tag:blogger.com,1999:blog-89492528637008942752024-02-07T02:54:17.625-08:002 Moms + 2 Books = Delicious!2 moms working their way through 2 cookbooks in 2 years...GardenMomhttp://www.blogger.com/profile/10583373530917618835noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8949252863700894275.post-1045944628060525502010-09-13T19:23:00.000-07:002010-09-13T19:23:29.442-07:00Tomato & Smoked Shellfish Soup (Trina)<div style="text-align: center;"><span style="font-size: large;"><b><i>Tomato & Smoked Shellfish Soup</i></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b><i>Recipe from 1 Stock, 100 Soups</i></b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><i> by Linda Doeser</i></b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><i>Recipe 75 </i></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i>You can find this recipe on page 168 of this wonderful cookbook</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i> about taking 1 basic recipe and making 100 kinds of soup</i></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">These are the ingredients you will need for this recipe:</span></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Basic Vegetable Stock</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Cucumbers</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Tomatoes</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Shallot</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Sherry Vinegar</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"> </span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Sugar</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Dijon Mustard</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Tabasco Sauce</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"> </span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Smoked Oysters or Smoked Mussels </span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"> </span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: small;">Salt and Pepper</span></span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: small;">Croutons, to serve</span></span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: small;"> </span></span></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><i><span style="font-size: large;">Serves 6 </span></i></span></b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCoOCgMCJU1dUWVsQPDypYnDcD2kor1ZhbKSAAIx5GrcBDyOXzmSNTAuhBm_5HoPH4huj0Bbu9_CDTDoEbP3NKqYsJcXhnOP1uaVnlbBuauY6FyZEU3Ihuo9ngDy-44sfek-_NQxOqf9W/s1600/2010_0912_222402AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCoOCgMCJU1dUWVsQPDypYnDcD2kor1ZhbKSAAIx5GrcBDyOXzmSNTAuhBm_5HoPH4huj0Bbu9_CDTDoEbP3NKqYsJcXhnOP1uaVnlbBuauY6FyZEU3Ihuo9ngDy-44sfek-_NQxOqf9W/s400/2010_0912_222402AA.JPG" width="400" /></a></div><br />
This soup was fairly simple to make. All you do is chop up the veggies and mix in a large bowl with the stock and the other ingredients.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TgsIpdmVEeA67HpMDVN1gv5zaRc21ZfqIJZt3atNL3ea4KAvr0blnfkFICvpV8-4-Nn_gwz-6ekYxQcAqZyKVgdaOQThxDLzSZGO7DNEPQX1wtL1tZJh4GODJjVs9xUvdknvjpXA4Tkv/s1600/2010_0912_223036AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TgsIpdmVEeA67HpMDVN1gv5zaRc21ZfqIJZt3atNL3ea4KAvr0blnfkFICvpV8-4-Nn_gwz-6ekYxQcAqZyKVgdaOQThxDLzSZGO7DNEPQX1wtL1tZJh4GODJjVs9xUvdknvjpXA4Tkv/s400/2010_0912_223036AA.JPG" width="400" /></a></div><br />
I didn't have time to peel and seed fresh tomatoes, so I used some diced canned tomatoes. I was also out of dijon mustard, so I substituted a yummy roasted red pepper one. Add salt and pepper to taste and mix it together. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1Xl61pSLci5efLTjxrHzjXo9iALcId7YTzr6rhA-rpR42SiabDa5o_P_WLmAz1vm0pzXnRKyRlyx-J1-apWOcSPva0QS0mH87urQa-xiyFOY8A7dPs2hWep11FAvzYfwzefcXt1dDJbH/s1600/2010_0912_223303AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1Xl61pSLci5efLTjxrHzjXo9iALcId7YTzr6rhA-rpR42SiabDa5o_P_WLmAz1vm0pzXnRKyRlyx-J1-apWOcSPva0QS0mH87urQa-xiyFOY8A7dPs2hWep11FAvzYfwzefcXt1dDJbH/s400/2010_0912_223303AA.JPG" width="400" /></a></div><br />
I have never dealt with smoked oysters before. I have eaten the oysters that come in a regular can, and I dip them in egg and flour and fry them at Christmas. However, these oysters in a tin were a little different. I get a little weirded out by cold shellfish. I am easily bothered by textures when something is cold. I rinsed the oysters and tried to remain optimistic. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6u8wkSlE4MS1RW7lr9n_P9kjS0YbOlZQWRZoWL3S8KEcHkjfKG2JQMX_oBNEDgmhclZWBSeFaQ8gwg-uBSc0U1Nx9SKXn2rZ8f_i1rOcOnUNRv9JWuRfGDxnhCZJQVAn5YLOtYiLLb9D/s1600/2010_0912_223636AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6u8wkSlE4MS1RW7lr9n_P9kjS0YbOlZQWRZoWL3S8KEcHkjfKG2JQMX_oBNEDgmhclZWBSeFaQ8gwg-uBSc0U1Nx9SKXn2rZ8f_i1rOcOnUNRv9JWuRfGDxnhCZJQVAn5YLOtYiLLb9D/s400/2010_0912_223636AA.JPG" width="400" /></a></div><br />
I mixed it all together and let it chill overnight. I toasted some bread to make croutons, and when I was ready to serve, I chopped them up and put some on top of my soup. It looked kind of pretty. I really, really, tried to like this soup, but I just couldn't do it. I am not having the best luck with cold soups. Maybe I am not a cold soup kind of gal. So I don't get discouraged, my next one will be a hot soup with no shellfish! And, if you are not as neurotic as me, you may like this soup. I just get weird about things. Anyways,<br />
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<div style="text-align: center;">Happy Cooking!</div>GardenMomhttp://www.blogger.com/profile/10583373530917618835noreply@blogger.com0tag:blogger.com,1999:blog-8949252863700894275.post-78799793586726037472010-09-05T17:05:00.000-07:002010-09-05T17:11:24.807-07:00Peach Freezer Jam (Jenn)<div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Peach Freezer Jam</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Recipe 4 from Farm to Fork</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>By: Emeril Lagasse</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>You can find this recipe on page 303</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">These are the ingredients you will need for this recipe:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">2 3/4 cups finely chopped peeled and pitted ripe peaches (about 2 1/4 pounds)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">6 1/2 cups of sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">2 pouches (1box) liquid fruit pectin</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup freshly squeezed lemon juice</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon almond extract</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">1 vanilla bean</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbelnOEP_cU4_wzJ7z7et2kuLdq_fdTAPLe6eVW__6dBXPt9P3oRRLUgaXN-9TcnkDN3qgR5px_EBXwUFWCXz0JQzclfMJNbTQad2pRYUIX-6TLgHNrLqlTTAamu3tDO7Q2Qvn8iGyNCo/s1600/0902101327a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbelnOEP_cU4_wzJ7z7et2kuLdq_fdTAPLe6eVW__6dBXPt9P3oRRLUgaXN-9TcnkDN3qgR5px_EBXwUFWCXz0JQzclfMJNbTQad2pRYUIX-6TLgHNrLqlTTAamu3tDO7Q2Qvn8iGyNCo/s400/0902101327a.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I am using Heirloom Fay Elberta Peaches! These Peaches are from a local farm. They were purchased from <a href="http://www.chaffinfamilyorchards.com/">Chaffin Family Orchards</a> . Check them out!</div><strong></strong><br />
<strong><div style="display: inline !important;"><div style="display: inline !important;"><br />
</div></div></strong><br />
<div class="separator" style="clear: both; text-align: center;">They are very yummy and super juicy.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Combine Peaches and sugar in a bowl and stir to combine.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1YjkvaJ-8UA_CAweY2W1YYDjftzihkMxQ-QZLSXbJswojGoPdA6QAmX6m6k-rMALYTpcfngZlnhmTfYu1HXdewdmzvte9cNkfEKuBcAcsG0B9d13X-o89u_4a80BlUL7NaH0TlTelTE/s1600/0903102013a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1YjkvaJ-8UA_CAweY2W1YYDjftzihkMxQ-QZLSXbJswojGoPdA6QAmX6m6k-rMALYTpcfngZlnhmTfYu1HXdewdmzvte9cNkfEKuBcAcsG0B9d13X-o89u_4a80BlUL7NaH0TlTelTE/s400/0903102013a.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Smash your peaches to a consistency you will like.</div><div class="separator" style="clear: both; text-align: center;">Add other ingredients and stir. Make sure mixture is not grainy.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rPJhznUG0sLDLd6LzCeup3iyIviBrLhSfvAL4xoGMVb-DAQy4S0Dvg7kTekqsvC6-XtW_r9nUd-GL7uNHTn7WaZ-Mh9c7SCfKtbI1d_G7cigfDLf0hx9W_ZnMCmmgtX4KX6zg3iF9MI/s1600/0903102035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rPJhznUG0sLDLd6LzCeup3iyIviBrLhSfvAL4xoGMVb-DAQy4S0Dvg7kTekqsvC6-XtW_r9nUd-GL7uNHTn7WaZ-Mh9c7SCfKtbI1d_G7cigfDLf0hx9W_ZnMCmmgtX4KX6zg3iF9MI/s400/0903102035.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Spoon jam into jars. The color is so incredibly pretty! It smells so delicious.</div><div class="separator" style="clear: both; text-align: center;">Cover the jars and let stand for 24 hours at room temperature to set.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIW3ZeH58osUq0HMgpwaFvTNDWxNHk7_j-uQwBYe2SVK8zO2P536J6bUZiOpQlEbkK8sxCpNS7F1OUrFa5kH68Tszvap_mxDNs0XGYkZmpnzZ1QaH_XHst9OgE_jjRYF1L8xfTTWgtMUc/s1600/0905101637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIW3ZeH58osUq0HMgpwaFvTNDWxNHk7_j-uQwBYe2SVK8zO2P536J6bUZiOpQlEbkK8sxCpNS7F1OUrFa5kH68Tszvap_mxDNs0XGYkZmpnzZ1QaH_XHst9OgE_jjRYF1L8xfTTWgtMUc/s400/0905101637.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You may store the jam for 3 weeks in the fridge or up to a year in the freezer.</div><div class="separator" style="clear: both; text-align: center;">Makes 8 half pint jars. I made a double batch and did many different size jars.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I will be using some of my jam for cookies at Christmas.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div>Jenn's Cooking Garden!http://www.blogger.com/profile/06799107548022639158noreply@blogger.com0tag:blogger.com,1999:blog-8949252863700894275.post-18544364277241699232010-08-30T19:16:00.000-07:002010-08-30T19:16:28.947-07:00Cucumber Shrimp Soup (Trina)<div style="text-align: center;"><span style="font-size: large;"><b><i>Cucumber Shrimp Soup</i></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b><i>Recipe from 1 Stock, 100 Soups</i></b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><i> by Linda Doeser</i></b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><i>Recipe 74 </i></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i>You can find this recipe on page 166 of this wonderful cookbook</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i> about taking 1 basic recipe and making 100 kinds of soup</i></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">These are the ingredients you will need for this recipe:</span></b></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Basic Vegetable Stock</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Cucumbers</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Scallions</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Fresh Dill</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Cornstarch</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Water</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Green Food Coloring</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Peeled Cooked Shrimp</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span><b><span class="Apple-style-span" style="font-family: inherit;">Light Cream</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: small;">Salt and Pepper</span></span></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><i><span style="font-size: large;">Serves 6 </span></i></span></b></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooM7he9_tVCYYO5BE4wXaeRGqRz-cc_MLLBjUx10fCvh91bhJnnVTpmQr0AuLLiUN_XQ1G8x3b9jcfq4fetVC1gl71_kcEp1J2AbdzjigBu0vtxVEGVs95L2SWuoTxL4lRQG4zlayk5PY/s1600/2010_0829_204635AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooM7he9_tVCYYO5BE4wXaeRGqRz-cc_MLLBjUx10fCvh91bhJnnVTpmQr0AuLLiUN_XQ1G8x3b9jcfq4fetVC1gl71_kcEp1J2AbdzjigBu0vtxVEGVs95L2SWuoTxL4lRQG4zlayk5PY/s400/2010_0829_204635AA.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: small;">This was my first soup from the book since making the stock. I was a little nervous because it is a cold soup, and I wasn't sure how I'd like it. However, I am trying to make the soups that have seasonal ingredients right now, and I have plenty of cucumbers outside. I don't think I have ever peeled a cucumber before...it makes them look kind of funny. The scallions and dill were also from my garden. </span> </span></span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNF6rf57ZnEBxZgd0KG6zFq3-iQs70vODXBpO3nZ8WNJAg4rxWcJnKNC9S6twck0nmt6jQtiHdLszK472rhnchPOBfeWqUjjfHxhydKrbm7XGbUaxl9gERQN0vIDDhN5KFnBjXHAjwqmA/s1600/2010_0829_205923AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNF6rf57ZnEBxZgd0KG6zFq3-iQs70vODXBpO3nZ8WNJAg4rxWcJnKNC9S6twck0nmt6jQtiHdLszK472rhnchPOBfeWqUjjfHxhydKrbm7XGbUaxl9gERQN0vIDDhN5KFnBjXHAjwqmA/s400/2010_0829_205923AA.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">All the veggies get simmered in the soup stock. I used dried dill because it was late and I didn't feel like fighting the mosquitoes and other various winged insects outside in the pitch dark. </span></span><b><span class="Apple-style-span" style="font-family: inherit;"><i><span style="font-size: large;"><br />
</span></i></span></b></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpU4mny1zIne-AkOCv2hmqoxZXuV5fZm0Gh08omo87dgd7kzomejNaA5bYu8bpCbFhiCbKvqHqXjDafrkumWmXWhgwIOzFXz3vYjzhg4C8a_qkkNg4_q2sW70iJC7Yki0moMPG1vyZqnh/s1600/2010_0829_212409AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpU4mny1zIne-AkOCv2hmqoxZXuV5fZm0Gh08omo87dgd7kzomejNaA5bYu8bpCbFhiCbKvqHqXjDafrkumWmXWhgwIOzFXz3vYjzhg4C8a_qkkNg4_q2sW70iJC7Yki0moMPG1vyZqnh/s400/2010_0829_212409AA.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: small;">After the veggies are done, I took them out and ran them through my food processor to make them smooth. While the pot was vacant, I cooked the little shrimp. When it was done, I put the shrimp on a plate, and I returned the soup to the pot.</span></span></span><b><span class="Apple-style-span" style="font-family: inherit;"><i><span style="font-size: large;"> </span></i></span></b></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT7o_c9Ja-g3kx5rGKCp2hd3-e2VZvfiq6dSBlkq7jxx0uQ5ctUD4Lo7fcKly6Td4f7CvxrkzsZ67oodrgDo16gJ59KUgSt6o-A18wTh59jSsuEGg664UCpjXJvIV8V8_D-Ians5H20ag/s1600/2010_0829_213058AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT7o_c9Ja-g3kx5rGKCp2hd3-e2VZvfiq6dSBlkq7jxx0uQ5ctUD4Lo7fcKly6Td4f7CvxrkzsZ67oodrgDo16gJ59KUgSt6o-A18wTh59jSsuEGg664UCpjXJvIV8V8_D-Ians5H20ag/s400/2010_0829_213058AA.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">While the soup reheated, I mixed a paste of cornstarch and water, and then added the paste to the soup. I stirred the mixture until the soup thickened, and then added salt and pepper to taste. At this point I added the shrimp back in.</span></span><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: small;"></span></span></span></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fee6wXpX3bqdbZoGMDU-NZ8m6_zmihwNWQCUr5c_wSDAbRAOazLFgqK-OAaoK50_yxXrE4iXsCWgVIBh0sQq8Ds12i90GzWT2miZQLuJEDuUNfyVO7oHFACWdUsW-HWvBGLqnX6h9vCO/s1600/2010_0829_214656AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fee6wXpX3bqdbZoGMDU-NZ8m6_zmihwNWQCUr5c_wSDAbRAOazLFgqK-OAaoK50_yxXrE4iXsCWgVIBh0sQq8Ds12i90GzWT2miZQLuJEDuUNfyVO7oHFACWdUsW-HWvBGLqnX6h9vCO/s400/2010_0829_214656AA.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Then, you should cool the soup for at least 4 hours. I did mine overnight so I could eat it today. I should mention that I knew I would be the only one home to eat the soup, so I halved the recipe, so yes, it does look like a smaller amount. When you are ready to serve, add a whirl of light cream and enjoy cold! Have you ever made cold soups? </span></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Happy Cooking! </span></span><b><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></b></span></div>GardenMomhttp://www.blogger.com/profile/10583373530917618835noreply@blogger.com0tag:blogger.com,1999:blog-8949252863700894275.post-58906317202434570602010-08-27T17:02:00.000-07:002010-08-27T17:09:44.924-07:00Kosher-Style Dill Pickles (Jenn)<div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>KOSHER-STYLE DILL PICKLES</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Recipe 3 from Farm to Fork</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>By: Emeril Lagasse</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>You can find this recipe on page 294</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">These are the ingredients you will need for this recipe:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Fresh Pickling Cucumbers</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"> Sprigs of Fresh Dill/Dill Heads</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Water</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Distilled White Vinegar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Kosher Salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Garlic Cloves</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Bay Leaves</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Dried Dill Weed or Dill Seeds</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Black Peppercorns</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Fennel Seeds</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWl1EGVDmQh8P6Th_8uGYQ6yHYMNDhEax9HrvNPpWczxRLSJBySFJAn6-WHLFKPNQcytRGEP-R_1Yx6e5TvAwTNpqZzWECHC3QCPXQMC7B0s9XG8zlNhT4sd2aW42zfONKzzNV-qdC-s/s1600/0827101239a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWl1EGVDmQh8P6Th_8uGYQ6yHYMNDhEax9HrvNPpWczxRLSJBySFJAn6-WHLFKPNQcytRGEP-R_1Yx6e5TvAwTNpqZzWECHC3QCPXQMC7B0s9XG8zlNhT4sd2aW42zfONKzzNV-qdC-s/s400/0827101239a.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I slice my Cucumbers and soak them for a few hours in an ice bath. This makes them a little crisper.</div><div class="separator" style="clear: both; text-align: center;">Get your jars ready. Make sure they are sterile.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Place the Dill Heads in the sterile jars.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGTiXeSiKRvdsKeQIJMKuhqgVXdR3CoP4bDKV5ooG4tSuBBMI7b0TQBBGawTVfLnSaLnGGsyy-qQXJEHkDm5QkmsSWT9BQnQRWXFe13eT4zLe_CsOxFcKKhWjj9kGJqQr8MQmfPSoHbs/s1600/0827101239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGTiXeSiKRvdsKeQIJMKuhqgVXdR3CoP4bDKV5ooG4tSuBBMI7b0TQBBGawTVfLnSaLnGGsyy-qQXJEHkDm5QkmsSWT9BQnQRWXFe13eT4zLe_CsOxFcKKhWjj9kGJqQr8MQmfPSoHbs/s400/0827101239.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Add the sliced cucumbers. Pack the jars with as many cucumbers as you can. While you are getting your jars ready, start the brine.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbZPMZujkk1jM6LwEtU58fsZJhADZ889FrhdsAfp-B91Ec2LiC3Va2QiLUy6p2vibrycDxtCpOD_10AXKqKB0nQNFUXAgSUSrAgQXStJvf26ayrhMPhgZfy8ahc4LZToD_G_juSkpwrk/s1600/0827101239b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbZPMZujkk1jM6LwEtU58fsZJhADZ889FrhdsAfp-B91Ec2LiC3Va2QiLUy6p2vibrycDxtCpOD_10AXKqKB0nQNFUXAgSUSrAgQXStJvf26ayrhMPhgZfy8ahc4LZToD_G_juSkpwrk/s400/0827101239b.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Add all the ingredients to a non-reactive pot. Bring to a boil and then simmer for 10 minutes. When the brine is complete add 3 of the garlic cloves from the brine to each jar. Then add the brine to each jar. Seal the jars and let sit out for one hour. Then refrigerate.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhye-Xvwoj9_5ruKg4iJP5cFxE2q6hTLs4E6_NivUT-IUGZhW5cOCcav1fT7oGlqXUCmfKYgO7Cfgo4dArS6tlbuYaf08wSxYqmkKNPG710VQbu8Z5xP84sDX8cF0eelY3PMF1OFqIpBvg/s1600/0827101302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhye-Xvwoj9_5ruKg4iJP5cFxE2q6hTLs4E6_NivUT-IUGZhW5cOCcav1fT7oGlqXUCmfKYgO7Cfgo4dArS6tlbuYaf08wSxYqmkKNPG710VQbu8Z5xP84sDX8cF0eelY3PMF1OFqIpBvg/s400/0827101302.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You know have wonderful refrigerator Kosher Dill Pickles.</div><div class="separator" style="clear: both; text-align: center;"> Cold and Crispy Garlicky pickle slices.</div><div class="separator" style="clear: both; text-align: center;">These pickles will last 3 months in the refrigerator.</div><div class="separator" style="clear: both; text-align: center;">Makes 3 pints </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Jenn's Cooking Garden!http://www.blogger.com/profile/06799107548022639158noreply@blogger.com0tag:blogger.com,1999:blog-8949252863700894275.post-90227334843735003202010-08-24T20:20:00.000-07:002010-08-24T20:21:22.072-07:00Basic Vegetable Stock (Trina)<div style="text-align: center;"><span style="font-size: large;"><b><i>Basic Vegetable Stock</i></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><b><i> Recipe from 1 Stock, 100 Soups</i></b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><i>by Linda Doeser</i></b></span><br />
<br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: large;"><b><i> </i></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i>You can find this recipe on page 10 of this wonderful cookbook about</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i>taking 1 basic recipe and making 100 kinds of soup</i></b></span><br />
<br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i> </i></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">These are the ingredients you will need for this recipe:</span></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Sunflower Oil </span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Onion</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Leeks</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Celery</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Potato</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Carrots</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Parsnips</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Turnip</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Bay Leaves</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">Parsley</span></b></span></div><div style="text-align: center;"><span style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;">White Wine</span></b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: large;"><i><b><span class="Apple-style-span" style="font-family: inherit;">Makes 4 cups </span></b></i></span><b><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"> </span></b></span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz5T6hQogiemjcj6d-VOoklHb9OlEjOSLOzEIZ_0neEpSn6tYdMk6Ev33rHPxpu8BV-vujU53iFWZvNdWlIFhEPEO_0zoezEBUZiRp5tVnKq8uyx08HSs29aKO9YYh_jwTCRsMUGcBBJp/s1600/VegetableStock1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz5T6hQogiemjcj6d-VOoklHb9OlEjOSLOzEIZ_0neEpSn6tYdMk6Ev33rHPxpu8BV-vujU53iFWZvNdWlIFhEPEO_0zoezEBUZiRp5tVnKq8uyx08HSs29aKO9YYh_jwTCRsMUGcBBJp/s400/VegetableStock1.jpg" width="400" /></a></div><br />
This stock is the basic recipe from which all the soups in the book are based. I followed it pretty closely the first time. I did not include turnips because I am kind of burned out on those after the spring harvest. First I chopped the potatoes, onions, and celery. You can see them simmering in the pot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIjYFtRYouW3b1WBA9TVamtOxsDAkqbivFAlDE50U6Li-bZSdP6Y5tJ9NqBVBjNLlnvN-4NHm5YIh-I86elXh9zwcVaTddp87RnqfiEbYWnltLVYYzRTuwxiGr4P66rPcU0bscPAdKEa1/s1600/ChoppingVeg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIjYFtRYouW3b1WBA9TVamtOxsDAkqbivFAlDE50U6Li-bZSdP6Y5tJ9NqBVBjNLlnvN-4NHm5YIh-I86elXh9zwcVaTddp87RnqfiEbYWnltLVYYzRTuwxiGr4P66rPcU0bscPAdKEa1/s400/ChoppingVeg1.jpg" width="400" /></a></div><br />
After the first veggies are softened, in go the root vegetables. Next is the bay leaves, parsley, and white wine. I love the smell of the wine cooking off the veggies. When the alcohol has evaporated, add water and bring to a boil. Then you are going to let the stock simmer for over an hour. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hFYPd5ni5Yq4uO4vQPSINwVL38sE95AGTFyEB6IX7HcmsvD0bbTI1oyi7motkRwUWtuzD4NFx5rk8P-MmOzmao2vK_aufsXgWLlGGIQv1EDD8zwd9M5_QtJoyY9VZliU8kui-bKsP50U/s1600/SteamingStock1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hFYPd5ni5Yq4uO4vQPSINwVL38sE95AGTFyEB6IX7HcmsvD0bbTI1oyi7motkRwUWtuzD4NFx5rk8P-MmOzmao2vK_aufsXgWLlGGIQv1EDD8zwd9M5_QtJoyY9VZliU8kui-bKsP50U/s400/SteamingStock1.jpg" width="400" /></a></div><br />
It looks and smells fantastic. I had to switch to a larger pot after this picture because I tripled the recipe. I wanted to make enough to make 3 recipes off one batch. Not all of the recipes take the same amount of stock, so I had to look ahead and add up how much the first 3 soups I wanted to make needed. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4t1DS7j5y3FOmc91b2dmw87NnXeTGCdo9khGoCVXKtFbKELckY-XDDrnQcuPTDm_90DruY_gQuM3NTO-WqN5Ty0c_Uh3CnQoeJKfwEv8J-cZ0PW_cERWvCFURcPZiHxitomhxeirlftMu/s1600/Broth1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4t1DS7j5y3FOmc91b2dmw87NnXeTGCdo9khGoCVXKtFbKELckY-XDDrnQcuPTDm_90DruY_gQuM3NTO-WqN5Ty0c_Uh3CnQoeJKfwEv8J-cZ0PW_cERWvCFURcPZiHxitomhxeirlftMu/s400/Broth1.jpg" width="400" /></a></div><br />
After the soup has simmered, I put it through a strainer. I pressed gently on the back of the veggies with a spoon to get as much broth out as possible. Look at the beautiful golden color of the broth! <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-D8D9la4huHteS7sHT4QLM1w_dTkoKIdKqHTamobj6WWRvixxUp1X3jen1svfmP-THDoIMFnPBlz4mA8fn81CaPNS7GMcmouy9rIKvQSFZm19rxTdBwz_dJNnPq6MpkWjlVqGZ4qtbr_/s1600/2010_0823_222708AA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-D8D9la4huHteS7sHT4QLM1w_dTkoKIdKqHTamobj6WWRvixxUp1X3jen1svfmP-THDoIMFnPBlz4mA8fn81CaPNS7GMcmouy9rIKvQSFZm19rxTdBwz_dJNnPq6MpkWjlVqGZ4qtbr_/s400/2010_0823_222708AA.JPG" width="400" /></a></div><br />
After it cooled off, I put it into glass jars with these neat plastic twist on caps. They are reusable and can be used in the freezer. I think they are neat for when you make something and can most of it, but keep on for the fridge. Unfortunately, I think I let mine simmer too much over the hour, and it evaporated too much of the water. I was hoping for 12 cups but only got 9 cups. Next time I won't cook it so long, or I'll add more water.<br />
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This stock can be adapted to use the veggies you have on hand in your garden or fridge.<br />
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<div style="text-align: center;"><b><i>Happy Cooking!</i></b></div>GardenMomhttp://www.blogger.com/profile/10583373530917618835noreply@blogger.com1tag:blogger.com,1999:blog-8949252863700894275.post-43599972251017741242010-08-24T20:13:00.000-07:002010-08-24T20:14:30.547-07:00Roasted Tomato Tapenade (Jenn)<div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Roasted Tomato Tapenade</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Recipe 2 from Farm to Fork</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>By: Emeril Lagasse</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>You can find this recipe on page84</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">These are the ingredients you will need for this recipe:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: center;">Tomato's</div><div style="text-align: center;">Olive Oil</div><div style="text-align: center;">Kosher Salt</div><div style="text-align: center;">Ground Black Pepper</div><div style="text-align: center;">Sprigs of Thyme</div><div style="text-align: center;">Sprigs of Rosemary</div><div style="text-align: center;">Sprigs of Marjoram</div><div style="text-align: center;">Garlic</div><div style="text-align: center;">Red Wine Vinegar</div><div style="text-align: center;">Kalamata Olives</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico3ZPNwL76FpTn-DFZo1azYF_bs6oaQH0Hh8PUlQMx1g3c-vH5eTI-UE3DoS7yF_eYUI6wbuM_k3VjPLQ47-jxeQZ_cWuxO8o2eXIeuXP3Fdq781LV7Mtdlv2TWGYbpjzEPmk-HgRfaI/s1600/0824101718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico3ZPNwL76FpTn-DFZo1azYF_bs6oaQH0Hh8PUlQMx1g3c-vH5eTI-UE3DoS7yF_eYUI6wbuM_k3VjPLQ47-jxeQZ_cWuxO8o2eXIeuXP3Fdq781LV7Mtdlv2TWGYbpjzEPmk-HgRfaI/s400/0824101718.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You will need a glass dish for roasting the tomato's in. Add the tomato's cut into quarters, Olive oil, salt and pepper into a medium bowl.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Arrange the herb sprigs into a shallow baking dish. Add the tomato's and add a little of the garlic to each of the tomato's.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhak1lQF5ZjIfW9ImtI3mJYL5JuOOnYE47cIa1cylAuGX5Ol9LlKp7q_WDkSf8XbeuPvpTYEPB2_5Tef9uvMgVUARFF9ny6vEjOM22fPXoKL2E4HVwL6IMtmwMiQFQXifZyjs3Y1a-Qh88/s1600/0824101725a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhak1lQF5ZjIfW9ImtI3mJYL5JuOOnYE47cIa1cylAuGX5Ol9LlKp7q_WDkSf8XbeuPvpTYEPB2_5Tef9uvMgVUARFF9ny6vEjOM22fPXoKL2E4HVwL6IMtmwMiQFQXifZyjs3Y1a-Qh88/s400/0824101725a.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Make sure after you add the garlic, you flip the tomato's over with the tomato skins up. Cook for 20 minutes in a preheated oven of 450 degrees. Until the skins look crackly.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEpV7cBullkJPkdp3A6vlnTd0bkytLrfig2c9q-FJ0UjbM6LOx5R_vf3scs45XM-aNSNzVHfqNb3CDnoebfqevi50zCnYWR8aXKE0k9UliVsjuBGuD8UB2qmsf1r_uWB-1lVHbIGiVhY/s1600/0824101741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEpV7cBullkJPkdp3A6vlnTd0bkytLrfig2c9q-FJ0UjbM6LOx5R_vf3scs45XM-aNSNzVHfqNb3CDnoebfqevi50zCnYWR8aXKE0k9UliVsjuBGuD8UB2qmsf1r_uWB-1lVHbIGiVhY/s400/0824101741.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Remove the tomato's from the oven and set aside until cool enough to handle. Place the tomato's and garlic on a cutting board and discard the herb sprigs. Chop the tomato's finely. Add remaining vinegar, oil and chopped olives to a glass dish with the tomato's and garlic. Cover and refrigerate until ready to use. It lasts one week in the refrigerator .</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Px6S4M4pc98XVQuhD12sE_C9W4KIOArENRQ97tTYDPzEQEnwZd8Yw6ajYii-DQkULtiICJDqqAAmHSiVjvjw004pE8CteN8uuDk7i-F6-F_d1SOaziM-QnYBbeirUPuPwMsyHFYhufo/s1600/0824101807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Px6S4M4pc98XVQuhD12sE_C9W4KIOArENRQ97tTYDPzEQEnwZd8Yw6ajYii-DQkULtiICJDqqAAmHSiVjvjw004pE8CteN8uuDk7i-F6-F_d1SOaziM-QnYBbeirUPuPwMsyHFYhufo/s400/0824101807.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I used the Tapenade on a crusty baguette. I also added a little Parmigiano-Reggiano for garnish and a few basil leaves. You may also use on crackers or as a spread for vegetable type sandwiches or as a pasta sauce. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBLb5we6QtlkBvvxXRrgMXrfjWREKjKvyAnpT3qPDdpUFX32NHt435Y1OzLyF-H4dW_TbwKgDv1lw3E6CFHjbM66vBLOpSRGjLykBiuuEw25tUKUMNiEID4xQEiFtH5NpktRbIShY390/s1600/0824101811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBLb5we6QtlkBvvxXRrgMXrfjWREKjKvyAnpT3qPDdpUFX32NHt435Y1OzLyF-H4dW_TbwKgDv1lw3E6CFHjbM66vBLOpSRGjLykBiuuEw25tUKUMNiEID4xQEiFtH5NpktRbIShY390/s400/0824101811.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This recipe made enough to be spread on 1 whole baguette. The flavors of the roasted tomato's and the Kalamata olives were fabulous. I thought the flavors would be to strong, but my family loved them.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is a great appetizer to serve at a cocktail party!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Jenn's Cooking Garden!http://www.blogger.com/profile/06799107548022639158noreply@blogger.com3tag:blogger.com,1999:blog-8949252863700894275.post-83012709133484181482010-08-19T14:01:00.000-07:002010-08-19T21:17:52.833-07:00Cheesy Herbed Popovers (Jenn)<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i>Cheesy Herbed Popovers</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i>Recipe 1 from Farm to Fork </i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i>By: Emeril Lagasse</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i>You can find this recipe on page 6 of his wonderful cookbook about Cooking Local, Cooking Fresh</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><b><i><br />
</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">These are the ingredients you will need for this recipe:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Butter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Parmigiano-Reggiano</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Eggs</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Ground Black Pepper</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Whole Milk</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Heavy Cream</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">All-Purpose Flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Fresh Chopped Mixed Herbs</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Cheddar Cheese</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;">Makes 12 Popovers</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7090FShiU6OkdGVPqlKi2S-EUPOQNPpZ35f_4G6tXDF-gI4y-HMnrMZEF4Zey4HTdTju16q31vL7QWSvsj-H2SLrb1033r6tuMI0OFMsbCV-9lUqdJI8PAXUg30ztpfxnSy85Bphet9A/s1600/0812101735a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7090FShiU6OkdGVPqlKi2S-EUPOQNPpZ35f_4G6tXDF-gI4y-HMnrMZEF4Zey4HTdTju16q31vL7QWSvsj-H2SLrb1033r6tuMI0OFMsbCV-9lUqdJI8PAXUg30ztpfxnSy85Bphet9A/s400/0812101735a.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You will need a muffin tin to cook your Popovers in. Sprinkle the Parmigiano-Reggiano on the bottom. You then add the batter half way. Cheddar Cheese comes next, with the remaining batter covering the cheddar cheese. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ_Kwj4Xi8bIQElnqhGHcpzy7h70t5ZxGhSfXt32sz8EV4Np6D-1Usgds9VOngH4tFQ-VuYSKYiE5odxx7kUty7YAeV7RyqcdTxeEBoNvv7FGuFjF2w67s_fHySbGDazjt0seUiuJlD4/s1600/0812101802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ_Kwj4Xi8bIQElnqhGHcpzy7h70t5ZxGhSfXt32sz8EV4Np6D-1Usgds9VOngH4tFQ-VuYSKYiE5odxx7kUty7YAeV7RyqcdTxeEBoNvv7FGuFjF2w67s_fHySbGDazjt0seUiuJlD4/s400/0812101802.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Excuse my messiness! I am definitely a messy cook! They still look great! Bake for about 15 minutes on 450 degrees. Then turn the oven down to 350 degrees for another 10 minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6EALocznrn5vNMolsd7iMorldlcFYQvEV-dEPMiu0ft9Kr6DRrFZ3n9H7MOL7KZUV-z7RY-SZflnRzh9mOKlTxEKqum2Tqrz79IQRvlf__RiPK0XncZdVXDMIJns56wsHQrsiSbZMSU/s1600/0812101828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6EALocznrn5vNMolsd7iMorldlcFYQvEV-dEPMiu0ft9Kr6DRrFZ3n9H7MOL7KZUV-z7RY-SZflnRzh9mOKlTxEKqum2Tqrz79IQRvlf__RiPK0XncZdVXDMIJns56wsHQrsiSbZMSU/s400/0812101828.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Fresh from the oven! They have a little puff at the top! Popovers smell so delicious as they cook!</div><div class="separator" style="clear: both; text-align: center;">They taste almost like a quiche, yet they are lighter and airy! My family loved this recipe! We will make these for breakfast when we are on the go! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk_4ASmsLXFLnfOdOH3niDQjY3EEMI5YsNu8gpSivNvk2CuoFsGsbq15T1VFw2mQEJRGUzBljpvFTX9b0d1DUdNVvb3l4RUmGOO3QVr8xhJ395M-7_fBC7uxG3kRjPewE9skzhtZOx30/s1600/0812101836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk_4ASmsLXFLnfOdOH3niDQjY3EEMI5YsNu8gpSivNvk2CuoFsGsbq15T1VFw2mQEJRGUzBljpvFTX9b0d1DUdNVvb3l4RUmGOO3QVr8xhJ395M-7_fBC7uxG3kRjPewE9skzhtZOx30/s400/0812101836.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">A </span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: inherit;">popover</span></b></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"> is a light, hollow roll made from an egg batter similar to that used in making Yorkshire Pudding. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. </span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AyNTLLL2aELw8NdaNf5JAEv-bfsYAhHQaPIWB5DLbSdWWxGYfVRJ55_ztyh1_9bZDdoOGExJNywOSTH6tnwhGuL9ZFjCdu6U7igs5hJq_VUQMUQsJRzeTLsPqGs9LFzgUS0Ovo0Nb4w/s1600/0812101840a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AyNTLLL2aELw8NdaNf5JAEv-bfsYAhHQaPIWB5DLbSdWWxGYfVRJ55_ztyh1_9bZDdoOGExJNywOSTH6tnwhGuL9ZFjCdu6U7igs5hJq_VUQMUQsJRzeTLsPqGs9LFzgUS0Ovo0Nb4w/s400/0812101840a.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div>Jenn's Cooking Garden!http://www.blogger.com/profile/06799107548022639158noreply@blogger.com1