I'm on Vacation!!

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Anyone else interested in cooking something brand new-to-them? Whats
on your list for the coming week?

A smoked turkey and wild rice soup....Haven't researched or invented a
recipe yet though. 3dog's use of chipotle has me intrigued so I'll probably
use some of those too. Maybe I'll limit it to all Western hemishere(north
and south america continents) type food stuffs....or maybe not....thinking
what would I do without garlic.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hiya folks!

I finished a contract this morning...and I am now on vacation til
October 22nd!

Have lots of enjoyment!

Quoted message said:

Anyone else interested in cooking something brand new-to-them? Whats
on your list for the coming week?

Christine

Stuffed Grape leaves are definitely something I can live without, but I want
to see what some home-made ones taste like; the only ones I've had are in a
restaurant or I believe a canned variety once or twice "Aoli" something like
that.

I've been thinking about using a jar of Orlando grape leaves I bought some
time ago, along with some "nut currants" the grocer told me to use. I
already had pine nuts.

http://www.turkishtaste.com/orgrapleav.html
Orlando grape leaves

Here is the recipe I'm thinking of using
http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm

Since I've never done this before, I'm always a little nervous-nellie; and
I know it will be an all-day job for me.
--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

I don

On Sat, 13 Oct 2007 14:05:22 -0400, "Dee Dee" <[email hidden]>
wrote:

snip to my lou

Quoted message said:

Stuffed Grape leaves are definitely something I can live without, but I want
to see what some home-made ones taste like; the only ones I've had are in a
restaurant or I believe a canned variety once or twice "Aoli" something like
that.

I've been thinking about using a jar of Orlando grape leaves I bought some
time ago, along with some "nut currants" the grocer told me to use. I
already had pine nuts.

http://www.turkishtaste.com/orgrapleav.html
Orlando grape leaves

Here is the recipe I'm thinking of using
http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm

Since I've never done this before, I'm always a little nervous-nellie; and
I know it will be an all-day job for me.

I hope you try it. I really like the looks of the recipe, that has
inspired me to try making the stuffed grape leaves.
When you do we'll want photos.

koko
---
http://www.kokoscorner.typepad.com
updated 10/06

"There is no love more sincere than the love of food"
George Bernard Shaw

Christine Dabney said:

Anyone else interested in cooking something brand new-to-them? Whats
on your list for the coming week?

Christine

And for me, last night was my first night back at work after almost 3.5
weeks off. My mother in law was ill, then passed away, so we were
handling family life and doing a lot of eating out, visiting family and
such and with our traveling back and forth to PA I've put on almost 10
pounds! I'm going to be careful and work on some imaginative lower
calorie meals.
Enjoy your break- you've earned it 🙂
Goomba

On Sat, 13 Oct 2007 14:05:22 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

Stuffed Grape leaves are definitely something I can live without, but I want
to see what some home-made ones taste like; the only ones I've had are in a
restaurant or I believe a canned variety once or twice "Aoli" something like
that.

I used to have an Armenian neighbor who made them all the time. YUM!
I tried once or twice, but I put in too much rice and the leaves
broke. It's easier to watch than do.

Homemade aioli is a snap if you use the stick wand method. I've never
had any aioli other than homemade. Hollandaise is different. I'll
open up a can of Aunt Penny's in a new york minute.

--
See return address to reply by email

Goomba38 said:

And for me, last night was my first night back at work after almost 3.5
weeks off. My mother in law was ill, then passed away, so we were
handling family life and doing a lot of eating out, visiting family and
such and with our traveling back and forth to PA I've put on almost 10
pounds!

Must have been a good Dead Spread...

Quoted message said:

I'm going to be careful and work on some imaginative lower
calorie meals.

While you are dressed in black, no doubt.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy said:

Goomba38 said:

And for me, last night was my first night back at work after almost
3.5 weeks off. My mother in law was ill, then passed away, so we were
handling family life and doing a lot of eating out, visiting family
and such and with our traveling back and forth to PA I've put on
almost 10 pounds!

Must have been a good Dead Spread...

The dead spread itself was a simple lunch provided by the ladies of the
Brethren Church. Ham with a raisin sauce, boiled buttered potatoes,
cooked carrots and green beans, homemade applesauce (it is apple season
there) and a lovely gingerbread with whipped cream for dessert. Their
hospitality and kindness was very much appreciated.

Quoted message said:

Quoted message said:

I'm going to be careful and work on some imaginative lower calorie meals.

While you are dressed in black, no doubt.

Well.. it is slimming! I'll wear my black scrubs to work tonight in fact!

<sf> wrote in message news:[email hidden]...

Quoted message said:

On Sat, 13 Oct 2007 14:05:22 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

Stuffed Grape leaves are definitely something I can live without, but I
want
to see what some home-made ones taste like; the only ones I've had are in
a
restaurant or I believe a canned variety once or twice "Aoli" something
like
that.

I used to have an Armenian neighbor who made them all the time. YUM!
I tried once or twice, but I put in too much rice and the leaves
broke. It's easier to watch than do.

Homemade aioli is a snap if you use the stick wand method. I've never
had any aioli other than homemade. Hollandaise is different. I'll
open up a can of Aunt Penny's in a new york minute.

--

Trepidation! I dare not ask what the stick wand method is?

Here is a picture of the 'nut currants' the Turkish deli/grocery person told
me to use.
http://i21.tinypic.com/2dr6q2d.jpg
They are smaller than a regular dried currant. I put them beside some
smallish sunflower seeds to judge the size.

Dee Dee

On Sat, 13 Oct 2007 18:09:36 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

Trepidation! I dare not ask what the stick wand method is?

the one for mayonnaise that was discussed in another thread.

--
See return address to reply by email

On Sat, 13 Oct 2007 15:55:00 -0400, Goomba38 <[email hidden]>

Quoted message said:

Christine Dabney said:

Anyone else interested in cooking something brand new-to-them? Whats
on your list for the coming week?

Christine

And for me, last night was my first night back at work after almost 3.5
weeks off. My mother in law was ill, then passed away, so we were
handling family life and doing a lot of eating out, visiting family and
such and with our traveling back and forth to PA I've put on almost 10
pounds! I'm going to be careful and work on some imaginative lower
calorie meals.
Enjoy your break- you've earned it 🙂
Goomba

Sorry to hear about your loss, Goomba!

--
See return address to reply by email

Goomba38 said:

And for me, last night was my first night back at work after almost 3.5
weeks off. My mother in law was ill, then passed away, so we were
handling family life and doing a lot of eating out, visiting family and
such and with our traveling back and forth to PA I've put on almost 10
pounds! I'm going to be careful and work on some imaginative lower
calorie meals.
Enjoy your break- you've earned it 🙂
Goomba

My condolences Goomba. I hope that you had a nice send off. There seems to
be a lot of that going around this year. I lost my mother in April. A few
weeks after that a good friend died, and then my sister in law's mother. I
just got word that a nephew's father in law died (while on vacation in
South Africa). It has not been a great year for people around me. I almost
feel guilty about having had a good time en enjoyed good health for myself.
..

Christine Dabney said:

Hiya folks!

I finished a contract this morning...and I am now on vacation til
October 22nd!

Good to hear that!

Quoted message said:

Anyone else interested in cooking something brand new-to-them? Whats
on your list for the coming week?

Christine

Perhaps not entirely new but have a recipe for apricot jam made with
dried apricots. As I didn't have enough apricots, made up the weight
with dried mango.

Also going to try Lidia Bastianich's recipe for bracciole, but made with
pork rather than beef. My mother is an expert polenta maker so will
leave that bit to her. That will be Sunday lunch.

Going to get some cheap white flour to make gluten for a couple of
Chinese dishes.

<sf> wrote in message news:[email hidden]...

Quoted message said:

On Sat, 13 Oct 2007 18:09:36 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

Trepidation! I dare not ask what the stick wand method is?

the one for mayonnaise that was discussed in another thread.

Oops, I thought you were speaking of the grape leaves LOL. My imagination
had gone wild!
Dee Dee

Christine said:

I finished a contract this morning...and I am now on
vacation til October 22nd!

Woohoo! When you go back to work, where will you be?

Quoted message said:

Anyone else interested in cooking something brand new-to-them?
Whats on your list for the coming week?

I "discovered" golden pomegranates a few weeks ago. I poached a couple
chicken breasts and I plan to make a chicken salad with homemade mayo,
poached chicken, celery, almonds, salt, pepper, and pomegranate arils. Maybe
a tiny bit of onion or scallion. Chopped pickles? I dunno.

I believe we've got a fair amount of excellent-quality slab bacon left; I
want to try making coq au vin with it. It'll depend on how much time I have
available; my jury duty starts Monday at 10 AM.

I picked up a lamb shoulder roast at the Auburn farmer's market this morning
with the intention of braising it with cinnamon, garlic, cumin, and dried
chiles. After cooking, I'll let it sit in the fridge overnight, remove the
fat, slice the meat, and make bastardized French Dip sandwiches with the
meat, the jus, and some pickles. I got the idea from an article on taco
trucks which appears in this month's issue of "Gourmet."

We've also got a goodly amount of tomatoes, butternut squash, and sweet
potatoes. Don't tomatoes and sweet potatoes get combined in some
South-American or African cuisines? I'll have to do some research.

Bob

On Sat, 13 Oct 2007 20:56:35 -0700, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Christine said:

I finished a contract this morning...and I am now on
vacation til October 22nd!

Woohoo! When you go back to work, where will you be?

I will still be here in Albuquerque, at least through most of January.
After that, not sure. I am trying to stay here at least through the
first week of May, but that may not happen. If it starts to be a bad
winter here (meaning snow and ice), then I will take off for the bay
area. And if I can't extend my contract, I will have to find
something. If it is anywhere else, it will be the bay area for sure.

Quoted message said:

I "discovered" golden pomegranates a few weeks ago. I poached a couple
chicken breasts and I plan to make a chicken salad with homemade mayo,
poached chicken, celery, almonds, salt, pepper, and pomegranate arils. Maybe
a tiny bit of onion or scallion. Chopped pickles? I dunno.

Quoted message said:

I picked up a lamb shoulder roast at the Auburn farmer's market this morning
with the intention of braising it with cinnamon, garlic, cumin, and dried
chiles. After cooking, I'll let it sit in the fridge overnight, remove the
fat, slice the meat, and make bastardized French Dip sandwiches with the
meat, the jus, and some pickles. I got the idea from an article on taco
trucks which appears in this month's issue of "Gourmet."

We've also got a goodly amount of tomatoes, butternut squash, and sweet
potatoes. Don't tomatoes and sweet potatoes get combined in some
South-American or African cuisines? I'll have to do some research.

My friend Meghan (the tall blonde in the NM Cook-in pictures) came
over tonight, and the upshot is that we are both cooking dinner here
tomorrow night. The menu tomorrow night will include the mock
porchetta. Meghan is thinking about making a butternut apple
soup.... I have tons of lemons in the fridge, so I am thinking of
making the French lemon creme [censored] from Baking: From my House to
Yours, by Dorie Greenspan. The original recipe is a Pierre Herme
recipe... I already have the pastry made for it....
And I am making popovers, I think. I haven't made those in years,
and Meghan has never had them..so chances are the rest of her family
hasn't either.... They are all coming over for Sunday dinner.

Meghan and I were talking about starting a regular Sunday dinner
thang....and cooking new things. We are both craving pork right
now..and autumny type foods. Plus I am trying to use up all the extra
stuff I have here at the house....

Pictures to follow, tomorrow...

Christine

Christine said:

Meghan and I were talking about starting a regular Sunday dinner
thang....and cooking new things. We are both craving pork right
now..and autumny type foods. Plus I am trying to use up all the extra
stuff I have here at the house....

I'm also in an autumn frame of mind, but it's a little premature here, since
we've still got tomatoes on the vine and corn on the cob for at least a
couple more weeks. Might be time to check out what the Lucques cookbook has
to say about this "in-between" time of year; maybe I'll get inspired.

Bob

On Sat, 13 Oct 2007 22:20:55 -0700, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Christine said:

Meghan and I were talking about starting a regular Sunday dinner
thang....and cooking new things. We are both craving pork right
now..and autumny type foods. Plus I am trying to use up all the extra
stuff I have here at the house....

I'm also in an autumn frame of mind, but it's a little premature here, since
we've still got tomatoes on the vine and corn on the cob for at least a
couple more weeks. Might be time to check out what the Lucques cookbook has
to say about this "in-between" time of year; maybe I'll get inspired.

Bob

I found the mock porchetta recipe copied here... Just in case anyone
is interested...

labellecuisine.comMock%20Porchetta%20(Zuni%20Cafe).htmOpen ↗

Christine

On Sat, 13 Oct 2007 22:29:43 -0600, Christine Dabney
<[email hidden]> wrote:

snip to my lou

Quoted message said:

My friend Meghan (the tall blonde in the NM Cook-in pictures) came
over tonight, and the upshot is that we are both cooking dinner here
tomorrow night.

my darling

Quoted message said:

Pictures to follow, tomorrow...

Christine

Please give Meghan my best. Wish I could be there.

koko
---
http://www.kokoscorner.typepad.com
updated 10/06

"There is no love more sincere than the love of food"
George Bernard Shaw

koko said:

On Sat, 13 Oct 2007 22:29:43 -0600, Christine Dabney
<[email hidden]> wrote:

snip to my lou

Quoted message said:

My friend Meghan (the tall blonde in the NM Cook-in pictures) came
over tonight, and the upshot is that we are both cooking dinner here
tomorrow night.

my darling

Quoted message said:

Pictures to follow, tomorrow...

Christine

Please give Meghan my best. Wish I could be there.

Wish you could be as well! I will pass on to her your best. Her
folks will be here too.

We will have soup to start: Meghan is making that. We both hit upon
it at the same time...it is in one of my Williams-Sonoma books, an
apple-butternut squash soup drizzled with sour cream or creme fraiche,
and with a snippage of thyme and rosemary leaves. The picture looks
fabulous.

The porchetta is seasoned now...and wrapped and in the fridge...ready
to be roasted tomorrow. I will cut up root veggies to be roasted
along with the porchetta tomorrow...red onions, carrots, potatoes.

I am now getting ready to make the lemon cream for the [censored]. A
mixture of lemon zest, lemon juice, sugar, and eggs are heated and
stirred until they reach 180 degrees and turn into a custardy
mixture. Then it is poured into a blender, and then about a cup and a
half of room temperature butter is blended into the mixture a bit at
time. Then it is further blended...til very creamy. After that, it
goes into the fridge to chill overnight. The pastry is now
defrosting, to be rolled out and baked. I will put the lemon cream
into the cooled [censored] shell tomorrow afternoon. This recipe is
supposedly the best!

I can't decide if a salad will be too much, although my tastebuds are
saying something acidy and leafy might be welcome.

Christine