mixture until smooth and no white streaks remain. Pour over dulce de leche; spread evenly. Set in counter 1 to 2 hours at cool room temperature or refrige for 30 to 60 minutes just until set (if refrigerated longer, the top won’t be as glossy.)
FINAL Liftout to server. Sprinkle with sea salt flakes and edible glitter just before serving.
CHEF NOTES Tarts will keep, covered/chilled up to 2 days. Let come to room temp before serving.
I like the last one, as it looks like it MIGHT be within my abilities, LOL! The first one is the one that caught my eye, though. ;)
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