Sunday, July 17, 2016
Consistency wasn't an issue when I was in restaurants using this method, and it shouldn't be a problem now. Think about how your grandma cooked. Most likely she used the rule of thumb method. She just knew how it was suppose to look and feel, and taste. I love the imagination of some of their dishes. They lived off of the land, at least a lot of them did, and knew that a tomato in July was not the same as one in August. The rain had fallen in between those times, and nutrients had changed in the soil. Salt content was different, and so forth. My recipes will be a guideline.
There are some things that will usually always work. Like a classic vinegar and oil dressing. It needs acid, oil and sugar for balance. Salt and pepper are used as a flavor enhancer, and a million other things can be used to finish the dressing to bring it to the point you want. Dijon mustard, fresh herbs, and purees of vegetables could be added to chance the flavor and viscosity of the dressing. The combinations are endless. One thing remains true. It starts with acid and oil. That is the common denominator.
Sunday, February 23, 2014
I really need a dose of Spring. We are so close to warmer days, more sunshine, and fresh vegetables grown locally. I'm personally looking forward to starting my own garden this year. The Downtown Farmers Market on Saturday mornings is great, but to watch something grow, dream about what you'll cook with it, and then actually making it for yourself, and a few good friends, is sublime. Eggplants, tomatoes, and summer squashes, are what I'm dreaming of right now. I'm busy reading recipes, reading gardening books, and ordering seed catalogs, all in preparation for what will be an awesome summer. Right now getting ready for the upcoming growing season is what is keeping me going during what has been a really dark, snowy, cold as heck season. Oh yeah... 2 inches of snow expected tomorrow. Cant wait...***
I read a few minutes ago that the city is thinking of putting a HyVee supermarket downtown on the site of a parking lot. While I understand that Downtown is a growing in leaps and bounds right now, and residents need a place to shop, this is just a bad idea. Why in the middle of The Court Ave. District? Would a spot in some other area be better? The area needs more parking. It's hard enough right now to find parking in the area. Taking away the spot where most vendors of the Saturday market park is simply a bad idea. It shows how behind the City of Des Moines is right now. The other two choices where interesting. A proposed movie theatre is a bad idea. The second is a permanent enclosed, year round, farmers market. That would be ideal. Healthy, high quality groceries would be perfect there. Like a Whole Foods, but without the corporate structure, and garbage that goes along with that. Lets hope they come to their senses.
Saturday, October 12, 2013
Thursday, April 16, 2009
I'll be posting more about this book as I read through it. So far it's been amazing.
Sunday, April 12, 2009
Juice of 3 lemons
2 egg whites
1/4 c. sugar
1/2 c. sugar
Put pineapple and lemon juice in freezer and chill both. Whip the egg whites until stiff. Add 1/4 cup sugar. Mix the pineapple, lemon juice and beat egg whites and add 1/2 cup sugar. Put the mixture into freezer. Fill freezer with whipping cream (not whipped) or milk. This recipe makes 1/2 gallon of sherbet.
Fantastic recipe for spring or summer
1 whole or half ham. Bone in of course...
About 20 cloves or so, depending on ham.
Ground mustard. Enough to pack it on the entire ham.
Dark brown sugar. Enough to pack it on the entire ham.
1 small can of pineapple juice.
Use empty can to measure one can of sherry
Pre-heat oven to 325 degrees F.
With a knife score the entire fat cap on the ham, crossing diagonally.
At each intersecting diamond stud the ham with a single clove.
Pack ground mustard onto entire ham.
Pack brown sugar onto entire ham.
Pour juice and sherry onto ham.
Roast ham until internal temperature is 140-150 degrees F. Basting with cooking liquid every half hour, until done.
This is the easiest way I've ever roasted a ham, and it's really, really, great ham.