Oh, Saria, (part two)

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I made creamed corn!

I'm eating it now.

I'm a happy camper.
Originally Posted by ninja dog
Hot damn, you go!! I love creamed corn, think it would be too messy to email me a few scoops?




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I'm glad you made it and liked it, ninja.
Which herbs did you use?
Even though ninja dog is clearly not interested, here is the eggplant pickle recipe. Since they're not actually in season now, you have plenty of time to prepare.

1 large Italian eggplant
1 oz sherry vinegar
1 oz balsamic vinegar
2 oz honey
1 oz olive oil
1 pinch ground cumin (freshly ground makes a huge difference)
Salt and pepper

Peel the eggplant and dice into 1/2-inch cubes. Lightly salt and leave over a strainer or in a colander for 30 minutes. Squeeze out excess moisture then saute in hot olive oil until golden all over. Add honey, cumin, and black pepper and cook 5 minutes. Add sherry vinegar and cook another 5 minutes. Add balsamic, bring back to a simmer, remove from heat, cool, and allow to sit for 48 hours before use (though let's face it, we used it the next day or day off at work lots of times).
Originally Posted by Saria

Oh, that sounds wonderful - I love eggplant. What's it good with? I'm glad it calls for Italian eggplant. I wish I could find the Japanese ones here still, but I never see them any more.

I live alone. If I'm stingey and don't take some to work to share, how long do you think it'll keep in the fridge?
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Last edited by auntnett; 06-24-2010 at 01:06 PM.
I'm not sure since we used batches within a week, but I'm sure at least two weeks can be had.
The salad featured one long slice of Japanese eggplant griddled. The smoked goat cheese, arugula, the candied peppers (which I will post how to make, it's just a matter of roasting some peppers), and pine nuts. For the canapé version, we served it on small crostini and used sliced Japanese eggplant rounds.
So, you could use any of those components with this. A sandwich with this, roasted peppers, goat cheese, and arugula for example.
You could also maybe purée it and use as a dip for veggies?
It could make for an unusual but good pasta sauce, perhaps with some tomatoes.
And this would be great with simply prepared chicken or a fish like bluefish or mackerel.
Yum, that all sounds good. First thing I may try is just a salad with arugula, roasted peppers, goat cheese, a few pine nuts and the eggplant . . . .
2C/3A/3B - modified CG - fairly fine now, normal/low porosity/normal elasticity

Current Main Rotation: MG217 medicated or Aim2Health 'poos for scalp, Elucence cond., Spiral Solutions Protein & Deeply Decadent Cond., CJCCCC reg or lite,CJ Pattern Pusha,, Giovanni LA Hold Hair Spritz + lots more, sporadically

HG Method: Super Soaker + Smasters-ing, brief upside down diffusing w/360o diffuser then clips/clamps & air dry. Newly gray - stopped my henna glosses!

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Posts: 15,533
Simply basil.

I ate a whole bowl. Round 2 is coming up.
Oh, by the way, the recipe doesn't make that much. It was sized down for the function, so it's not restaurant-size yield.
I'll definitely hoard it, then!
2C/3A/3B - modified CG - fairly fine now, normal/low porosity/normal elasticity

Current Main Rotation: MG217 medicated or Aim2Health 'poos for scalp, Elucence cond., Spiral Solutions Protein & Deeply Decadent Cond., CJCCCC reg or lite,CJ Pattern Pusha,, Giovanni LA Hold Hair Spritz + lots more, sporadically

HG Method: Super Soaker + Smasters-ing, brief upside down diffusing w/360o diffuser then clips/clamps & air dry. Newly gray - stopped my henna glosses!

www.fotki.com/auntnett
Red and green gooseberries, sour cherries, whole milk buttermilk, squash blossoms, ricotta, red spring onions, cucumbers, whole milk, pasture eggs, upland cress, chamomile. That was today's purchases. Tomorrow I will probably stop by the market at Jackson Heights and pick up a few other things (raspberries likely). I have a vague idea of the things I want to make (a jam, a couple of different pies, ranch dressing, maybe biscuits) but I still put probably far too much on my plate to do. Sigh, the dangers of eating local.
Join Date: Mar 2008
Posts: 15,533
How does upland cress vary from watercress?
Saria, I would love a good ranch dressing recipe. I've tried a billion recipes and they are all too vinegary or strong to me. I'm not a bottled dressing type of gal so I'm not used to strong dressings.
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Ninja, it has thins stems and a more even shape to its leaves. It's a little more tender.

Jeep, I don't use vinegar, just lemon juice. I mix buttermilk, sour cream or creme fraiche, and mayo with a small clove of garlic mashed to a paste, chives, dill, a bit of parsley. I have buttermilk powder around, so I'm going to try adding some for a boost (though I'm really excited to try this whole buttermilk since it's so rare to find anymore). It should make it taste more like the bottled stuff. Honestly though, I admit I don't necessarily worry about it tasting like Ranch. I will often add the lemon zest because it's so nice in there, even if makes it taste different. I'm fine calling it buttermilk dressing.

Gooseberry chamomile jam with the green.
Gooseberry pie or tart with the red/pink.
Sour cherry hand pies.
Sweet cherry kuchen.
Squash blossoms stuffed with ricotta and chamomile, and perhaps something else.
Chamomile shortbread.
Possibly pork chops rubbed with chamomile.

Heh, I'm gonna have lots of dessert to take to work.

I wonder how Sydney's CSA is going . . .

Last edited by Saria; 06-27-2010 at 08:11 AM.
We saw squash blossoms at a little grocery near us run by a local orchard. If I knew what to do with them I would have bought some, I've never had any. What do they taste like Saria? Or is it more what you put IN them that you taste?




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
They're sweet, floral, and tender. Think squash but more floral. They're often fried, stuffed or unstuffed (egg wash and bread crumbs or a batter), which is what I'll be doing. A common use is in Mexican food where they are made into flor de calabaza quesadillas.
Also good in scrambled eggs.
We also did a salad with crab, pickled squash, and herbs and stuffed them but left them raw.

In Manhattan it's really hard to get some because chefs show up at the markets before anyone else and buy them all, but in Queens, a whole bounty!
Heh, I'm walking home from the market and the cutest little boy reached his hand to touch the lettuce sticking out of one bag. You should have seen the huge smile he shot me. Adorable!
They're great stuffed with goat cheese and fried, just as with ricotta and fresh mozzarella. On top of a pizza, in pasta tossed at the end. Fried plain dipped into aioli or drizzled with a little balsamic reduction.
You can bake them, sprinkled with crumbs, but I'd much rather fry them.
Ninja, it has thins stems and a more even shape to its leaves. It's a little more tender.

Jeep, I don't use vinegar, just lemon juice. I mix buttermilk, sour cream or creme fraiche, and mayo with a small clove of garlic mashed to a paste, chives, dill, a bit of parsley. I have buttermilk powder around, so I'm going to try adding some for a boost (though I'm really excited to try this whole buttermilk since it's so rare to find anymore). It should make it taste more like the bottled stuff. Honestly though, I admit I don't necessarily worry about it tasting like Ranch. I will often add the lemon zest because it's so nice in there, even if makes it taste different. I'm fine calling it buttermilk dressing.

Gooseberry chamomile jam with the green.
Gooseberry pie or tart with the red/pink.
Sour cherry hand pies.
Sweet cherry kuchen.
Squash blossoms stuffed with ricotta and chamomile, and perhaps something else.
Chamomile shortbread.
Possibly pork chops rubbed with chamomile.

Heh, I'm gonna have lots of dessert to take to work.

I wonder how Sydney's CSA is going . . .
Originally Posted by Saria
It's going. We got less greens this week and more "salad" stuff we can eat raw: baby carrots (real baby carrots... not chopped in a bag baby carrots), cucumbers, red lettuce, and some herbs. We also got more summer squash and zuchini. I picked up some bell peppers from the store too, so we are going to grill the zuchini, squash, and peppers tonight and have them with some simple whole wheat couscous.
Ooh, you should do some stuffed veggies one of these days!
I like shredded carrot salads/slaws.

To cut some of my work, I'm gonna go all jam with the gooseberries and make gooseberry-chamomile jam tartlets later on.
I will be getting more gooseberries next week though. I am hooked on their tart flavor!
Ooh, you should do some stuffed veggies one of these days!
I like shredded carrot salads/slaws.

To cut some of my work, I'm gonna go all jam with the gooseberries and make gooseberry-chamomile jam tartlets later on.
I will be getting more gooseberries next week though. I am hooked on their tart flavor!
Originally Posted by Saria
My dad suggested that when they were here visiting. What do you stuff them with? We aren't eating much meat these days, so I'd prefer to not use sausage-y type stuffings.
Heh, I'm not big on stuffing vegetables with meat. They're delicious, but I lean towards the stuffing I did last year for tomatoes of Arborio rice, or bulgur, quinoa, breadcrumbs. After you pull the insides of the vegetables out, you sauté them in some butter or oil, toss with your cooked grains (or cook them with the vegetables in the case of rice, if you prefer) herbs, spices, some cheese if you like (feta is a good one). Top with breadcrumbs.
Seafood if you par-cook the vegetables.
Others you can leave raw and stuff with something like herbed ricotta.
Also good is topping them with aioli and running them under the broiler.
Oh, and you should so make agua fresca with the cucumbers (great with mint or basil if you have it). So cool and refreshing!
I am picking my chamomile buds now, and I only have enough for the jam. Which means I'm going to pick up more.

I can't get over how pineapple-like it smells. When winter comes, there will be roasted pineapple with dried chamomile made.
Though I'm looking forward to apricots to use with it still fresh, too!

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