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Post by Deleted on Oct 8, 2009 15:04:00 GMT
topic: shallots
5. Lemon-shallot scallops!
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Post by bixaorellana on Oct 8, 2009 16:06:17 GMT
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Post by Deleted on Oct 8, 2009 23:55:47 GMT
Never would have guessed,thought you were pulling our leg. Leave it to Bixa! And it sounds wonderful,have you tried?
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Post by bixaorellana on Oct 9, 2009 0:04:34 GMT
Yes, I've made it. The gingersnaps are in the old, classic recipes and a friend of German ancestry assures me that's how it was made in her family.
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Post by imec on Oct 9, 2009 1:11:45 GMT
6. Shallot Vinegar
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Post by Deleted on Oct 10, 2009 3:36:37 GMT
7. shallot and mushroom quiche
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Post by imec on Oct 10, 2009 3:57:27 GMT
8. Bearnaise Sauce
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Post by Deleted on Oct 10, 2009 10:42:03 GMT
Next: Cranberries
1. Cranberry nut muffins
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Post by imec on Oct 10, 2009 12:30:32 GMT
I put dried cranberries in my
2. Turkey Dressing
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Post by Deleted on Oct 10, 2009 12:41:33 GMT
3. Cranberry sauce
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Post by imec on Oct 10, 2009 13:06:26 GMT
4. Cosmopolitan
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Post by Deleted on Oct 10, 2009 13:10:02 GMT
5. Cranberry cobbler
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Post by imec on Oct 10, 2009 13:12:32 GMT
6. Mesclun Salad with Dried Cranberries and Pumpkin Seeds
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Post by Deleted on Oct 10, 2009 13:17:34 GMT
7. cranberry relish
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Post by imec on Oct 10, 2009 18:40:32 GMT
8. Candied Cranberries
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Post by Deleted on Oct 10, 2009 18:43:48 GMT
what's the next topic?
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Post by auntieannie on Oct 11, 2009 11:25:06 GMT
have we mentioned nuts before?
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Post by Deleted on Oct 11, 2009 11:35:23 GMT
I think so,at least individual ones anyway. Let me check to Master list. In the meantime,let's try an herb,how about chervil?
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Post by bixaorellana on Oct 11, 2009 15:05:48 GMT
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Post by imec on Oct 19, 2009 21:49:40 GMT
It appears not many of us use Chervil....
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Post by Deleted on Oct 20, 2009 19:40:35 GMT
How about something simple like: yams ?
(Not easy for me -- I don't touch that crap!)
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Post by bixaorellana on Oct 20, 2009 23:39:35 GMT
Let's get this one out of the way ~~ 1.
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Post by Deleted on Oct 21, 2009 17:33:53 GMT
Errr.... what is it?
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Post by bixaorellana on Oct 21, 2009 19:43:51 GMT
Sheesh ~~ turn in your American passport, okay?
That's sweet potato casserole -- an innocent vegetable defiled with marshmallows.
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Post by Deleted on Oct 21, 2009 20:07:25 GMT
Errrurrrghhhh.... That never entered the house in Mississippi.
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Post by Deleted on Oct 21, 2009 20:08:27 GMT
2. Sweet potato pie (I think my brother used to eat that. )
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Post by bixaorellana on Oct 21, 2009 20:25:49 GMT
Wasn't one of your grandmothers from Mississippi? I love sweet potato pie!
3. Baked sweet potatoes.
St. Francisville was a big sweet potato producing area, and had the Princeville packing plant, now overgrown with kudzu.
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Post by Deleted on Oct 21, 2009 20:46:35 GMT
4. Yams with ginger and Cayenne pepper (obviously I had to look this up) (butter, garlic and olive oil are the other principal ingredients in case anybody is interested; you can figure out the rest for yourselves)
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Post by bixaorellana on Oct 22, 2009 0:44:31 GMT
That's a nice idea!
5. Candied yams
(from Essence magazine)
* 6 large yams (about 4½ to 5 pounds), use orange-flesh yams * 1 stick butter * 1/2 cup granulated sugar * 3/4 cup packed light brown sugar * 2 teaspoon pure vanilla extract * 1 teaspoon ground cinnamon * 1 teaspoon ground or grated nutmeg * 1/2 cup water * 2 cup fresh pineapple chunks
Peel and cut yams into ½-inch-thick pieces. Place yams in large pot of boiling water; cook until tender, about 10 to 12 minutes. Drain yams in colander. In medium-size pot, over medium heat, melt butter. Mix in both sugars, vanilla, cinnamon, nutmeg and water. Bring to light simmer and cook over low heat 2 to 5 minutes. Stir sauce constantly.
Heat oven to 350°F. In 2½-quart baking dish, place yams and pineapple chunks. Pour sauce over mixture; gently toss to coat yams. Bake, basting occasionally, until liquid is bubbling and yams are tender and glazed, about 30 to 40 minutes.
YIELD 12 Serving/s
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Post by imec on Oct 22, 2009 2:14:28 GMT
6. Sweet Potato Fries
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