My grandma makes a mean rhubarb pie. AFAIK, that's the only use for it. (I'm sure there are more, that's just all I know.) Actually, it might be rhubarb-strawberry--I'll have to ask, now, next time I talk to her.
Printable View
My grandma makes a mean rhubarb pie. AFAIK, that's the only use for it. (I'm sure there are more, that's just all I know.) Actually, it might be rhubarb-strawberry--I'll have to ask, now, next time I talk to her.
OK made rhubarb jam today. My first foray into jams and jellies and canning. It was fun and easy! Used a recipe from the 1930's essentially rhubarb lemon rind and 2.5 cups of sugar overnight then the juice of the lemon in the morning and cook the beejeebers out of it till it starts to get REALLY thick!
Canned it using the boiling method but you could parafin it as well I am sure.
Also this week's CSA was bok choy, turnips, and of course turnip greens and lettuce and radishes.
Soo anyone have a bok choy recipe you cook every day? Turnips that are divine?
Turnips au gratin.......same method as potatoes, use real Gruyere and real cream. Make the turnip slices about 3/4 thick and a tad more salt. Also roasted garlic turnip puree is amazing, just make it like mash potatoes. When you boil you veggies just add a ton of garlic cloves. Mash as usual.
OK this week's veggie roundup brings me things I never cook so I need ideas.
1) Swiss Chard- It's a leafy green so I could cook it like greens I guess. There is also a recipe for sweet and sour chard that came with the veggie box. (They always give you a few recipes with the box.) Anyone have a great Swiss Chard recipe?
2) Fennel- I have never cooked fennel any ideas? The box says to roast it but that is kinda vague. Looking for good recipes for this one too. What goes with it? Any good recipes?
Also I have 12 tons of salad stuff (lettuce mostly) anyone have any ideas for this other than salad?
I also have sugar snap peas and green beans and potatos if anyone has a gotta try with these but these are veggies I cook with all the time so they are not strange to me.
I also have pints and pints of rasberries but I don't need any clues as to what to do with those. They go in my mouth nicely and in pudding and on/in pancakes etc.....
Finally, they gave me enough turnips that I can try Camel's excellent turnip recipes!!!! (WOOOOTTTT)!
Also anyone who likes beets HAS to try this recipe!!!
Shred beets - (I did this manually and got my hands very beet red but I think a food processor would work well)
Saute in some butter (I used a couple of teaspoons but you could use more)
While sauting add the juice of a lime (I didn't have tons of beets so I only used half)
It takes about 5 minutes to cook although the beet shredding took me quite a while.
I served it with balsamic/maple glazed sauted thin cut pork loin chops, salad with walnuts and pineapple with white balsamic vinegar dressing, coucous with pine nuts and cheesecake pudding with rasberries.
I don't know about RL, but back when I played EQ there was this recipie that mixed fennel with cheese and some other stuff. It's got to be based on something real, right?!?!
This man is interested and would like to subscribe to your newsletter:
http://tv.popcrunch.com/wp-content/u...ht_schrute.jpg
Ok what do I do with Eggplants?
I have come into possesion of many eggplants from my CSA.
I simply am not sure what to do with them. Any suggestions?
I know that when I worked in the rice patties there was a cook that made an amazing eggplant casserole with cheese and rice and sausage maybe. Does anyone have a recipe like this?
Anyone have any other to die for recipes? I'm not much on eggplant parmasian but if someone has a go to recipe I'll try it.
My grandparents would just slice it add cornmeal and salt and deep fry the sucker. ( Sorta what they did to a variety of veggies). But I am trying to keep this somewhat healthy since I can't fit into my winter wardrobe yet.
Any ideas?
Tempura is great.........easy too!
Eggplant Poptarts?
Throw them away? People that eat vegetables have smaller brains. Save your brain! Eat a cow!
My two favorites are Eggplant Pirogue and Stacked Eggplant Napoleon. Here's the recipe I found for Pirogue:
This is my version of a dish at my favorite Cajun Restaurant in New Orleans. Cajun Fried Eggplant smothered in a delicious Au Gratin Sauce with shrimp, crab and crawfish. Serve over angel hair pasta and make sure you have warm French bread because you wont want to leave any of this rich sauce behind.
Au Gratin Seafood Sauce
¼ Cup Butter
¼ Cup Flour (for roux)
½ tsp. Cajun seasonings (Emeril)
1 tsp. Granulated Onion
½ C crab stock or chicken stock
1 ½ Cup half and half
¼ Cup Butter Pieces
1 ½- 2 C Parmesan cheese
1 TBS butter
½ tsp crab boil mix
2 Cups Cooked Shrimp
1 Cups Crawfish Tails
1 Cup Lump Crab
½ C white whine
Salt and pepper to taste
Fried Eggplant
1 eggplant (cut ½ inch thick pieces)
1 egg
½ C half and half
2 C fish fry
1 C bread Crumbs
1 C flour½ tsp Cajun seasonings or to taste
1 C flour
Garnish With Lemon
Preparation:
In a heavy saucepot bring stock, Cajun seasonings and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half and butter, bring to just a boil add cheese. Simmer on low heat.
In Separate pot sauté garlic in 1-tablespoon butter, add seafood and crab boil mix cook for 3 minutes. Add seafood to white sauce. Simmer on very low heat.
Fry Eggplant Pirogues: soak the eggplant in water and 1 tsp salt for 10 minutes. Beat egg and half and half in bowl. Mix fish fry, breadcrumbs and seasonings in separate bowl. Flour in bowl. Dip eggplant in egg mixture, in flour, in egg and in breadcrumb mixture. Fry at 350 for 3-5 minutes or until golden brown.
Ladle sauce over eggplant and serve with angle hair pasta.
For the Eggplant Napoleon, I haven't found a recipe yet for the dish I like, but it's basically fried eggplant rounds layered with a shrimp, oyster, and eggplant dressing, topped with oyster cream sauce and served with angel hair pasta.
Happy cooking!
Fry the suckers......... Trying to finish off my garden so fried green tomatos and fried eggplant have become my every night veggie of choice !
I love this meatloaf recipe. I set this up during halftime of the football game, stuck it in the fridge, and I can pop it in the oven when I start getting hungry. I'm experimenting for the first time with ground turkey instead of ground beef--I'm not eating turkey burgers yet, but am having good results with the turkey in most of my casserole-type recipes.
Tonight I'm having this with spinach, wild rice, and a nice pale ale, or maybe a lager.
Beast's Jack Daniels Meatloaf
1 1/4 pounds lean ground beef
1 pound pork sausage (I use Jamestown hot sausage)
1 cup Jack Daniel's Barbeque Sauce (I use Spicy Original)
1 cup bread crumbs
1 small onion, finely chopped
1 egg, slightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1. Heat oven to 350ºF. In large bowl, combine ground beef, sausage, barbeque sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, pepper, and mustard, mixing lightly but thoroughly.
2. Shape meat into a loaf about 1 1/2 to 2 inches thick and place into a baking dish.
3. Bake in 350ºF oven 45 to 50 minutes or until no longer pink and juices run clear. To serve, cut meatloaf into 1-inch thick slices.
Beast,
In my experimentations with ground turkey, and ground venison (also a very lean product). I have found that "saucy" or "spicy" recipe's hold up best to experimentation.
So Turkey taco's and turkey chili and turkey spaghetti all work well enough. turkey stuffed peppers also work well.
If you need some fat half and half mixtures also work well.
The meatloaf sound fabulous!
I had a southern living recipe for meatloaf and adoboe sauce mashed potatos that was amazing lots of ZING in the adobo sauce to help the mashed potatos taste great without tons of fat.