Home » Discussion Forums » Playing With Your Food » Recipes and comments, October - December 2008, archived
| Re: Recipe Thread [message #2504 is a reply to message #2494 ] |
Mon, 27 October 2008 17:10  |
|
|
Well, I find it at the Santa Monica Farmer's Market. Being that I don't live in SoCal anymore, I get it by the very large (one gallon, I think) jug. I'll check the people that make it when I get home. Maybe they have a website.
|
|
|
| Re: Recipe Thread [message #2508 is a reply to message #2481 ] |
Mon, 27 October 2008 17:49  |
 |
 Susan from Athens
Messages: 817
Registered: October 2008
Location: Athens, Greece |
Senior Member |
|
|
| Mrs Redboots wrote on Mon, 27 October 2008 17:59 |
Plus local walnuts soaked in local honey - I stock up on that, too, and am very, very sparing of it, but put a little in yoghurt from time to time.
|
We have such confections too. And honey with pistachios or cashews is wonderful, but I virtuously do not consider this a honey, but a "dessert". There is somewhere in my archives a version of a cheesecake topped with pistachios marinated in honey...
I will go search...
[Updated on: Mon, 27 October 2008 17:49]
“I have always imagined heaven to be a kind of library.” –Jorge Luis Borges
|
|
|
| Re: Recipe Thread [message #2515 is a reply to message #9226 ] |
Mon, 27 October 2008 18:35 |
 |
Loramir
Messages: 15
Registered: October 2008
Location: South Carolina, USA |
Junior Member |
|
|
Hm. I shall have to check the fancier supermarkets in Columbia next time I go. Charlotte would probably be even better, being considerably more upscale, food-wise. My parents did beekeeping a few years ago, and my aunt does some too, but only one hive, I think. Recently we helped some friends in NC make sorghum molasses, which was very interesting. I don't usually like molasses, but I actually did like theirs. It wasn't as super-dark and rich as most molasses, but lighter and more honey/caramel-like.
I've never been to our tiny local farmer's market - we usually have plenty of our own garden vegetables, and we raise our own pastured pork and chicken and get grass-fed beef from my uncle, so we're usually well-fixed. I'll have to try the Columbia farmer's market, which is a lot bigger.
I want to try this caramelized honey too! I did a bit of research on it. Here is a discussion of what looks like the same kind that Mori-neko buys at the Santa Monica market. It does look like you can make your own, though, as in this recipe.
Thanks for the advice 
Loramir
|
|
|
| Re: Recipe Thread [message #2518 is a reply to message #9226 ] |
Mon, 27 October 2008 18:47 |
|
Susan from Athens
Messages: 817
Registered: October 2008
Location: Athens, Greece |
Senior Member |
|
|
If you found the sorghum molasses interesting you might try petmez. We used to make it every autumn, using must: freshly pressed, unclarified wine juice we bought from any of the small wine presses in the areas around Athens, where they grow an awful lot of grapes for wine.
You clarify the must, by simmering it for a couple of hours with a sachet that contains ash, especially ash from burnign old vine branches. You skim regularly to remove any scum. You can use the clarified must to make jellies and something we call mustalevria, where you boil up semolina with it, set it and sprinkle with sesame seeds and chopped almonds and/or walnuts.
Otherwise you continue to boil down somewhat more vigorously until it can set, i.e. you have soft caramel, that coats the back of a spoon and if you draw your finger through it (the stuff on the back of the spoon) you leave a line.
It's used similarly to honey for a number of things in Greece and just like wine differs in flavour according to variety and terroir.
“I have always imagined heaven to be a kind of library.” –Jorge Luis Borges
|
|
|
| Re: Recipe Thread [message #2565 is a reply to message #2515 ] |
Mon, 27 October 2008 20:30 |
|
|
Yup! That's what I've got! It's yummy.... ^_^
|
|
|
| Re: Recipe Thread [message #2586 is a reply to message #2367 ] |
Mon, 27 October 2008 22:43 |
 |
Black Bear
Messages: 3216
Registered: September 2008
Location: Indianapolis, IN USA |
Senior Member
[Moderator] |
|
|
| Loramir wrote on Sun, 26 October 2008 19:09 |
Where exactly does one get six different honeys?
|
Farmer's Markets are a good start, as folks have said; but you might also see if South Carolina has a Honey Producers Association website, which would link you up with individual bee farmers who could ship you their stuff. I tend to buy most of my year's supply of honey at our State Fair every year--there's a family company called Hunter's Honey who always have about 15 different kinds and let you sample on the spot. (I'd link to them here, but you should see what you can find locally first...)
Right now on my shelf I have basswood, which has a very delicate sweet flavor; black raspberry, which has a lovely hint of the fruit in the aftertaste; tulip poplar, which is darker and richer, a little less overtly sweet; buckwheat, which has such a strong flavor that I tend not to use it except in cooking; and finally a pound of mixed wildflower stuff from one of my neighbors who keeps a couple hives in the back yard.
"The time is always right to do what's right."--MLK Jr.
|
|
| | | | |
| Re: Recipe Thread [message #2852 is a reply to message #9226 ] |
Wed, 29 October 2008 18:48 |
|
This Trappist Monastery makes their own honey and it's wonderful. They also have an online store.
"And by the way you look fantastic in your boots of Chinese plastic."
|
|
|
| Re: Recipe Thread [message #2857 is a reply to message #2852 ] |
Wed, 29 October 2008 18:54 |
|
|
Oooh that looks yummy. I think I need to order a box at some point...
|
|
| | | |
| Re: what to do with ROSE HIPS [message #3420 is a reply to message #3413 ] |
Mon, 03 November 2008 11:15 |
|
Susan from Athens
Messages: 817
Registered: October 2008
Location: Athens, Greece |
Senior Member |
|
|
| Jeanne Marie wrote on Mon, 03 November 2008 17:48 |
OK, does anyone know what I can do with rose hips? My Wild Thing bush (which is behaving like a climber, truth be told) has produced a lovely crop of beautiful rose hips (in her first fall no less! she's quite enthusiastic), and I would love to make tea and such, but I'm not sure exactly how to go about it. Just add hot water and stir? break them open? Dry them, then rehydrate? Dance around them under a full moon?
I'm sure there are other things besides tea I could try...so, any and all suggestions would be welcome!
Many thanks in advance!
Smiles,
Jeanne Marie
|
Well done on your Wild Thing, I'm sure she made your heart sing (sorry I couldn't resist). Just to get started there's a rose jelly recipe on epicurious.
I know I have some other stuff in my books, I'll have a look when I get back home. Have fun and let us know how they turn out
“I have always imagined heaven to be a kind of library.” –Jorge Luis Borges
|
|
| | | | | | | |
| Re: Recipe Thread [message #4872 is a reply to message #9226 ] |
Wed, 12 November 2008 19:27 |
|
I need to teach y'all how to make enchiladas. But enchiladas have cheese, damn it.
"And by the way you look fantastic in your boots of Chinese plastic."
|
|
|
| Re: Recipe Thread [message #4893 is a reply to message #4872 ] |
Wed, 12 November 2008 20:54 |
|
| ssshunt wrote on Wed, 12 November 2008 19:27 |
I need to teach y'all how to make enchiladas. But enchiladas have cheese, damn it.
|
*raises hand* We LOVE cheese over here!
|
|
|
| Re: Recipe Thread [message #4904 is a reply to message #4893 ] |
Wed, 12 November 2008 21:40 |
|
| Mori-neko wrote on Wed, 12 November 2008 20:54 |
| ssshunt wrote on Wed, 12 November 2008 19:27 |
I need to teach y'all how to make enchiladas. But enchiladas have cheese, damn it.
|
*raises hand* We LOVE cheese over here!
|
me too. *waves*
Bonnie Holmes the faster ahead I go, the more behind I get
|
|
| | | |
| Re: Recipe Thread [message #4962 is a reply to message #2367 ] |
Thu, 13 November 2008 12:54 |
 |
Creek
Messages: 44
Registered: October 2008
Location: Valencia, CA |
Member |
|
|
| Loramir wrote on Sun, 26 October 2008 19:09 |
Also, how do you prefer to eat honey? On bread? In recipes? In tea? Plain? Just wondering. I like honey but am never really sure how to eat it besides on bread, occasionally accompanied by cheese. Chalice made me want to eat lots of honey, but our boring honey seemed very dull compared to Mirasol's special honeys.
|
I personally like to use honey when I'm making applesauce. I just replace the sugar with honey, it just gives it that extra little kick.
"remember, it's called a play... that means you should PLAY"
|
|
| | |
| Re: Recipe Thread [message #5002 is a reply to message #9226 ] |
Thu, 13 November 2008 21:40 |
|
Enchiladas--OK! But first I need to write down the recipe and make sure I'm not leaving anything out! (It's one of that "a handful of this, a pinch of that recipes...)
"And by the way you look fantastic in your boots of Chinese plastic."
|
|
|
| Re: Recipe Thread [message #5458 is a reply to message #9226 ] |
Tue, 18 November 2008 20:17 |
|
Susan from Athens
Messages: 817
Registered: October 2008
Location: Athens, Greece |
Senior Member |
|
|
Torta di Mandorle e Cioccolata
Chocolate and almond Cake
This recipe is from Claudia Roden’s wonderful The Book of Jewish Food, which is so much more than a cookbook: it is sociology of food for one ethnic group around the world, eminently readable, while also delicious. This is the virtuous but delicious low-cholesterol, gluten-free, dairy-free chocolate cake that tastes delicious. The look is slightly speckled but the flavour is full-on chocolate. She found it in a book called Dal 1880 ad oggi: la cucina ebraica della mia famiglia (1982), by Donatella Limentani Pavoncello and is a dish once cooked in the Rome Ghetto. It uses only beaten egg whites and no egg yolk.
250g (9oz) blanched almonds
200g (7oz) dark, bittersweet chocolate
(I used Valrhona: Le Noir Gastronomie, 61% cacao)
250g (9oz) sugar
7 egg whites
oil and flour (or matzo meal) for the cake tin.
Finely chop the almonds and chocolate together in a food processor, then add the sugar and mix well. Beat the egg whites into a stiff meringue and fold into the chocolate and almond mixture. Oil a 23cm (9-inch) springform pan (actually mine was 25cm and it came out fine and I used ordinary olive oil), then dust with flour or matzo meal. Bake in a preheated 330 F / 150 C / gas mark 2 oven for 1 hour, until firm.
Cool and, before serving, run a knife around the edge and remove the springform. Serves 10-12.
Delicious and light on the day baked and the day after. It didn’t survive any longer.
“I have always imagined heaven to be a kind of library.” –Jorge Luis Borges
|
|
| |
| Re: Recipe Thread [message #5524 is a reply to message #9226 ] |
Wed, 19 November 2008 10:03 |
Jeanne Marie
Messages: 320
Registered: October 2008
Location: Kansas City |
Senior Member |
|
|
I found this recipe today and thought I'd share it and the story behind it with everyone...hope you all enjoy!
from Urban Grown, the newsletter of the Kansas City Center for Urban Agriculture, in an article by Bonnie Winston:
Late afternoon, August 14th, KCCUA's Katherine Kelly, myself and our indispensible interpreter Ayan Arale set out to visit Khadija Yussuf, a small, beaming Somali refugee, in her home at Juniper Gardens in Northeast Kansas City, KS. Khadija welcomes us wrapped in colorful African prints from head to toe. At age 23, she is one of nine children and mother of four. She grew up in a small town in the northern part of the East-African nation of Somalia; she says she began cooking with her sisters when she was 14 years old. In Somalia, the kitchen is the sole province of women. Women do all the cooking, both at home and in Somali restaurants. And by the way there are several such restaurants right here in Kansas City but more on that later.
While the majority of traditional Somali dishes are meat-based (beef, goat, lamb, chicken and camel), it seems likely that the Bantu, the tribe or clan to which Khadija and many of the other women living at Juniper Gardens belong, eat more vegetables. The Somali cuisine has been influenced by the English, French and Italians who colonized them. Pasta, for example, has become a staple in the Bantus' everyday diet, along with basmati rice.
We followed Khadija (with 7-month old Makai tied securely onto her back) into her kitchen where she proceeded to prepare "Kana", a dish based on pac choi greens, okra and other seasonal veggies. Though Americans are used to cutting and chopping on a board, Khadija deftly cut everything in her hands while we held our breaths. She worked effortlessly, efficiently, comfortably, adding, stirring, simmering. I watched her carefully, trying to judge how much, how many, how long. I'm sure Khadija's never cooked from a recipe and probably never will but the delicious conclusion was too good not to share (see recipe below).
Kana
Vegetable Oil, ¼ c
Pac Choi, 1 bunch
Onion, ¼ small
Okra, about 8 medium-size
Chicken Bouillon Cube, 1 (21gr/1 oz)
Grape / Cherry Tomatoes, about 1c
Green Bell Pepper, ½ medium
Potato, 1 medium
Water, 1 c
Salt, ¼-1/2 t
Cumin, ground, ½ t
Remove stems from pac choi. Roll/gather leaves tightly; chop cross-wise into julienne strips, about 1/8” wide. Heat oil in a medium-sized sauce pan. Stir in pac choi, and cook over medium-low heat, stirring occasionally. Add chicken bouillon cube. Slice onion & add. Add tomatoes, crushing slightly with the back of a spoon. Cut okra into about ½” slices & add to pan. Chop green pepper, small dice; add. Add cumin, cover & simmer 10-15min. Peel potato & cut into ‘sticks’, about ¼” thick & ¼” wide; add along with 1 cup water; stir well and cook until potato is tender.
Serves 4-6.
|
|
|
| Re: Recipe Thread [message #5596 is a reply to message #5458 ] |
Wed, 19 November 2008 20:41 |
|
Hrm.... that book looks good. Might add it to my present to my dad and his wife. (I got them a different Jewish cookbook last year for Hannukah, and they loved it).
When I get home, I got linked to a delicious sounding mac and cheese recipe. Also, to derail slightly, for a truly impressive bit of cooking, take a look at Alinea at Home or (by the same woman) French Laundry at Home
|
|
|
| Re: Recipe Thread [message #6299 is a reply to message #9226 ] |
Thu, 27 November 2008 17:49 |
Piankatank
Messages: 35
Registered: October 2008
Location: Virginia, USA |
Member |
|
|
This is from the Virginia Hospitality cookbook 1975. I am giving the recipe as written, but I don't use the butter in mine. I have also decided that 3 large sweet potatoes must equal six cups when mashed, measuring is for those that seek a consistent product and my family is more accustomed to the unexpected at the dinner table. As sweet potatoes vary in sweetness you should give a taste test to the potatoes prior to adding anything. I have never gotten fancy enough to try it in half an orange.
Sweet Potato Souffle'
6 cups sweet potatoes, cooked and mashed
1 cup brown sugar
1/4 cup butter
1/8 tsp. nutmeg
pinch of salt
3 eggs
1/2 tsp. vanilla
Preheat oven to 400. Combine all ingredients in large bowl and mix well. Pour into lightly buttered 2 quart casserole. Bake until light brown. Serves 8.
Note: May be placed in an orange half and baked in same manner with marshmallows on top.
|
|
| |
| Flax-Date Cookies [message #6526 is a reply to message #9226 ] |
Mon, 01 December 2008 10:32 |
Jeanne Marie
Messages: 320
Registered: October 2008
Location: Kansas City |
Senior Member |
|
|
Hello all!
It was cold and snowy/rainy yesterday, and I was seized mid-afternoon by a bit of post-Thanksgiving-driving-9-hours-baking-bug. So, I experimented with re-creating (or at least sidelining) a cookie of which I am inordinately fond that's made by a local bakery. I made two batches, and don't see a huge difference between them, but batch 2 was completely gluten-free, for those to whom such things matter. Feel free to experiment and report back!
Smiles,
Jeanne Marie
Flax-Date Cookies
Get two large eggs and two sticks (1 cup) of butter out of the fridge, and set on counter to get up to room temp.
Preheat oven to 350 F (375 if you aren’t using those nifty air-bottomed pans like I have).
Put water on to boil.
Place ~6 oz whole pitted dates (minus the two "test dates" I munched) in a pyrex mixing cup. Completely cover the dates with boiling water and set aside.
In a smallish bowl, mix together:
1 cup whole wheat/whole spelt flour combo*
1 cup white sorghum flour+
1/2 cup of tapioca flour
1 tsp baking soda
1 tsp sea salt
Set these dry ingredients aside.
Cream the room temp butter with 1 cup of sugar. Scrape down the bowl at least once while creaming. Add 1 tsp vanilla extract (yes the good stuff!) and the two room temp eggs. Again, scrape down the bowl while beating til fluffy. Set briefly aside.
Now, drain the dates, but reserving the water. Put dates in a food processor and process til smooth-ish and paste-like, adding a few tsp of reserved water if they seem recalcitrant. Blend the date paste into the butter-egg mix. (Feel free to drink the remaining date water!)
Add the dry ingredients to the butter-date mix in two or three batches, scraping down the bowl before each addition. Finally, fold in 1 cup of whole flax seeds. Taste batter, just in case!
Drop batter by rounded spoonfuls onto parchment paper-lined cookie sheets. Bake roughly 10-15 minutes, until bottoms are golden brown and tops are puffed by no longer shiny-wet. Cool in pan a few minutes, then remove to rack or kitchen table. Makes probably 2 dozen, depending on your spoon size! Best texture is the next morning, but they taste yummy hot, too!
*Flour in my house tends to be a bit of an adventure. I generally look around the bulk section of Nature's Pantry and get a bit of this, a bit of that...whatever looks good, and then dump it all into a yellow tupperware container, giving a vigorous stir before burping the lid [I love lid-burping, don't you?]. Please feel free to substitute your favorite wheat-ish based flour, if you go the Batch 1 route.
+For Batch 2, I used all sorghum flour, for a gluten-free treat! That was the only difference int eh batches. The only noticeable difference was that Batch 2 was a tiny bit crumblier. You might add 1 tsp of xanthan gum if using all sorghum flour, that might cure the crumblier-ness.
|
|
|
| Pages (5): [ 3 ] |
  |
Goto Forum:
Current Time: Sun May 26 03:52:29 EDT 2013
Total time taken to generate the page: 0.10952 seconds |
Members
Search
Help
Register
Login
Home
