fancytalk: (Default)
OK, super yummy collard green recipe. It was quick and tasty.

Shredded Collard Greens with Walnuts and Pickled Apples from Gourmet September 2000
yield: Makes 6 servings
Active time: 30 min Start to finish: 1 1/2 hr
For pickled apples

* 2 red apples such as Gala or Idared
* 1/2 cup cider vinegar
* 1 cup water
* 1/2 cup sugar
* 1 teaspoon salt
* 1 teaspoon pickling spice

* 1/2 cup walnut halves (3 ounces)
* 1/4 cup olive oil
* 1 bunch collard greens (1 pound)
* 1/2 teaspoon kosher salt


Make pickled apples:
Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Prepare nuts while apples chill:
Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.

Prepare collard greens:
Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.

Just before serving:
Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.

Cooks' notes: ·Apples may be pickled 3 days ahead and kept chilled, covered.

·Nuts may be toasted and chopped 1 day ahead and kept in the oil in an airtight container at room temperature.
fancytalk: (Default)
The freezer is fixed. At least it was cheaper than a new fridge, that would have sucked considering this one can't be more than 5 years old. The defrost heater went out and I asked the repair person why that would happen. His response - Age. The newer models just don't last as long. Energy efficient, but don't last as long. However, it's fixed and that is what I care about right now.

But considering all that and having lot of stuff defrosted to the point it was cook or toss, I cooked a bunch of stuff yesterday. Which reminds me I have cranberry sauce that needs to be covered and put in the fridge.

I'm also going through some old cooking magazines and was inspired last night to try out one in Everyday Food for crepes with sauteed bananas and chocolate. It was delicious and fantastic tasting. I also didn't realize how easy crepes are to make. Now I have extra I can freeze for future use.

Walk this way for the recipe )


Oct. 20th, 2006 02:58 pm
fancytalk: (Evil Genius)
I don't know if anyone else in their older age has issues with foods they used to eat all the time now tasting a little funny. For me, it's that beautiful blue box of Kraft Mac & Cheese. It used to be such a lovely comfort food. Now, my poor little tastebuds cringe whenever I see a box because they fear the aluminum after-taste that seems to occur.

Really, I tested my different methods of mix - butter vs margarine, cow milk vs soy milk, all the butter vs half the butter. No matter what, the same icky metal taste. So I decided to try Annie's Mac & Cheese. It tastes pretty good and no aluminum after-taste. But it comes with shells which just isn't quite the same. So after watching an episode of Good Eats, I decided to attempt Alton Brown's version of Baked Macaroni and Cheese.

First, this is a dangerous attempt because after a lifetime of casserole abuse, Ronette does not eat casseroles. Baked mac & cheese is a casserole. So when she called to ask what I had planned for dinner, I didn't tell her that I was going to push her limits and make her eat a casserole.

The first words out of her mouth when we sat down to eat was "That's not a casserole is it?" "Yes, it is" I should have thrown in there a "you'll eat and like it" but I was nice and said that I would make her some boxed stuff and she could eat it on the couch if she didn't like the first version.

No second shift cooking because the baked mac & cheese was a big hit! For both of us. And given that I had gone out on a limb by using rice elbows as well. (It was unplanned. I thought I had a box of regular elbows.) I've got leftovers in the fridge for the weekend. Definitely good eats.
fancytalk: (Default)
I love making bread by hand. There is something fulfilling about the smell of a hand kneaded loaf of bread baking in the oven. I do own a bread machine, but sometimes the results are lacking and often inconsistent. If anyone out there is a bread machine baking guru and would like to give me tips and tricks, feel free. I use mine at least once a week, but when I want really good bread, I knead.

And I have found one of the best bread recipes that I have tried in a long time. It's quite simple and the quality is consistent every time. I did experiment with a loaf in the bread machine. Let's just say, that it takes less time to knead by hand and let rise.

Simple White Bread )
fancytalk: (Laughing)
I'm posting the recipe for Carolina Pig Pickin' Sauce. I've gotten into arguments with people about what barbeque is and is not, so I'm including a little Barbeque 101.

Barbeque in NC refers to pork. It's not ribs, sausages, chicken or anything else cooked on a grill. It's pork. So this sauce is based on the idea that it's going on a slab of pig. On the eastern side you get the vinegar and pepper chopped pork. On the west, you get light tomato pulled pork. Chopped, sliced or pulled that's up to you.

Vinegar and Pepper - The most basic and oldest barbeque sauce. Found primarily in the Eastern part of North Carolina. There is some argument whether this style started in North or South Carolina. Since I'm biased, it's NC. This is the type of sauce that I'm posting.

Mustard - Vinegar and Pepper with mustard added. This is a German influence found mainly in South Carolina.

Light Tomato Sauce - Vinegar and Pepper with tomato ketchup added. Lexington, NC is the place of invention. Commonly referred to as "Western Carolina Barbeque".

Heavy Tomato Sauce - The type of Barbeque sauce that you find bottled in the grocery store. This is the type of sauce found in most of the rest of the U.S.

Eastern Carolina Pig Pickin' Sauce )

I think I went a little overboard there. Sorry, I'm passionate about my barbeque. And I couldn't leave everyone with "store in cool dark place". That doesn't give you any idea of what to do with the sauce.
fancytalk: (proud)
I still want birthday cake, but since I'm not baking an entire cake until RTL returns home I opted for a peach cobbler to satisfy my sweet tooth. I tried a new recipe, so I'm including it here so you don't have to go hunting for it.

Good'n'Gooey Peach Cobbler )

I did half the recipe and used frozen instead of fresh peaches. I probably could have used a bit more than a 1 lb bag of frozen peaches. However, I believe that the amount of peaches should be whether you like more fruit vs topping or more topping vs fruit. Whichever, it was fantabulous!
fancytalk: (gang2)
I thought maybe there would be an insane group of individuals out there who worshiped Jello and had started a community dedicated to the sole purpose of worshiping all that is Jello.
No luck. Although, I did have a few moments in searching through LJ communities when I was completely disgusted. *shudders*

Why am I looking for the perfect Jello concoction?
At dinner the other night, my darling friend Carl asked (no joke) "how do you eat supper when you are at home?"
Read now, laugh later.
I, of course, will continue to tease Carl unmercilessly because of that statement. However, let's give Carl a little leeway. He's a native Californian, so he doesn't understand the way other parts of the world do things. He's also fascinated with knowing someone who comes from "southern roots" (his words, not mine) and asks a lot of questions. To him, it's like I'm from another country.

What Carl was really asking was for examples of the kind of things that would normally be served and he wanted to know differences between everyday supper, Sunday dinners/suppers and holiday dinners/suppers. Which got into this whole big discussion on Jello and how we southerners all have the relative who is known for their Jello concoction. How there were some concoctions we looked forward to and their were some that we would like to just poke sticks at to watch it jiggle. Carl pipes up in the middle of this debate that he has never eaten Jello and will never allow Jello in his house.

Ya'll know that the evil light bulb came on inside my head. I'm taking Jello to Carl. And the more disgusting the concoction, the happier I'll be. I found a frou frou recipe that involved plain gelatin and cordial glasses. Not trashy or classic enough. I was thinking the one with pretzels on the bottom, but then I remembered that I have vintage Jello molds from a yard sale. I was trying to figure out how many layers I could get in one of the molds and how much fruit I could float as well. They are single serving molds so I think I'm limited. Any ideas? I would like a recipe that is actually a good one and not the kind you push to the side of your plate.


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