Saturday Six

E

erininny

Well-known member
1. After lugging home gallons of bottled water in last-minute (paranoid) hurricane prep, I gave up on dinner last night and we ate sandwiches...while watching an amazing sunset (but no rain!), courtesy of Earl. smileys/wink.gif

2. Went to Tortilleria Nixtamal out in Corona, Queens, with a travel-writer friend on Friday morning. The tortilleria stone grinds its own organic corn and adds a bit of lime, which is the traditional Aztec way of making tortillas. The lime heightens the taste and nutritional value of tortillas made this way; the Aztecs discovered this (it's thought) because they used limestone to grind corn. We stuck around for tamales and horchata--all delicious!

3. Took some friends of friends to the Bohemian Beer Garden this morning, where Jakub happily inhaled roast pork and sauerkraut and I ate too much kielbasa...

4. I was delighted to run across an article discussing (and updating--though it needs no update) Marian Burros's Plum Cake (in the link). I love the original recipe: it's buttery and rich, and has never, ever let me down. Adding almond flour does interesting things to it. Any sort of stone fruit does well in this recipe, really.

5. Suddenly have to plan something to bring to a wedding picnic, next Saturday... Since the picnic is in Prospect Park (about an hour, and a few train changes, away from us), I have to bring something easily portable. Any ideas?

6. Made Sbrisulona for a party last weekend, but had to use a very, very small bowl. It still turned out well: http://www.academiabarilla.com/recipes/step-step-recipes/sbrisolona-traditional-crunchy-tart.aspx (This is more or less the same recipe--it's all about proportions. Lots of butter, a little flour, lots of almond flour, lemon, lemon peel, and cornmeal.) Great with coffee in the morning. smileys/smile.gif

Happy weekend, and happy beginning of fall (or spring, depending on where you are)...

http://www.nytimes.com/2010/09/08/dining/08appe.html?ref=rosh_hashana_recipes

 
Do you have a cooler? Shrimp in Green Mayo -

SHRIMP IN GREEN MAYO

*Note: Joe served this at his wedding, and suggested serving the dip separately, rather than mixing it with the shrimp.

"Place stacks of coloured napkins & a supply of fancy toothpicks nearby - no need for dishes & cutlery at a tapas party!"

INGREDIENTS:

* 1/2 cup mayonnaise
* 1/4 cup minced parsley
* 2 teaspoons capers, finely chopped
* 1/4 teaspoon dried oregano
* 1 clove garlic, minced
* 1 lb medium shrimp, cooked,peeled & deveined (30 - 40)

DIRECTIONS:

1. Mix first 5 ingredients in a medium sized serving bowl.
2. Add shrimp & gently stir until completely mixed. (or serve shrimp and dip separately).
3. Refrigerate until ready to serve.

SERVES 10

http://www.recipezaar.com/85788

 
Curried Couscous Salad with Dried Cranberries (also in T&T):

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

Note: I usually chill this about 4-5 hours. If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color.

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.

Yield: 8 servings (serving size: 1 cup)

Adapted from Cooking Light

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616

http://img.timeinc.net/recipes/i/recipes/ck/01/07/couscous-ck-226616-l.jpg

 
How about another Sbrisulona (although I have no idea what that is!), it sounds

elegant and delicious... or a chocolate cheesecake? Have fun, sounds like a good time.

My weekend six:

Exciting! Won about $100 worth of gift cerficates at the State Fair this a.m. (Dinosaur BBQ, Wendy's, Nice /n/ Easy) but the only bad thing was that it was in front of an audience - on live tv!

You all make such elegant meals and desserts... I'm lucky if I can muster enough energy in this heat to make hamburgs and defrost some eclairs. Heheh

I am making horseradish cole slaw tomorrow for a block party on Monday though! Maybe now that it's a little cooler, I'll be inspired to make a peach pie too.

Going to the drive-in (one of the last in the state) to see "Inception" in about an hour.

Four - that's about all I can do this time. There's lotsa weekend left tho!
P.S. Last two, below!

 
How about another Sbrisulona (although I have no idea what that is!), it sounds

elegant and delicious... or a chocolate cheesecake? Have fun, sounds like a good time.

My weekend six:

Exciting! Won about $100 worth of gift cerficates at the State Fair this a.m. (Dinosaur BBQ, Wendy's, Nice /n/ Easy) but the only bad thing was that it was in front of an audience - on live tv!

You all make such elegant meals and desserts... I'm lucky if I can muster enough energy in this heat to make hamburgs and defrost some eclairs.

I am making horseradish cole slaw tomorrow for a block party on Monday though! Maybe now that it's a little cooler, I'll be inspired to make a peach pie too.

Going to the drive-in (one of the last in the state) to see "Inception" in about an hour.

Four - that's about all I can do this time. There's lotsa weekend left tho!

 
Hello!!! My Saturday six, and a quick question...

Sorry I have been absent, it so tiring working full time after such an absence, plus I had a sadness at the beginning of August, but I'm better now and back in the kitchen!

My question, I was given a covered glazed ceramic cooker for my birthday, shaped like a chicken (adorable), from Environmental Ceramics for Taylor & Ng circa 1964. It's supposed to roast and brown chickens and roasts using high heat. Soooo, I'm giving it its maiden voyage with a 3# cross rib roast rubbed with herbs and a base of Finn potatoes and spring onions. The pamphlet that came with it said to roast a large chicken 4+# for an hour and a half. Think I should roast my beastie for that same length? I am going to check it in an hour. The herbs smell great!!!

I had a fun morning at the farmers market. I had a tour gig, a small group of locals and we had a great time. They even tipped me! I was so touched!

Then I went shopping! I ran into Chris Cosentino and his wife Tatiana, she and I are fast buddies on twitter, that is so fun. My tour group got to meet with Mark Pastore, the other half of the genius behind Incanto restaurant and Boccolone. He's dreamy! Yes, yet another chef crush...

I had a huge porcetta sandwich then lugged my purchases home, then iced my shoulder for carrying all that weight! With my tips I bought that beef roast and some peaches. Tomorrow, peach ice cream!

The folks who make Point Reyes Blue cheese now make mozzarella do I snagged a tub, some dry farmed tomatoes, herbs and baby lettuces, yellow zucchini and strawberries. This weekend I will eat well!

Hope one of y'all can help guide me with my roast question. It feels rather naughty to be roasting a roast just for me, but what the heck, right?

 
Saturday Six

Had my best day ever at the FM. I started bringing some baked goods, and boy did they ever go ever well. All three of my salsas sold out, so yay.

Saturday after the market;zzzzzzzzzzzzzzzzz.

Came home to a sparkly clean kitchen, thanks to Bub.

Long weekend, no school, yay, again.

My sister-in-law is trying my last nerve about the menu for our family lake get away. Three nights of meals, shared by the three of us. Got a voicemail, call me as soon as you get this message. "I think we should switch and have you make the turkey dinner on the third night, since if you are late, the turkey might not be done until 9pm. Uh huh. Okay, whatever you want.
Sorry, I shouldn't be complaining since she is treating the whole family to a 3 night stay at a gorgeous house at Lake of the Ozarks. It is just that my idea of relaxing is not the same as hers.

I already knew this, but today just reminded me that I married into a family of control freaks. Thank goodness they are all good-hearted. And thank goodness, Bub is not one of them.

This is a Saturday seven. On Wednesday, I got a call from my stepdaughter telling me that my granddaughter was in a car accident, but that she was okay. That she was on the county road and could I go and stay with her until she got there. I found her in a farmer's yard standing and crying. I looked at what had happened. If you all know country roads, you will understand this. Her wheel went over the ledge of the the road onto the grass, and she couldn't get it back on the road. She careened for about a quarter mile along the grassy sloped side of the road until she hit eight fence posts and finally was stopped by the metal gates. The car was obviously totaled, and she stepped out of the car apologizing to the the farmer who had just witnessed the whole thing(having his morning coffee on the porch). She came out of a car accident that broke the axel, broke the windshield in three places and destroyed the transmission, unscathed. Not a bruise or dot of blood on her. The farmer is letting my son-in-law fix the fence himself rather than reporting it to the insurance company and tears up, whenever they talk about it. These are some of the wonderful people I have met in the Midwest. It has taken me awhile to adjust to the difference in lifestyles here, and it isn't all good, but talk about the kindness of strangers.

 
Oh Dawn, my sister had the same kind of accident and took out a fence

in front of a house along a MO county road. And my father fixed the fence. She also emerged unscathed, but very shaken by what happened.

So happy your granddaughter is okay.

 
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