sarahbyrdd: (Cornucopia)

I made lemon curd.  This could be bad.

I followed this recipe, but used standard lemons: http://www.foodinjars.com/2010/01/meyer-lemon-curd/

I had leftover juice, but the extra zest kicked the curd over the edge into fabulous.  Also, Farmer's Cow brand eggs have some of the best looking yolks I've seen. 
sarahbyrdd: (Cornucopia)
More food in jars!




Chowchow!




Quickles & Yogurt
sarahbyrdd: (Cornucopia)

1) Double batch of banana bread/muffins made, muffins frozen

2)  Much laundry done

3) Tomatoes canned:

tomatoes

4) Mozzarella has finally been achieved!



5) Finally found the USB cord for my camera, so I can post pictures of things ...



Like my entry for the embroidery challenge at Northern Region.  Any beekeepers (cvirtue, I'm lookin' at you) out there want a nifty little piece (no more than 6" square)?

sarahbyrdd: (Default)
This blog is facinating: http://fedupwithschoollunch.blogspot.com/ A teacher is eating and documenting the lunches in her school for a year. Less than a month in you can see why school lunch is a cause celebre.

See also interview with Mrs. Q: http://smallbites.andybellatti.com/?p=4806

Meanwhile on Food Politics, Marion Nestle oversimplifies the childhood obesity "crisis" by referencing two New York Times articles. http://www.foodpolitics.com/2010/01/childhood-obesity-explained/. I'm not saying that kids don't suffer from too many sedentary activities and their eating habits aren't systemically screwed ... But, there's IS more to the equation than calories in vs. calories burned.
sarahbyrdd: (bacon)


Last night's Ladies Who Dine hosted by moi was lots o fun, if I say so myself.   I had been hoping that by mid-September we'd be having cooler weather so I could do some serious cooking.  It was a warmer day, but I persevered. 

The menu :

Sliced Beefsteak and Pineapple tomatoes from the greenmarket
Steamed shrimp with remoulade

Mustard greens, black eyed peas, and cornbread

vanilla ice cream with drunken apricots, shortbreads and pecan cookies (thanks Kate!)

The tomatoes were spectacular, especially the pineapple variety which was a lovely yellow with swirls of orange and green in the flesh.   For the shrimp, I followed the classic recipe on the Old Bay tin:  2T Old bay, 1/2 C water, 1/2 vinegar steam until done.  The remoulade was my quick and dirty version:  mayonnaise mixed with harissa paste to taste.  

Here's a picture of the main.  I finally remembered that I have a camera! 

The blackeyed peas and cornbread were a big hit, and even the greens made a convert.  The secret is BACON!  Bacon makes everything better.  Other than that, there is no trick.  I split a pound of bacon between two pots and started to render the fat over a low heat.  Into one pot went 3 cans of black eyed peas (can-juice rinsed off) and about a cup of water, into the other went the washed, stemmed, and torn mustard greens (2 bunches) with only the water clinging to the leaves.  Cover both, cook for at least an hour over low heat.  Stir occasionally, add water as needed.

The cornbread is a family recipe, which I'm not sure I'm allowed to divulge, but here are the important parts.  There is no sugar in my family's version.  The egg and milk should be room temperature.  Cook it in an iron skillet that's been in the oven while it preheats with 1T of vegetable oil in it, the batter should sizzle a bit when you pour it into the pan.  Do not overcook, you want the outside crispy and the inside very moist, about 15 minutes should do it.

The drunken apricots are the delightful byproduct of an apricot liqueur that I make following this recipe: 
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226299
This year's version used raw sugar, which I think improved the flavor greatly.  

Thanks y'all!  I'm looking forward to next month! :-)

 

sarahbyrdd: (Default)

Didn't even know we had one in my hood.  I checked out Vinacciolo http://www.vinacciolonyc.com last night with a few friends and can recommend it as a nice spot to drop in for a few drinks.  They have a nice selection of appetizers and a few mains if you're inclined to stay for dinner. The wine list is interesting and not outrageous (by NYC standards) and gives you the option of getting a half-glass (3 oz) or a full glass of many wines as well as their by the bottle selections.  I chose the Vin De Pique Nique, a French organic white to start; it had the honeyed apples pears and peaches as advertised and was bright and fresh with a hint of fizz.  A very nice start.  My second wine was also enjoyable and organic, the Fabula Rossa Montereggio "Maremma" from Italy;  I definately got the dark fruits and leather, but didn't taste the chocolate or violets.  Not a problem.  

The three of us shared the saffron rice balls, the pate de campagne, and a selection of 5 cheeses (I recognized a standard chevre, morbier, and assagio, and there was also a nice blue and camembert, but I couldn't tell you which ones).  The rice balls could have been more highly spiced but the cheese and pate were just as one would want.  To finish we split a chocolate ganache ... which was just that, a slab of chilled ganache on a plate with some creme Anglais and a few berries.  Good for when you need that intense chocolate fix.  It went quite nicely with my vin santo.

sarahbyrdd: (Default)

The Omnivore's Hundred is a list of foods the gastronomic Andrew Wheeler thinks everyone should try at least once in their lives.

The rules of the meme:
1) bold those you have tried
2) strikethrough those you wouldn't eat on a bet.
2a) Italicize any item you'll never eat again.
2b) Asterisk any items you'd be interested in trying but have not yet.

Score!

Jul. 16th, 2008 01:00 pm
sarahbyrdd: (Default)
 I finally made it over to the Wednesday Greenmartket on Ninth Avenue.  The produce is looking lovely!

1 Romaine Lettuce
1 Red Boston Lettuce
1 bunch o carrots
1 bunch o radishes
1 yellow squash
4 peaches

all for the modest sum of $10.00

The local cherries and apricots were looking delicious but a tad too pricey for this week.  For my future reference there is also a cheese and egg stand that I'll check out after vacation, as well as the expected Meredith's Baked Goods.

DROOL

Jun. 26th, 2008 11:33 am
sarahbyrdd: (Default)
 A friend dangled this across email this morning ... and I just can't stop gazing at it's deliciousness.  

Cake, please!

Mascarpone-Filled Cake with Sherried Berries

http://www.gourmet.com/recipes/2000s/2008/07/mascarponecake

3 Yums

May. 20th, 2008 11:01 am
sarahbyrdd: (Default)
 Now there's an idea: spiked bubble teas.  http://www.nytimes.com/2008/05/18/fashion/18shake.html?ref=dining

They'd be sweet desserty girly drinks for sure, but there's the potential for some yum in there.  I especially like the idea of an almond tea spiked with bourbon.  


I made this cherry cake this weekend.  http://smittenkitchen.com/2008/05/cherry-cornmeal-upside-down-cake/

I didn't bother to pit the cherries, but used them whole clafoutis style.  It was delicious fresh out of the oven, but a tad dry a day or two later. If I really wanted to do some damage a bit of whipped cream or creme fresh would send it over the top. 

I also made very simple lamb shanks based on a fricassee recipe from Jacques Pepin's "Cuisine Economique"  

2 meaty lamb shanks
olive oil
2 lbs. yams
2 Tbls red wine vinegar
1 tsp pepper
1 tsp herbs de province
1/2 cup water

Brown the shanks in a little olive oil then add the rest of the ingredients.  Simmer on low for 2 hours or so, adding water if needed, until the meat is falling off the bone.   Simple.  

If I repeat with shanks rather than using stew meat as the original recipe called for, I'd reserve the yams for the 2nd hour of cooking so they'd have a little more tooth, though meltingly tender as they were in this round wasn't bad at all.  

ADDED:  I'm happy to say that the lamb leftovers layered in a container shepherd's pie style (yams on bottom, frozen mixed veg, then lamb on top) are verrrrrrrrrry tasty!


sarahbyrdd: (Default)
New York, I'm not sure if it's city or state, now has a law that all chain restaurants must have the calorie counts of items on their menus.  Last night was my first opportunity to see this law at work.  I stopped in at the Chevy's on 42nd Street for a small nibble before seeing "Iron Man" (which totally rocked!) and was handed their updated menu.   Interesting reading, but not surprising.   Finding a small nibble was very challenging as even the appetizers and salads were clocking in at 1000+ calories.  I settled on a single chili rellenos ala carte plus a small margarita and the gratis chips & salsa.    Frankly, that was plenty.  It just brings home the enormous portion inflation that's happened in most restaurants.  

If the law manages to stay in effect, it'll be interesting to see if the restaurants find themselves slimming their portions or recipes to make those calorie counts look more reasonable.  In the current slim at any cost popular culture, willfully ordering a 2000 calorie dish could feel like a heck of an act of defiance.   I'm willing to bet sales of their gooier items will fall off, otherwise.

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