soon Posted April 10, 2017 Share Posted April 10, 2017 2 minutes ago, AxlsFavoriteRose said: why would all the hams be gone? maybe you could do a leg of lamb? depends on the number of people you're feeding.i envy you those fresh veggies you canned. i highly recommend the late Laurie Colwin's cookbooks...Home Cooking and More Home cooking. She was ( and still is ) so inspirational or do you mean a dessert? maybe a fruit tart with a fresh custard and strawberries and other in season fruit? and a shiny glaze a dessert like that would be highly aspirational for me! Maybe I can just provide berries to a guest ahed of time and they make something haha Leg of lamb is definley more holiday like isn't it? Yeah, thats the front runner. Just a few people, plus often a stray 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 10, 2017 Share Posted April 10, 2017 2 minutes ago, AxlsFavoriteRose said: when i lived close enough to the bay area they had them every spring and they are heavenly! have you ever tried them? they are so good i find myself making myself stop from eating them raw from the pods! and they have fresh local honey...mmmmmm! cannot wait to get the peas climbing in the garden!! so much better! I grow them knowing they'll only ever be to snack on while gardening. Too good to keep! 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 10, 2017 Author Share Posted April 10, 2017 Just now, soon said: cannot wait to get the peas climbing in the garden!! so much better! I grow them knowing they'll only ever be to snack on while gardening. Too good to keep! you're great! my boss when i was in produce sales said she could not tell the difference between fresh peas and frozen...i was thinking uhhhhh do you even have taste buds??? and your grow your own? that is fantastic! 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 10, 2017 Share Posted April 10, 2017 2 minutes ago, AxlsFavoriteRose said: you're great! my boss when i was in produce sales said she could not tell the difference between fresh peas and frozen...i was thinking uhhhhh do you even have taste buds??? and your grow your own? that is fantastic! your boss was in the wrong profession! so different! Pasta primavera soon! I grow just bit of peas, people nearby have a serious operation - its really something to see. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 10, 2017 Author Share Posted April 10, 2017 1 minute ago, soon said: your boss was in the wrong profession! so different! Pasta primavera soon! I grow just bit of peas, people nearby have a serious operation - its really something to see. oh yes pasta primavera...molto bene! also love doing a fresh veggies stir fry this time of year would love to see their operation! 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 11, 2017 Share Posted April 11, 2017 On April 10, 2017 at 0:21 AM, AxlsFavoriteRose said: oh yes pasta primavera...molto bene! also love doing a fresh veggies stir fry this time of year would love to see their operation! Do you speak a few languages? Ive seen you use phrases from a few, thats really cool! I leaned something. I will take some pics when the season is underway. Some of their kids are off to University but I dont see them scaling it back. Day after snow melted from garden, already mint, chives, chamomile, garlic, catnip, strawberry, thyme, sage, st johns wort showing new green. Wont be long now till fresh veggie stir fry bliss! Quote Link to comment Share on other sites More sharing options...
soon Posted April 11, 2017 Share Posted April 11, 2017 Im thinking of diving into asian condiment making. Especially drawn towards fermented stuff. I might start by making some sriracha. Anyone made anything from the region? What should I try out? Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 11, 2017 Author Share Posted April 11, 2017 2 hours ago, soon said: Do you speak a few languages? Ive seen you use phrases from a few, thats really cool! I leaned something. I will take some pics when the season is underway. Some of their kids are off to University but I dont see them scaling it back. Day after snow melted from garden, already mint, chives, chamomile, garlic, catnip, strawberry, thyme, sage, st johns wort showing new green. Wont be long now till fresh veggie stir fry bliss! no i speak English. know a smattering of Spanish. some cooking terms in French. just a little bit here and there of other languages. my best friend from high school is extremley fluent in Spanish, she translate documents. she married a Spaniard, they lived in Ecuador many years but just recently moved to Portugal. do you speak different languages? ( betting you do ) yes please whenever your season is in swing, love to see pics! my cat would love your catnip! she has a "problem" kinda a catnip junkie! you may feel free to give me any excess strawberries! oh and throw in some thyme mmmmmm love veggie stir fry! Quote Link to comment Share on other sites More sharing options...
soon Posted April 11, 2017 Share Posted April 11, 2017 6 minutes ago, AxlsFavoriteRose said: no i speak English. know a smattering of Spanish. some cooking terms in French. just a little bit here and there of other languages. my best friend from high school is extremley fluent in Spanish, she translate documents. she married a Spaniard, they lived in Ecuador many years but just recently moved to Portugal. do you speak different languages? ( betting you do ) yes please whenever your season is in swing, love to see pics! my cat would love your catnip! she has a "problem" kinda a catnip junkie! you may feel free to give me any excess strawberries! oh and throw in some thyme mmmmmm love veggie stir fry! No, I dont speak any language other then English. Im impressed with your range! I live near a dense asian population, a dense Italian population, in a bi-lingual country and on unneeded Indigenous land - basically Im a jerk for being uni-lingual. I try though. Its cool that you know bit and pieces! I wouldn't forget the thyme in your garden share, c'mon! "Excess strawberries" is a term that I know not My kitten has never had catnip, but one day just went crazy on the jar I have it in from last season, its incredible how they're instinctually attracted to it!!!! I make bug spray and sleepy tea out of it, will need to ramp up produciorn for our furry lil fiends this year. Baamaapii 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 11, 2017 Author Share Posted April 11, 2017 4 minutes ago, soon said: No, I dont speak any language other then English. Im impressed with your range! I live near a dense asian population, a dense Italian population, in a bi-lingual country and on unneeded Indigenous land - basically Im a jerk for being uni-lingual. I try though. Its cool that you know bit and pieces! I wouldn't forget the thyme in your garden share, c'mon! "Excess strawberries" is a term that I know not My kitten has never had catnip, but one day just went crazy on the jar I have it in from last season, its incredible how they're instinctually attracted to it!!!! I make bug spray and sleepy tea out of it, will need to ramp up produciorn for our furry lil fiends this year. Baamaapii are you ojibwe? Quote Link to comment Share on other sites More sharing options...
soon Posted April 11, 2017 Share Posted April 11, 2017 Just now, AxlsFavoriteRose said: are you ojibwe? Nice catch! No, I looked that up to further my language knowledge Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 11, 2017 Author Share Posted April 11, 2017 3 minutes ago, soon said: Nice catch! No, I looked that up to further my language knowledge ah ok. i am interested in Native Americans. i myself have 1/16 mix of Cherokee and Choctaw in me nice you like to learn new things. me too! anything i don't know i google Quote Link to comment Share on other sites More sharing options...
soon Posted April 13, 2017 Share Posted April 13, 2017 Made a lobster fettuccine alfredo with left over Red Lobster lobster (a popular sit down seafood restaurant chain in NA and I dont know where else. Loved by me as much for butter as lobster. For me going there is a rare treat). I started making homemade noodles. During the first dough rest I prepared all my sauce ingredients. Cream, Chicken broth, white cheddar, salt, pepper, nutmeg, prepared yellow mustard, butter, flour. I experimented and added a bit of ground ginger. It was a success and I will sneak it in from now on. Then rolled the dough and hung it to dry. I peeled and crushed a garlic clove and added it, along with chopped scallion, to pan with basil infused olive oil. Let it sweat and then removed solids. Did my roux, added all the other stuff except cheese in order. Cut the noodles and put them right into the simmering sauce. The Red Lobster butter had solidified on the base of the take out container. Get it all in the pan! Chopped the lobster meat. Added cheese. Noodles were done. Folded in lobster. Removed from heat. Topped with cracked black pepper, grated parm, parsley sprig and some scallion. I suppose I could've put some vegetables in Broccoli would've worked nicely. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 13, 2017 Author Share Posted April 13, 2017 mmmmm sounds yummy! we have Red Lobster ere too but i got this recipe from the chef of an upscale restaurant dow where i used to live. it's called lobster pasta and one night he say me eating there and asked hoe everthing was and i said delicious but that lobster pasta wold have been better! he actually told me if i ever came in and he was there just to ask and he'd make it for me special this is to DIE for ingredients 2/3 cup chopped lobster meat 2 ounces melted butter 8 ounces heavy cream 2 teaspoons garlic 2/3 cup grated Parmesan cheese 4 tablespoons chives 1/8 teaspoon salt 12 ounces pasta directions Ladle butter into heated pan. Add lobster meat, saute until lobster meat turns white. Add the cream and garlic, lower the heat and stir with rubber spatula. Add grated Parmesan and chives and stir until Parmesan is melted. Sprinkle over top of the sauce and stir in. Add pasta and saute until light in color. Serve hot in a 12 ounce rarebit. Top with 2 tablespoons of chives. try it...you will not be disappointedit 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 13, 2017 Share Posted April 13, 2017 7 minutes ago, AxlsFavoriteRose said: mmmmm sounds yummy! we have Red Lobster ere too but i got this recipe from the chef of an upscale restaurant dow where i used to live. it's called lobster pasta and one night he say me eating there and asked hoe everthing was and i said delicious but that lobster pasta wold have been better! he actually told me if i ever came in and he was there just to ask and he'd make it for me special this is to DIE for ingredients 2/3 cup chopped lobster meat 2 ounces melted butter 8 ounces heavy cream 2 teaspoons garlic 2/3 cup grated Parmesan cheese 4 tablespoons chives 1/8 teaspoon salt 12 ounces pasta directions Ladle butter into heated pan. Add lobster meat, saute until lobster meat turns white. Add the cream and garlic, lower the heat and stir with rubber spatula. Add grated Parmesan and chives and stir until Parmesan is melted. Sprinkle over top of the sauce and stir in. Add pasta and saute until light in color. Serve hot in a 12 ounce rarebit. Top with 2 tablespoons of chives. try it...you will not be disappointedit you had me at "ladle butter" 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 13, 2017 Author Share Posted April 13, 2017 Just now, soon said: you had me at "ladle butter" ha! yeah pretty much got me too Quote Link to comment Share on other sites More sharing options...
Gibson87 Posted April 13, 2017 Share Posted April 13, 2017 (edited) I made a buffalo chicken dip last night. Works really well as game food or as an appetizer. Goes amazing with ripple chips or tostitos. Add as much hot sauce and ranch as you want, as tastes vary. Ingredients: Hot sauce Ranch 1 block of cream cheese Diced chicken breast (cooked beforehand) 1/4 cup of milk Chopped green onions (optional) Put a block of cream cheese into a saucepan and use a whisk to break it down as it heats up, then add the milk when the block is mostly broken down. Whisk milk/cream cheese while adding hot sauce and ranch. Let sit for 5-10 minutes while stirring occasionally. Stir in diced chicken breast. Remove from heat, cover and let it sit for 5-10 minutes. Edited April 13, 2017 by Gibson_Guy87 2 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 13, 2017 Author Share Posted April 13, 2017 16 hours ago, Gibson_Guy87 said: I made a buffalo chicken dip last night. Works really well as game food or as an appetizer. Goes amazing with ripple chips or tostitos. Add as much hot sauce and ranch as you want, as tastes vary. Ingredients: Hot sauce Ranch 1 block of cream cheese Diced chicken breast (cooked beforehand) 1/4 cup of milk Chopped green onions (optional) Put a block of cream cheese into a saucepan and use a whisk to break it down as it heats up, then add the milk when the block is mostly broken down. Whisk milk/cream cheese while adding hot sauce and ranch. Let sit for 5-10 minutes while stirring occasionally. Stir in diced chicken breast. Remove from heat, cover and let it sit for 5-10 minutes. yes please! 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 15, 2017 Share Posted April 15, 2017 I love a tuna sandwich in the warmer months. But for a variety of reasons I dont think I should eat it as frequently as I crave it. This mock tuna is a good enough substitute for me. (I usually leave out the tomatoes) 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 17, 2017 Author Share Posted April 17, 2017 (edited) On 4/15/2017 at 9:55 AM, soon said: I love a tuna sandwich in the warmer months. But for a variety of reasons I dont think I should eat it as frequently as I crave it. This mock tuna is a good enough substitute for me. (I usually leave out the tomatoes) cool! in the summer i also go through a phase of craving tuna. i will have to try this! how was your Easter? what did you make? i could not find fresh peas but i found some wonderful fresh asparagus working on the pecan pie made with pure maple syrup instead of karo syrup. i think i found one ut since most pecan pies don't have top crusts the glaze is going to be the challenge. unless using butter pecan ice cream counts?? one year i made a regular pecan pie but i paired it with dulce de leche ice cream and it was so good my guests just gobbled it up Edited April 17, 2017 by AxlsFavoriteRose Quote Link to comment Share on other sites More sharing options...
soon Posted April 17, 2017 Share Posted April 17, 2017 29 minutes ago, AxlsFavoriteRose said: cool! in the summer i also go through a phase of craving tuna. i will have to try this! how was your Easter? what did you make? i could not find fresh peas but i found some wonderful fresh asparagus working on the pecan pie made with pure maple syrup instead of karo syrup. i think i found one ut since most pecan pies don't have top crusts the glaze is going to be the challenge. unless using butter pecan ice cream counts?? one year i made a regular pecan pie but i paired it with dulce de leche ice cream and it was so good my guests just gobbled it up Fresh asparagus is delicious as well. And then the res of dish was the same? Hope the peas come soon. I ended up making a dill and mustard béchamel sauce tossed in home made fettuccine (kinda on a homemade pasta and white/cheese sauce bent). I laid roasted, herbed cherry tomatoes and a butter basted Salmon fillet over the noodles. Served salad wth main and on plate; bitter greens in a balsamic vinaigrette with red onion and maple candied walnuts. Had to have some maple Im excited to hear about t your maple pecan pie!!! Oh, this right though, the top is a challenge. Ice cream not only counts here but as a food group That sounds delicious, Im not surprised they googled it up! Easter was just fine, how about yours? Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 17, 2017 Author Share Posted April 17, 2017 glad yours was nice! sounds yummy. mine went well, the food was well received. instead of a coconut cake ( i wasn't even going to try a 7 minute frosting with the humidity in the air! we had some rain yesterday. ) instead i made like a shortbread kind of crust with a cream cheese layer topped with a lemon curd and fresh whipped cream on the top! everything else was the same. yes i love this time of year and can't wait to do a pasta primavera with FRESH peas lol! you make your own pasta? how cool! oh and i had Easter Baskets for all. the hands down winner was a chocolate bunny with sea salt caramel filling...soooo yummy Quote Link to comment Share on other sites More sharing options...
Zoot Posted April 17, 2017 Share Posted April 17, 2017 (edited) 3 hours ago, AxlsFavoriteRose said: working on the pecan pie made with pure maple syrup instead of karo syrup. i think i found one ut since most pecan pies don't have top crusts the glaze is going to be the challenge. unless using butter pecan ice cream counts?? one year i made a regular pecan pie but i paired it with dulce de leche ice cream and it was so good my guests just gobbled it up I don't know if you're still looking for a good recipe for pecan pie or not but I've been making this one for years it's pretty guaranteed to get you a few marriage proposals. 1 pie crust (enough for the bottom of the pan only, don't cover the pie, store bought works fine) 1 cup chopped pecans (you can leave them whole if you want but for some reason I've convinced myself that they taste better chopped. I could be crazy though. ) 3 tbsp brown sugar 1 cup white sugar 1/2 tsp salt 3/4 tsp vanilla 1 cup corn syrup (Karo) 1/3 cup melted slated butter 3 beaten eggs Mix the brown sugar, white sugar, salt, vanilla, corn syrup, butter and eggs together in a bowl. Place your pie crust down into your baking dish. Don't bake the pie crust before hand just plop the sucker in there raw. Next put your pecans on top of the pie crust. Then pour the butter,sugar,salt,vanilla,syrup mixture on top of the pecans. Don't stir them at all, they'll float to the top as the pie is cooking. Cover the pie with foil. Bake at 350 for 30 min then pull off the foil and bake for another 20-30 minutes depending on your oven. Basically you want the pie to not be super jiggly. If it still seems like liquid when you're pulling it out of the oven it's not done yet. It should feel like jello almost if that makes sense. Also keep an eye on your pecans so they don't burn. If they get too dark before it's done put the foil back on. Hope that helps. It sounds complicated but it's pretty fool proof. My family forces me to make so many of these during the holidays I feel like I could make it in my sleep now. Edited April 17, 2017 by Kris_1989 Added a pic Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 17, 2017 Author Share Posted April 17, 2017 (edited) i grew up with my grandma's pecan pie recipe....she had a HUGE pcan tree in her front yard! yours sound delicious. what i was going for is a pie using real maple syrup instead of Karo because @soon and i were talking about used for maple and butter and i always use whole pecans. my grandma did so i assumed that was the right way i tend to throw in extra pecans til i realized that too many pecans and you don't get that wonderful gooey filling yours sounds really really delicious, i will have to give it a try. thanks! Edited April 17, 2017 by AxlsFavoriteRose Quote Link to comment Share on other sites More sharing options...
Zoot Posted April 17, 2017 Share Posted April 17, 2017 1 minute ago, AxlsFavoriteRose said: i grew up with my grandma's pecan pie recipe....she had a HUGE pcan tree in her front yard! yours sound delicious. what i was going for is a pie using real maple syrup instead of Karo because Soon and i were talking about used for maple and butter and i always use whole pecans. my grandma did so i assumed that was the right way i tend to throw in extra pecans til i realized that too many pecans and you don't get that wonderful gooey filling yours sounds really really delicious, i will have to give it a try. thanks! Oh ok, my mistake. Sorry Quote Link to comment Share on other sites More sharing options...
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