tag:blogger.com,1999:blog-67193800211913506342024-03-04T23:04:22.745-06:00So what are we? Chewish?Musings on faith and feeding the family in a blended - Jewish/Catholic homeKate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-6719380021191350634.post-36312052435857686062010-06-27T16:23:00.005-05:002010-06-27T16:42:44.205-05:00Beignets - they are chanting for them<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5LGbaih554ho61QHbJs2tGrdGy0L7dUYcM31oDgpU64-NxXv0z5-29jLh7zM1l4uquSIniA9NxUnwSuSvvVWRPoYtOWN6eioQY5zHWeWb3xJGeiX0YWq-w_b-kQmD7lmFbP32keLF50f/s1600/3982303430_4e271ce03c_b.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5LGbaih554ho61QHbJs2tGrdGy0L7dUYcM31oDgpU64-NxXv0z5-29jLh7zM1l4uquSIniA9NxUnwSuSvvVWRPoYtOWN6eioQY5zHWeWb3xJGeiX0YWq-w_b-kQmD7lmFbP32keLF50f/s320/3982303430_4e271ce03c_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5487571205493664050" border="0" /></a><br /><br />The girls had beignets at a restaurant here in Chicago with their dad one day a few year ago, and they really really wanted to go to that place and get them again - only this time with me. Well, too complicated - but I did find this recipe in about a dozen places, so I figured it was THE recipe. Why is that making these seemed less complicated than going out to get them?<br /><br />This beignet recipe makes beignets like we had in New Orleans.<br /><br />Ingredients:<br /><br /> * 1 TBS or 1 package active dry yeast<br /> * 1 1/2 C warm water (approx 105° to 115° F)<br /> * 1/2 C granulated sugar<br /> * 1 t salt<br /> * 2 eggs, beaten<br /> * 1 C (8 oz) evaporated milk<br /> * 7 cups unbleached flour<br /> * 1/4 cup shortening, softened<br /> * oil for deep frying<br /> * powdered sugar - we use a significant amount of this<br /><br />Preparation:<br />In large bowl, sprinkle yeast over the warm water and maybe 2 tsp of the sugar; stir to dissolve and let proof for 5-10 minutes. It should get foamy. Add the rest of the sugar, salt, beaten eggs, and evaporated milk. Whisk to blend thoroughly. Add 4 cups of the flour; beat with a wooden spoon until smooth. Add shortening; gradually blend in remaining flour, 1/2C at a time. Chill in a greased bowl covered with plastic wrap overnight.<br /><br />Pinch off a good handful. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Fry (I use a cast iron skillet) for 2 to 3 minutes until lightly browned on both sides. If your oil is too hot or they are too thick, they will puff up but not be cooked inside. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.<br /><br />Dough can be frozen or refrigerated. It keeps a couple of days before the yeast is spent.<br /><br />Makes 4 to 5 dozen.<br /><br />I had a friend from NOLA come over one day to help the girls with some stuff for school and we had made these. She remarked when I offered her one, "Delicious, but I wouldn't have that mess in my kitchen."<br /><br />I ask you - what is a kitchen for???<br /><br />Image of Cafe Du Monde Beignets by <a href="http://www.flickr.com/photos/30046478@N08/3982303430/">chuckyeager</a>Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com1tag:blogger.com,1999:blog-6719380021191350634.post-57268730249689408712010-04-05T12:03:00.002-05:002010-04-05T13:38:24.296-05:00Egg countEaster-Passover Later Seder egg count<br /><br />2 dozen - for decorating<br /><br />18 - for deviled eggs<br />8 - Sweet noodle kugel<br />6 - potato kugel<br />4 - matzoh balls<br />5 - lemon mousse (4 in the mousse - one yolk looked bad, so I used the white)<br /><br />Stick of butter count? Less than 1.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-65310864003305496602009-07-26T14:29:00.004-05:002009-07-26T14:35:13.035-05:00Friday: of atlatls and tomahawks and turkey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytgmemaw5btOSs9VNrJ4qdCu7kyhuOGKdHZnQ9ZuMowL4BJhU1n97TCKJvJT6zVyaGg8sm4vFl5v4CwcMkFE6-onDDpbfmx0KZ0TMjg1WvUTtDbq92AQ8IXupsyI2AA2HuKViS0oRx6MK/s1600-h/DSC_0139.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytgmemaw5btOSs9VNrJ4qdCu7kyhuOGKdHZnQ9ZuMowL4BJhU1n97TCKJvJT6zVyaGg8sm4vFl5v4CwcMkFE6-onDDpbfmx0KZ0TMjg1WvUTtDbq92AQ8IXupsyI2AA2HuKViS0oRx6MK/s320/DSC_0139.JPG" alt="" id="BLOGGER_PHOTO_ID_5362854486605794946" border="0" /></a><br /><br /><br />Still posting over at the other blog. We cooked up a major food fest. Fifty pounds of turkey and all the family trimmings made dinner amazing. Tim brought 300 ears of sweet corn from the Scattergood Farm and School and that was still delicious this evening.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcTAdLm1S2wvhwwygozC1JEn0M-DwzVKmgMGlAAP7e7h5KCPMuz5fylD1mgPeotBGiBfcKhU-QJenEjJ7r21plbIuGkyLQS939MIOnR9lxGO4phVWjeGvnO0LX6N3hSukT492r6CuKqyM/s1600-h/DSC_0144.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcTAdLm1S2wvhwwygozC1JEn0M-DwzVKmgMGlAAP7e7h5KCPMuz5fylD1mgPeotBGiBfcKhU-QJenEjJ7r21plbIuGkyLQS939MIOnR9lxGO4phVWjeGvnO0LX6N3hSukT492r6CuKqyM/s320/DSC_0144.JPG" alt="" id="BLOGGER_PHOTO_ID_5362854221901498322" border="0" /></a><br /><br /><br /><a href="http://katetravels07.blogspot.com/2009/07/friday-of-atlatls-and-tomahawks.html">Here is the travel news from Friday</a>Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-85547772704586055962009-07-26T13:52:00.003-05:002009-07-26T13:56:50.703-05:00Thursday: The first full day of food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBzQZ4FI7R_PhxtiWHHYPDVLglnbnGgFgcywty6aAD-iEOjmx0hw8q2v5oBX2AWxHNWflWfxhbvGNA8xllNXqFQAW53lI5sgSQAngz-V0Hledr8rdgzr28MkQmBbmiOY1TMLTAm1LId2p/s1600-h/DSC_0018.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBzQZ4FI7R_PhxtiWHHYPDVLglnbnGgFgcywty6aAD-iEOjmx0hw8q2v5oBX2AWxHNWflWfxhbvGNA8xllNXqFQAW53lI5sgSQAngz-V0Hledr8rdgzr28MkQmBbmiOY1TMLTAm1LId2p/s320/DSC_0018.JPG" alt="" id="BLOGGER_PHOTO_ID_5362844786200941810" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj94ylmSdEn1S-RhcfluZit-_Ryna9HFDgwYU8mtWKBJ5zYS_6spZj2e6LlRCQINVSJxyAuhLd3KQ64Pwe1vr-EpZvZk9MzsIRxFT9wAIhC_0ZQPPg4V3binO8RmOpGC-mRijBpWhy6Kgg/s1600-h/DSC_0014.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj94ylmSdEn1S-RhcfluZit-_Ryna9HFDgwYU8mtWKBJ5zYS_6spZj2e6LlRCQINVSJxyAuhLd3KQ64Pwe1vr-EpZvZk9MzsIRxFT9wAIhC_0ZQPPg4V3binO8RmOpGC-mRijBpWhy6Kgg/s320/DSC_0014.JPG" alt="" id="BLOGGER_PHOTO_ID_5362844150681331074" border="0" /></a><br /><br /><br />I'm still posting over at my travel blog. Today featured delicious foods in beautiful presentations.<br /><a href="http://katetravels07.blogspot.com/2009/07/thursday-in-which-jeff-and-john.html"><br />Thursday in a nutshell</a><br /><br /><br />This was a lunch fruit platter. We just served fruit and sandwiches. For dinner we made lemon/garlic chicken, rice, roasted turnips. It was another amazing day of food.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-59230720850039632902009-07-26T13:13:00.003-05:002009-07-26T13:27:35.829-05:00Moving into Camp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVr1JVUREXwYdGP725pKZC3-GONCfOlEBVNX6uydBSK5-PZpWAyUsn91c8fVlSWcNfuwULaQ2_AdtYxFqyRLHGj4IzrH2MI29dRfkCc0v2iJQpMAOYfoHkKfZAe8sweOoCU19EKwQabXd/s1600-h/DSC_0412.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVr1JVUREXwYdGP725pKZC3-GONCfOlEBVNX6uydBSK5-PZpWAyUsn91c8fVlSWcNfuwULaQ2_AdtYxFqyRLHGj4IzrH2MI29dRfkCc0v2iJQpMAOYfoHkKfZAe8sweOoCU19EKwQabXd/s320/DSC_0412.JPG" alt="" id="BLOGGER_PHOTO_ID_5362835505330684434" border="0" /></a><br /><br />I'm posting at the travel blog. Find the narrative here:<br /><br /><a href="http://katetravels07.blogspot.com/2009/07/in-which-we-move-into-camp.html">We Move Into Camp</a>Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-32358147529201498892009-07-26T13:01:00.003-05:002009-07-26T13:28:14.109-05:00Shopping for the Big Reunion<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTMntJ8WGivscCyhEFBSjrs-v-tcXJ_D-8Gz77YbBGWRwkbusBGCwoLqHkaqsKbnA_S1W4AhARcxKBJvuH5rxs26bvq0Ffs97Ebh9mEx1y-70LUHRyTG0pnUI9qapfOsSE9oO4x3wCXJF/s1600-h/CIMG0007.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTMntJ8WGivscCyhEFBSjrs-v-tcXJ_D-8Gz77YbBGWRwkbusBGCwoLqHkaqsKbnA_S1W4AhARcxKBJvuH5rxs26bvq0Ffs97Ebh9mEx1y-70LUHRyTG0pnUI9qapfOsSE9oO4x3wCXJF/s320/CIMG0007.jpg" alt="" id="BLOGGER_PHOTO_ID_5362830982490733698" border="0" /></a><br /><br />A quick hunting and gathering post at my travel blog.<br /><br /><a href="http://katetravels07.blogspot.com/2009/07/in-which-we-hunt-and-gather-for-big.html">Hunting and Gathering</a>Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-78461981861413449182009-07-22T09:51:00.002-05:002009-07-22T10:02:55.650-05:00Shopping with LizWe are busily preparing for the family reunion. The first one that I remember was 40 years ago in 1969 at the Isaak Walton League clubhouse in Madison, SD. <br /><br />Yesterday Liz and I filled two flatbeds at Sam's Club Warehouse. Now, I have my issues with Sam's Club and Wal-Mart, but when you are shopping for 50 people for 5 days, sometimes you just need the big box of whatever!<br /><br />We have been doing this shopping for a few reunions now, and the excel spreadsheet has become a google docs spreadsheet and now we are able to collaborate around who is bringing what and who will be where and when.<br /><br />Liz and I purchased 18 loaves of bread, so many rolls and buns, 30 lbs of pork, 25 lbs of chicken pieces, 25 lbs of turkey, dozens of eggs, lbs of cheese and deli meat, flour, sugar, olive oil, bacon, sausage, and tons of other items- my cousin Tim is bringing the produce from the wholesaler that he uses.<br /><br />So, the tremor of excitement is running through the girls, and my sister stil has a "to-do" list that is impressive. As soon as I can I will post that photo I took of the sky outside of Sioux Falls on our way home from round one of hunting and gathering.<br /><br />Gorgeous--Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-68156565236387696362009-01-11T18:45:00.005-06:002009-01-12T06:36:45.673-06:0021 Things I learned from pie crust<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUV11o2z-kPVftxc25LmArOFc7fmUzqvTb0q9p7SmltUum4HSfY7cw_HcH5hvvc_jTLWzrKN9-NG7fFiSEBaR8O7mY-vL4IPJvRJbW0lk6pxFBWZdnKohassLd0yUUXkSYbWWZNI7JeZM/s1600-h/pies.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUV11o2z-kPVftxc25LmArOFc7fmUzqvTb0q9p7SmltUum4HSfY7cw_HcH5hvvc_jTLWzrKN9-NG7fFiSEBaR8O7mY-vL4IPJvRJbW0lk6pxFBWZdnKohassLd0yUUXkSYbWWZNI7JeZM/s320/pies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5290207362153591202" /></a><br /><br />Paul C over at <a href="http://quoteflections.blogspot.com/2009/01/understanding-nuances-of-skill.html">quotereflections</a> asks:<br /><blockquote>What is your skill which has been developed through practice and experience? You have respect for this skill and are always open to refinements.<br /></blockquote><br /><br />I make pies. And in a nod to Garr Reynolds at <a href="http://www.presentationzen.com/presentationzen/2009/01/zen-jazz-creativity-lessons-from-the-art-of-jazz-part-iii.html">Presentation Zen</a> and his reflection on the artistry of jazz, my reflection on Pie Crusts.<br /><br /><span style="font-weight:bold;">Twenty-one things I've learned from pie crust</span><br /><br />A good recipe is the best road map.<br />Never try to double a batch. It makes sense to stay small.<br />The harder you work it, the worse it tastes.<br />Enjoy getting messy.<br />Simple is best, but flashy has its moments.<br />It's about the fruit.<br />Create for more than the taste. It should smell and look amazing, too.<br />Too many pies and they are no longer special.<br />It's possible to make a classic with a twist.<br />It doesn't matter if your pie crust isn't perfect; don't be afraid to just roll one out.<br />Broken pie crust tastes delicious, too.<br />You have a taste for a pie? Make one!<br />Sure, it's cool if you don't need a recipe, but those that eat the pie can't tell the difference.<br />Pretentious pie might as well have come from Baker's Square.<br />Enjoy the process - eat a slice of apple coated in cinnamon and sugar if you want.<br />Invite someone to share the pie with you - it tastes better when you share.<br />Simplicity is supremely delicious; avoid the lure of too many flavors.<br />Empty pan means a full stomach.<br />Fruit, sugar, flour, heat. <br />If you think you have mastered the crust, you've probably begun to compromise.<br />Bake, bake, bake.<br />Generosity and curiosity are your greatest gifts; nurture them in yourself and in those who share your table.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com2tag:blogger.com,1999:blog-6719380021191350634.post-7533152836129349442009-01-03T15:36:00.005-06:002009-01-03T15:40:19.825-06:00Two weeks of eating and sleepingThe children are noticeably taller. My husband thinks that this is because they sleep for twelve hours and eat, like sharks, constantly when they are awake. That is what vacation time is for: to give your body time to get caught up. They don't grow like weeds; they grow like a well tended garden.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com2tag:blogger.com,1999:blog-6719380021191350634.post-22214583646562160192008-12-21T08:52:00.000-06:002008-12-21T09:05:48.020-06:00Thumbprint Cookies - Sonja Heine CookiesSo it is really cold here in Illinois this morning, so I started the baking. I mixed up a bunch of cookies yesterday, and today I'm going to keep the house warm by baking.<br /><br />Starting with the smallest batch. This makes only about two dozen.<br />From Leone Potter<br /><br />1/2 C butter (recipe says shortening)<br />1/4 C. Brown Sugar (firmly packed)<br />1 egg yolk<br />1/2 t vanilla<br />1 C sifted flour<br />1/4 t salt<br />1 egg white<br />3/4 C finely chopped pecans<br />Tart red jelly<br /><br />Mix butter thoroughly with brown sugar, egg yolk, and vanilla.<br />Sift flour with salt & stir into butter mixture.<br />Preheat oven to moderate heat (375°)<br />Beat egg white slightly.<br />Roll dough between palms of hands into 1" balls. <br />Dip balls into egg whites and roll in pecans.<br />Place 1" apart on ungreased baking sheet.<br />Bake 5 minutes.<br />Remove from oven and quickly press gently on top of each cookie.<br />Return to oven and bake 10 more minutes. Remove and cool on wire rack.<br />Before serving, place a bit of red jelly in the thumbprint.<br /><br />Now, all we have to do is figure out why these are named after a skater?Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-33157030822163495332008-12-14T16:13:00.000-06:002008-12-14T16:33:59.475-06:00Holiday Cookies - so many memoriesOkay - now I'm thinking cookies. I bought four pounds of butter today. What can I say? It's a start.<br /><br />The cookies all have memories attached.<br /><br />Gingersnaps - made with butter. The recipe says: might as well double. This is my brother's favorite.<br /><br />Shortbread - Grandma T's recipe. A Cream of Tartar cookie. Rolled out with Grandma D's rolling pin, these are crisp and delicious, often encrusted with impossible colors of frosting. We have a little Scottie dog cookie cutter (Roosevelt era) that is excellent, and makes a nice sized cookie especially when frosted with blue icing.<br /><br />Rugelach - a recipe my neighbor brought to us. Sour cherry. Worth all the work.<br /><br />Sugar cookies - Mrs. Juel's recipe, clearly doubled makes millions of cookies. Another Cream of Tartar recipe. There is a certain taste to them that is irresistible and I love them when they are slightly over baked.<br /><br />Thumb prints (Sonja Heine cookies is what Grandma D always called them) Basically shortbread balls rolled in pecans, pressed as they come out of the oven. Serve with a blob of tart jelly - red currant, plum. Why are these named for a skater?<br /><br />Krumkaka - my beloved aunt Ann used to labor over these crispy tubes that we filled with whipped cream and strawberries. I'm going to make these this year.<br /><br />Date Filled - Little pillows of cinnamon dough, plump with cooked dates. Mom loves these. They are an acquired taste in my opinion.<br /><br />Meringues - Filled with pecans and chocolate chips. Grandma D had Celiac's and couldn't eat gluten - but she LOVED sweets. Meringues went in the heated oven at night, oven was turned off, and they dried out over night.<br /><br /><span style="font-weight:bold;">Candies</span><br />Divinity - white, sweet, time consuming. <br /><br />Penuche Fudge - Brown sugar fudge. Paradise.<br /><br />Peanut Brittle - made in a cast iron skillet and poured onto the granite counter top. Remember to add a pinch of salt. I especially like watching the candy foam when you add the baking soda.<br /><br />So, the question now remains: where do we start to bake?Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-5514046139992712002008-12-13T11:59:00.000-06:002008-12-13T12:08:48.955-06:00Planning the Cookie Baking!Every year we get together with the neighbors to bake cookies - This is the recipe from my grandmother, Frances Potter Tabor - Shortbread<br /><br />Cream:<br />1 lb of butter<br />1 C Brown Sugar<br /><br />Add: <br />4 C flour<br />1/2 t soda<br />1 tsp cream of tartar<br /><br />Mix well. Chill until it is firm enough to handle.<br /><br />Roll out to 1/8" or thinner if you prefer. It will handle some additional flour for the board and the pin without getting hard to work or changing the flavor/texture<br /><br />Cut into shapes - sprinkle with colored sugar or add cinnamon candies or currants as decoration. We do this sparingly as we like to frost them, too.<br /><br />Bake at 350° until the edges begin to brown. Time will vary depending on thickness and size of cookies. I like the flavor of the cookie when it gets a bit "too" brown, but not everyone does, so watch them.<br /><br />Cool and frost with way too much colored icing.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-20536901017219195222008-11-09T11:37:00.000-06:002008-11-09T11:43:11.758-06:00Starting to think about ThanksgivingPreliminary thoughts of delicious foods are running through my head. Last night Lewis brought over a carrot and daikon salad dressed with celery seed, lemon juice, olive oil, and a Japanese condiment made of <a href="http://www.recipetips.com/glossary-term/t--34916/umeboshi-plum.asp">Umeboshi Plums</a>. It was excellent and I will add that to the table for Thanksgiving.<br /><br />What else...Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com2tag:blogger.com,1999:blog-6719380021191350634.post-67597280188961237482008-10-11T14:02:00.000-05:002008-10-11T14:29:50.047-05:00Apple Picking in IndianaLast Sunday we loaded up the family and drove to our favorite orchards in Laport County Indiana - Michigan City area. It was a lovely day, and although we had a smaller time window than our usual lazy day, we didn't feel time pinched. <br /><br />We go each year with our neighbors Melissa and Lew and their girls. This year we added Melissa's brother Collins and his family. Traffic was easy and that set the tone for the day.<br /><br />We started at Radkes. They have had their orchard in the family for over 100 years, and they have a tractor pulled wagon and apple pullers made out of 2 liter soda bottles and PVC pipe. They have lots of younger trees and all the trees were heavy with fruit. We picked mostly golden delicious, golden russets and musta apples at Radkes, because as much as we love the honey candy and the pumpkins, we are really waiting for our favorite fruit farm to open at noon.<br /><br />Pavolka's Fruit Farm is the grail orchard for us. Owned by Dorothy Pavolka, it's been in the family for over 80 years. They have some younger trees planted, but they also have older varieties that we love. Melissa and I each picked 20# of Wolf River apples for baking. Three apples will fill a towering pie and collapse during baking into a cinnamony mush - I'm not a fan of the crunchy apple pie. We filled bags with our favorite eating apples, but not before enjoying a picnic under the trees.<br /><br />One hundred pound of apples heavier, we headed home. This week I have been inspired by apples to make and apple pie and apple sauce (2 times). The first batch of apple sauce made me want to make latkes (for how else do you bring two diverse cultures together but through the fried potato?).<br /><br /><span style="font-weight:bold;">Microwave applesauce -</span><br />Fill a microwave safe bowl with peeled and sliced apples. We have one of those crank apple peelers that cut the apples into spirals. This uniform thickness makes it easy. I use a white porcelain souffle dish.<br />Cover the bowl with a plate or plastic wrap.<br />Put in the microwave on high for three (3) minutes.<br />Uncover and stir. The apples should be getting mushy.<br />Put back in the microwave for 3 more minutes. <br />Take it out and mash the slices with a fork or a pastry knife (my all purpose mashing tool for avocados, bananas, and applesauce.)<br />Let it cool a little (it's going to be HOT!) and then check and see if it is sweetenough for you. If it is, you can add cinnamon if you would like. If not, add a bit of sugar to taste.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-48194625513559736072008-09-28T14:31:00.000-05:002008-09-28T14:39:12.412-05:00New Year - Rosh Hashanah 2008This is a confusing and emotional new year, with Sam's mom not doing well physically and considering an inpatient physical therapy program that will help (possibly) get her back on her and feet and Sam's dad in Cardiac care at Wyle Cornell hospital in NYC with a 6cm aortic aneurysm.<br /><br />Liz went to SD to see how Mom is doing post cataract surgery (I guess, quite well with renewed vision like she hasn't had since elementary school) so she is on the road today.<br /><br />Sam and I shopped this morning, and it was a zoo both at the Marketplace on Oakton and the Jewel on Howard (the one with the big Kosher section that puts the Jew in Jewel). I scored a 4+ lb brisket and the making of a serious kugel. I also pulled out every stale bit of cereal we had in the house and tossed it all together to make a salty, peppery cereal mix. <br /><br />So, I'm using last year's kugel recipe. We shall see if lightning strikes twice!Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-55495625365664369952008-08-10T11:48:00.000-05:002008-08-10T11:56:57.227-05:00Cooking for MomJust wanted to keep a list of all the major comfort/never foods (read that as Beef)that Mom had me make while I was here:<br /><br />Beef stroganoff - froze three large containers. Just add sour cream.<br />Chicken soup base - three or four large containers of Chicken soup starter. Just add noodles, pearl onions, and peas for Ann Tabor stew, or make dumplings, or just eat.<br />Meat loaf - made three small loaves (or is that meats-loaf)<br />Beef brisket a la Rhoda Staub - Heinz Chili Sauce and onion. - 2 containers<br />Beef soup - three LARGE containers - just add potatoes<br />Ground beef with onion- browned and ready for spagetti or what have you - 5 one-plus pound bags.<br />Lemon and Garlic chicken - two containers with three thighs and one with six.<br />Twice baked potatos - a dozen; the triple by-pass special with butter, sour cream & cheddar cheese.<br /><br />Still to mix up: Eleanor Klein's Bran muffins (that live in the fridge until you are ready to bake them) and molten chocolate cakes that do the same (wait for you).<br /><br />It's good that Mom's issues are pulmonary and not cardiac!Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-14319149615796082872008-08-03T11:04:00.000-05:002008-08-03T11:22:30.102-05:00California EatingWe have returned from Northern California, the Loire Valley of the United States, and we have eaten some amazing things. I thought that I should make a quick list of the area specific foods that we enjoyed:<br /><br />Drakes Bay Oysters - medium ones were the size of bread plates. We bought five dozen of them at the estuary. Some we ate raw and most Al grilled (lightly). They steam slightly in their shell and only need a squeeze of lemon or a dollop of salza. Salty and delcious. Who knew? I've always hated cooked oysters!<br /><br /><a href="http://www.cowgirlcreamery.com/cheeses.asp">Cowgirl Creamery cheese</a> - Mt. Tam - a triple creme semi soft cheese was AMAZING! Red Hawk, a brine washed triple creme - is amazing but stinky. Once past your nose, you are good to go. Al said he once left it in the refrigerator for a couple weeks and it was even stinkier! You go, Al!<br /><br /><a href="http://www.marinfrenchcheese.com/">Marin French Cheese Co</a> Brie - Yum. Made in Petluma. Available nationally I think.<br /><br /><a href="http://www.audelssa.com/">Audelssa Estate Winery</a> - only got a tour and a tasting, but Eric's 2005 & 2007 Cabernet blends are amazing. Broke down and bought some. They will arrive in October.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyOwNcg6uXxtSm0VVVP2Z6YKJdoiKOOWs5eBMxzYYx3PO55sxoq2YAOtoXe9YhDmIh0PP43nMl-331sZMAWPseIIxx9OI2qXeQsQyLLlxWF6pN6CD4Vn8cmEnglxrnH7bIZJ5A3wG2Hj4/s1600-h/DSC_0143.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyOwNcg6uXxtSm0VVVP2Z6YKJdoiKOOWs5eBMxzYYx3PO55sxoq2YAOtoXe9YhDmIh0PP43nMl-331sZMAWPseIIxx9OI2qXeQsQyLLlxWF6pN6CD4Vn8cmEnglxrnH7bIZJ5A3wG2Hj4/s320/DSC_0143.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5230326677350424210" /></a><br /><br />Pamela poured a '61 (you read that right, almost as old as I am) Mouton Rothschild. Pamela says that wines that old have a short window to drink once they are open. So we drank it. Tom made beef tenderloin, mashed potatoes, cauliflower with herbs de Provence, and a heirloom tomato salad. Yum again.<br /><br />The peaches were amazing, like candy. Can hardly wait for Michigan peaches!<br /><br />Illinois produce is, however, as delicious as the stuff we found. Really.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-35270415505022160402008-07-14T08:52:00.001-05:002009-01-03T15:34:59.474-06:00Why I plant a garden - So Much Depends Upon a Red Wheelbarrow<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdmAH6SUdUP5mvsOKbbtSZlGiPkqIxrEsGIMj33q7Mhzf1P5YnzIoLAnn2AZmQ-6faN8f644428rBzvypeEq6Tz1cX03uEMURBzjTK4CUw1WsxqmA_v_HHukH_GNBMF40yB6xA_C1EjIo/s1600-h/DSC_0323.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdmAH6SUdUP5mvsOKbbtSZlGiPkqIxrEsGIMj33q7Mhzf1P5YnzIoLAnn2AZmQ-6faN8f644428rBzvypeEq6Tz1cX03uEMURBzjTK4CUw1WsxqmA_v_HHukH_GNBMF40yB6xA_C1EjIo/s320/DSC_0323.jpg" alt="" id="BLOGGER_PHOTO_ID_5222893131192122306" border="0" /></a><br /><br />I guess this is my <span style="font-weight: bold;">Garden Manifesto</span>.<br /><br /><span style="font-style: italic;">History</span><br />We always had a garden up until my freshman year in high school when my family moved to the house at the corner of 16th and 7th where they wasn't space. After we moved, for a while, my mother rented a "community garden" plot at the edge of town, but South Dakota being what it is we needed to carry water to the garden, but the yield was not equivalent to the the effort required.<br /><br />Those first gardens were amazing. I can picture two. One at the big pink house in Hoven where we had dahlias the size of salad plates and fresh peas that were so sweet you would eat them right there in the garden. My friend lived next door and she had rhubarb that was enormous! We sat under the bushes with mayonnaise jar lids full of sugar, dipping the sour ends of the stalks into the sugar, crunching down on their juicy tartness, and sucking the sweetness in.<br /><br /> At the white house on 9th Avenue where we first lived in Brookings, we had a garden the size of a full lot. After we moved the owners actually put an apartment building where the garden had been - that's how big it was. Peonies, daisies, hosta, hollyhocks, and vegetables! Grandma and Mom planted the vegetables in rows and let the flowers tend to themselves. Rows of beans and tomatoes are what I remember. One year we planted some blue corn that my friend Joan (now a federal judge) and her father gave me along with some potatoes that they had left after planting. At the far end of the garden we had five hill/rows of strawberries. Beyond the berries was a 50 gallon oil drum used for burning refuse and beyond that, the alley.<br /> It was a chore to weed the garden, but we had the space so we hoed and weeded, set the sprinkler, and harvested. All the produce typically came in at once, and we would freeze beans and corn and can tomatoes for the winter. Mom had (until last year) an International Harvester chest freezer that she bought third hand in 1956. We would fill it with produce - double bags for holiday meals and the skinny beans (what Grandma called "company beans") all in a bag. Other produce came from friends - chokecherries, sweet corn, and tomatoes from the Wheelers especially. If we could get green apples they were peeled and frozen as well.<br /><br />What else do you do with your summer and that space in the yard? I don't know. I plant a garden.<br /><br /><span style="font-style: italic;">So, why now?</span><br />I plant a garden because:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQyTdWnasbr6gmEpTPfHkYV4Q6fUsYDdfWskZdj8hohqsX76elSY3EgMWc3MTgELHfGxrIMLjR4azr6mDIizJ8W6VSC_Z6aTIbwleXvdcC9UetSQW8_BqHXnrwohw2swcml_SmxVbkjXU/s1600-h/DSC_0321.jpg"><img style="margin: 0pt 0pt 10px 10px; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQyTdWnasbr6gmEpTPfHkYV4Q6fUsYDdfWskZdj8hohqsX76elSY3EgMWc3MTgELHfGxrIMLjR4azr6mDIizJ8W6VSC_Z6aTIbwleXvdcC9UetSQW8_BqHXnrwohw2swcml_SmxVbkjXU/s320/DSC_0321.jpg" alt="" id="BLOGGER_PHOTO_ID_5222893124152142066" border="3" /></a><br />It is magical when the children and their friends head out with a large bowl or basket and return with it overflowing with sugar snap peas and strawberries. We wash the peas (I use no pesticides or chemical fertilizer but the city sprays for mosquitoes) and they go on the table, green and crisp. The strawberries have not made it past the sink before being popped into hungry mouths. Shortly thereafter, the peas are gone as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVBJyBJK0AbJCjBLC-N7hYH7JyDErZA-jT2xgMMD1Vqnap5GvR9m_xmgZID8AkYQsXp_JX-2uX1qm56uSwoUdpD6nHTJtSKRjxH286Di2CeBKsNbUuq5IXo98Fw6fZOrvABvUd3qmk54m/s1600-h/DSC_0322.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVBJyBJK0AbJCjBLC-N7hYH7JyDErZA-jT2xgMMD1Vqnap5GvR9m_xmgZID8AkYQsXp_JX-2uX1qm56uSwoUdpD6nHTJtSKRjxH286Di2CeBKsNbUuq5IXo98Fw6fZOrvABvUd3qmk54m/s320/DSC_0322.jpg" alt="" id="BLOGGER_PHOTO_ID_5222893132457433042" border="2" /></a><br />It is a real pleasure to eat food that we have grown. The peppery arugula, with a bit of good olive oil and salt, is amazing. Add a bit of feta, and it's perfect.<br /><br />It is important that my children know that food does not come from the store. We can not grow all our own food, but we can grow some and we can meet the farmers at the market on Saturdays and Wednesdays and know who grows more of the food we eat.<br /><br />We live more sustainably because we garden. Because we garden, we have a compost pile that receives not only garden and yard clippings but all the vegetable waste from our table (cores, peels, stems and spoilage).<br /><br />I like having fruit trees. They are my offerings to the squirrel and raccoon gods, and once in a while they let us have some, too. Peaches and pears mostly. The apples they seem to keep for themselves.<br /><br />I can get away by myself. It's funny how I can work in the garden for an hour and nobody bothers me. Especially when it is wet or cold and muddy. Planting peas around St Patrick's day is usually a solo proposition.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MKofm3lSCs6oxQujOss4IfhWQyPf2j9CPx46Bzb8dqhmxFIxWQtImFAOlC-oabA1qFBsDburt9riz4sS9Y96nFSRfYLREB5oD9Hd6SmhGl-TE3JxYMyf2LpMGcVfAnRRqwWJRtvNyvxa/s1600-h/436_1515_large.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MKofm3lSCs6oxQujOss4IfhWQyPf2j9CPx46Bzb8dqhmxFIxWQtImFAOlC-oabA1qFBsDburt9riz4sS9Y96nFSRfYLREB5oD9Hd6SmhGl-TE3JxYMyf2LpMGcVfAnRRqwWJRtvNyvxa/s320/436_1515_large.jpg" alt="" id="BLOGGER_PHOTO_ID_5222891675377273122" border="0" /></a><br />I get to have tools that would make Buffy the Vampire Slayer proud. Wooden stakes and a pair of Japanese shears that look positively medieval.<br /><br />We get to share. We ALWAYS plant too many tomato plants. The cucumbers go MAD. We plant the basil forest.<br /><br />My daughters are learning the lessons that I learned. We grow our own food. It tastes better. We know which wild plants (aka weeds) we can eat and which ones will hurt us. It's fun.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com2tag:blogger.com,1999:blog-6719380021191350634.post-10544306323192794192008-05-05T18:22:00.000-05:002008-05-05T18:30:58.109-05:00First Outdoor Eating 2008It has been chilly. <br />Bonus - keeps the insect life at low ebb.<br />Deficit - not enough time just sitting out enjoying the weather.<br /><br />Saturday we got cold and stayed that way. I was able to put on full body armor and attack the creeping raspberries, but still haven't finished planting.<br />Sunday was beautiful. Hannah & Sophia went biking and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">canoeing</span> with our neighbors Lew and Cynthia, and they generally had a fine day in the sun. When they got home we celebrated the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">first</span> really nice day with a pot-luck gathering. Sam had a taste for barbecue sauce - so on the grill went:<br />1 fresh onion<br />1 chicken, cut and marinaded in orange juice, onions, & Garlic<br />new potatoes wrapped in a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">foil</span> pouch<br /><br />We added <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cheesey</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">polenta</span> with roasted garlic (should have been cheese grits, but out of grits - so <span class="blsp-spelling-error" id="SPELLING_ERROR_5">polenta</span> are grits-like) and some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">weird</span> broccoli thing <span class="blsp-spelling-error" id="SPELLING_ERROR_7">that</span> Sam bought.<br />Lew and <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Cyn</span> and Ellie added an enormous salad filled with ripe avocado slices. <br /><br />We ate it all up. Can't say if it was SO delicious or if hunger,as they say, makes the best sauce, but we were all happy.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-10166818150693341922008-04-12T13:48:00.001-05:002008-04-12T14:05:39.993-05:00Long time gone - but it's spring again!We have celebrated another delicious Easter festival. This year we hosted a brunch because Liz, Mom, and Abby were heading down to Florida to see Sissy and the kids. Other guests included the Lancasters and the Racine Tabors. So brunch, an ethos shift:<br /><br />The menu featured -<br />Bagels from <a href="http://www.newyork-bagelandbialy.com/?src=tp0">New York Bagel and Bialy</a> in Skokie with cream cheese<br />Smoked Salmon<br />"Puffy Pancake" - a Dutch Baby pancake baked in a cast iron skillet and served with lemon slices and powdered sugar. I made three, five-egg pancakes.<br />Three pounds of bacon<br />Fruit salad<br />Deviled eggs (Liz makes these better than I do).<br />"Monkey bread" - caramel rolls made in a bundt/tube pan<br />Bloody Marys (yum)<br />Mimosas<br /><br />Brunch hypotheses and corollaries:<br />No matter how much bacon you have, there is never enough.<br /> Canadian bacon is not an adequate substitute.<br />Bloody Marys are required and are as delicious without the vodka.<br /> It's the horseradish.<br /> Spicy olives on skewers add a little something.<br />Puffy pancake is easy and delicious.<br /> Wow factor unusually high.<br />Liz has a way with <a href="http://www.rhodesbread.com/">Rhodes bread</a>.<br />There are never too many deviled eggs.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-73987076844008501022007-09-13T13:33:00.000-05:002007-09-13T13:52:12.845-05:00YUM - Best Kugel Ever!So, I'd say, write that recipe in pen! Yes, it is high calorie, high cholesterol, high carbs - but SO delicious. We ate 2/3 of the pan.<br />You could taste the orange juice, and the kugel was not so sweet that you got sick of it. The raisins were plump and the corn flake/cinnamon crunchy stuff was like memories of great kid foods. So this is the official sweet new year family kugel recipe - in the style of Craig's grandmother Goldie.<br /><br />The rest of last night's menu included -<br />Brisket Barbecue - ala Rhoda - the Heinz Chili Sauce recipe<br />Roasted potato wedges. I bought some fingerling potatoes at the Wednesday farmers' market from <a href="http://www.nicholsfarm.com/">Nichols Farm and Orchard</a> - they had purple streaks in them and they roasted up nicely.<br />Broccoli with soy and garlic - even Mack liked that.<br />Goldie's Kugel<br />A round challah and honey<br />Slices of Gala apples from Nichols Orchard<br />Green Salad with fresh mozzarella, pear tomatoes, spicy olives, and cucumber<br /><br />Our centerpiece had pears, apples, and Niagara grapes that I got at the farmers' market. They looked plastic, but they were delicious!<br /><br />Ellen, Mark and the kids came bringing a Labat Haut-Medoc and a lovely Pinot.<br />Liz also celebrated with us. She and I made tons of pesto on Saturday, but that is another post entirely as is the apple pie that I'm planning on making with those Wolf River apples that I bought yesterday.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-34058685360497323722007-09-11T21:17:00.000-05:002007-09-11T21:25:43.336-05:00Rosh Hashanah<blockquote></blockquote>So tomorrow night we celebrate the new year. I've got a delicious brisket ready for the last 30 minutes of baking. And there is a kugel in the oven. Big shift from the kugel recipe before. Here are the highlights. The recipe as it stood was like this:<br /><blockquote>12 ounces wide egg noodles<br />1/2 to 1 cup raisins (depending on how much you like them!)<br />1/3 cup brown sugar<br />1/2 cup orange juice<br />2 whole eggs<br />3 egg whites<br />1 tsp cinnamon<br />1 tsp vanilla<br />1/4 cup oil (plus a bit for the pan)</blockquote><br /><br />Here is what is in the 9x13 pyrex baker.<br />12 oz package Manishevitz egg noodles - cooked<br />3/4 C raisins - that's all I had<br />1C brown sugar<br />1C OJ<br />8 whole eggs - yes - I can hear your arteries clogging<br />2 tsp cinnamon<br />2 tsp vanilla<br /><br />The topping of 3 TBSP melted butter, 1/2 C white sugar, and 2 cups crushed corn flakes says the same. Will update tomorrow on what the flavor and texture are like. It's gotta be like bread pudding, I hope. Now if I can remember the prayers.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-5197381289739882032007-08-31T08:02:00.000-05:002007-08-31T08:13:13.015-05:00Reunion Food - SaturdayFive turkeys - no waiting<br /><br />Delicious, and you should have seen the BBQ circle around the Weber grills and the troughs making charcoal. <br /><br />We had not anticipated as much grilling as was necessary, so we decided to use the firewood in the de-commissioned shower house to make our own coals. The trough grills were hauled around to the east side of the building, and the making of coals was set to in earnest. <br /><br />Way too much fun was had sitting in a circle in a favorite lawn chair, sipping a beer, telling a story, stoking the coal troughs, and occaisonally poking the birds. Three of the turkeys cooked in the Webers and two in the finally repaired oven. This gave the birds a lovely, smoked taste and they were moist and delicious. They birds were liberally rubbed with garlic, salt and olive oil before roasting. A hit all around with traditional mashed potatoes and gravy, green salad, rolls and butter, sweet corn, and favorite beans (the soy/garlic treatment).<br /><br />Must make this meal again!Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-37681281844101152802007-08-12T08:47:00.000-05:002007-08-12T08:52:49.279-05:00Pickle PostscriptThey are great already. Garlicky and salty like the pickles I used to get in the pickle buckets on the tables at that Deli (whose name escapes me) in the Loop when I worked down there 25 years ago. Sam said they reminded him of the pickles at the Madison-Pine Restuarant in Perth Amboy (used to be across from the store).<br /><br />NB - remove all the big seeds, even if it looks like they'll be okay. They got slimy, but the rest of the pickle is perfect.Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0tag:blogger.com,1999:blog-6719380021191350634.post-2243820454099709152007-08-11T07:50:00.000-05:002007-08-11T08:19:45.981-05:00Pickles & ProduceLast night I dealt with the cucumber revolt of 2007 - or were they merely revolting!?<br /><br />Huge cucumbers, left too long on the vine, needed a purpose - so I made pickles - half-sour chunks - and we'll see in a couple of days if they need anything besides throwing away. I'm not cooking pickles - down to the refrigerator they go.<br /><br />In looking for a good recipe I found one from the Lower East Side that wanted me to get a barrel that had held olives and put in 50 lbs of cucumbers and 3# of salt with other brine making ingredients.<br /><br />I ended up using:<br />20C water<br />7C Vinegar<br />1-3/4C Pickling Salt<br /><br />5 Half Gallon Mason jars full of cucumber chunks<br />Garlic<br />Fresh Dill (Picked by moonlight last night. I wonder if that will do anything?)<br /><br />Packed the pickles, garlic and dill in clean jars.<br />Poured boiling brine into jars<br />Let them sit overnight on the counter.<br />Took 'em down to the refrigerator this morning.<br /><br />We'll wait and see (tasted one as I put lids on them - half-sour and salty like the deli - yum!)<br /><br />I tackled some of the weeds in the rose garden - and in the process pulled up a hunk of mint - so, I'll use some of the Roma tomatoes from the garden and make tabbouleh.<br /><br />7.5 inches of rain in August! Things are jungly out there!Kate Thttp://www.blogger.com/profile/01072987975080127432noreply@blogger.com0